BEST STEAKHOUSE in Downtown Las Vegas (Barry's Downtown Prime)

Hey there world travelers hey there I'm Tanya and I'm Dave and we are Turn It Up World welcome back to . . . Las Vegas so today is very special because David and I we're heading to Barry's Downtown Prime at Circa Las Vegas which happens to  be the opening weekend so exciting  yes we're really excited about it and some people are already saying that Barry's is the new best steakhouse in Las Vegas so we're gonna check that out for you we absolutely are but hey make sure you stick around because  Barry has a special surprise for oh all right welcome to Barry's Downtown Pride we are so excited to be here oh it's gonna be awesome can't wait I know I cannot get enough of this like every time you come down the escalator or out of the elevator you're like right under Vegas Vicky's bum you want a good steakhouse just call Vegas Vicki's bum that's right it's a great view so I don't know what's in store for  tonight but i know we are hungry so wow Barry's Downtown Prime is beautiful the decor has a throwback vintage glamour with some modern  touches throughout it seems like every room has its own staple of glamour now Chef Barry Dakake told us that he's been cooking since he was 10 years old and he's going to be or just turned 50 this year so the man knows how to cook he's even been cooking for folks like jay-z michael   jordan las vegas golden knives tom brady just to name a few and tonight he's cooking for turning   up world y'all now if the food is as impressive  as the decor we're in for a good night y'all hey   you're in las vegas turn it up world you guys know  how we love to start off we like to start off with   cocktails and traditionally we kind of both  go with some signature cocktails um but today   i decided to go with in honor of sean connery you  know the original double-oh-seven uh just a drink   a martini shaken not stirred who passed away  today he likes martinis shaking not stirred   and that's what we got and of course dave ended  up getting one of these delicious cocktails yeah   one of the specials one of the specials yeah  i'm going to read it because i don't want to   mess this one up but i thought it looked really  good and i love the name it's called background   noise you guys right background noise yeah  there's all like these different names   never that no but we have like uh it's don  julio blanco strawberry liqueur rhubarb syrup   grapefruit juice and agave so it's a tequila  based drink uh our host one of his favorites and   i can tell you it looks absolutely beautiful  you know what cheers to a wonderful night   it's very refreshing a really nice drink um the  tequila is not too strong it's really just right   of course the grapefruit and the rhubarb in there  it's a nice combination good drink and i love this   little kind of the what's that the salt um kind of  a grapefruit salted you definitely taste the salt   and taste of grapefruit in the drink  for sure but uh it's a nice drink   really good and this is a little dragon  fruit right up here on top as well now that is a delicious martini the  blue cheese olive the flavor in those   really comes out ah that the vodka  it just there's nothing more to be   said a really great martini like this can  knock you on your booty that's a good thing barry's has quite a selection on their menu from  appetizers to desserts and after dinner drinks   they even have a vegetarian vegan menu as well so  there's quite a bit to choose from we decided to   kick things off with the steak tartare appetizer  all right i am so excited to try this now this is   an interesting way of this presentation says it  all i love the gold plate but the beef tartare   with quail egg topping with olive oil drizzle  looks absolutely delicious now you can try it by   itself which i'm sure it's wonderful but having  it with this fresh piece of like brioche toast   i i don't know i'm ready to try this let's give  it a shot i'm gonna break that yolk look at that   look at that perfect yolk nice little quail egg  yolk it's gonna make sure i get the perfect piece right on the toast there wow   it's like the perfect drizzle so i'm so  excited so here we go first bite are you ready   first bite and i'd like to take a big fight you  guys i'm you know how i am by now here we go that is so delicious let me tell you guys  there's a lot of flavors going on in there   the quail egg just kind of gives  it this nice little balance on top   the beef protar has a really rich and creamy  taste the salt the perfect seasoning and when   you put it on top of that brioche bread oh my  goodness that was that now this is the light now that's a bite that's really good  just brave really kind of a smooth   flavor nothing overpowering  really an end of the elements   just a nice balance of flavors on  that excellent tatar thumbs up to that wow so next up here we actually have a  nice sort of soup and salad combination   we end up getting the lobster bisque and we  ended up going with the real garbage salad the broth is rich and thick and  creamy the lobster meat is so fresh   i love the pepper which kind of gives that little  bit of a kick in there as well a lot of different   flavors but absolutely right lobster mist needs a  lot of pieces of fresh lobster and this nails it   okay so now i'm ready for the real garbage salad   that just sounds really appetizing  doesn't it right here we go   we have a nice piece of shrimp right on top i  want to make sure i get some of that some of   the blue cheese looks like maybe some peppers  in there and tomato just a lot of good stuff that's a great blend of flavors really nice  kind of vinaigrette dressing as well in there   the blue cheese some olives the real garbage  salad gotta give it a thumbs up for sure so   now when you visit barry's downtown prime  take a walk around and admire the decor   one thing you'll notice is the incredible  artwork now all the artwork on the walls are   done by local artists and they're very  talented it's really great to see that   chef day cake is a supporter of the community  turn up ward welcome to the main event   now we've decided to share our main dish which  is a 12 ounce rib cap and they actually call   it barry steak i'm looking forward to this now  it's from creekstone arkansas we are so excited   to try this it's a medium version we want to make  sure we capture the flavors it's 59 for this but   splitting it i'm sure will be perfectly satisfied  if the steak is as good as all the rest of this so   far we're going to be in heaven and this is one  of those things we're really kind of putting to   the test if this is the best new steak house in  las vegas yeah we will let you know all right you   guys look at that rib cap it looks really juicy  already it's been sitting in it's juicing started   collecting all those dishes delicious flavors i'm  gonna just see how well this cuts right into it   it just really cuts apart nicely and i'm gonna  try it by itself you know we love to try it with   the sauce but nothing beats giving this a  shot by itself i am dying to try this grip first impressions wow it really kind of not only  does it start to melt in your mouth as you start   chewing it but the flavors of the grill and the  chardness it just has a really rich kind of flavor   in there not strong tender the juices are just  kind of as you kind of chew on the beef it really   does kind of add a nice dynamic and i'm gonna  give it a real quick shot here with the sauce   just to give it a shot now this is the peppercorn  sauce and dave and i since we're married we can   dip it's good look at that all right here we go  the peppercorn sauce everything's in-house made so so good the popcorn is a little bit of spice to  it a little sweetness to it it really does kind of   it controls the flavor of the meat a little bit  um but either way with the peppercorn and without   the peppercorn two very distinct flavors delicious  wow this is really tender you can just kind of see   how it just breaks apart i could almost don't even  need a knife i want to get a little pepper without   some of this shishito pepper here have that with  this rib cap and kind of cut right into that   i love how there's a nice kind of bit of grilled  fat there as well it's gonna have a ton of flavor all right you nailed it you really nailed  the description that's a great piece of steak   really nice flavors tender not too salty or pepper  you know very well balanced piece and he really   tastes that kind of the chart the charring that  was done on the steak as well overall excellent and i gotta say i just had a  some of that shishito pepper   we got a hot one so my mouth is burning up i  need some of the cream corn in there right now you know why you're trying i'm trying it right  behind me oh you're gonna love it we got this   it just is really fresh it's not overly thick  it has just tasted the cream is super fresh   uh really taste the fresh corn in there it's  like it's really good wow david i will say so far   so good everything has been really delicious  and i will say the staff and the service has   been phenomenal oh they've been amazing some great  service the food has been great as well and really   the atmosphere in here just everything about it  it's really really a nice environment right now   i know it's opening weekend this is day three  we're here so it's wonderful to kind of really   experience that they really want to kind of bring  it on home we can definitely see they're putting   in a good good effort to make sure every person  here has a great experience and i will say you   know if you're so far is it the best steakhouse  here in las vegas so far pretty darn good   but you know we cannot pass up dessert yeah we're  about to pass up dessert but you guys know we   love dessert so we don't know what's  coming but we know it's a surprise   but i'm ready for this that's right  they're gonna surprise us so stay tuned   so so oh you guys look at this big alaskan i  love how they came out with the flame on   and really just kind of coated and charred up the  outside which is sort of a marshmallow inside has   like a chocolate with a pastry and then of course  vanilla and another layer and of course strawberry   baked alaska there are no words that can describe  that deliciousness really delicious what's surprising about it is that it's so light  you look at it you think oh that's going to be   heavy you got like ice cream chocolate vanilla  strawberry and of course the the marshmallow   on the outside and the chocolate below but it's  actually really light it's not that filling and   it just taste so again i love the contrast with  kind of the melted marshmallow with the cold   ice cream in between so that's great i never  had a indoor campfire s'mores but this could   be the beginning of a beautiful friendship here  so you gotta take the marshmallow you put it on   the skewer you have your open little campfire here  and so we're gonna sort of roast that marshmallow roasty roasty toasty toasty all right just how we like  it little chart but not too not too too much well i am lucky tonight just like every night my  amazing wife tanya made me one of these campfire   s'mores and i gotta say it was pretty interesting  too because we had a little bit of the uh   flame out going on here the marshmallow dropped  into the fire pit right there that happens at   campfires though sometimes the marshmallow falls  off the stick right so it kind of fell for a   second but we saved it we saved it and there's  quite a bit on here so we are ready to dive in   we put on a little chocolate ice cream over  the marshmallow and all the good chocolate   so here we go this is gonna be interesting it's probably the best s'mores that i have ever  had so pretty good campfire here right inside   the circuit can't beat that so welcome back to  the kitchen you guys so we're really excited   to be back here at barry's sort of the third  night opening weekend and let me tell you they   are certainly on a mission i mean if you saw  the flames you can smell the seed the cherry so this this is in here for we order it  it's been dry aged in los angeles for me   for 40 days and then they just sit in here and  these will be these will be done and sold out in   three days wow there's really we're not doing any  dry aging here we're just holding it as a holding   display and for a show for the people and the  guests that come in so you know when people order   something they get to see what they're eating  it's important you know okay people love that   so that's that's what we uh that's what we like to  do well i'm glad you all came in thank you so much   wow i know i am feeling as per  usual i am stuck oh i am so stuck   well let me ask you sure so what did you  think about this place well what did you think i will say it is definitely up there the service  the food the presentation the decor the ambiance   holy questions i thought it was wonderful  yeah this is a great steakhouse here in vegas   if you're coming here to serga or downtown las  vegas definitely make sure you put a reservation   in because they get booked up it took us a little  while to get this reservation and by the way if   you made it this far thank you so much we  appreciate that and if you haven't done so   already go ahead and hit that subscribe button  and that notification bell so that you get a ping every time we post something new  and exciting as always thanks for   joining us world travelers and we look  forward to seeing y'all in . . . Las Vegas

Channel: Turn It Up World

Views: 89,602

Keywords: circa las vegas, las vegas, circa, circa resort & casino, circa opening, vegas, downtown las vegas, circa hotel, circa casino, circa casino las vegas, vegas new casino, fremont street, circa vegas, circa hotel las vegas, las vegas steakhouse, best las vegas steakouse, best steakhouse in las vegas, best steak las vegas, vegas steak, best steakhouse, circa steakhouse, vegas 2020, downtown vegas, las vegas 2020, barry's downtown prime, barrys downtown prime, turn it up world

Id: jTW11q7YVEE

Length: 18min 57sec (1137 seconds)

Published: Tue Nov 03 2020