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
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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