The story
Tucked inside Circa Resort on Fremont Street, Barry’s Downtown Prime is what Jack’s Dining Room calls “an absolute dog of a steakhouse.” In a review titled “The Best Steak In Las Vegas?”, the creator praised how “the chef, the maître d’, the banana flambé guy, everything hit on all cylinders,” deeming it “pound-for-pound one of the best steakhouse meals I’ve had in a long time.” The tableside theater takes center stage with stars like Mishima Reserve Tomahawk Ribeye, Tableside Lobster Flambé, Tableside Banana Flambé, and Robins Island Rib Chop.
With a 4.6-star rating, this upscale, buzzy spot thrives on live cooking and an open kitchen, making it a natural fit for celebrations or date nights. The warm, clubby atmosphere and dramatic presentations match the high-caliber steakhouse pedigree, cementing its reputation as a destination for locals and visitors seeking a memorable, over-the-top meal in downtown Las Vegas.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers rave about the bananas foster, calling it a dazzling tableside spectacle. The overall vibe is one of indulgent, old-school steakhouse luxury, perfectly executed.
“This is a $270 Mishima Reserve Tomahawk ribeye, an American wagyu with bone-in, cooked medium rare plus over live wood. It comes with garlic, rosemary, shishito peppers and house-made sauces. The meat just melts in your mouth, super tender. The bone adds a primal feel. Chef's recommendation was perfect.”
“This is a 44-ounce Mishima Reserve Tomahawk from Seattle — they break it down, take the bone off, barbecue the bone separately, then sous vide the steak with chicken fat, garlic, shallots, peppercorn, and bay leaf at 119°F. It's cooked over live wood — white oak, cherry, apricot, and almond — and it comes out medium rare plus. The meat melts right in your mouth. If you're not eating it off the bone, you're doing it wrong.”
What creators say
2 creators have covered Barry's Downtown Prime. Most active: Jack's Dining Room
Barry's Downtown Prime delivered an insane steakhouse meal with tableside theatrics and some of the best dishes in Vegas, including a $270 tomahawk and legendary lobster flambé.
Dishes mentioned
Mishima Reserve Tomahawk Ribeye
This is a $270 Mishima Reserve Tomahawk ribeye, an American wagyu with bone-in, cooked medium rare plus over live wood. It comes with garlic, rosemary, shishito peppers and house-made sauces. The meat just melts in your mouth, super tender. The bone adds a primal feel. Chef's recommendation was perfect.
- Tableside Lobster Flambé
- Tableside Banana Flambé
- Jack's Dining RoomLoved
The Best Steak In Las Vegas? · @ 0:00
Barry's Downtown Prime is an absolute dog of a steakhouse — the chef, the maître d', the banana flambé guy, everything hit on all cylinders; pound-for-pound one of the best steakhouse meals I've had in a long time.
Dishes mentioned
Mishima Reserve Tomahawk Ribeye
This is a 44-ounce Mishima Reserve Tomahawk from Seattle — they break it down, take the bone off, barbecue the bone separately, then sous vide the steak with chicken fat, garlic, shallots, peppercorn, and bay leaf at 119°F. It's cooked over live wood — white oak, cherry, apricot, and almond — and it comes out medium rare plus. The meat melts right in your mouth. If you're not eating it off the bone, you're doing it wrong.
Tableside Lobster Flambé
This is a 6-pound Maine lobster — they sauté it in white truffle oil, shallots, and garlic, add asparagus, deglaze with brandy, finish with truffle butter, lobster stock, heavy cream, potato noisettes, and fresh shaved black truffle. There is not a better dish in Las Vegas — I challenge anybody. Three pounds of pure lobster meat in here. I've never seen a dish like this in my life. The chef put in enough truffle butter to kill a man, but that's a great problem to have.
Tableside Banana Flambé
This is like a Bananas Foster and a Cherries Jubilee combined — they pan-sauté bananas and cherries in brown sugar and butter, set it on fire with brandy and banana-flavored rum, add caramel sauce, then pour it over a vanilla ice cream cake infused with cherries and fresh banana bread. The dude claimed he had the highest banana flambé flame in the game — he said 'flame on' before he did it, I was a little scared. How could that be bad? It's delicious.
Robins Island Rib Chop
This is a 22-ounce ribeye from Robins Island, a little island off the coast of Tasmania — it's a cross between Australian and Japanese Wagyu. There are only about 3,000 head of cattle, and I'm one of the lucky chefs who serves this in Las Vegas. The cows live on Tasmania and walk through a channel at low tide to feed on seaweed. It's $189, and it's the steak of steaks.
