In Vegas like many cities, there are corridors of “things to do” and “places to go”. Here, most notably it’s The Strip, but there are pockets of retailers and restaurants that are NOT on the strip and seeking them out is fairly easy. What’s more difficult is finding and making the time to go to THAT restaurant that has NOTHING else around it. Your destination IS that restaurant. It’s not some place you go before or after a show because it isn’t near any of the theatres. You don’t go there for lunch with the girls because it isn’t open for lunch and it’s nowhere near the mall. And it’s not on a stretch of street with other retailers. That restaurant is The Barrymore.
On Convention Center Drive you will find the Royal Resort. It’s perfect if you are attending a conference or event at the Convention Center, but not near anything else really. Inside the lobby and to the left, behind an almost disguised door, enter The Barrymore. It’s unexpectedly lush and filled with interesting details that draw your eye everywhere you look, from the ceiling covered in film reels to the Rorschach style prints depicting famous faces (Sinatra, Chaplin, Capone, etc.). Expertly mixed cocktails started off the night. Don’t ask me about the wine list, I can’t enjoy wine (allergy), but the wine room looked amazing.
While the room intrigues you visually, the menu will entice your taste buds. It’s simple on the surface. Traditional Steakhouse fave make up the majority of the menu, but with elegant twists and touches. Of course you will find your ribeye and strip steak, but I could have made a meal on the apps and the sides alone (Moment of Truth – I am not a fan of Steakhouses. I am the asshole who orders the fish at these places. And yes, I had the fish). The grilled octopus was one of the best versions I have ever had. Served Niçoise style with baby potatoes and a frisee salad, I was a happy camper. It’s easy to fuck up octopus – it can turn rubbery REALLY easily, so a well-executed octopus dish is a thing of beauty.
Grilled Octopus Nicoise
And let’s not forget the foie gras served with a crepe and grilled sweet corn. Yeah, that!
Foie Gras with crepe and grilled sweet corn
John’s aged ribeye was cooked perfectly as was my Branzino, but for me the stars of this show were the apps and sides. Chef Eric Lhuillier does a masterful job with everything. He is one of my personal and professional favorites here in Vegas. I am not even a fan of creamed corn, but it was damn near impossible to stop eating his version with lobster. Even had the lobster NOT been in it, I would have had seconds; it was that good.
Aged rib eye with blue cheese
Lobster Creamed Corn
Watermelon and tomato salad with blue cheese
As if the food wasn’t good enough, they brought out this…
My favorite dessert of all time – French Macarons – this one chocolate hazelnut
I know it’s not “cool” to be the early diners, but we do it out of necessity. John’s first client is in the door at 7 am, so we tend to eat earlier than most folks. On the Wednesday evening we dined, The Barrymore was quiet when we arrived, but jumping by the time we left. I recommend making a reservation for dinner. Take the time, make a trip and enjoy. Trust me, it’s worth it.
