How Barry’s Became the Hottest Steakhouse in Vegas | Chef Barry and Yassine Lyoubi DSH

Summary

Digital Social Hour – Episode Summary: “How Barry’s Became the Hottest Steakhouse in Vegas | Chef Barry and Yassine Lyoubi DSH”

Release Date: March 15, 2025
Host: Sean Kelly
Guests: Chef Barry and Yassine Lyoubi
Podcast: Digital Social Hour

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Introduction to Barry’s Steakhouse

In this engaging episode of Digital Social Hour, host Sean Kelly sits down with Chef Barry and Yassine Lyoubi, the dynamic duo behind Barry’s Prime, the hottest steakhouse in Las Vegas. With over two and a half decades of experience in the Vegas dining scene, Chef Barry and Yassine share their journey, insights, and the secrets behind their restaurant’s success.

Notable Quote:
Host (02:01): “How long have you guys been around?”
Chef Barry (02:05): “I've been in Vegas since '98.”
Yassine (02:28): “We've been around for a minute.”

The Evolution of Las Vegas and Barry’s Strategic Location

Chef Barry and Yasine discuss the significant transformation Las Vegas has undergone since the late '90s. They reflect on the booming real estate market and the strategic decisions that have kept Barry’s Prime at the forefront of Vegas dining.

Notable Quote:
Chef Barry (02:46): “Everyone thought they were realtors... I bought my first house for $89,000 back in '98.”
Host (03:14): “Now you can't find for that price. No.”

Design and Layout: Enhancing the Dining Experience

A pivotal aspect of Barry’s success is its thoughtfully designed space. Located in the basement of Circa, Barry’s Prime boasts a sprawling 17,000 square feet, allowing for a spacious and comfortable dining environment. The layout includes multiple Instagrammable spots, such as the women’s restroom, garden room, and DJ area, which have become beloved features among patrons.

Notable Quote:
Yassine (05:24): “We want people to be on their phones because the more they're on the phones, the more coverage we're getting as a restaurant.”
Chef Barry (13:12): “We have the most selfies out of any other restaurant in the bathroom.”

The Impact of Social Media on Business

Chef Barry and Yasine delve into the transformative role of social media in the restaurant industry. They recount their early days adapting to social media marketing and how influencer partnerships have become integral to their business strategy.

Notable Quote:
Yassine (13:37): “We started hosting hashtag Tuesday events... now it's all a social marketing budget.”
Chef Barry (14:43): “There can never be another spotlight.com like the way they did everything.”

Signature Dishes and Culinary Excellence

The conversation shifts to Barry’s culinary masterpieces. Chef Barry highlights his personal favorite, the Lobster Flambe, prepared tableside, showcasing the restaurant’s commitment to both taste and presentation. Other popular dishes include Lamb Chops with Parmesan and Pine Nut Crust and the ever-popular Bone Marrow.

Notable Quote:
Chef Barry (21:31): “My favorite dish is the lobster flambe that I prepare tableside for the guests when they come in.”
Host (22:08): “I didn't know that.”

Handling Rising Costs and Maintaining Quality

The duo candidly discusses the challenges posed by rising ingredient costs, especially in the meat and poultry industries. They emphasize the importance of creativity and maintaining quality without excessively raising prices, ensuring customer satisfaction remains paramount.

Notable Quote:
Yasine (29:03): “Meat and poultry industries got hit a couple of years ago. It's like you're in a different country in a different era.”
Chef Barry (29:31): “I just paid $14 for a dozen organic eggs. I couldn't believe it.”

Customer Experience and Privacy for VIP Guests

Barry’s Prime prides itself on providing a stellar experience for all guests, including celebrities and high-profile gamblers. They maintain a balance between offering exceptional service and respecting the privacy of their patrons, ensuring repeat business through genuine hospitality.

Notable Quote:
Yasine (25:18): “We let them come in, have dinner, and if they're in the mood, we'll do a picture. If they're not, we give them our contact info.”
Chef Barry (25:44): “Come and have some bone marrow.”

Future Plans and Community Engagement

Looking ahead, Chef Barry and Yasine reveal their plans to expand their to-go offerings, particularly for events like Thanksgiving, learning from their initial foray to refine the process. They remain committed to innovation and community engagement, continually striving to enhance the Barry’s Prime experience.

Notable Quote:
Chef Barry (26:54): “Next year, we'll do some different sides. The price will be right around the same. It's going to be bigger and better.”
Yasine (26:55): “Thanksgiving is definitely a successful way to do it.”

Closing Thoughts and Social Media Presence

As the episode wraps up, Chef Barry and Yasine encourage listeners to connect with them on social media. They highlight the importance of online presence in modern dining establishments and invite patrons to experience their renowned dishes firsthand.

Notable Quote:
Chef Barry (37:53): “You can find us at Barry's Prime on social media. We repost a lot of the stories people post.”
Host (37:58): “One of my favorite steakhouses in Vegas. Thanks for coming on, guys.”

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Connect with Barry’s Prime:

• Instagram: @BarrysPrime
• Chef Barry: @ChefBarry
• Yassine Lyoubi: @YassineLyoubi

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Barry’s Prime stands as a testament to the power of strategic location, exceptional culinary offerings, and the effective use of social media in building a renowned dining establishment. Chef Barry and Yasine Lyoubi’s story offers invaluable insights for aspiring restaurateurs and food enthusiasts alike.

Transcript

[Host]

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[Chef Barry]

You are no dummy, but you're kind.

[Yasine]

Of acting like one.

[Chef Barry]

You used to crush it in school.

[Yasine]

Outsmarting opponents on the field, and now.

[Chef Barry]

Well, you're still smart, but not exactly challenging yourself. You could be advancing nuclear engineering in the world's most powerful navy. You were born for it.

[Yasine]

So make the smart choice.

[Chef Barry]

You can be smart, or you can be nuke smart.

[Yasine]

Become a nuclear [e-mail] nukesmart America's Navy.

[Chef Barry]

Forged by the sea.

[Yasine]

We want people to be on their phones because the more they're on the phones, the more carbon we're getting as a restaurant. So when you're designing a menu nowadays or you're designing a restaurant, one of the first questions is, how do we. What do we. What's Instagrammable? What dish is going to be Instagrammable? Of course you want it to be good, you want the flavor to be there, presentation to be there, consistency, but you want it to be an Instagrammable dish, and you want your restaurant to have multiple Instagrammable locations. I mean, if you. You go to Barry's and you look at the women's restroom, for example, load it up. Yeah, I mean, that's right. Number one, most Instagram, we have the most selfies out of any other really, restaurant in the bathroom. We could almost do an Instagram page for Barry's of just bathroom selfies. I mean, everyone that goes in there loves it.

[Host]

All right, guys, got Chef Barry and Yasine here today from their famous steakhouse. Thanks for coming in, guys.

[Chef Barry]

Of course. Thank you for having us.

[Host]

I always tell people, your guys steakhouse is one of my favorites in town, if not my favorite.

[Chef Barry]

So thank you.

[Yasine]

Thank you.

[Host]

Yeah. High regards from me, which.

[Yasine]

Appreciate it.

[Host]

And you guys are new, right? Cuz circa's pretty new.

[Chef Barry]

Well, new in the sense of going to circa. Yeah.

[Host]

Yeah. But you've been around for a minute.

[Chef Barry]

We've been around for a minute.

[Host]

How long?

[Chef Barry]

I've been in Vegas now.

[Yasine]

What?

[Chef Barry]

When would you come here? 98.

[Yasine]

I moved here in 97.

[Host]

Damn.

[Yasine]

27 years.

[Host]

That's when I was born.

[Yasine]

Yeah.

[Host]

Holy crap. You guys have seen a lot of.

[Chef Barry]

Development A lot of development.

[Host]

Did you see Vegas kind of blowing up like the way it has?

[Chef Barry]

Well, man, I never thought it would get to this, but yeah, I mean, it's pretty special time right now.

[Host]

Yeah. Because I feel like 97. You could have got a steal on some real estate out here.

[Yasine]

Oh, absolutely.

[Host]

Yeah.

[Yasine]

In hindsight, it's 2020. I wish I'd go back. I remember, I remember even, even after that when it got really crazy. And what was that? 0405. And people were lining up outside of like all the. The home builders for. For two, three days in a row to try to buy homes. That was right before the crash. Damn. But that's when we saw the biggest price hike in real estate.

[Chef Barry]

Yeah, everybody thought they were realtors.

[Yasine]

I mean. Yeah, everybody. Everybody was buying houses. Everybody. It's prior. Right. And then all of a sudden everything starts hitting the twos and people are like, oh shoot, you got to go buy. People are waiting outside of KB Homes and all the builders.

[Chef Barry]

I bought my first house for89,000.

[Host]

Holy crap.

[Chef Barry]

Back in 98. Yeah.

[Host]

How many square feet is it?

[Chef Barry]

Maybe 1600, 1500.

[Host]

That's still crazy.

[Chef Barry]

Yeah, it's.

[Yasine]

It's.

[Host]

Yeah, that's nuts. Now you can't find for that price. No.

[Chef Barry]

Not even a condo. Nothing.

[Host]

Yeah, even like houses that are like 3,400k are like kind of regular out here, you know?

[Chef Barry]

Yeah.

[Host]

I mean, it depends on your expectations, I guess. But times have changed for sure, man. What do you.

[Chef Barry]

For the better?

[Host]

Yeah, for the better. Well, for you guys. Yeah. Because you want as many people here as possible, Right?

[Chef Barry]

Load it up.

[Host]

Yeah.

[Chef Barry]

Loaded.

[Host]

Some days I come to your spot, it's fully packed. It's impressive. You guys got a big location too.

[Chef Barry]

Great location, right? We didn't.

[Yasine]

Yeah, I mean it's what we got 17,000 square feet between the kitchen, I.

[Chef Barry]

Think a little bit. A little more. Eight. Almost eight.

[Host]

That's got to be one of the biggest steakhouses in town.

[Yasine]

Right. We got lucky with the, with the build out on that because we're the only, only location in the basement at Circa. So everything at Circa is floor one, ground level, which is Fremont street level. Yeah, two and three. And we've pretty much got the whole basement to ourselves. Right. Yeah, there's a bunch of back of house stuff going on. Right. Offices, storage, etc. But so we kind of had carte blanche in terms of how we wanted to get that kitchen design, how big we wanted to make the dining room. I mean, we went full shebang just Again, we opened pre Covid and the design process was. Was about a year and a half prior to Covid or a year before COVID So we designed the entire restaurant based off of wanting to do a lot of group dining. So we have. I mean, you've seen the restaurant. You guys usually sit in the front, like where the DJ is, but if you walk all the way through the back, we've got 350 seats, flexible room.

[Host]

Yeah, I sat there last time, actually, in the back. I didn't even know that was there.

[Chef Barry]

Yeah, so that's. That restaurant that we designed is everything that we always wanted and we didn't have in other restaurants, which really caters to larger parties and make it more private, you know? Yeah, it's working out great.

[Host]

No, I feel spacious, man. Because other steakhouses, we don't have to name anyone, but you feel cramped. You know, you get in there, it's loud as hell and you can't even hear the person across the table from you.

[Chef Barry]

We're pretty loud on weekends.

[Yasine]

Yeah, I mean. I mean, the design allows us to be a little more spread out. Restaurant businesses is cutthroat as it is. And an empty seat costs a lot of money, so everyone tries to pack them in. Overbook, reservation slots, stuff. We're very fortunate with the amount of space we have to not have to. To cram them in that much. Right. Except for Valentine's Day. That's my birthday will be Deuce Alley. Did you say it's your birthday?

[Host]

Yeah.

[Yasine]

Oh, yeah.

[Chef Barry]

It's Fast Eddie's birthday too.

[Host]

No way.

[Yasine]

Yeah.

[Host]

Wow. I've never met another person born on Valentine's Day.

[Chef Barry]

I haven't either. Pretty cool.

[Host]

Yeah. It's a rare thing, man. Yeah, you guys will be packed that day, but I was trying to do a little staycation. Damn. Shit. Was like 600 a night at the.

[Yasine]

At where?

[Host]

At Venetian. Wow. It's usually like 2, 300, but Valentine's Day people, I guess, too.

[Chef Barry]

Why go to the Venetian when you can come to Circa?

[Host]

I've actually never stayed in Circa. I want to try one of the.

[Yasine]

Rooms, a great room, but yeah, yeah, they're really comfortable.

[Host]

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[Yasine]

Geico's motorcycle expertise means I'm covered by people who know bikes like I do. I'm happy as a clam.

[Host]

No, conclusive scientific research has shown clams can experience happiness.

[Yasine]

It just meant that I feel really good about my coverage. I mean, even if you took the.

[Host]

Clam out for the best day ever.

[Yasine]

Visiting the zoo, taking a scenic ride.

[Host]

Knowing you're insured by specialists, and sharing.

[Yasine]

A strawberry ice cream cone together, the.

[Host]

Clam would not feel happy and your.

[Yasine]

Strawberry cone would taste sort of clammy. Ew.

[Host]

Geico's motorcycle specialists who know bikes like you do, assume no liability for clammy ice cream cones. GEICO expertise for your motorcycle there too. I've been talking to Richard. Shout out to Richard. Yeah, yeah, that's the guy right there.

[Yasine]

Absolutely.

[Host]

He's the one who put us in touch, right? Yeah. Richard Wilk. Yeah, he's been great. How did you two get together?

[Yasine]

We. We first worked together at Nine Steakhouse back in 2010. 11.

[Chef Barry]

Something like.

[Yasine]

Yeah, Very, very. I mean, he was a local.

[Host]

All right, shout out to today's sponsor, Specialized Recruiting.

[Yasine]

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[Host]

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[Chef Barry]

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[Host]

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[Chef Barry]

Chemistry.

[Host]

I've heard that from a lot of local offering a tailored.

[Chef Barry]

Course. You know, you can only the next guy coming offer you a path to.

[Host]

Contract and full time.

[Chef Barry]

I just think it was. It was time.

[Host]

If you don't see the role you're.

[Chef Barry]

Looking for on the website.

[Host]

Specialized recruiting for confidential roles.

[Chef Barry]

So given Michael, take the next step.

[Host]

In your career by [e-mail].

[Chef Barry]

They'Re so far ahead of. Of the times. I mean, George had visions and these guys had great visions and what was to come with the Real World with, you know, the. The first filming of the Real world at the Palms when we opened, I mean, that was the hurricane, right? That just put us on the map. And then with the nightclubs and Ghost Bar and Club Rain and they had the Buddha Bar and Cardunos and Johnny Brennan with his theaters. That the Palms was the Studio 54, Vegas ahead of its time. I mean, you had everybody coming in, them owning the Sacramento Kings at the time.

[Host]

Right.

[Chef Barry]

I mean, it was just a hot spot, a celebrity haven for athletes, actors, musicians, everything. And the recording studio goes in. Man, it was just, it was, it was, it was. And I, I, I don't think that could ever be repeated. I mean, you know what? Every hundred years something great comes along, right? Vegas, that was just the perfect song for me. I mean, you know, it was amazing. I'm very blessed to be a part of it.

[Host]

I always see the suite there with the basketball, the half court. Yeah, yeah. That looks so fun. Chris Brown plays there.

[Chef Barry]

That was pretty, that was, that was a lot of fun.

[Yasine]

Yeah, they, they paved the way. I mean, they were thinking outside of the box and no one else during that time, which was what, late 90s, early 2000s? Yeah, no one, no one was really taking that risk. Right. Vegas was a little more traditional. They were catering to the Vegas went through that phase where they were trying to cater to families. Right?

[Chef Barry]

Yeah.

[Yasine]

Everyone had a theme park and a water park that was way early 90s.

[Host]

Like the circus Circus.

[Yasine]

And then that left and then, and then the Malou family paved the way with the nightlife and restaurant portion. And then what happened is everyone else picked up. And the thing is, you have an advantage. If you're Steve Wynne, you were on the Strip. If you're the Cosmo, you're on the Strip, you're in the Hub. So now you have the formula that someone else tried and worked out for them ready? You apply it, you spend more for bigger name DJs and it's done, you know?

[Host]

Yeah.

[Yasine]

I think that was, I wouldn't say the downfall of the Palms, but I would say that was what took the, the, the trophy away and give first place to a lot of other spots, you know?

[Host]

Yeah. Now it seems like the win is the spot, right? From what I hear.

[Yasine]

Yeah. I mean, when you, when you talk about the perfect combo of nightlife and high end and big spending customers, there's no way you can discount the fact that the win is probably the, the, the mammoth on the Strip. Right?

[Chef Barry]

Yeah. I mean, I was there for dinner the other night and we, we walked by Access and I'm like, I'm saying it's my friend Tony. I says, can you believe this? Did we do this 20 years ago, he said, yeah, but they just. They dress a lot worse these days.

[Yasine]

Like, you should see the way these.

[Chef Barry]

Girls are dressed and the way these guys are dressed. It's just like, man, where did the time go? You know?

[Host]

They're practically naked these days when they show up there.

[Chef Barry]

Naked clothes ain't matching. Suggested disaster. But listen, I heard you can't even. What is the table there? 15,000 on a Friday or Saturday night? Yeah, at least 10.

[Yasine]

15.

[Chef Barry]

10 to 15.

[Host]

Yeah. So depending on who's performing, could be even more.

[Chef Barry]

Yeah.

[Host]

Like, New year's is, like 25.

[Chef Barry]

And every place was rocking, and it was. What's today? Today's Friday. We went Thursday night. We went Wednesday night for dinner. Yeah.

[Host]

And it was rocking on a Wednesday night. Wow.

[Chef Barry]

I didn't want to go. I didn't go in.

[Host]

I'm not a big club guy, man. People always, like. Because I say I live in Vegas, they assume, like, I go out and if I don't even drink, you know.

[Chef Barry]

Man, you want to talk about. You want to talk about clubs, then the days of the Palms Club Rain was where Nine Steakhouse was in a little set back towards the pool. I remember the line would be to the end of Brennan Theaters.

[Host]

Totally.

[Chef Barry]

That's like 300, 400 yards. People waiting to get in line. No shot of them even getting in.

[Host]

Damn.

[Chef Barry]

I mean, it was crazy. Just. Just crazy. The club scene was just. That was like, probably. I think it made, like, number top 10 clubs in the country.

[Host]

I could see that, man. Yeah. I wonder where Vegas ranks in nightlife. I know. LA just got ranked the worst in nightlife.

[Yasine]

Did it?

[Host]

Yeah, as of recent. It was like, a few days ago. Yeah.

[Yasine]

Wow.

[Host]

Because people just go on their phones when they get inside the club.

[Yasine]

What, What. What. What are the. The metrics for that? Just like the.

[Host]

Yeah. I wonder how they pulled it. But I'm assuming they just pulled people out of 10 and said, how. How much fun did you have? Or something. I don't know.

[Yasine]

People complaining.

[Host]

Yeah. Because no one's really dancing anymore. Like my generation, we're just pulling up to the club in the bar, and we're on our phones. I'm sure you see that at the restaurant, too, right?

[Chef Barry]

Everybody's on their phone.

[Yasine]

People in the booth sit on top of the chairs, pouring a vodka Red Bull and on their phone. I could see that.

[Host]

Yeah. No one enjoys their meal anymore without being on the phone. It's crazy.

[Yasine]

How about.

[Chef Barry]

How about enjoying the people you're with? Forget about the food. Right Enjoy the people you're with. Like, how often do you all get to go together and have dinner? Right?

[Host]

Yeah.

[Chef Barry]

Put your damn phones down. What the. What's going on?

[Yasine]

You know, we say that, right? We say that as customers. When we go out, we're like, we don't want everyone to be on the phone. But as. As restaurateurs, it's almost that. It's almost hypocrisy, right? Because we want people to be on their phones. Because the more they're on their phones, the more coverage we're getting as a restaurant. So when you're designing a menu nowadays or you're designing a restaurant, one of the first questions is, how do we. What do we. What's Instagrammable? What dish is going to be Instagrammable? Of course, you want it to be good, you want the flavor to be there, presentation to be there, consistency, but you want it to be an Instagrammable dish, and you want your restaurant to have multiple Instagramable locations. I mean, if you. You go to Barry's and you look at the women's restroom, for example, loaded up. Yeah, I mean, that's right. Number one, most Instagram, we have the most selfies out of any other, really, restaurant in the bathroom. We also do an Instagram page for berries or so pitch for berries of just bathroom selfies. I mean, everyone that goes in there loves it.

[Chef Barry]

Right?

[Yasine]

With the pink marble. And then you have our garden room with the tree, and then you have the DJ area. So, yeah, we criticize it as. As guests. And maybe because you and I are getting old. Yeah. You go out, these kids are on their phones. But you, as a business owner, you want that, right?

[Host]

Yeah. I mean, I'm glued. Even dinner at home, I'm on my phone while I'm watching YouTube, while I'm eating. Yeah. And my girl's always pissed.

[Chef Barry]

But you fall into the bathroom too, right?

[Host]

Yeah.

[Yasine]

Yeah.

[Host]

So addicting, man.

[Chef Barry]

It's addicting, man.

[Host]

How much did, like, food influencers and social media change the business for you guys? Like, people like Keith Lee and all.

[Yasine]

Those food influencers night and day over the years. And we, yeah, we saw it happen. I remember overnight. Overnight. I remember we were. We were running Nine Steakhouse, and in about, I would say 2010 or 11 is when people started hiring social media managers or promoting someone who was, you know, fluent in the social media world to that position in the hotel. And we have a meeting with our entire staff, and the property marketing VP was like, hey, you got to meet our social media manager. We're like, what the heck's a social media manager? And she comes in and she makes us all sign up on Twitter at the time and Instagram, create a page. And, okay, now you guys are going to have to sign something, and we want all of your hourly staff to tag these hashtags, and we're like, you know, scratching our heads. And then from then on, it was. There was no return. We started hosting. Within six months of that, we were hosting hashtag Tuesday events. And. And then. Then it changed completely. Right now it's to the point where most restaurants, or a lot of restaurants, including us, don't even have a print marketing budget anymore. It's all a social marketing budget.

[Host]

Wow. Yeah.

[Yasine]

I mean, you want to. You want to, you know, do some quid pro quo with some of these social media guys, invite them in for dinner in. In exchange for a post. Yeah, that's way more valuable than paying, you know, five, six grand for an ad in a magazine that your demographics probably not even going to see.

[Host]

Yeah, you know, no, I agree. Because they'll tell their friends and they'll send you guys business.

[Chef Barry]

It's like a domino effect.

[Host]

Yeah. I mean, that's what happened with me, man. Richard brought me in once. He paid for my meal, and then I've sent you guys, like, probably hundreds of people at this point.

[Chef Barry]

Thank you.

[Host]

Yeah. So shout out to you guys.

[Yasine]

So, yeah, so there's that portion, right. Which is to make sure you get the guys in to hashtag it. But then you only have one shot to impress them. Right. Because if I come in and you didn't have a good dinner. True. Maybe you would have done, hey, you know, Richard, for a favor, I'm gonna have hashtag these guys or, or, or. Or include them. And then after that, you'd be like, I'm not going back.

[Chef Barry]

Yeah, yeah.

[Yasine]

So you have to. You have that one shot when they come in to wow them, and then.

[Host]

Then you've got a custom first impression. Yeah. Because there's so many steakhouse options in Vegas.

[Yasine]

Hundreds.

[Host]

It's got to be one of the most competitive.

[Chef Barry]

Yeah. But, you know, when it is, you're right about that. But when I first started, you know, with Charlie Palmer Steak, there was. There was just a handful of steakhouses. They weren't really. It was different restaurants and hotels and whatnot. But, I mean, Emeril had his steakhouse, and Charlie came in, and then Mandalay Bay followed up with another steakhouse. And it just seemed like everybody's doing steakhouses throughout the years. So every hotel has a steakhouse.

[Host]

At least one.

[Chef Barry]

At least one.

[Host]

Yeah. It's crazy. Some of them have like two or three.

[Chef Barry]

Yeah, yeah, yeah.

[Host]

It's nuts. Even though hotels off Strip, like, you got Hanks in Green Valley, it's a staple.

[Yasine]

If you're, if you're a, if you're a hotelier, you're building your, Your food and beverage program. Usually the, the, the main restaurant, the main attraction is going to be a steakhouse. Yeah, that's what I mean. For, For, For Americans and for this country, that's what fine dining and social environments require is a steakhouse.

[Host]

Yeah, yeah.

[Yasine]

Talk business at a steakhouse to go to romantic dinner at a steakhouse. Steakhouse doesn't necessarily mean that, hey, we just have steaks. You have everything. We have a vegan menu at a steakhouse.

[Chef Barry]

Yeah, yeah.

[Host]

You need everything these days. Right. Where do you rank Vegas steakhouses compared to New York steakhouses?

[Chef Barry]

Best. Best in the world.

[Host]

You think Vegas is Vegas?

[Chef Barry]

Vegas, for me has the best restaurants in the world. Because mostly every chef is here. Whether they're here or not, their business is here.

[Host]

Right.

[Chef Barry]

You know, Joe Rochon, Gavoir, Charlie Palmer. All the great ones are here. Michael Mina. Yeah, I mean, they're, they're, they're here.

[Host]

That's true. John George.

[Chef Barry]

George Thomas, Keller. Everybody's here, buddy.

[Host]

Yeah.

[Chef Barry]

You know, and they, he's got. Here.

[Host]

They just brought the famous New York one to Caesars, right?

[Chef Barry]

Oh, Peter Luke.

[Host]

Yes.

[Chef Barry]

Peter Luke.

[Host]

Yeah, Yeah. I haven't tried it yet, but I heard that one. It's really good, right? Same in New York. Have you had it in New York?

[Chef Barry]

Yeah, sure.

[Host]

How was it?

[Chef Barry]

Well, New York's off the charts. That's a staple. I, I used to go there when you couldn't use a credit card. You'd have a Peter Luger credit card or it was cash.

[Host]

Oh, wow.

[Chef Barry]

But the times have changed, you know what I'm saying? So, yeah, New York, New York was. It's an experience, you know, I have not. We haven't been to the one out here yet that's. We got a few restaurants that are on the list.

[Host]

Yeah. Sometimes it's hard to replicate because some of the pizza spots come out here. Doesn't hit the same. I grew up in Jersey.

[Chef Barry]

Yeah. In Vegas is a different beast. Right. A lot of chefs come out there out here and think they can do what they do where they're from. It just doesn't work. Just doesn't work. You have to know your clientele. We're going 28, 27 and 28 years strong. We know our clientele well. We know what they want. We know how to. We know how to produce. That's. That's what we do. Great.

[Host]

Yeah. You know, do you guys. Oh, God, no.

[Yasine]

I was going to say a lot of that has to do. When you see these restaurants that are successful in other locations, including overseas, a lot of that doesn't have to do with the actual owners or restauranteurs saying, hey, let's take a shot at Vegas. A lot of that has to do with. It's like sports scouting. Right. And, like, I'm a big soccer fan. And soccer clubs have scouts that go around the world and. And try to spot talent to bring them to the team. So hotels have that here. Right. Their VP of Food and beverage and. And their departments go around the world and try restaurants and try to convince people who own a restaurant in, you know, I don't know, the Amalfi coast or in London to open in Vegas.

[Host]

Wow.

[Yasine]

And a lot of times you see people turn it down because they. They. They feel that it's succumbing to. And selling out. Right. Succumbing to the capitalism and selling out. So they're like, nope, we're successful here in. In Tokyo, so we don't want to open in Vegas. But a lot of times it's too good. It's. It's really an awesome opportunity for them.

[Host]

Yeah.

[Yasine]

You have a couple of VPs in nice suits that dine at your little restaurant in New York and convince you that, hey, we can open one in Caesars or at mgm. You guys are going to be successful. And then sometimes it's a flop. It's because exactly what Chef was saying. It's like, it's a great little cute location. Mom and pop join in Brooklyn, that's been successful for years, but it's not necessarily going to work when you have the masses that are walking through Caesar's palace looking for. Looking for the best deal. Right?

[Host]

Yeah.

[Yasine]

And a cheap bite. So that's kind of what happens with these restaurants that come out. Some work, some don't. I mean, look at Bavettes. Bavettes is a famous eatery in Chicago, and it works great out here.

[Host]

I love Bavettes, man. That's my favorite spot for bone marrow.

[Yasine]

Yeah.

[Host]

Holy crap. They hook you up on bone marrow there.

[Chef Barry]

You don't have bone marrow with me, or.

[Host]

No, no.

[Chef Barry]

Oh, you got to.

[Host]

I got to try it. Okay.

[Chef Barry]

Yeah. Please. Come on.

[Host]

I'll definitely. Bone marrow is one of my Favorite appetizers. So good. I didn't know hotels were doing that. That's really interesting.

[Yasine]

Yeah.

[Host]

Other than circa, where do you. Which hotel do you think has the best dining in Vegas?

[Yasine]

I think it would be hard to deny that you have.

[Chef Barry]

I would. I would say Wynn.

[Yasine]

Yeah. Well, has a good platform, but Venetian's been known. I mean, especially with their former leadership in the food and beverage department. I think that they have one of the. One of the biggest platforms, one of the most renowned platforms.

[Host]

They're bringing Cote too. The Korean takeoff.

[Yasine]

Yeah, there you go. See? So they, they. They're always on the front. And look, they just. They finally closed a deal with Jose Andreas. I. That a bizarre meet. Right.

[Host]

Saw that. Yeah.

[Yasine]

The longest time was I actually opened that place.

[Host]

Oh, you did? In Sahara.

[Yasine]

Back in.

[Chef Barry]

Is that leaving the Sahara?

[Yasine]

Yeah, I think it's.

[Host]

Are they staying and it's gone already.

[Yasine]

Or is it supposed to be gone? Yeah, it's going to open up at. At the Venetian.

[Chef Barry]

Okay.

[Host]

Yeah.

[Yasine]

And then you have. Then of course, you have Cosmo, Arya, that whole combo. I mean, it's hard to. It's hard to battle them too. I think they're very, very aggressive with their, their plan too. Overall.

[Chef Barry]

Hotels serve good food.

[Host]

Yeah. It's hard to pick. They're. Yeah. Aria. Solid. Yeah. Carbone, John George's dente. Fung's pretty good. The Asian spot. Yeah. I'm sure you guys are doing a lot of R D on the side, right?

[Yasine]

Always. I mean, here in Vegas and then traveling mostly, you know, to get ideas.

[Host]

Yeah.

[Yasine]

Europe a lot. Middle east soon. And then, I mean, just going around town and trying stuff. Should we go to Chicago for the restaurant show reviews? To stay on top of what's happening in our industry. Chicago and New York are great spots.

[Host]

I love it. What's your guys most popular dish and what's the story behind the creation of it? How did it come about?

[Chef Barry]

Well, I mean, there's so many popular dishes we've done all through the year. My favorite dish now is the lobster flambe. That's my ultimate favorite dish. I think it's just an amazing dish. A seven pound main lobster dam, take that taken out of the shell, sauteed in some truffle oil with shallots and garlic, flamed with some brandy, finished with some truffle butter, splash of cream and lobster stock, fresh truffles, asparagus, potato gnocchis, all combined together, finished with a little sea salt. It's my favorite dish. The lamb chops, Parmesan, Pine nut crust is one of our staple dishes. Bone marrow flies out of the restaurant. Right. Damn.

[Host]

I didn't know that. Yeah.

[Chef Barry]

And our rib cap, our prime.

[Host]

I've gotten that malice muscle.

[Chef Barry]

So we got so many great dishes. But my favorite dish is the lobster flambe that I prepare tableside for the guests when they come in. It's. It's quite pricey. But listen, we're in Vegas. Treat yourself, don't cheat yourself.

[Host]

Yeah, you make some money, hit the restaurant after. You know, my boy just made 500k last week.

[Yasine]

What?

[Host]

Parley Cosmo? No, blackjack.

[Chef Barry]

Oh, oh, you gotta, you gotta be on it. Wait, you gotta be on a sick run.

[Host]

If he was betting 10k hand, he actually usually loses like 100 or 200k. But this trip he just ran hot.

[Chef Barry]

Really?

[Yasine]

So does he. So what's his dining etiquette? When he's playing, does he actually stop for a full meal or does he.

[Host]

Yeah, I actually grabbed a meal with him at. What's that Asian restaurant in the Cosmo? Momofoku.

[Yasine]

Momofoku.

[Host]

Yeah. And they comp his meals and stuff. So yeah, he eats. I mean they comp you a lot when you're gambling that much. All his shows and everything. That's the cool part about Vegas.

[Yasine]

You know, some of the most interesting guests for us over the years have been gamblers. Right?

[Chef Barry]

Yeah.

[Yasine]

And they're different types of gamblers. They're poker players. And poker players just take a full on, you know, two, three hour break and go have a, have a dinner. Then you have blackjack players and you have sports betters at circa, obviously with the. What Derek Stevens built with a sportsbook wise. But the most interesting is, is picking these guys brains when they eat. Some of them want to talk, some of them are just like, hey, I'm here at the bar, I want to grab a bite and go.

[Host]

Right.

[Yasine]

But they're also some of the best tippers is, you know, gamblers. And I don't know if that has to do with the fact that they just won or not, but I think it's just part of their.

[Host]

Yeah could play a role. Plus they believe in karma. I feel like. Right. Good energy.

[Chef Barry]

Vinnie Paz one, my friend just got inducted into the boxing hall of Fame.

[Host]

Yeah.

[Chef Barry]

And he was, he was in Vegas after Roy Jones had just beaten him. There's a big story behind it. He was in Vegas, I think he, he dropped like a hundred thousand and he had a couple dollars in his pocket and he's walking down the street and when it was Bally's at the time, and, I don't know. Casino host sees him walking, he says, hey, Vinny. He says, what's happening? He goes, hey, what's up? He goes, you're gonna come and play? He goes, ah, I didn't get too much money. I mean, right now, he says, but he says, I gotta. I gotta. I'll give you a line. I think it was 10 or $15,000. He wins almost a million dollars that night. Yeah. With a $10,000 or $15,000 line. Wins almost. Marty Kunkel was the. Was the dealer, and I met Marty throughout the years, and he comes in with him every once in a while. They still talk to each other, but, you know, for like 10 or 15,000 to win a million dollars. And the guy was splitting tens, doubling down on tens and getting an ace. That's the luck and the horseshoe we had in his ass. Right. I mean, that's crazy, dude.

[Host]

That's. That's the biggest ROI I've ever heard.

[Chef Barry]

That's the biggest. That's a true story.

[Host]

Yeah. Because usually to win a million, you need to start with six figures, at.

[Chef Barry]

Least 10 to 15. Might even have been 12. I don't know what the exact number is.

[Host]

My gosh.

[Chef Barry]

Did he come in? He was in town this week. I didn't see him.

[Host]

Yeah, that's nuts. Vegas is known for legendary stories like that, Right. I'm sure a lot of guys celebrate historic nights at your. Your spot, right?

[Yasine]

Yeah.

[Host]

I've seen you gu. For a lot of famous people after fights and stuff.

[Chef Barry]

A lot of famous fighters, singers, everybody comes in. Yeah, it's really cool. We're blessed.

[Host]

That's impressive. You guys really crush it, I think, on the word of mouth and the marketing aspect.

[Yasine]

Thank you.

[Host]

Compared to other steakhouses, I don't really see other steakhouses doing that.

[Yasine]

Thank you.

[Host]

Right.

[Yasine]

Yeah. I mean, it's, you know, it's also respecting the privacy of these people when they come in. A lot of places have automatically call their whole PR and marketing department down from the hotel to start doing pictures and making them sign stuff. And for us, it's like, hey, we just, you know, let them. Let them come in, have dinner, and if. If they're in the mood, you know, we'll do a picture. And if they're not in the mood, we're like, hey, here's my card. Here's my number.

[Host]

Right.

[Yasine]

The owners. And then that just makes them come back, you know?

[Host]

I love it.

[Yasine]

I love coming back like that.

[Host]

Yeah.

[Chef Barry]

I tell them sign it. I Ain't not eating.

[Host]

I also think downtown is kind of more low key too.

[Yasine]

For sure.

[Chef Barry]

You know, it's, you know, a lot of people thought when we were going downtown, they're like, you guys ain't going to make it downtown. There's nothing happening there. It's a dead, it's a dead horse, you know, And I'm like, you don't know who you're dealing with. You know, we, we got a great team. We, we produce great product. Punch design, did our restaurant gem, did our kitchen. I mean, we know how to, we know how to. People just have to come. We know how to put it together, you know, and it's, it's this very special place. Very, very special.

[Host]

Yeah. Not many reasons for me to go downtown, but you guys, I will make that trip for, for sure.

[Chef Barry]

It's, it's, it's. And you know what? People don't think it's hard to get there. You just pull into Circa Valley under the hotel part. You pull right in, you're less than, what, 150ft from the escalator. To go down, you can take an elevator or an escalator down. That's the luxury of being in that basement. Is easy access to the restaurant. Yeah. You don't have to wait.

[Host]

Super easy.

[Chef Barry]

Super easy.

[Host]

Even the South Park's not that bad of a walk.

[Chef Barry]

No, it's not that bad of a walk. You know, I love it. They made it good.

[Host]

What do you guys got planned for this year? Any events or anything? Cool.

[Chef Barry]

Coming up, what do we have?

[Yasine]

Cool.

[Chef Barry]

Coming up, February, of course. Super bowl this weekend, Mother's Day coming up. Well, let's go into the future. This year was the first year that we did Thanksgiving to go right. And it went really well. I think we did, what, 300 dinners to go? Maybe 300.

[Yasine]

Close to four.

[Chef Barry]

Close to four. And the best way to learn is by doing something and seeing what the mistakes are and how you can get better. And next year, this year is going to be much, much better. You know, we're going to do some different sides. The price will be right around the same. Yeah, it's going to be bigger and better and easier. I mean, first of all, it's very, very easy. You just pull into valet. We personally take the food out to you, but we're going to make that. That's for me. I'm excited for that. In Thanksgiving time. It's going to be pretty cool.

[Host]

That's such a smart idea. Who came up with that?

[Yasine]

Thanksgiving, it was a collaborative effort. With circa jumped in on that a lot as well. Yeah, their marketing department and Derek Stevens gave us the blessing to use the valet. But in this day and age, especially after Covid, with cost of goods, it's very hard for restaurants to survive anymore. So you throw competition in there, which already exists in a city like Vegas. Now you're not only fighting for top line revenue, you're scrambling to make your bottom line be successful. So you've got to think outside the box. So to go, most restaurateurs prior to Covid didn't like to do to go orders because you feel as a chef or as a restaurateur that you. Your best product is served right there at the restaurant. Most people take it to go and it's in a box. It's not going to be a good representation of your restaurant. But after Covid and everyone was doing to go orders and you have the advent of all of the uber eats and all the rideshare eateries, you kind of have to jump on board. So now every year we close the year planning for the next year to think how are we going to make the bottom line larger by not sacrificing anything for the guests and then doing to go orders the way we did. Thanksgiving is definitely a successful way to do it.

[Host]

Yeah, that's gonna be cool to see this year how that turns out. The rising cost. I did want to talk about that because you see people on social media complaining about like, price of eating out. But you guys got hit hard on that, right?

[Yasine]

Super hard. So meat industry, poultry industry got hit a couple years ago. I mean, it's. It's crazy when you look at. Sometimes I sit back and I look at a P and L. A profit and loss statement from a restaurant we were running maybe five, six years ago. And you compared to today, it's almost like you're in a different country in a different era.

[Host]

Wow. It's that drastic in five years.

[Yasine]

And listen, if you have anyone on the show that has a breakfast restaurant, they're dying right now because eggs. Oh, eggs are. It's just nuts.

[Chef Barry]

I just paid $14 for a dozen of organic eggs. I couldn't believe it.

[Host]

Wow, that's crazy.

[Yasine]

Yeah. So you're constantly having to think of creative ways to. To. To maximize your bottom line. And then there's just some things that hit you. Just out of control. Right. So if, you know, we don't have as much eggs on our. On our menu as breakfast restaurants do, but you have to find ways to get creative all by not sacrificing your quality. So, I mean, the easy answer is you raise your prices. Right. But how much can you keep raising your prices? In the restaurant business, there's a point where you raise your prices and you're going to lose revenue because people are going to be like, dude, I'm not paying $100 for a filet.

[Host]

Right.

[Yasine]

Like, when I saw filets go up in the last couple years, we were wearing. When we were doing our R and D before opening Berries, we went to. I want to say it's prime at the Bellagio, maybe in 2020, 2019 or 2020. And when I saw that bill at the end and the filet or even on the menu, I was like, this is freaking. It's a. To the face. Then we went to Mayfair, have a cocktail at the bar. And it wasn't a tableside cocktail. It wasn't anything. It was just a regular old fashioned. And it was like 28 bucks.

[Chef Barry]

Damn.

[Yasine]

Jeez.

[Host]

For a drink.

[Yasine]

What's going on here? Yeah. So there's only so much you can do, I guess. Bellagio and on the strip, maybe you can get away with that. You can't do that downtown.

[Host]

No. 20 max for drinks is like my rule.

[Yasine]

Oh, yeah. I mean, right.

[Chef Barry]

Yeah.

[Yasine]

Otherwise you feel it's an insult.

[Host]

Otherwise psychologically, it just doesn't feel. Yeah, exactly. Doesn't feel good.

[Yasine]

So with that in mind, you've got to find ways to. To. To keep your bottom line going, you know?

[Host]

Yeah.

[Yasine]

And it's just consistency and taking care of people and hoping more people come back. Because you don't. You don't want to sacrifice on quality. Some places do. And I guarantee you you'll stop going to places where you go back and like, that dish didn't taste the same. It's the same price as it was. It didn't taste the same. You're not going back?

[Host]

No. That's happened to me so many times, actually in Vegas.

[Chef Barry]

That was a lot.

[Host]

Yeah. You guys saw New S Just closed last week. Salt Bay Restaurant.

[Yasine]

Yeah, we went there first week it opened.

[Host]

I think it was too expensive, personally. I mean, I know he has the brand and everything, so he could probably charge more, but I think it was.

[Chef Barry]

Too much more people, you know, people will try it.

[Yasine]

Like.

[Chef Barry]

I think I agree. People will try it the first time and then they see the bill at the end. Like, we, we had dinner there. I think it was three of us and the bill was like $2,500.

[Host]

Holy crap.

[Chef Barry]

Right? And we didn't.

[Host]

We had you got the gold.

[Chef Barry]

No, we didn't get, we didn't get that. We tried a lot of things, you know, and he came out and said hello and whatnot. But it was an expensive restaurant and I mean, you know, you're, you're next to T Mobile.

[Host]

Yeah.

[Chef Barry]

Italy is across the street. There's a lot of action when the games are going on and whatnot. Right. But I mean, it was probably a hard place to get to and it is a hard place. The parking was horrendous.

[Host]

Park terrible.

[Yasine]

It's also not a pre game. That's why location is such a key factor in opening a restaurant. Because, I mean, you can argue that that's a great location. I would argue that it's not for that concept. Right. It's not really a pre or post game type restaurant. And when. Right across the street inside mgm. Mgm. Yeah.

[Host]

Italy.

[Yasine]

Right? Italy.

[Host]

Yeah.

[Yasine]

That's a pre post game type of place. Right. You're not going to sit down and have a $5,000 dinner in Turkish roll steak.

[Host]

Right.

[Yasine]

I think there's so many things with that. First of all, shout out to all the guys that work there during the opening that opened it. We know the gm. Yeah, the former gm. And it always, it's always sad to see a restaurant go down, but you can kind of see the writing on the wall. And it also didn't help the whole World cup debacle. I mean, he lost a lot of respect internationally.

[Host]

I saw that. Yeah.

[Yasine]

The pitch, grabbing, the cup, grabbing. Forcing Messi into a full.

[Host]

Yeah. What was he doing? That was loud.

[Yasine]

Yeah, that was just a lot of, a lot going on in one shot. And a lot of people, a lot of people took offense to that.

[Host]

Yeah.

[Yasine]

And I mean, the rest of the world is huge on soccer. So when you disrespect the, the cup and the number one player in the world like that, I think that affects your brand image.

[Host]

I mean, soccer is a big.

[Chef Barry]

Somebody got him on the field, so somebody's head's rolling.

[Host]

Yeah, someone. Someone got fired in that situation. But no, you're right. Soccer is probably the biggest sport in the world. Right. In terms of viewership. So yeah, that was damaging to him.

[Chef Barry]

I never got into soccer until I met him.

[Host]

Yeah.

[Chef Barry]

And we were in the Caribbean. We opened up our friend's place down there and the World cup was out. Was it the world. What year was.

[Yasine]

Yeah, 2018. Yeah, the world cup was here.

[Host]

Have you had like any soccer players come through?

[Chef Barry]

Yeah. Who's from Croatia?

[Yasine]

Oh, we have former sucker. Former Soccer players. Yeah, yeah, former soccer. We haven't had any. Honestly, we've had every other sport in there. Well, my dream would be whenever there's like a game in town.

[Host]

Yeah.

[Yasine]

We've got to find the right context for it. But like there was a classical two years ago, Real Madrid, Barcelona.

[Host]

Oh, nice.

[Chef Barry]

Yeah, it was cool.

[Yasine]

That would have been sick to have some of those places.

[Host]

Yeah, that would have been cool.

[Yasine]

Yeah.

[Host]

I'll put you guys in touch with Gary Braca. Do you know him? He's a. He does Dana White's health. He's his, I guess, health. Yeah, yeah, health advisor. He's Ronaldo's health guy.

[Yasine]

Oh, nice.

[Host]

Yeah, yeah. So maybe you guys can get Ronaldo in there.

[Chef Barry]

You know who? Jose Bautista. He used to play for the Toronto Blue Jays. Yeah, he just purchased the local soccer team. It's like a. AAA soccer team here. Okay. And they play at Cashmere.

[Yasine]

Yeah, yeah.

[Chef Barry]

So he actually brought a bunch of the players in.

[Host]

Oh, that's cool.

[Chef Barry]

I don't know who those guys are, you know.

[Host]

Yeah, I can't name any Triple A players personally. Have you guys seen a trend health wise? People care more about their health at the restaurant because that's like a big thing right now on social media.

[Chef Barry]

I haven't seen it in our restaurant because it is a steakhouse. And when you're ordering lobster flambes and desserts and all those kind of crazy dishes. Right. I really haven't seen it. I haven't. Have you? I mean there are some people that.

[Yasine]

We do on a different scale. Here's how it works. So a lot of the guy, Flex Lewis, Dragons Lair and his entire team, they come to Barry's religiously and they're great and they send us tons of business. And the way it works is they'll make a reservation for someone was a bodybuilder from Brazil or someone from the UK. Like both Mr. Olympias 212 and main Mr. Olympia came and dined right after run that. So. So there's two ways they do it. If they are dining after their show, they're splurging. But a lot of times they're in prep. So we'll get texts from people at Dragon's Air or their coaches telling us, hey, when they come in, can you guys please do this? And it's very specific instruction, like cook.

[Host]

A filet, no butter, no seed oils. Right?

[Yasine]

No seed oils. Yeah. So you see that. Then there's the vegan trend that picked up and became a way of life, which is why we actually have on our regular dinner menu, we have an entire vegan section because people tend to eat less red meat and they want vegan. So. Yeah, there is a trend in that manner.

[Host]

Wow. I didn't know the vegan trend was that strong. So you got to make it.

[Yasine]

It's really strong.

[Host]

Holy crap.

[Yasine]

But also the hospitality factor kicked in for us because in the past, if you're a vegan or you have to eat gluten free or you have a dietary restriction and you're eating with a group of six, you kind of stand out. Right. And it's not the best way to make a guest feel. So let's say you're the vegan and us three dining. You have to ask for a separate menu or they're gonna talk to the chef for you. So if you include those items on the regular menu, it makes them feel included into the dining experience, which for us is what hospitality is about.

[Host]

That makes sense.

[Chef Barry]

Oh, yeah.

[Host]

Are you guys on the food delivery ops too, or.

[Yasine]

No, we are not.

[Host]

Was that by choice?

[Yasine]

Yeah. And I don't think there was a whole debacle with that before we even started. There was, it was during COVID the rates of Uber Eats and everyone jumped in with all of the local restaurants in terms of how that works. But I don't think that there's going to be much of a demand for food for higher end. Yeah, you know, we don't foresee anyone going on there and ordering $300 worth of steak on Uber Eats. I could be wrong. I mean, maybe that's something we need to explore.

[Chef Barry]

I, I, I don't think so. Because I think if somebody wants something to go, we do, we do a lot of to go for. Believe it or not, people come and pick up some stuff. But I, I, I agree. I don't, I don't, I don't think we.

[Host]

Yeah, I was asking because I don't see many good steakhouses on. I order Postmates like five times a week.

[Yasine]

Yeah.

[Host]

And I never see any, like, nice steakhouses on there.

[Chef Barry]

Would you order from a fine dining steakhouse? If you wanted a filet mignon, I.

[Host]

Would try it, but it probably wouldn't taste as good, to be honest.

[Chef Barry]

Traveling.

[Host]

Yeah. Steak, you got to eat hot. Yeah. So that's a good point. It'd have to be quick delivery for it to be worth it. Because if it gets there cold, then paying 100 bucks for cold steak, you know.

[Yasine]

Yeah, I was.

[Chef Barry]

Yeah.

[Host]

Damn.

[Yasine]

And then you're reheating. So if you're you know, if you're. If you're keen on your temperature of your steak, you're changing that completely. Yeah, depending how you.

[Host]

No, that's facts. Like, when I microwave food, it doesn't hit the same ever, you know? Well, guys, where can people find both of you on social media and learn more about berries and circa?

[Yasine]

So we're for the restaurant. We're at Barry's Prime. B, A, R, R Y, S P R, I, M, E. Right. At Barry's Prime, We're. We're pretty active on there. We repost a lot of the stories people post, and a lot of our events and food is on there.

[Chef Barry]

Yeah.

[Yasine]

At Chefberry.

[Chef Barry]

At Chef Barry.

[Host]

Chef Barry. Cool. We'll link it below, guys. Definitely check them out. One of my favorite steakhouses in Vegas. Thanks for coming on, guys.

[Yasine]

Thanks for having me.

[Chef Barry]

Great. Great to be here. And thank you for having us. Come and have some bone marrow.

[Host]

Oh, I will. That's on my list next week. All right, guys, take it easy.

[Chef Barry]

Thank you. Thank you.

[Yasine]

You're pretty smart when people talk about you, too smart comes up a lot. So why are you trying to prove them wrong? Why aren't you pushing the limits of science and powering the nuclear engines of the world's most powerful Navy? If you were born for it, isn't it time to make. Make a smart choice. You can be smart, or you can be nuke smart. Become a nuclear [e-mail] nukesmart America's Navy forged by the sea.