How Barry’s Became the Hottest Steakhouse in Vegas | Chef Barry and Yassine Lyoubi DSH #1221

Summary

Digital Social Hour: How Barry’s Became the Hottest Steakhouse in Vegas | Chef Barry and Yassine Lyoubi DSH #1221

Release Date: March 6, 2025

Host: Sean Kelly

---

Introduction

In episode #1221 of Digital Social Hour, host Sean Kelly sits down with Chef Barry and Yasine Lyoubi of Barry’s Prime, one of Las Vegas’s most celebrated steakhouses. The conversation delves into the restaurant's rise to fame, the evolving Vegas landscape, the impact of social media on the dining experience, and the challenges faced by high-end restaurants in a competitive market.

---

1. The Power of Instagrammable Dining [00:00 - 11:30]

Barry kicks off the discussion by emphasizing the importance of creating Instagram-worthy experiences to boost the restaurant’s visibility.

Barry [00:00]: “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.”

He highlights how every aspect of the restaurant, from the menu design to the restroom aesthetics, is crafted to be "Instagrammable."

Barry [00:10]: “Number one, most Instagram, we have the most selfies out of any other really, restaurant in the bathroom.”

Yasine adds humorously about the popularity of their bathroom selfies, underscoring the strategic blend of functionality and aesthetics.

---

2. Real Estate and Vegas Development [01:03 - 02:19]

The conversation shifts to the rapid development of Las Vegas since the late '90s. Barry reflects on the real estate boom and the unforeseen growth that transformed the city.

Chef Barry [01:10]: “We've been around for a minute. How long I've been in Vegas now.”

Barry [01:10]: “I moved here in '97. 27 years.”

They reminisce about the days before the economic crash, discussing how property values skyrocketed and the intense competition for real estate, with Barry reminiscing about purchasing his first house in 1998 for $89,000.

---

3. Designing Barry’s Steakhouse: Space and Layout [02:25 - 04:48]

Barry and Chef Barry explain the expansive design of Barry’s Prime, boasting nearly 8,000 square feet dedicated to the kitchen alone and 17,000 square feet in total space. The strategic choice to situate the restaurant in the basement of Circa Hotel offered them unparalleled flexibility in layout and dining room size.

Barry [02:36]: “We got lucky with the build-out on that because we're the only location in the basement at Circa.”

They discuss how the spacious layout allows for group dining and a comfortable ambiance, contrasting it with other steakhouses that often feel cramped and noisy.

Chef Barry [03:37]: “There's no way you can discount the fact that the Wynn is probably the mammoth on the strip.”

---

4. Navigating a Competitive Steakhouse Market [04:50 - 14:50]

The hosts delve into the competitive nature of Las Vegas’s steakhouse scene. They compare Barry’s Prime with other high-end establishments like The Wynn and The Cosmo, highlighting strategies that set Barry’s apart, such as maintaining spaciousness without overbooking.

Yasine [10:00]: “No one enjoys their meal anymore without being on the phone.”

The discussion covers how eating habits have shifted, with patrons often distracted by their phones, yet Barry’s leverages this for positive marketing by encouraging Instagram posts.

Barry [11:15]: “What's Instagrammable? What dish is going to be Instagrammable?”

---

5. The Evolution of Restaurant Marketing through Social Media [11:30 - 15:03]

Barry and Yasine discuss the transformative role of social media in restaurant marketing. They recount the early days of adopting platforms like Twitter and Instagram to promote Barry’s Prime, comparing it to traditional print marketing.

Chef Barry [12:48]: “It’s all a social marketing budget.”

Yasine shares his personal experiences of dining at Barry’s Prime, which resulted in favorable word-of-mouth referrals, demonstrating the efficacy of social media-driven marketing.

Yasine [13:16]: “So shout out to you guys.”

---

6. Embracing Culinary Trends: Veganism and Health Consciousness [32:38 - 33:51]

The conversation shifts to current culinary trends, particularly the rise of veganism and health-conscious dining. Barry explains how Barry’s Prime has adapted by incorporating a vegan section into their regular dinner menu to cater to diverse dietary preferences.

Barry [33:55]: “If you include those items on the regular menu, it makes them feel included into the dining experience.”

This strategic inclusion not only broadens their customer base but also enhances the overall dining experience by promoting inclusivity.

---

7. Managing Rising Costs and Operational Challenges [27:07 - 29:26]

Barry and Chef Barry candidly discuss the financial pressures faced by high-end restaurants, particularly the skyrocketing costs of essential ingredients like meat and eggs. They explore the delicate balance between maintaining quality and managing expenses without alienating customers through excessive price hikes.

Barry [27:07]: “If you have anyone on the show that has a breakfast restaurant, they're dying right now because of eggs.”

The guests emphasize creative strategies to sustain profitability, such as focusing on exceptional service and unique dining experiences that justify premium pricing.

---

8. Legendary Guests and Memorable Moments [21:07 - 35:26]

Chef Barry shares anecdotes about famous patrons, including gamblers and athletes, highlighting the vibrant and storied atmosphere of Barry’s Prime. One standout story involves Vinnie Paz, a boxer who turned a modest bet into a million-dollar win, showcasing the unpredictable and exhilarating spirit of Las Vegas.

Chef Barry [21:39]: “That was the biggest ROI I've ever heard.”

They also touch on the importance of respecting guest privacy, fostering an environment where celebrities and high-profile individuals feel comfortable and valued without intrusive media attention.

---

9. Future Plans and Innovations [24:53 - 26:57]

Looking ahead, Barry and Chef Barry discuss upcoming initiatives, including expanding their to-go services inspired by the challenges posed by the COVID-19 pandemic. They reveal plans to enhance their Thanksgiving offerings based on the successful execution of their first-to-go Thanksgiving service.

Chef Barry [25:18]: “And then next year, this year is going to be much, much better.”

Their forward-thinking approach underscores a commitment to adapting and evolving in response to industry changes and customer needs.

---

10. Conclusion: Sustaining Excellence in a Dynamic Market [35:26 - 36:15]

In wrapping up, the guests reaffirm Barry’s Prime’s dedication to excellence, innovation, and customer satisfaction. They encourage listeners to connect with them on social media and experience their renowned dishes firsthand.

Chef Barry [36:09]: “Come and have some bone marrow.”

Yasine concludes with enthusiastic endorsements, highlighting Barry’s Prime as one of his favorite steakhouses in Las Vegas.

---

Notable Quotes

• Barry [00:00]: “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.”

• Chef Barry [11:15]: “What's Instagrammable? What dish is going to be Instagrammable?”

• Barry [27:07]: “If you have anyone on the show that has a breakfast restaurant, they're dying right now because of eggs.”

• Chef Barry [21:39]: “That was the biggest ROI I've ever heard.”

• Chef Barry [25:18]: “And then next year, this year is going to be much, much better.”

---

Final Thoughts

Digital Social Hour episode #1221 provides an insightful glimpse into the success story of Barry’s Prime, illustrating how strategic design, savvy use of social media, and unwavering commitment to quality can propel a restaurant to the forefront of a bustling culinary scene like Las Vegas. Chef Barry and Yasine Lyoubi share valuable lessons on navigating market challenges, embracing trends, and creating memorable dining experiences that resonate both online and offline.

For those seeking to understand the dynamics of running a top-tier restaurant in one of the world's most competitive cities, this episode offers both inspiration and practical insights.

---

Note: To explore more about Barry’s Prime, follow them on social media at @BarrysPrime and @ChefBarry.

Transcript

[Barry]

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, 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 can almost do an Instagram page for berries or berries of just bathroom selfies.

[Yasine]

Yeah.

[Barry]

Everyone that goes in there loves it.

[Yasine]

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.

[Yasine]

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

[Chef Barry]

So thank you.

[Yasine]

High regards from me.

[Barry]

Much appreciated.

[Yasine]

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

[Chef Barry]

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

[Yasine]

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

[Chef Barry]

We've been around for a minute. How long I've been in Vegas now.

[Barry]

What.

[Chef Barry]

When would you come here? 98.

[Barry]

I moved here in 97.

[Yasine]

Damn.

[Barry]

27 years.

[Yasine]

That's when I was born.

[Barry]

Yeah.

[Yasine]

Holy crap. You guys have seen a lot of.

[Chef Barry]

Development, a lot of develop.

[Yasine]

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.

[Yasine]

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

[Barry]

Oh, absolutely.

[Chef Barry]

Yeah.

[Barry]

In hindsight's 20 20. I wish I could go back. I remember. I remember even. Even after that, when it got really crazy and was at 04.05 and people were lining up outside of, like, all the home builders for. For two, three days in a row to try to buy homes. That was right before the crash.

[Yasine]

Damn.

[Barry]

But that's when we saw the biggest price hike in real estate.

[Chef Barry]

Yeah. Everybody thought they were realtors.

[Barry]

I mean. Yeah, everybody. Everybody was buying houses 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.

[Chef Barry]

Builders, I bought my first house for $89,000.

[Yasine]

Holy crap.

[Chef Barry]

Back in 98. Yeah.

[Yasine]

How many square feet is it?

[Chef Barry]

Maybe 1600, 1500.

[Yasine]

That's still.

[Chef Barry]

Yeah, it's. It's.

[Yasine]

Yeah, that's nuts. Now you can't find shit for that price.

[Chef Barry]

Not even a condo. Nothing.

[Yasine]

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

[Chef Barry]

Yeah.

[Yasine]

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

[Chef Barry]

For the better?

[Yasine]

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

[Chef Barry]

Loaded up.

[Yasine]

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

[Chef Barry]

Great location, right? We didn't.

[Barry]

I mean it's. What do we got, 17, 000 square feet between the kitchen?

[Chef Barry]

I think a little bit. A little more. Eight. Almost eight.

[Yasine]

That's got to be one of the biggest steakhouses in town, right?

[Barry]

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.

[Yasine]

Yeah.

[Barry]

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, do storage, etc. But so we kind of had carte blanche in terms of how we wanted to get that kitchen designed, how big we wanted to make the dining room. I mean, we went full shebang. This 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.

[Yasine]

Yeah.

[Barry]

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 300 seats, flexible room.

[Yasine]

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

[Chef Barry]

Yeah. So that, 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. So it's working out great.

[Yasine]

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, you can't even Hear the person across the table from you.

[Chef Barry]

We're pretty loud on weekends.

[Barry]

Yeah. I mean. I mean, the design allows us to be a little more spread out.

[Yasine]

Yeah.

[Barry]

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 cram them in that much. Right. Except for Valentine's Day. That's my birthday will be Deuce Alley. She said it's your birthday?

[Yasine]

Yeah.

[Barry]

Oh, yeah.

[Chef Barry]

It's Fast Eddie's birthday, too.

[Yasine]

No way.

[Chef Barry]

Yeah.

[Yasine]

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

[Chef Barry]

I've never. I haven't either. Pretty cool.

[Yasine]

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

[Barry]

At where?

[Yasine]

At Venetian.

[Chef Barry]

Wow.

[Yasine]

It's usually like 2, 300. But Valentine's Day, people will guess, too.

[Chef Barry]

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

[Yasine]

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

[Chef Barry]

Yeah, they're really comfortable.

[Yasine]

Okay. Yeah, definitely. I want to have some of my networking events there, too. I've been talking to Richard. Shout out to Richard. Yeah, yeah, yeah. That's the guy right there.

[Barry]

Absolutely.

[Yasine]

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

[Barry]

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

[Chef Barry]

Eleven, something like that.

[Barry]

Yeah, very, very. I mean, he was a local famous celebrity chef.

[Yasine]

No problem.

[Barry]

I was looking for a move up career wise, and I got an opportunity to interview there. I met Barry, met the team at the Palms at the time, and it was, you know, Palms was. Was the. The location. Right.

[Yasine]

I heard.

[Barry]

Yeah. I was nightlife wise. Restaurant wise.

[Chef Barry]

There could never be another spot like the Palms, like the way they did everything. George and the family. And it was. Yeah, it was special chemistry.

[Yasine]

I've heard that from a lot of locals that Palms was a spot. It was way before I moved here. But what. What, what do you think happened? Why do you think it kind of fell off a little bit?

[Chef Barry]

Well, I think, you know, you can only be world champion for so long. Right. You can only hold on for so long. Long. And then the next guy comes along. The next guy comes along. I just think it was time. Time for someone else to come along, you know? But I mean, when. When the Malou family ran it with Michael Morton and Scott degraff being partners with them at Nine Group. They were so far ahead of their 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 first filming of the Real World at the Palms when we opened, I mean, that was. 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 of Vegas ahead of its time. I mean, you had everybody coming in, them owning the Sacramento Kings at the time. I mean, it was just a hot spot, a celebrity haven for athletes, actors, musicians, everything. Then the recording studio goes in. Man, it was just.

[Yasine]

It was popping.

[Chef Barry]

It was, it was. And I don't think that could ever be repeated. I mean, you know what? Every 100 years, something great comes along, right? Vegas, that was just the perfect storm for me. I mean, you know, it was amazing. I'm very blessed to be a part of it.

[Yasine]

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.

[Barry]

Yeah, 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.

[Barry]

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

[Yasine]

Like the circus Circus.

[Barry]

And then, 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 Wynn, 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?

[Yasine]

Yeah.

[Barry]

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?

[Yasine]

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

[Barry]

Yeah. I mean, for night, 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 mammoth on the strip. Right?

[Chef Barry]

Yeah. I mean I was there for dinner the other night and we walked by Xs and I'm like, I'm saying to 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. You should see the way these girls are dressed and the way these guys are dressed. It's just like, man, where did the time go?

[Yasine]

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

[Chef Barry]

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

[Yasine]

Yeah, at least 10.

[Chef Barry]

15. 10 to 15.

[Yasine]

Yeah. Depending on who's performing. Could be even more.

[Chef Barry]

Yeah.

[Yasine]

Like New year's is like 25 and.

[Chef Barry]

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

[Yasine]

And it was rocking on a Wednesday night. Wow.

[Chef Barry]

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

[Yasine]

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 stuff. 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.

[Yasine]

Holy.

[Chef Barry]

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

[Yasine]

Damn.

[Chef Barry]

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

[Yasine]

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

[Barry]

Did it? Yeah, as of recent.

[Yasine]

It was like a few days ago. Yeah.

[Barry]

Wow.

[Yasine]

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

[Barry]

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

[Yasine]

Yeah. I wonder how they pulled it. But I'm assuming they just pulled people that attend and said how, how much fun did you have or something. I don't know.

[Barry]

People complaining.

[Yasine]

Yeah. Cuz 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 phones.

[Barry]

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

[Yasine]

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

[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? I mean, put your damn phones down. What's going on?

[Barry]

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 restaurateurs, it's almost. 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, 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 can almost do an Instagram page for Barry's or social page for berries of just bathroom selfies.

[Yasine]

Yeah.

[Barry]

Everyone that goes in there loves it. Right? 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, these kids are on their phones. But you, as a business owner, you want that, right?

[Yasine]

Yeah. I mean, I'm glued. Even dinner at home, I'm on my phone while I'm watching YouTube, while I'm eating.

[Barry]

Yeah.

[Yasine]

And my girl's always pissed, but I.

[Chef Barry]

Just take your phone to the bathroom, too, right?

[Yasine]

Yeah.

[Barry]

Yeah.

[Yasine]

So addicting, man.

[Chef Barry]

It's addicting, man.

[Yasine]

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

[Barry]

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. What the heck is 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 gonna 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, there was no return. We started hosting. Within six months of that, we were hosting Tuesday events. And 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.

[Yasine]

Wow.

[Barry]

Yeah. 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 you're paying, you know, five, six grand for an ad in a magazine that your demographics probably not even gonna see.

[Yasine]

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

[Chef Barry]

Take a domino effect.

[Yasine]

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.

[Yasine]

Yeah. So shout out to you guys.

[Barry]

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 you come in and you didn't have a good dinner.

[Yasine]

True.

[Barry]

Maybe you would have done, hey, you know, Richard, for a favor, I'm gonna hashtag these guys or include them. And then after that, you'd be like, I'm not going back.

[Yasine]

Yeah.

[Chef Barry]

Yeah.

[Barry]

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

[Yasine]

You'Ve got a customer first impression. Yeah. Because there's so many steakhouse options in Vegas.

[Barry]

Hundreds.

[Yasine]

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 just a handful of steakhouses. They weren't really there. Was different restaurants and hotels, 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.

[Yasine]

At least one.

[Chef Barry]

At least one.

[Yasine]

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

[Chef Barry]

Yeah, yeah, yeah.

[Yasine]

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

[Barry]

If you're. If you're. 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.

[Yasine]

Yeah.

[Barry]

Talk business at a steakhouse, 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.

[Yasine]

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

[Chef Barry]

Best. Best in the world.

[Yasine]

You think Vegas is best?

[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.

[Yasine]

Right.

[Chef Barry]

You know, Joe Rochon, Gavoir, Charlie Palmer. All the great ones are here. Michael Mina.

[Yasine]

Yeah.

[Chef Barry]

I mean, they were. They're. They're here.

[Yasine]

That's true. Yeah. John George.

[Chef Barry]

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

[Yasine]

Yeah.

[Chef Barry]

You know, he's got here.

[Yasine]

They just brought the famous New York one to Caesars.

[Barry]

Right?

[Chef Barry]

Oh, Peter Lucas. Peter Lucas.

[Yasine]

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

[Chef Barry]

Yeah, sure.

[Yasine]

How was it?

[Chef Barry]

Well, New York's off the charts. That's a state. 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.

[Yasine]

Oh, wow.

[Chef Barry]

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

[Yasine]

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

[Chef Barry]

Yeah. And 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.

[Yasine]

Right.

[Chef Barry]

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.

[Yasine]

Yeah. Do you guys. Oh, God, no.

[Barry]

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 restaurateurs saying, hey, let's take a shot at Vegas. A lot of that has to do with. It's like sports scouting. Right. I'm a big soccer fan, and soccer clubs have scouts that go around the world and try to spot talent to bring them to the team. So hotels have that here. Right. They have their VP of Food and beverage 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.

[Yasine]

Wow.

[Barry]

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.

[Yasine]

So.

[Barry]

Yeah, 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.

[Yasine]

Yeah.

[Barry]

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 just 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?

[Yasine]

Yeah.

[Barry]

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.

[Yasine]

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

[Barry]

Yeah.

[Yasine]

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

[Chef Barry]

You don't have bone marrow with Me or no?

[Yasine]

No.

[Chef Barry]

Oh, you gotta.

[Yasine]

I gotta try it. Okay.

[Chef Barry]

Yeah. Please. Come on.

[Yasine]

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

[Barry]

Yeah.

[Yasine]

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

[Barry]

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

[Chef Barry]

I would. I would say win.

[Barry]

Yeah. 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.

[Yasine]

They're bringing Cote to the Korean steakhouse.

[Barry]

Yeah, there you go.

[Chef Barry]

See?

[Barry]

So they're always on the front. And look, they just. They finally closed the deal with Jose Andres. A bizarre meat. Right. The longest time was I actually opened that place.

[Yasine]

Oh, you did? In Sahara.

[Barry]

Back in.

[Chef Barry]

Is that leaving the Sahara?

[Barry]

Yeah, I think it's.

[Yasine]

Are they staying and it's gone already.

[Barry]

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

[Chef Barry]

Oh, okay.

[Yasine]

Yeah, yeah.

[Barry]

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.

[Chef Barry]

Overall, hotels serve good food. Yeah.

[Yasine]

It's hard to pick. They're. Yeah. Aria. Solid. Yeah. Carbone, John Georges Dente, Fung is pretty good. The Asian spot.

[Barry]

Yep.

[Yasine]

Yeah. I'm sure you guys are doing a lot of R and D on the side, right?

[Barry]

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

[Yasine]

Yeah.

[Barry]

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 every year just to stay on top of what's happening in our industry. Chicago and New York are great spots.

[Yasine]

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 Maine lobster. Damn. 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, potatoes, 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.

[Yasine]

Damn, I didn't know that.

[Chef Barry]

And our rib cap, our primary.

[Yasine]

I've gotten that.

[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 quite pricey. But listen, we're in Vegas. Treat yourself, don't cheat yourself.

[Yasine]

Yeah, you make some money. Hit the restaurant after. You know, my boy just made 500k last week. What, parley Cosmo? No, blackjack.

[Chef Barry]

Oh, oh, you got it. You got to be on it. You got to be on a sick run.

[Yasine]

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

[Chef Barry]

Really?

[Barry]

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

[Yasine]

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

[Barry]

Momofoku.

[Yasine]

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.

[Barry]

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

[Yasine]

Yeah.

[Barry]

And there are different types of gamblers. There are 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, we have. 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.

[Yasine]

Right.

[Barry]

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.

[Chef Barry]

Yeah.

[Yasine]

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

[Chef Barry]

Vinnie Paz, 1, my friend just got inducted into the boxing hall of Fame.

[Yasine]

Yeah.

[Chef Barry]

And 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 dropped like 100,000 and he had a couple dollars in his pocket. And he's walking down the street, when it was Bally's at the time. And a casino host sees him walking, he says, hey, Vinnie. He says, what's happening? He goes, hey, what's up? He goes, you gonna come and play? He goes, ah, I didn't get too much money on me right now. He says, but says, I gotta, I gotta. I'll give you a line. I think was 10 or $15,000. He wins almost a million dollars. Why that night? Yeah. What? A ten thousand dollars or fifteen thousand dollar 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 he had in his ass. Right? I mean, that's crazy, dude.

[Yasine]

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

[Chef Barry]

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

[Yasine]

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.

[Yasine]

Oh, my gosh.

[Chef Barry]

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

[Yasine]

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?

[Chef Barry]

Yeah.

[Yasine]

I've seen you guys cook 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.

[Yasine]

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

[Barry]

Thank you.

[Yasine]

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

[Barry]

Thank you. Right, 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.

[Yasine]

Right?

[Barry]

The owners. And then that just makes them come back, you know, I love it. I love coming back like that.

[Yasine]

Yeah.

[Chef Barry]

I tell them, sign it or you're not eating.

[Yasine]

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

[Barry]

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, but. And I'm like, you don't know who you're dealing with. You know, we got a great team. We produce great product. Punch Design did our restaurant. Jem 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 this very special place. Very, very special.

[Yasine]

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

[Chef Barry]

And you know, it's simple. 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.

[Yasine]

Yeah.

[Chef Barry]

You don't have to wait.

[Yasine]

Super easy.

[Chef Barry]

Super easy.

[Yasine]

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.

[Yasine]

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

[Chef Barry]

Cool.

[Yasine]

Coming up.

[Chef Barry]

What do we have? Cool. Coming up, February, of course. Super bowl this weekend, Mother's Day coming up. Well, let's, let's go. 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 three. Damn.

[Barry]

Close to four.

[Chef Barry]

Close to four. And you know, 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. 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 for me. I'm excited for that in Thanksgiving time. It's going to be pretty cool.

[Yasine]

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

[Barry]

It was a collaborative effort with Circa jumped in on that a lot as well. Their marketing department and Derrick Stevens gave us the blessing to use the valet. But in this day and age, especially after Covid, with, with cost of goods, yeah, 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. You're, you're scrambling to make your bottom line, you know, 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 your best product is served right there at the restaurant. Once 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, 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.

[Yasine]

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, the price of eating out. But you guys got hit hard on that, right?

[Barry]

Super hard. So the 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 compare it to today, it's almost like you're in a different country.

[Chef Barry]

In a different era.

[Yasine]

Wow. It's that drastic in five years.

[Barry]

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

[Chef Barry]

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

[Yasine]

Wow, that's crazy.

[Barry]

So you're constantly having to think of creative ways 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 filet.

[Yasine]

Right.

[Barry]

Like, when I saw fillets go up in the last couple years, we were. When we were doing our R 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 like, 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. It was like 28 bucks.

[Yasine]

Damn. For a drink.

[Barry]

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

[Yasine]

No. 20 max for drinks is like my rule, personally.

[Barry]

I mean, right. Otherwise you feel it's an insult. Right.

[Yasine]

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

[Barry]

So with that in mind, you've got to find ways to keep your bottom line going. You know, 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 you're like, that dish didn't taste the same. It's the same price as it was, but it didn't taste the same. You're not going back.

[Yasine]

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

[Chef Barry]

It happens a lot.

[Yasine]

Yeah. You guys saw New Surrey, just closed last week? Salt Baes restaurant.

[Barry]

Yeah, we went there first week it opened.

[Yasine]

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 too much more.

[Chef Barry]

You know, people will try it. Like, 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.

[Yasine]

Holy crap.

[Chef Barry]

Right? And we didn't. We had.

[Yasine]

You got the Gold, one bottle.

[Chef Barry]

No, we didn't get that. 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 next to T Mobile. Eataly 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 hot place to get to and it is a hard place. The parking was horrendous.

[Yasine]

Parking terrible.

[Barry]

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.

[Yasine]

Italy. Right?

[Barry]

Italy.

[Yasine]

Yeah.

[Barry]

That's a pre post game type of place. Right. You're not going to sit down and have a $5,000 dinner. Turkish roll steak. Right. But 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 open it. We know the GM or 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.

[Yasine]

I saw that. Yeah.

[Barry]

The pitch.

[Yasine]

Yeah.

[Barry]

Grabbing the cup. Grabbing. Forcing Messi into a full.

[Yasine]

Yeah. What was he doing? That was wild.

[Barry]

Yeah, that was, 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.

[Yasine]

Yeah.

[Barry]

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

[Yasine]

I mean, soccer is the biggest.

[Chef Barry]

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

[Yasine]

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 till I met him.

[Yasine]

Yeah.

[Chef Barry]

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

[Barry]

Yeah, 2018. Yeah, the world cup was.

[Yasine]

Have you had like any soccer players come through? Yeah.

[Chef Barry]

Who's from Croatia?

[Barry]

Oh, we have former soccer Former soccer players? Yeah, yeah, former soccer players. 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.

[Yasine]

Yeah.

[Barry]

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

[Yasine]

Oh, nice.

[Chef Barry]

Yeah, that was cool.

[Barry]

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

[Yasine]

Yeah, that would have been cool. I'll put you guys in touch with Gary Bracker. 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.

[Barry]

Oh, nice.

[Yasine]

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

[Chef Barry]

In there, you know? Who? Jose Bautista. He used to play for the Toronto Blue Jays.

[Yasine]

Yeah, he.

[Chef Barry]

He just purchased the local soccer team. What is it? It's like a. AAA soccer team here. Okay. And they play at Cashmen.

[Barry]

Yeah, yeah.

[Chef Barry]

So he actually brought a bunch of the players in.

[Yasine]

Oh, that's cool.

[Chef Barry]

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

[Yasine]

Yeah, I can't name any AAA 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.

[Barry]

We do on a different scale. Here's how it works. So a lot of the Flex Lewis Dragons Lair and his entire team, they come to barriers 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 who's a bodybuilder from Brazil or someone from the UK. Like both Mr. Olympias 212 and main Mr. Olympia came and dined right after. 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, right? Like cook a filet, no butter, no seed oils.

[Yasine]

Right?

[Barry]

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.

[Yasine]

Wow. I didn't know the vegan trend was that strong. So you gotta make a statement. Holy crap.

[Barry]

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 going to 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.

[Yasine]

That makes sense. Are you guys on the food delivery apps too, or.

[Barry]

No, we are not.

[Yasine]

Was that by choice?

[Barry]

Yeah. And I don't think there was a whole debacle with that before we even started. 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. For higher end.

[Chef Barry]

Yeah.

[Barry]

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 don't think so. Because I think if somebody wants something to go.

[Barry]

We do.

[Chef Barry]

We do a lot of. To go food, believe it or not. People come and pick up some stuff. But I, I agree. I don't, I don't. I don't think.

[Yasine]

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

[Yasine]

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

[Chef Barry]

No. Because traveling.

[Yasine]

Yeah. Steak, you gotta 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.

[Chef Barry]

Yeah, I was.

[Yasine]

Damn.

[Barry]

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.

[Yasine]

Yeah, depending how you know. That's facts. Like when I microwave food, it doesn't hit the same ever, you know? Well, guys, work people. Find both of you on social media and learn more about berries and circa.

[Barry]

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, where 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.

[Yasine]

Yeah.

[Barry]

At Chefberry.

[Chef Barry]

At Chef Barry.

[Yasine]

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.

[Barry]

Thanks for having us.

[Chef Barry]

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

[Yasine]

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

[Barry]

Thank you.

[Chef Barry]

Thank you.

[Navy Recruiter]

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 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.

[Libsyn Ads]

Marketing is hard, but I'll tell you a little secret. It doesn't have to be. Let me point something out. You're listening to a podcast right now, and it's great. You love the host. You seek it out and download it. You listen to it while driving, working out, cooking, even going to the bathroom. Podcasts are a pretty close companion. And this is a podcast ad. Did I get your attention? You can reach great listeners like yourself with podcast advertising from Libsyn Ads. Choose from hundreds of top podcasts offering host endorsements or run a pre produced ad like this one across thousands of shows. To reach your target audience in their favorite podcasts with Libsyn ads, go to Libsynads.com that's L I B S Y N ads.com today.

[Chris Gethard]

Hi, I'm Chris Gethard and I'm very excited to tell you about Beautiful Anonymous, a podcast where I talk to random people on the phone. I tweet out a phone number. Thousands of people try to call, talk to one of them. They stay anonymous. I can't hang up. That's all the rules. I never know what's going to happen. We get serious ones. I've talked with meth dealers on their way to prison. I've talked to people who survived mass shootings. Crazy funny ones. I talked to a guy with a goose laugh. Somebody who dresses up as a pirate on the weekends. I never know what's gonna happen. It's a great show. Subscribe today. Beautiful. Anonymous.