The first ground-up, gaming resort to arrive in downtown Las Vegas since 1980 is keeping close to the passions of CEO and developer Derek Stevens for its portfolio of dining options, still officially set to debut this December.
Filling 1.25 million square feet and 777-rooms at 8 Fremont Street, Circa replaces the rundown, former Las Vegas Club with a glitzy, 21st century resort that includes a two-story casino stocked with 1,350 slot machines and 49 table games, a year-round rooftop pool amphitheater, the world’s largest sports book, and the return of Fremont Street’s neon cowgirl, Vegas Vickie, illuminating the lobby.
Every resort needs a steakhouse and Barry S. Dakake, former executive chef at Scotch 80 Prime at the Palms, will be the namesake force behind the ornate and vintage Barry’s Downtown Prime, a clubby, dark wood, and amber-infused restaurant dominated by a long and glowing bar. Aside from steak and seafood, Dakake promises table-side presentations with some dishes.
From Paul Saginaw, co-founder of Zingerman’s Deli in Ann Arbor, Michigan, the 24/7, full-service Saginaw’s Delicatessen features an open kitchen and booth seating. For a beverage preview, head to the D Las Vegas and the small Coffee Stand already pouring Saginaw coffee. Specialties here include a Reuben, as well as matzo ball soup, latkes, chopped liver, and breakfast sandwiches.
Le Thai on Fremont East has long been a personal favorite of Stevens, and chef and owner Dan Coughlin will create the laid back pan-Asian menu of 8 East, bringing Chinese, Japanese, Vietnamese, Korean, and Thai dishes. Pot stickers, skewers, wontons, and steaks make the menu.
Detroit's’ American Coney Island has been a late-night fixture for hot dogs at older sibling resort the D Las Vegas since 2012 and will be upgrading its menu at the sports bar-themed Victory Burger & Wings Co., overlooking the gigantic sports book. Five specialty burgers including a half-pound Victory Burger that uses a blend of short rib, brisket, and Angus beef in the patties and the Michigan Olive Burger — a beef patty topped with a mixture of mayonnaise, chopped olives, and olive brine — make the menu along with an array of chicken wings, fries, and beers.
And long before Circa began its skyward construction, food truck Project BBQ has been serving brisket, pulled chicken, or pulled pork in front of the plywood on Fremont Street. In a nod to the owners’ loyalty and growing fan base, the restaurant will move into a permanent food truck slotted into the building’s exterior with Carolina barbecue, picnic tables, a patio, and the Garbage Bowl, potato chips made in house and covered with meats and beer and cheese sauces.
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