1. Rich Menu
The menu at Barry’s Downtown Prime will involve table-side presentations and luxurious options. Imagine an impressive Maine lobster saut ed with tasty rigatoni noodles and graced with pink vodka sauce. Even better, how about some Steak Diane with a Worcestershire-brandy mushroom sauce?
While other dishes will be available at the joint, their main goody is steak, which is roasted on fruitwood over 900-degree coals. Other steak options on their menu will be their Tomahawk rib-eye steak and Japanese Wagyu beef.
The spot will also offer organic chicken with mushrooms saut ed in sage butter. Or you can try their prosciutto crisp and turf dinner.
Their menu will also feature seafood options. Their sea scallops saut ed with Fresno chilli-miso glaze alongside some steamed bok choy and served with Napa cabbage and asparagus should be on your mind. Their Maine lobster turf sushi roll with peppered beef tenderloin and fire tartar sauce with toasted sesame seeds will also be a highlight. Other options will be a chilled shellfish platter with a Maine lobster, a variety of oysters, calamari salad, king crab legs, octopus, and shrimp cock bites.
2. Fantastic Desserts
While the menu has a list of impressive main dishes, it will also offer a wide variety of desserts. From classic cr me Brulee, filled with berries to orange pistachio biscotti, Dakake s flourless chocolate cake with blood-orange sorbet, and seasonal homemade ice cream. The baked Alaska flamb served alongside strawberry ice cream and Campfire S mores and Italian meringue, roasted and graced with their homemade vanilla ice cream are must-try recipes.
3. Top-notch Chefs
Barry has assembled a team of the best chefs around to accomplish his vision for the establishment. He has even brought chef de cuisine Patrick Hodge III on board. Hodge is an esteemed chef flaunting a degree from the Pennsylvania Institute of Culinary Arts. He worked alongside Charlie Palmer before joining Barry at the N9NE Steakhouse back in 2001.
