Circa reveals its dining lineup

A rendering of Saginaw's Delicatessen, one of the many restaurant options coming to Circa in Las Vegas.
A rendering of Saginaw's Delicatessen, one of the many restaurant options coming to Circa in Las Vegas. Photo Credit: Steelman Partners

Circa Resort & Casino, expected to open in December as the first newbuild casino-resort in four decades in downtown Las Vegas, recently announced its restaurant lineup.

The lineup includes five original concepts curated by Circa developer and CEO Derek Stevens.

"While each owner brings a diverse background to Circa, they are united by the common thread of having a passion for customer service and the downtown Las Vegas community," Stevens said. "In addition to incredible food, they will all deliver that spirit of fun and community that is integral to the Circa experience."

Saginaw's Delicatessen will be legendary Detroit restaurateur Paul Saginaw's first new restaurant outside Michigan. He and partner Ari Weinzweig created the legendary Zingerman's Deli, in Ann Arbor, Mich., in 1982. Stevens, who graduated from the University of Michigan in 1990, used to line up early for the restaurant's sandwiches. Stevens later opened the Coffee Stand, which serves Zingerman's Coffee, at his D Las Vegas hotel-casino.

Saginaw, a lifelong fan of downtown Las Vegas, said it will be a family-style deli with sandwiches "so big, you'll need two hands to eat them." The traditional deli menu will include Saginaw's famous reuben, matzo ball soup, onion rings, salads, latkes, chopped liver and breakfast specialties.

Barry's Downtown Prime will be the first downtown venture from chef Barry S. Dakake, most recently executive chef of Scotch 80 Prime in the Palms. His career includes stops with chef Charlie Palmer at Aureole in New York, Aureole at Mandalay Bay in Las Vegas and then Charlie Palmer Steak at the Four Seasons in Las Vegas. He also opened N9NE Steakhouse at the Palms in 2001.

Dakake promises steaks and seafood, fresh tableside preparations and creative cocktails amid a throwback, '50s and 60s vibe.

Victory Burger & Wings Co. from American Coney Island's Chris Sotiropoulos and Grace Keros is the first new concept from the brand's founding family in more than a century. Siblings Sotiropoulos and Keros are third-generation owners of Detroit's 102-year-old American Coney Island.

Overlooking Circa's sports book (and its planned three-story TV screen), the sports bar will offer five specialty burgers as well as wings and appetizers. The Victory Burger is a half-pound pound patty made with a blend of Angus beef, short rib and brisket topped with a secret sauce.

The first pan-Asian restaurant from chef Dan Coughlin, 8 East, is inspired by metropolitan Asian food markets. Coughlin, chef-owner of the bustling Le Thai downtown, will introduce new fusion dishes and techniques across Chinese, Japanese, Vietnamese, Korean and Thai dishes.

His menu will feature shareable dishes such as basil chicken pot stickers, dumplings, wontons, skewers and steaks. Each will be served with signature Chinese, Szechuan, Shangdu and Thai sauces, among others.

Project BBQ by chef Rex Bernales will be the first permanent food truck and Carolina barbecue joint on the Fremont Street Experience. Its menu will offer pulled brisket, pork, chicken and other meats. The Garbage Bowl will include handmade potato chips covered in its signature meats with Carolina BBQ, beer and cheese sauces, then topped with applewood-smoked bacon and coleslaw.

Located on Circa's exterior, Project BBQ will have a built-in "backyard" on Fremont Street with picnic tables perfect for large gatherings.

Circa marked the construction of the 23rd of what will be 35 floors last month. It will be the tallest building in downtown Las Vegas. Circa will open with 512 rooms, Stevens has said, but will ultimately have 777. The property will begin taking bookings in April.


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