The Barrymore opened Labor Day weekend at the Royal Resort, offering a seasonally rotating menu, signature cocktails, and a wine list with 50 selections under $50. On Convention Center Drive between Las Vegas Boulevard and the Las Vegas Convention Center, the 1,400-square-foot venue's decor uses a palette of cream, chocolate, and blue. The dining room holds 50 guests, and the fireside patio seats more than 20.
Crafted by chef Anthony Meidenbauer of Holsteins, the menu offers an array of signature items and a rotation of new selections made from seasonal ingredients. Serving breakfast, lunch, and dinner, the Barrymore features signature selections including lobster eggs Benedict, oysters Rockefeller, octopus salad, fried chicken with cheddar grits, and a variety of fresh fish and steak entrées, including a 32-ounce Tomahawk cowboy dry-aged rib eye big enough for two. The dessert menu by pastry chef Carlos Enriquez includes a s’mores profiterole served with marshmallow ice cream and chocolate fondue, and an apple and cardamom tart served with fromage blanc ice cream.
There's an unlimited Bloody Mary and mimosa bar that offers twists on the classic cocktails, with Bloody Marys that include three infused vodkas: bacon, truffle, and jalapeño cilantro. Champagne is served with fresh fruits.
“I wanted to create a restaurant that blends an old-school vibe—that magic created through a blend of friendly banter and great service—along with a new-school menu that brings a contemporary twist to classic selections,” said owner Billy Richardson.