Echo and Rig
Steez Knees – Aviation Gin, Honey Syrup, Amaretto, Fresh Lemon Juice, Steigl Radler
Warm Bread and Butter
Coppa, Lonza, Chorizo Sausage, Country Pate, House cured Pastrami, Cornichons, Mustard
Grilled Cheese short ribs, gruyère,parmesan & white cheddar
Roasted Heirloom Carrots
Pumpkin Squash, Maple & Rosemary
Corned Beef Sausage with Roasted Corn
Ricotta, Dried Fruit Compote & Desert Honey
Cauliflower, Chili de Arbol, Crispy Shallots & Onions
Portobello Fries and Herb Aioli
Roasted Garlic Mashed Potatoes & White Cheddar
Grilled Corn & Fresh Marjoram
Mac & Cheese
Tri-Tip: Santa Maria Rub, Niman Ranch “All Natural”
Rib-Eye Cap: “Double RR Ranch”
The Spencer Steak: “Double RR Ranch”
Tomahawk Pork Chop Schnitzel arugula, radicchio, tomatoes & grana padana
Sauces: Blue Cheese – Red Wine Demi – Brandied Mushroom – Bearnaise – Charred Onion – Horseradish Cream – Lemon Chimichurri
Berry Shortcake Sundae – Berries Cut & Macerated, Citrus Shortcake, Hibiscus Syrup, Candied Flower, Whipped Cream, Vanilla Ice Cream
Caramel Turtle Sundae – Peanut Brittle Pieces, Bourbon Sauce, Bittersweet Chocolate Chunks, Whipped Cream, Salted Caramel Ice Cream
Considered to be one of the best Steakhouses in the Las Vegas suburbs, and undeniably one of the true success stories at much-maligned Tivoli Village, it was with three friends that dinner at Echo & Rig was enjoyed on Saturday, and although Chef Sam Marvin was preoccupied following his televised win over Bobby Flay the experience, none-the-less, was one of exquisite service and top quality ingredients prepared in a manner no different than some of the area’s best – at a mere fraction of the cost.
Now approaching its third year in business, and outlasting concepts from several more ‘celebrated’ chefs with nearly universal accolades arriving from locals since opening its doors, Echo & Rig pairs the all-too-common farm-to-table concept with in-house butchery in the style of a steakhouse and leveraging the later knowledge of sourcing and artisan cuts to curtail costs the restaurant happily outstrips the likes of nearby Flemming’s while retaining a local sort of feel, the two-story building upscale yet extremely comfortable with a feel that is welcoming whether one is seated in a jacket inside or sporting sandals with a glass of wine in hand under misters on the second-floor patio outdoors.
Admittedly known to the restaurant as a result of reaching out to management with questions regarding the concept and thoughts pertaining to the Echo & Rig’s longterm success in a complex where little else has thrived, it was on arrival that the party was escorted to a sizeable four-top at the top of the stairs and greeted by a handful of the restaurant’s sizable staff the evening started out with a comprehensive rundown of the menu followed by a complimentary plate of housemade charcuterie joining warm bread and butter as cocktails were sipped and an order was put forth.
Served largely by a man named Brian, first described as the restaurant’s best waiter and later as a ‘brand ambassador,’ it was not long after ordering a first course of food that the plates began to arrive and treated to a bowl of crispy cauliflower tinged in spice along with the items that we’d ordered one would be hard pressed to name a single bite that did not shine, the signature Portobello fries probably the weakest of the items as seasoning seemed to obscure more earthy notes while both the housemade sausage and ricotta with fruit and honey were entirely irresistible, the same to be said of vegetables that were simple yet satisfying while the ‘grilled cheese’ was every bit the crowd pleaser that rumors would contend.
Already questioning an order that proved quite large when accounting for portion sizes and enticing presentations that made it difficult to resist finishing each plate, entrees saw four prime proteins paired to a trio of sides and although the “Santa Maria Rub” unfortunately served only to overwhelm one friend’s tri-tip, the quality of an enormous pounded pork cutlet and both the Spencer as well as the Cap were undeniable, the sides a bit of a mixed bag with both corn and potatoes pleasant amidst their accoutrements while the Mac & Cheese featuring “Seven Cheeses” was nothing more than run of the mill.
Unfortunately short-selling on desserts, an odd choice for a place going so far as to bake their own bread, it was in a duo of sundaes that final bites were invested and although both were well comprised of high quality ingredients one can’t help but wonder how much better the experience could be with a dedicated pastry chef, or even a cheese board considering the fact that baked brie is featured amongst the side plates while candied fruits served with the ricotta were also quite good.
THREE AND A HALF STARS: Undeniably a bargain in the Steakhouse genre, and a rare gem in a complex that has seen more than its fair share of closures since originally opening its gates, Echo & Rig excels when sticking to its artisan roots without trying to get too fancy, and with great service in an environment far from stuffy it should be celebrated not just for what it is, but also as the Summerlin destination that pre-dated so many concepts to come.
RECCOMMENDED: Corned Beef Sausage with Roasted Corn / Housemade Pastrami / Country Pate / Ricotta, Dried Fruit Compote & Desert Honey / Rib-Eye Cap.
AVOID: Tri-Tip / Mac & Cheese.
TIP: Offering the same menu at lunch and dinner during the week, plus a truncated Brunch beginning at 9:00am on weekends, those interested in specific items are advised to check out the online menus or call in advance to inquire about specials, another option potentially being to just pop-in and take a look while perusing the downstairs butcher shop where any number of artisan cuts and house cured meats can be found throughout normal business hours.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
http://echoandrig.com
