Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/215016
T he Guide BEST OF VEGAS THIS MONTH THE VERY BEST OF imbibe: seasonal cocktails excite: holiday happenings Rigged for Success SMALLER CUTS, LOWER PRICES, A BUTCHER SHOP—AND FRUIT SMOOTHIES? CHEF SAM MARVIN'S ECHO & RIG IS REVOLUTIONIZING THE STEAKHOUSE EXPERIENCE. BY ROBERT HAYNES-PETERSON PHOTOGRAPHY BY CHELSEA MCMANUS S teakhouses are often surprisingly formal affairs, even when there's nary a black bow tie or over-the-arm towel in sight. Chef Sam Marvin is out to change that with Echo & Rig Butcher and Steakhouse, located in Tivoli Village. "People love steakhouses, but they don't always love the price," says Marvin, whose résumé includes Bottega Louie and Modada in Los Angeles and training at the celebrated Le Cordon Bleu in Paris. "They also don't necessarily want to eat a 44-ounce porterhouse or a 60-ounce bone-in rib eye." Marvin and his team conducted intensive research with the goal of incorporating modern technology and redesigning the contemporary steakhouse, starting with your arrival. Instead of a hostess station in an underlit lobby, you're greeted with an active butcher shop. That's right: At this steakhouse, you can also purchase your own chicken, beef, pork, lamb, and sausage, all processed by in-house butcher Trevor Morones. A casual bar offers fruit smoothies in the morning, an easy lunch spot in the afternoon, and a late-night happy hour for revelers. Head upstairs to the bistro-inspired dining area and you're in for even more surprises. Seasonal produce, much of it picked up weekly from a farmers market in Santa Monica, California, enhances manageable 14ounce cuts of meat on a 90-item menu. The traditional cuts are here, but Marvin also wants to encourage exploration with hanger and flank steaks, rib eye caps, and more. "We think it's important for you to know what you're eating and why and how much," he says. Smaller cuts of the best meats also result in reasonable prices. "We're able to give you a $150 dining experience at a $39 level." "When fine-dining restaurants tell you they'll only see a guest every 90 days, I don't want that," Marvin continues. "I want people to come in four times a week. I want Echo & Rig to be a social gathering center and part of the community." Tivoli Village, 440 S. Rampart Blvd., 702-489-3525; echoandrig.com V VEGASMAGAZINE.COM 147_V_BOB_G_Opener_Dec13.indd 147 147 11/19/13 2:37 PM