Chef Sam Marvin is a stranger to neither successfully opening a restaurant (there was Modena on Melrose Avenue, in 1994; the re-opening of longtime WeHo celebrity haunt, Le Dôme, in 2004; and Downtown LA’s game-changing Bottega Louie, in 2009), nor to pleasing the palates of upscale Las Vegas locals (around the turn of the millennium, he was a chef at Piero’s). As such, it should come as no surprise to anyone, that his latest venture, Echo & Rig – the gorgeous butcher-shop cum steakhouse that takes-up a two-story building, in Summerlin’s tony Tivoli Village – is worth checking-out.

I’ve yet to go for dinner; but I’ve been twice for lunch, in the past week; so we’re gonna focus on Echo & Rig, by day. The first thing that I noticed was the sheer expanse of open space. Airy is an understatement, and yet both floors – even with their marble floors and double-high ceilings – are utterly inviting. Even the bathrooms are lovely. It’s as though the designer said “Let’s do the anti-steakhouse!” then did it – to great effect.

Downstairs, there’s the most wonderful counter that slices its Salumi so thin it’s translucent, and offers patrons a rotating menu of tasty eats. The specials change daily, and have included a Charcuterie Platter, Steak Tartar, and a Braised Lamb Sandwich – all of which, like everything else at Echo & Rig, are at wallet-friendly prices worthy of a Bea Arthur triple-take. $6, for a Pastrami Sandwich? Yes, please!

Also downstairs is the Butcher Shop, domain of that prodigy of pork, that maestro of meat, young Trevor Morones, who – at 23 – is a member of The Butcher’s Guild, and before teaming-up with Chef Sam et al., studied under legendary meat purveyor, Pat LaFrieda, Jr. (whose family-owned business - now in its fourth generation – is known to New Yorkers for its famous sign of a chicken saying PAT LaFRIEDA SAYS EAT MY MEAT). I defy anyone to find a friendlier and more knowledgeable butcher, anywhere in town. Me? I opt to think of Morones as Las Vegas’ Concierge of Cuts.

Up the stairs (or the elevator, as I was on crutches) we went – once to be seated by the exposition kitchen, the next to be seated on the expansive patio (which is absolutely lovely, at this time of year). Executive Chef Aaron Oster and Sous Chef Michael Colby send out so many wonderful small-plates that I’m just gonna leave it at that, and say that those that we sampled (Fried Chicken with Spicy Red Wine Gastrique, Roasted Garlic Mashed Potatoes & Sharp White Cheddar, Fried Calamari, and Portobello Fries with Herb Aioli) were delicious. The Steakhouse Chop Salad (with Filet mignon, iceberg, romaine, heirloom beans, tomatoes, olives, pepperoncini, sweet onions, cucumbers, pepperoni, white cheddar & red wine vinaigrette) was scrumptious – and while not on the menu, the kitchen prepared me a Maytag Bleu Cheese dressing from scratch, that was nothing short of decadent.

And speaking of decadent, what can I say about the Ultimate BLT, except advise you to have the number of a good cardiologist! The sandwich, made-up of thickly sliced Apple smoked bacon, heirloom tomato, arugula, and aioli, is served on – wait for it – Lard Bread. YUM!!

Finally, what’s a great lunch without a light desert? I’ve tried two of the three sundaes offered at lunch – the Apple Pie Sundae and the Caramel Turtle Sundae – and both left me smiling, with my sweet-tooth sated.

And as I sat there, on the patio, looking over the Valley, towards Sunrise Mountain, sipping my double espresso, I realized – that’s what life’s all about (or, at least, it should be).

Echo & Rig
Click HERE for info

Get into it!

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