Photos: Sam Marvin’s Echo & Rig Butcher and Steakhouse In Tivoli Village Opening Friday, Aug 30, just in time for Labor Day Weekend

 How do you take a classic staple of American dining, the steakhouse, and break down the traditional thinking to create something entirely new and exciting?  That was the question that acclaimed chef and restaurateur Sam Marvin (creator of the much-celebrated Los Angeles restaurant Bottega Louie) posed when he decided the time was right to reinvent what has long been the trademarks of the steakhouse genre – masculine vibe, dark rooms, fancy waiters, slabs of oversized beef and overly expensive pricing. The answer became Echo & Rig Butcher and Steakhouse, opening late-August at the charming Tivoli Village just off of Summerlin Parkway; 15 minutes from the famed Las Vegas Strip.

At Echo & Rig, Marvin introduces a pioneering new concept which will transform the long-held theories behind the steakhouse formula while simultaneously reintroducing the neighborhood butcher shop. The Echo & Rig Butcher Shop is a stunning homage to meat featuring one of the most acclaimed butchers in the country, a large open glass meat locker, vertical displays and an exhibition/demonstration area.

Even before entering the expansive restaurant, guests will immediately discover that Echo & Rig is something exceptional. Designed under Marvin’s meticulous eye, the floor-to-ceiling showcase windows provide a view directly into the Butcher Shop and to the open concept, two-floor eatery. Filled with light and open spaces, the European-influenced design features rose-hued marble floors and walls and rich woods combined with industrial features that give the butcher shop and restaurant energy and a design aesthetic never before seen in a steakhouse environment.

“We want to breakdown all of the traditional barriers associated with a normal steakhouse,” explains Sam Marvin. “We have completely rethought the concept and will provide an eclectic menu of urban grill-meets-traditional steakhouse in an open dining room complete with exhibition kitchen, proprietary spices and rubs, a classic cocktail menu with new twists, the freshest seafood and the only restaurant with its own namesake butcher shop.”  In addition, Echo & Rig will be serving breakfast, brunch and lunch featuring a vast array of dishes, fresh mixed concepts and pressed juices. “We have designed Echo & Rig to be a community and social gathering place, not just a special occasion steak restaurant.”

With a menu offering more than 90 items made with quality products like natural prime grass fed beef, wild day-boat seafood and farmers market fresh fruits and vegetables, Echo & Rig’s menu design is passionately driven by artistry, quality and value.  Featuring favorite cuts of beef as well as selections of meat not usually found on the menu – ranging from the Hanger to the Skirt to Flank – Echo & Rig will also feature the traditional dishes along with fresh fish, including Alaskan Halibut and day-boat Sea Bass and a unique selection of small plates.

Echo & Rig will also remove the high costs associated with the steakhouse experience. In its place will be a menu that is high-end, yet affordable with pricing that ranges from $18 per person for brunch, $24 for lunch and less than $35 for dinner.  According to Marvin, the days of 20, 30 and 40 oz. cuts are a thing of the past.  “People just don’t eat like that anymore.  They want to enjoy a great piece of meat but also explore and enjoy a myriad of other delicious offerings. With our extensive menu we are providing choices besides just meat and a few standard sides. No need to forsake premium quality, flavor and experience for price.  We want to deliver that to our guests and we will.”

The Echo & Rig Butcher Shop is an integral and distinctive part of the overall restaurant, dining and retail experience. Carefully chosen by Marvin, the expert butcher, Trevor Morones – a butcher savant at only 23 years old and trained under New York’s legendary Pat LaFrieda, will showcase his skillful yet traditional butchering techniques, combining the precision of classical training with a modern day approach focusing on a “nose to tail” program.  The Echo & Rig Butcher Shop will offer an enhanced expert level of tailored, personalized attention and relationships focusing on customer service that comes complete with beautifully packaged meats in their branded crisp blue butcher-paper with twine and wax seal.

 “People want to find value and quality in every dollar they spend. The butcher shop of late was one where the butcher knew your name and you knew his. Butchering is a lost craft and skill, and one that was highly respected,” notes Marvin. “The butcher was highly regarded because these were items you were feeding to your family and you were able to trust the person selling it to you. Unfortunately none of that is relevant in today’s markets.  We will change that at the Echo & Rig Butcher Shop – it will be a place to stop by on your way out and bring home tomorrow night’s dinner or pop in and have Trevor help you create a great dinner as you head home from work. Either way, we have no doubt that people will be eating the best meats possible and know a bit more about it before they prepare and cook it.”

In addition to overseeing the restaurant experience, the kitchen and the menu, Marvin (along with Morones) will also take part in live restaurant demonstrations, special programming and community outreach – all with the common cause to inspire the guests and community to not only enjoy the superior meats found at Echo & Rig, but also learn about the best cuts, preparation and nutritional advantages.

Echo & Rig Butcher and Steakhouse will serve breakfast daily including fresh-pressed juices and a sumptuous selection of fresh baked goods and delicacies. The breakfast menu will flow directly into the lunch and dinner menu starting at 11 a.m. A late night menu is available on weekends and a lavish brunch will be featured Saturday and Sunday inviting guests to relax and enjoy the true art of dining with friends and family while indulging in great food and quality time together.

Echo & Rig will be a favorite destination and experience, not just a place for the best meal in town.  In typical Sam Marvin fashion, not a detail will be spared in his ultimate pursuit of excellence.

Echo & Rig Butcher and Steakhouse is located in Tivoli Village in Las Vegas at 440 S. Rampart Blvd. Valet Parking is available.  Private events of varying sizes are welcome in the main dining room or the picturesque outdoor patios located on the first and second floors.

For more information, visit www.echoandrig.com or contact [email protected]

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