Samuel J. Marvin, Principal/ Chief Executive Officer/Chef of Echo & Rig Butcher and Steakhouse, offers an exciting new concept in dining.
Echo & Rig stands-out from every other steakhouse you have visited.
We are familiar with the Classic steaks but there are many others to experience!
Sam Marvin explained, “Today there are around 30 cuts of the cow that didn’t exist 30 years ago.
Every day, every year, there is a new cut- the Las Vegas Strip steak, Denver cut, Hanger steak (USDA Natural Prime), Coulotte, flat-iron steak, Spenser (Double RR Ranch), Tri-tip (Niman Ranch, All-Natural), Flank (Snake River Farms, Black Wagyu), New York steak (Black Wagyu), Skirt steak (Aka Ushi Cattle) and other amazing cuts of beef.
Our Rib-eye cap steak (Double RR Ranch) is the best part of the Rib-eye with limited quantities.
The Bavette steak (Sneak River Farms, American Kobe) is one of Europe’s most popular cuts.
We use these cuts from the highest quality meat you can imagine. You won’t find another steak house that has this unusual selection.
The variety of what we are doing here is amazing.”
After interviewing Chef/Owner Sam Marvin about his meats, I ordered one of their Steakhouse cuts, the grass-fed Wagyu filet mignon tenderloin steak. The filet, seven ounces of pure enjoyment, was a superbly juicy steak.
Even my vegetables were interesting. Instead of the usual sliced carrots, my roasted heirloom whole baby carrots arrived in a rainbow of burgundy, purple, white, yellow, black and orange colors.
Their cauliflower was a rare delight sparked with chili, crispy shallots and onions to add a spicy touch.
The corn tasted so fresh, I could tell the difference! The corn is purchased at the Farmer’s Market, after the chef chucks it off the cob, it is grilled, then combined with marjoram herbs and tossed.
My appetizer, the Maryland Lump Crab Cake would substitute for a light dinner with a salad or side dish. The large crab cake was filled with pieces of crab and a delicate sauce to dip.
Mike’s European background influenced his choice of the Bavette steak (American Kobe from Snake River Farms) which towered over the plate.
He enjoyed the classic Caesars salad with romaine hearts, Reggiano parmesan cheese, herbed crotons and Caesars dressing.
Echo & Rig Butcher and Steakhouse welcomes guests with a menu filled with surprises.
TRY ECHO & RIG’S RECIPES
Sam Marvin partnered with SideChef, the step-by-step cooking app for people to recreate his recipes at home in their own kitchens. www.SideChef.com
For information about Echo & Rig Butcher and Steakhouse, call (702)-489-3525. Echo & Rig Butcher and Steakhouse, Tivoli Village, 440 South Rampart Boulevard, near Alta. http://echoandrig.com