Echo & RIg
Dropped by this new place in Tivoli Village for a late-night bite to eat, and was quite impressed by the variety of house-made salumi on offer, and the "french fried" Portabello mushrooms . . . wine list needs work, IMHO, but I love what they are *trying* to accomplish with the list -- a variety of wines, with an eye toward keeping everything affordable/reasonable.
I'll definitely be back.
I meant to start a thread about Echo & Rig, so thanks for starting this. I had mixed feelings about my dinner there. I like what they are trying to do with the menu, too -- trying to create a less masculinized "modern steakhouse."
What's modern? More emphasis on vegetables (I think Colicchio's steakhouses have been doing this for a couple of decades), availability of smaller portions of meat and/or encouragement to share meat entrees.
In our experience, this was accompanied by long explanations of the philosophy of the restaurant, what a small plate is, what a hanger steak is, etc. We might have just had bad luck with one waiter -- I hope so.
The food was pretty good, especially some of the vegetable sides and the charcuterie.
In the FWIW Dept . . . .
1) I checked out the Review-Journal website, and couldn't find anything written by Heidi Knapp Rinella on Echo & Rig . . . see http://www.reviewjournal.com/search/n... . . . and for some reason, I couldn't open the eatinglv.com website. So I have been unable to read what these two reviewers have written.
2) Our service was fine. Not great, but certainly fine. The only flaw in the proverbial ointment was with the bottle of wine I ordered. The waiter returned with a different bottle, explaining that they were out of the wine I had ordered, and that "the bartender said this was the closest thing to it." I looked at the wine. I looked at the waiter. And I said, "He lied¹. Can I see the list again, please." I ordered something else, and everything was fine.
Be that as it may, my experience there was limited *just* to a plate of house-made charcuterie, the mushrooms, and a bottle of wine. Based upon that experience, I look forward to returning.
As I don't live in Las Vegas, but travel there for work 2-4 times a year, I'll post my future impressions when I actually go there for dinner (versus a late-nght "snack").
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¹ I wasn't trying to be rude, but after 35+ years in the wine trade . . . well, let's just say that I wouldn't ever say those two wines were close at all.
I realize you may not have intended to be rude, but perhaps you might have instead suggested that the bartender was "mistaken" in his pronouncement.
"Lying" requires an intention to deceive, and it certainly was possible (if not likely) that he/she was trying to do the right thing -- especially if the price of bottle # 2 was essentially the same as # 1.
We were there yesterday. They have a lot of potential but a long way to go. My husband has a gluten allergy. The server told us that they didn't have a gluten free menu and just to ask about items. After much back and forth and some guessing by the server he ordered a plain steak and mashed potatoes. At one point the manager came out and apologized that there was no gluten free menu but assured us that the chef was working on it.
The steak was served on a plate with their standard side of crumb topped tomatoes and potato chips. Neither of which was gluten free. Duhhh..... At least we were able to actually see the gluten and avoid a catastrophe.
We were seated outside and someone complained that it was too cool so instead of moving them inside they turned on these massive heaters. For a few minutes we thought we were on the menu char broiled. When someone complained the manager said that they couldn't keep everyone happy and if they turned them off someone would be complaining that it was too cold.
I ordered the duck which the server was careful to warn me was served medium rare. I said that was perfect, exactly how I wanted it. Well it might have been plated medium rare but after sitting under the heat lamps for a while it came out medium well. It was obviously a heat lamp problem because the bottom half still had a little pink clinging to it. It had a wonderful flavor but sadly was overcooked.
My husband loved his steak as did our companion.