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| - I haven't dined at many classy establishments in my lifetime, definitely few enough to count on one hand (if not one finger). And despite my love affair with all things steak, I've only eaten steak at a restaurant once before Echo & Rig (and it was just a so-so steakhouse in Santa Barbara that I couldn't tell you the name of or anything about the meal beyond the steak was tasty.
Anyway! While visiting a friend in Vegas who takes me to all of his favorite food spots while I'm there, he suggested Echo & Rig for dinner on my last night in town. He'd never eaten there before, but passing by while walking in Tivoli Square, he, a fellow crazed steak fan, knew that he needed to eat at this classed up butcher shop.
We waited for just a few minutes for a table, but I didn't mind taking that time ogling the meats and sausages in the butcher case. Sadly, there was no one working the raw oyster bar on the first floor near the bar.
The restaurant seating is upstairs and I really loved that our server asked if we preferred the elevator or stairs. She sat us right near a big (closed) glass door and I loved having the light and view without the heat and wind of being actually outside.
Throughout the meal, the waitstaff regularly referred to my friend as Mr. Levin, which was a touch neither of us had ever experienced at dinner. Our server checked in with us many times for water and cocktails before we ordered. The best moment was when she brought out a board with some of the meat cuts on it. 20-some to 40-some ounce slabs of raw, marbled as all get-out red meat just waiting to be seared and devoured.
My friend and I had to joke about the meats being "to share" since both of us would be more than happy to take down one of those each. It was especially helpful that she explained where the different cuts come from and which ones are better ordered medium than medium rare to allow for more of the marbling to melt into the meat.
Neither my dining companion nor I are big on drinking, and wine is repulsive to me, so the vast assortment of wines here did nothing for us. The small cocktail menu on the table though caught my eye, and we ordered two drinks that actually sounded really delightful: Le Passion and a Duck, Duck Goose (how could you not?).
I can usually taste the alcohol in anything. but these drinks were phenomenal. I could taste tequila in the LR, but it was such a bright, citrusy, well-balanced drink that I liked it. I tasted pretty much no alcohol in the DDG and actually drank the whole thing.
Alongside the flat or sparkling water provided and the cocktails (only $10 each btw), I got a lemonade that was bright and tart, not too sweet at all.
We got the lamb cigars for an appetizer and they were exquisite. Not salty, the flavor was rich and complimented beautifully by the tzatziki sauce (which I tend to dislike) since it often tastes so cucumber-y, but this was a very light flavor that cooled down the spice and temperature of the lamb. The pickled red onions were fruity and sweet, not at all what I was expecting as someone who hates briny pickle flavor - they were like bread & butter style pickled onions.
My friend ordered a rib eye medium, and I a New York rare.The rare made it tougher to cut as less fat had melted into the meat, but it was still perfect to me. It was juicy and flavorful and I just savored every bite. My friend loved his rib eye and even said it was so good (along with the rest of the meal) that not being able to order 16oz. rather than 12 was totally okay.
The chips with the steak were great! They were slightly salted and peppered. Of the sauces we asked for, the brandied mushroom was my favorite; it was sweet and tangy and I want to put it on everything. I had to be careful not to drench the steak in it and just use it as a compliment. I felt the same about the charred onion, with its sweetness that could almost overpower the steak but stopped just short. My friend is a huge fan of horseradish cream and said this one had little kick, but was smooth and flavorful.
I fully expected to just ignore the mushroom Rockefeller since I really don't care for mushrooms, but it was delicious!A cooked mushroom top, topped with a crunchy breadcrumby topping. Usually the texture of a mushroom makes me gag but this was cooked to tender perfection.
We also ordered the asparagus and fried egg as a side as per our server's recommendation. Cooked until tender and no longer stringy or chewy, the asparagus sat atop a creamy green sauce and had on top of it a fried egg and shaved parmesan cheese. I would have liked a more runny yolk.
This is definitely a great place for a date or a celebratory gathering. All of the staff is so attentive, kind, and genuine. The food is out of this world. We felt taken care of and appreciated. If anything, they didn't want us to leave without ordering dessert! For how special everything about the experience was, the price was so reasonable!
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