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  • This may be the worst of both worlds as far as fine steakhouses go. Even the most simple things are apparently extremely difficult for the wait staff to accomplish. A fine dining establishment needs two very important things in order to succeed: A great cut of meat, and great staff to prepare it and deliver it. This dining establishment has neither (Unless I'm assuming you get their "off the menu" cuts which are priced around $3 an ounce). I got the ribeye cap and the girl got the seabass. Luckily her seabass was well cooked and nicely seasoned. My ribeye cap was not flavorful and tasted of charred wood - as if you dropped a nice steak on the coals and served it. Certainly left a bit to desire for a $30 steak. Now the service. There's the female manager, Lisa, who was very cordial when we first sat down, but would routinely come by our table, straighten the salt and pepper shakers and not say a word. We did not receive bread. A couple of other tables did. It actually looked pretty good. To be honest I'm not sure what is complementary here. I suppose it doesn't really matter. It was almost as if after we ordered we were invisible. Our server was not a fine dining server. He could not help me select a steak from their main dining menu but would suggest many times I get the 64oz tomahawk chop as of course it's the best that they have (and would cost around $192). I ordered a cocktail and it went empty by time we finished our appetizers. Not once did anyone in the establishment ask me if I'd like another. Never. Our waiter would routinely come by our table, grab a plate or clean up something that we had dropped off our plate but not say a word. I'm not 100% sure how this place is still in business. These are pretty simple things for IHOP to do but a fine steakhouse cannot? -Please spend your hard earned money elsewhere. If you have a gift card slap the person who purchased it for you. Echo and Rig is not even worth your time - much more your money.
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