| rev:text
| - I never met a Rib-Eye I didn't like. Although I suspect the opposite may be true for the Rib-Eyes.
I have, however, had some rather unsavory characters come between me and my Rib-Eye and I don't like it (more on that later).
I have said this many time before, sometimes it takes a few visits before one can get a good feel for a place. Of course, the opposite is also true and those places typically get what they deserve.
When it cam to Echo & Rig, I was determined to take the time needed to formulate an honest and straightforward review. Which is why it has been several months and several visits before I sat down to write this.
The breakdown:
The happy-hour: is amazing. Plenty of people have already exalted it's greatness, so I feel I have nothing to add on the subject.
The butcher shop: is rather spendy, considering they will cook the darn thing for you for nearly the same price. Still, as Vegas is desperately lacking in good butcher shops, I am delighted to pay a few bucks more to save the trip to the other side of town. Plus the quality of meat is pretty good. Oh hell, it's worth it.
The bar: is a friendly enough place and the bartenders are usually very attentive. I like that you can order dinner there, sometimes a guy doesn't want to sit at a table all alone. I am very disappointed in the selection of tap beers. There are way too many of what I would consider very hoppy brews. Despite everything Mr. Koch from Sam Adams would like you to believe, the whole world is not mad about hops. How about a nice amber lager? And what's up with all the "goofy" beers, aren't those better suited for bottles?
The restaurant: is very open, which is not always my style, but the patio is always good place if there's room available. The decor is simple, but well lit, which is great because some of us like to see what we're eating.
The food: is excellent. Echo & Rig care about the quality of the meats and it shows. There have been a couple of occasions where the kitchen completely mucked up the beautiful relationship I share with my Rib-Eye (one-sided though it may be). If you're a steakhouse, getting steak prepared correctly is crucial. Do you really need me to explain to you Pittsburgh Blue?
The staff: is sometimes great and sometimes disappointing. I don't know if there is a pattern to figuring it out, but I hope they do soon. There is a lot of standing around and talking going on. I would think some of the other reviews on Yelp would have alerted the staff to the need for better attention to the customer.
The price point: is the real winner at this place. These steaks would cost you twice as much down on the strip, even the other steak house close by (Flem-something or other) charges one and half times the price for a lower quality cut.
I think this place can honestly make headway toward a 5 star rating, and in fact there have been occasions when it has, but there are still times when it falls short.
Until then, I will continue to make regular visits to Echo & Rig. Maybe they let me step back in the kitchen and teach them how to make it Pittsburgh Blue. :-)
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