Chef/Restaurateur Sam Marvin opened his Echo & Rig steakhouse in Tivoli Village 11 years ago, at a time when accomplished chefs were just starting to gain traction in opening high quality eateries OFF the Strip with enough excellence to rival renowned eateries ON the Strip.
Now after storied success, he’s branched out to The District at Green Valley Ranch in Henderson.
The new Henderson branch is set in the old Elephant Bar space, across from the eastside casino entrance. Like the Tivoli location, there’s an old school butcher shop near the entrance, so you can select some Prime cuts to cook at home.
The dining room has an elegant, yet comfortable vibe, with white curtains, colorful stained glass pillars and eggshell-hued booths, which contrast nicely with the wood grain floor and dark brown tables and chairs.
Echo & Rig has become known for offering delicious food at a fair price and cuts of beef not often seen these days. 10 cuts are offered, including the familiar Ribeye, NY, Filet Mignon, Hanger, and Ribeye Cap – and less recognized Bavette, Spencer, Coulette, Outside Skirt and Zabuton.
I usually go for the NY, but upon our server’s suggestion I opted for the Zabuton. Sometimes called a Denver steak, in this case it’s also a wagyu version and I proclaim it to be absolutely ideal for my taste buds.
The steaks are so flavorful you won’t need a sauce, but they do offer house-made creations that are great to enjoy by themselves, including bearnaise, horseradish cream, red wine demi, charred onion, blue cheese, and chimichurri. The steaks are cooked on a wood-fire grill burning white oak and are accompanied with buttermilk fried onions and mushroom Rockefeller (like the oyster version, but with mushroom).
Just like the unfamiliar cuts there are non-beef delights which you won’t find elsewhere, such as pan-fried Potato Gnocchi with mint pesto; Sweet Fire Cauliflower with brown sugar and Fresno chili; Ember Roasted Charred Cabbage with bacon lardons and Maytag blue cheese; Drunken Goat Sandwich with red wine-marinated goat cheese, brie, and cranberry green apple; and creamy Burrata with a burnt citrus marmalade.
Unique protein offerings include Mediterranean Seabass with Castelvetrano olive oil dipping sauce, Swordfish with oven-dried tomato salsa and Pastured Raised Chicken with red wine grits.
There are several creative desserts like Berry Shortcake Sundae with macerated berry sauce, house-baked shortbread and candied hibiscus flower; and Grand Souffle with Grand Marnier, vanilla, Chantilly cream, house-made marshmallow fluff and chocolate fudge sauce.
Chef Marvin brought in the G.O.A.T. Tony Abou-Ganim to design the entire beverage program. In addition to classic cocktails with Abou-Ganim’s spin added, there are five he created found only here, like The Wizard with Blue Ice Potato Vodka, Dolin Vermouth de Chambéry Blanc and Yellow Chartreuse Angostura orange bitters.
If beer is your beverage of choice and you like supporting local, you are in luck, as the selection includes brews from Nevada breweries Bad Beat, Big Dog’s, Lovelady, Neon Desert and Revision. Also offered are 50+ wines mainly from California, France, and Italy, including 15 by-the-glass.
Echo & Rig Henderson is open daily for dinner and weekday lunch. For more details and the complete menu visit www.echoandrig.com/henderson.