Chef Sam Marvin, Owner and Executive Chef of Echo & Rig Butcher & Steakhouse, celebrates 11 years at Tivoli Village and is now offering his pioneering concept in Henderson with his second Vegas location in The District at Green Valley Ranch, opening February 8 (to the public).
The new updated “Echo & Rig 2.0” steakhouse will transform the long-held theories behind the steakhouse formula while simultaneously reintroducing the neighborhood butcher shop. The butcher shop is a stunning homage to meat, featuring one of the most acclaimed butchers in the country, a large open glass meat locker, dry-aged cases, vertical displays, and an exhibition/demonstration area.
The spacious, sophisticated steakhouse spans across an 8,000-square-foot interior, seats 130 in the dining room and 45 at the conversational circular bar (surrounded by green velour drapes that can close into a private area). Guests can also enjoy the 800-square-foot outdoor terrace, which offers people-watching at The District.
Paying attention to every detail; the modern, desert-chic restaurant is accented by brass chandeliers, rich flooring, air plants, furniture by Prouve, white leather banquet tables and an Instagram-able bathroom that includes all of Chef’s inspirations, musicians, celebrities and places and more.
Continuing to support the neighborhood, wall decor was provided by local artist, Mario Basner, whose black and white prints highlight the butcher theme. The focal point of the restaurant includes three tall structural pillars, artistically designed by acclaimed artist, Jayson Atienza, with clients such as Nike and Givenchy, who skillfully illustrated the energy and vibe of Echo & Rig with pops of vibrant colors and a finished texture mimicking the marbling of steak.
“Another enhanced feature at this location includes a custom grill area which will include a wood-fired oven, a charcoal smoker, and two wood-fire grills with grates that can be raised or lowered,” explains Chef Marvin. “The grills will be fueled with red oak burning with the flavor of fire.”
While the new Echo & Rig menu will offer favorite menu items to his other locations in Vegas and Sacramento, such as the portobello fries, steak tartare, and drunken goat sandwiches, there will be offerings only available at the Henderson restaurant. Choices include the unique menu item, Iberico pork secreto, served with garlic pea tendrils and topped with pineapple jalapeno chutney. Another savory addition is the Pastured Raised Chicken in cast iron with crispy skin and herbs chicken jus, served with red wine grits. The Lamb Porterhouse Chops are served with pee wee potatoes, fennel, and onions and topped with dried apricots and violet mustard.
Guests can select specific cuts of meat from different farms and ranches—at various price points—including four filet mignon options. This includes wagyu, barley-finished, grass-fed, corn-finished bone-in-cuts, porterhouse, and tomahawk. By setting new benchmarks in product quality, known for their tender, juicy cuts of meats, many customers order the Creekstone all-natural ribeye cap. The Butcher’s Cuts features the skirt steak and pure wagyu paniolo marinade.
That includes new cuts of meat not yet available in the city, like Zabuton. Chef Marvin points out that when Echo & Rig at Tivoli Village opened 11 years ago, restaurants in Vegas were not yet offering cuts like the ribeye cap or the tomahawk, and Echo & Rig plans to stay ahead of the curve. It will also have several options for different cuts, depending on guests’ preferences—along with an expanded focus on the steakhouse’s drinks program.
“Echo & Rig is known for their unique concept and incredible food at their first location in Tivoli Village. We are thrilled to welcome the restaurant with open arms at The District at Green Valley Ranch! We are confident they’ll be a great addition to our center and fit right into the Henderson community,” says Julissa Breslin, Marketing Director at The District at Green Valley Ranch.
Additionally, famed mixologist, Tony Abou-Ganim, partnered with Chef Sam to create customized cocktails, martinis and kangaroos, such as the Tony Negroni, Tennessee Highball and the E&R Aged Manhattan. All alcohols are strategically placed in the vertical bar, allowing logistical ease to the bartenders for their signature creations. The bar also offers an Old School Highball Club Service, where guests may choose their own spirit, mixer and garnish. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010), which offers readers an in-depth look into spirits and ingredients available to today’s mixologists, both professional and amateur alike.
The name Echo & Rig offers a mix of femininity and masculinity in its story. Echo honors the nymph who masterfully distracted the queen for Zeus, though she was ultimately caught and made only to repeat. Rig showcases the power of humanity. While this is an abstract story, Chef Marvin interprets it with the pairing of cuts of steaks sourced from purpose-driven farming partners from around the world, including Cape Grim in Tasmania and Creek Stone in Kansas.
With decades of culinary experience defining quality dining, Chef Marvin’s work is driven by an intention to create extraordinary culinary experiences for guests. He achieves this with thoughtful insight, keen attention to detail, and the immersive nature of the entire process.
Echo & Rig in The District at Green Valley Ranch will be located at 2270 Village Walk Drive at the west end of Village Walk Drive next to Laser Away. To make reservations, visit echoandrig.com or call (702) 489-3525. Follow on Facebook, Instagram, Twitter, and TikTok @echoandrig.
About Chef Sam Marvin:
Chef Sam Marvin is the Owner and Executive Chef of Echo & Rig Steakhouse in Las Vegas (Tivoli Village), Henderson (Green Valley Ranch), and Sacramento. A California native with serious classical French training, Chef Sam earned his cooking stripes working in top-rated Michelin-star restaurants. He previously owned and operated Bottega Louie in Downtown Los Angeles before branching out with his own brands in Las Vegas and Sacramento. His Las Vegas Echo & Rig restaurant was named LV Weekly’s “2021 Best Las Vegas Steakhouse.” Visit chefsammarvin.com.
About Echo & Rig:
Echo & Rig offers value and quality as the neighborhood steakhouse and butcher shop. Its culinary experiences feature best-in-class steaks and ingredients; guests will always enjoy a selection of cuts, finishes, and entrees. From classic butcher cuts to more selective, the butches at Echo & Rig know how to cut them, and it’s the top 2½ percent of all beef graded by the USDA. Guests can enjoy this culinary delight at Echo & Rig in Tivoli Village (Las Vegas), Sacramento, and its newest location, Echo & Rig, at The District of Green Valley Ranch (Henderson). To make reservations, visit www.echoandrig.com or call (702) 489-3525. Follow on Facebook, Instagram, Twitter, and TikTok @echoandrig.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
