The inaugural event, Chef’s Table: Steak Frites Supper, is Monday, March 30, featuring a prix-fixe steakhouse dinner for $55 per guest.
Launching this spring, Chef’s Table at Echo & Rig will transform the Henderson location at The District at Green Valley Ranch into a curated dining experience built around a single concept, single menu and guests sharing the same dinner.
Unlike traditional chef’s tables with only a handful of seats, Echo & Rig is taking a different approach. For these events, every seat becomes the Chef’s Table. The series will take place on select Mondays and feature rotating themes including steakhouse classics, wine-pairing dinners, ranch collaborations and tasting menus.
“We wanted to create something that celebrates the people who fill our dining room every week,” the team at Echo & Rig said. “Chef’s Table is a way to create special nights throughout the year where the entire restaurant shares the same experience.”
The inaugural event, Chef’s Table: Steak Frites Supper, is Monday, March 30, featuring a prix-fixe steakhouse dinner for $55 per guest. The menu: amuse-bouche, unlimited Caesar salad, Fullblood Wagyu New York strip, unlimited Kennebec fries and berry cobbler with vanilla ice cream.
Optional menu add-ons will include jumbo shrimp cocktail featuring Oishi shrimp, mac and cheese, Bloomsdale spinach, craft cocktails and wine pairings. The concept highlights Echo & Rig’s long-standing philosophy: Great steakhouse dinners shouldn’t require Las Vegas Strip pricing.
At many Las Vegas steakhouses – including off-Strip locations – a New York strip alone can run $60 to $90 before adding sides, fries and dessert. Chef’s Table flips that model by serving the entire dinner – steak, salad, fries and dessert – for $55.
The dinner will take place exclusively at Echo & Rig Henderson and is limited to approximately 200 seats. Reservations: EchoandRig.com/chefstable. For these nights, Echo & Rig says the idea is simple: One menu. One concept. One night. And you.
The series continues Monday, April 20, with the next Chef’s Table concept already in the works. Additional events will roll out throughout the year with new themes announced seasonally.
