The Modern Steakhouse: Echo & Rig

Take the best aspects of steakhouses – good food, drinks, service and atmosphere – and trim the bad – dark rooms, oversized plates and expensive pricing. What you have is the blueprint for the modern steakhouse.

Acclaimed chef and restaurateur Sam Marvin (best known as creator of Bottega Louie in Los Angeles) recognized this blueprint and used it to create Echo & Rig Butcher and Steakhouse in Tivoli Village, located next to One Queensridge Place.

The menu features all-time favorite cuts of beef, but the mouth-watering steaks are cooked over red oak and served with unique sauces such as brandied mushroom, charred onion and horseradish cream, among others.

Echo & Rig Food on the Grill

Echo & Rig Food on the Grill

Recognizing that not everyone eats red meat, Echo & Rig’s menu also features pastas, chicken and seafood. Entrées are accented by an extensive list of distinctive sides, highlighted by baked brie in sourdough and stone fruit, Portobello fries, grilled octopus, grilled thick-cut bacon and asparagus with fried egg.

Echo & Rig has much more accommodating hours than most steakhouses, opening at 11 a.m. for lunch on weekdays and at 9 a.m. for brunch on weekends. Steaks and entrées are available for lunch as well as specialty salads, sandwiches and small plates. The brunch menu offers a range of breakfast favorites with a steakhouse twist in addition to the salads, sandwiches and small plates.

The Butcher Shop

Sam Marvin successfully created a new age steakhouse, but he also paid tribute to the good old days with the Echo & Rig Butcher Shop. Located a floor below the main dining room, the shop features one of the most acclaimed butchers in the country, a large open glass meat locker, vertical displays and a demonstration area.

Echo & Rig Butcher Shop

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