Echo & Rig

"With an in-house butcher shop, Echo & Rig’s butchers not only skillfully slice requested cuts of meat, but also are willing to share history about a preferred cut as well as demonstrations. Echo & Rig at Tivoli Village and in Henderson cooks every steak over red oak and pairs each piece with fresh garlic chips, mushroom Rockefeller, and a variety of sauces such as blue cheese and lemon chimichurri. Favorite dishes on the menu include the crunchy portobello fries with herb aioli sauce and the rib-eye cap steak. Takeout, as well as indoor and patio dining are available." - Janna Karel

"Tivoli Village’s Echo & Rig offers a butcher shop on the first floor offering a “nose to tail” program. Poultry, pork, lamb, beef, and specialties such as country pate, mortadella di Bologna, pork rillettes, bacon, guanciale, rabbit and ham terrine, and more are among the items available from chef Sam Marvin’s shop." - Susan Stapleton

"This semi-secret, 40-seat Mexican eatery hums behind a set of sliding doors and then up a set of stairs. A risk-taking kitchen plates creative, coursed dishes such as a whole roasted branzino and roasted corn salsa served over rice noodles with poblano Parmesan sauce; as well as tamales with yellow curry shrimp and crab. Meanwhile, the bar is mixing noteworthy cocktails like a piña colada made with horchata. La Cocina Exclusivo sits next to El Dorado Cantina, a restaurant from the same operators, at Tivoli Village." - Susan Stapleton

"An all-in-one steakhouse, raw bar, and butcher shop, Echo & Rig does it all and they do it well. They happen to offer my favorite oyster variety, the Malpeque, which is reason enough to grab a seat at the bar. However, the thing that keeps me coming back is their brunch! Echo & Rig’s second-floor patio is a beautiful way to spend a weekend morning, especially with bottomless mimosas. The house-made breakfast sausage and bacon, straight from the in-house butcher shop, is so necessary. For non-meat eaters, you must have the portobello fries with an avocado dipping sauce. If you’re saying “I don’t like mushrooms,” we bet you a dollar you’ll like these." - Paper & Home

"Casual and affordable, Echo & Rig has a solid steak lunch when you can’t wait until dinnertime for a hunk of red meat. Their New York strip is a relieving $40—marbled like a cut that’s three times the price elsewhere—and goes well with the brandied mushroom sauce that has just the right level of sweetness. On your way out, pick up corn-finished ribeye from the butcher side of the restaurant, so you can grill another steak (or three) for dinner back at home. " - melinda sheckells