ECHO &RIG BUTCHER AND STEAKHOUSE, TIVOLI VILLAGE, 440 S. RAMPART BLVD.
Echo &Rig, which opened late last month, is from Sam Marvin, late of Bottega Louie in Los Angeles. Marvin has said it was his intention to reinvent the traditional steakhouse with its masculine vibe, oversized servings of beef and coronary-inducing prices. To that end, Echo &Rig is light and airy, with rose marble floors and an industrial vibe. And as the name suggests, it includes a butcher shop with large open glass lockers and a demonstration area. The restaurant serves breakfast, lunch and dinner, with prices averaging $18 per person for brunch, $24 for lunch and less than $35 for dinner. Here’s a sample of the lunch and dinner menu:
Salads: fried spinach, $8.30; kale and baby yellow beets, $8.30; arugula jumbo shrimp, $10.10; steakhouse chop, $10.10
Sandwiches: porchetta, Butcher Blend Burger, grilled cheese and short ribs, Drunken Goat, all $11.90
Pasta: tagliatelle Bolognese, butternut and burrata ravioli, black spaghetti, all $12.80
Entrees: slow-roasted short ribs, duck breast a la plancha, wood-roasted salmon, Alaskan halibut, pork schnitzel, all $17.70
Steaks: Butcher’s Cuts (lemon and garlic tri-tip, herb-marinated hanger, Florentine-rub flat iron, sea salt and pepper rib-eye cap, Hawaiian Cowboy skirt steak), all $22.50; Spencer Steak, $25; Steakhouse Cuts (New York strip, filet mignon or rib-eye), $34.40
Hours are from 9 a.m. to 11 p.m. Sundays through Thursdays, 9 a.m. to 2 a.m. Fridays and Saturdays. Brunch is served from 9 a.m. to 3 p.m. weekends. Call 702-489-3525 or visit echoandrig.com.
NEW BOOKS FOR COOKS
CHICKEN IN CILANTRO RED PEPPER SAUCE
2 boneless, skinless chicken breasts
Freshly ground black pepper
¼ cup chopped onion
1 red bell pepper, cored, seeded and sliced
1 clove garlic, minced, or ½ teaspoon bottled minced garlic
One 14½-ounce can diced tomatoes
1 tablespoon chopped fresh cilantro, divided (optional)
½ cup chicken broth
Coat the inside of a 3½-quart slow cooker with cooking spray, if desired.
Sprinkle chicken breasts liberally with salt and pepper. Transfer to slow cooker.
Stir the onion, bell pepper, garlic, tomatoes, ½ tablespoon of the optional cilantro and chicken broth together in a medium bowl. Mix well and pour over chicken in slow cooker.
Cover and cook on low for 3½ hours.
Remove chicken to a serving platter and cover loosely with foil to keep warm. Use an immersion blender to puree remaining liquid and vegetables. Taste and season again with salt and pepper. Serve over chicken. Sprinkle with remaining cilantro, if desired.
— Recipe from “Slow Cooking for Two” by Cynthia Graubart (Gibbs Smith, $19.99)
— Heidi Knapp Rinella