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STRIPLVDINING - ECHO AND RIG by Vegas Food Nerd

ECHO AND RIG
By Vegas Food Nerd

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The Tivoli Village shopping center is slowly coming to life. Locally, this mall with Italian flair was known as the newest place in Vegas destined to fail and be bulldozed, like so many other buildings in town. But thankfully, due to some new store openings, as well as some new dining options, Tivoli is now starting to thrive.

One of the newest restaurants to open here is Echo & Rig. It is a unique concept: A restaurant and a butcher shop all-in-one. The meat eater in me wasn’t put-off by the giant half-carved pig hanging in the window, but I wondered how many others might not be so comfortable seeing this enormous swine all cut open in the storefront’s entranceway, just before dining at this establishment. My friend and I, undeterred by this, decided to venture upstairs and give the place a try.

The hostess informed us that on our next visit we should visit the bartender, as Echo & Rig is home of the one of the most unique mixology programs in Vegas. They feature hand-pressed juices fresh from the farmer’s market in many of their signature cocktails. There wasn’t much seating around the bar though, so in order to watch the bartender work his magic, it seemed diners would only get to experience this if the place was slow (at least that was our impression).

Once we were seated was when the place started to go downhill. It took quite some time for our waiter to even get to our table. When he did, he offered us sparkling water out of a clear blue wine bottle (a nice touch that we liked) and took our order.

The big calling card for Echo & Rig is that their charcuterie is made in-house, so we made sure to get a tray, along with a few other small plates. The charcuterie was good, in fact, I think the Prosciutto was one of the best that I have sampled in Vegas to date, along with the Capicola. Unfortunately, our server wasn’t properly trained and couldn’t identify any of the meats on our tray properly. Actually, while I could see who the manager was, he didn’t seem to notice the lack of service our waiter was providing.

The main standout dish that we both very much enjoyed was the Mushroom Soup. Served in a little white covered soup tureen, it was Mushroom perfection, with a touch of Brandy and cream. We also shared the Steakhouse Chop Salad, which featured Filet Mignon, some tasty fresh lettuces and these Heirloom Beans, which I just loved.

Sadly though, I feel this restaurant is going to need some serious adjustments to their level of service to match their price points, before I will be recommending it to our readers. High-class dining deserves high-class service.

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