Category: Specials

Las Vegas’ Restaurant Bar of the Year

Robert Wank and Sheryl Best


Echo & Rig wins Restaurant Bar of the Year from the Nightclub Bar and Media Group! Join us at our award-winning Bar for specialty cocktails like The Echo Gimlet, Apple & Pear Sangria or The Finale.






  • 1 1/2 pounds russet potatoes
  • 1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
  • 1 leek, pale-green and white parts only, cut into 1/2-inch dice
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon freshly grated nutmeg
  • Coarse salt


  1. Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
  2. Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
  3. Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
  4. Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired


Irish Stew


  • 4 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 cans (6 ounces each) tomato paste
  • 2 1/2 pounds new potatoes, scrubbed
  • 2 medium onions, cut into 1-inch pieces
  • 28 ounces beef broth
  • 1 pint Irish stout beer (Guinness)
  • 10 garlic cloves, sliced
  • Kosher salt and ground pepper
  • 20 ounces frozen baby peas, thawed


  1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
  2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.



Lucky Charms Brownie


  • 4 ounces unsweetened chocolate
  • 1 cup margarine (softened)
  • 2 cups sugar
  • 3 eggs
  • 2 ½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ½ cup butter (softened)
  • 4 cups powdered sugar
  • 2 tablespoons milk (as needed)
  • 1 ½ teaspoons peppermint extract
  • 6 drops green food coloring
  • 1 ½ cups milk chocolate chips
  • 6 tablespoons buter
  • 1 tablespoon vanilla extract
  • 1 cup lucky charms



  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
  3. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
  4. To make the middle layer, beat 1/2 cup of butter with confectioners’ sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
  5. In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface, sprinkle with Lucky Charms all over the top and cool again until firm, about 10 minutes, then cut into squares and serve.



Make Holiday gift giving memorable with an Echo & Rig Gift Card, or pick up Chef Sam Marvin’s Holiday-in-A-Box, stocked with the finest curated products. Our friendly butchers can help to customize the ideal collection of superior meats, spice and rubs, and more gourmet delights, making an exceptional present for the meat-lovers.  Holiday-In-A-Box can be purchased in person at Echo & Rig or ordered by phone 702-489-3525.






We are please to extend the Thanksgiving festivities with our sumptuous brunch being served on Friday, November 28th. Enjoy a variety of dishes, fresh pressed orange juice and refreshing cocktails with family and friends.

Brunch will be served Friday – 10am to 3pm

Valentine’s Day at Echo & Rig

Make this Valentine’s Day a night to remember……


Echo & Rig promises to deliver a spectacular Valentine’s dinner with specialty elixirs, a sensual three-course menu and seductive desserts.


In true Echo & Rig style, we promise to make your Valentine’s Day experience anything but ordinary. For this month’s window display we have drawn from Echo & Rig’s principal philosophy: ALL HEART – Passion for the finest quality and always striving to be the best craftsmen.


Witness this beautiful art and taste the finest dishes with Echo & Rig on your special day.


Call 702-489-3525 for reservations.



Butcher’s Cuts: $26.2

Skirt Steak: Cowboy Marinade “AkaUshi Cattle”
Tri-Tip: Santa Maria Rub “AkaUshi Cattle”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”



Bone-in New York Strip
Tomahawk Rib-Eye

“Double RR Ranch”
Made Famous by Jocco’s since 1917! This old school cut of beef is an all-time favorite!


“Double RR Ranch” (Limited Quantities)
The absolute best part of the rib eye.


“Snake River Farms American Kobe”
Another old-school Chicago stockyard cut