Gastronomy in the Desert – Further Future festival unveils Chef and Mixology lineup


Further Future Announces Expansive Plans for 2016 Food & Beverage Program

After an award-winning debut, innovative boutique festival Further Future returns this spring with a groundbreaking food and beverage lineup that features luminary chefs, renowned mixologists, and culinary experts. The highly-anticipated second voyage continues to distinguish itself as a forward-thinking and pioneering event, bringing visionary leaders in music, tech, wellness, and gastronomy for a lavish camping and guest-centric festival experience at the Moapa River Reservation beyond Las Vegas from April 29 – May 1st, 2016. .


With some of gastronomy’s biggest names participating and presented by Food and Beverage Director Jolene Mannina of Relish LCC, FF002’s brilliantly curated gourmet offerings range from lobster pho and open-fire grilled meats to unique coffee concoctions, omakase sushi, locally-sourced produce, artisanal gelato, molecular recipes, and numerous vegetarian and vegan options — all set against the Mojave Desert’s stunning backdrop. Guests are also presented with a standout, internationally renowned music lineup that includes Nicolas Jaar, Four Tet, Caribou, Lee Burridge, DJ Tennis, Leftfield, The Pharcyde and 50+ more artists across multiple stages.


The featured chefs include Frank Gorriceta (Nobu), Jason Neroni (The Rose), Arthur Tsui (Three Dice Kitchen), Michael Bryant (The Larchmont) and returning from FF001, Sam Marvin (Echo & Rig), who will host unforgettable pop-up dinners throughout the weekend with dishes like Moroccan spiced lamb shoulder, charred octopus, and king crab amazu ponzu. Seats are limited and must be purchased in advance online. Further Future will also offer a slew of choices to satisfy the festival-goer’s appetite 24 hours a day in the Vendor Village with delectable bites and drinks from SLO-Boy, District One, Makers & Finders Coffee, QFS Tacos, Poutine Your Mouth, Grassroots, Dragon Grille and more.


In addition to world-class cuisine, no Futurist will go thirsty with consummate libations from Richie Hawtin’s own ENTER.Sake, Oaxaca-made and Damiana-distilled Mezcal selections from Gem & Bolt, and elegantly crafted cocktail offerings from The SPKMN Group. FF002 will also host bartender takeovers from revered Las Vegas establishments Herbs & Rye and Velveteen Rabbit presented by King Hippo, a 24-hour bar, and craft beers on tap in the Vendor Village. View the full roster of chefs, mixologists and vendors here.


Further Future also offers a diverse range of camping and accommodations to suit the needs of each guest. Choose between self-camping, RV camping, or boutique options. This includes a Fest Pod with reflective shade netting, air conditioned Bell Tents furnished with mattresses, luxurious Airstream trailers, and 200 square foot luxury domes with wooden flooring. Off-site accommodations are available through partner hotels: MGM Grand, Hard Rock Hotel and Oasis At Gold Spike.


Join us in the Further Future and get your tickets now by visiting The first two ticket tiers have sold out, with the third tier remaining in addition to Saturday access passes. Sign up for The Further Futurist newsletter to receive additional updates, and stay tuned for more news of secret pop-ups and food offerings.


Connect with Further Future:



About Further Future


Brought to you by the forward-thinking minds behind Robot Heart, Further Future is an innovative boutique festival in its second year, taking place in the desert beyond Las Vegas from April 29 – May 1, 2016. The highly-anticipated second voyage brings together visionary leaders in music, tech, wellness, and gastronomy for a lavish camping and guest-centric festival experience with the goal of creating an ecosystem where amazing people from all walks of life and skill sets can collaborate to push mankind forward. Their stacked lineup showcases world-renowned artists including Nicolas Jaar, Caribou, Four Tet, Lee Burridge, Leftfield, The Pharcyde and 50+ more alongside an equally diverse selection of gastronomy, workshops, wellness sessions, and speakers.





SLO-Boy, Maison du Coq, Intuitive Forager, District One, Le Pho, Makers & Finders Coffee, Gelatology, Grassroots, Dragon Grille, QFS Tacos, Three Dice Kitchen, King Hippo, Poutine Your Mouth


Must Be Booked in Advance


Chef Frank Gorriceta, Nobu “Further Future Omakase” – one seating, five-course tasting menu, family style dinner with Enter Sake tasting. $250 per person Nobu dinner, finish the meal with Japanese Whiskey shot.


Chef Sam Marvin of Echo & Rig – This year Sam is focused on seafood with an oyster bar, fresh fish, lobster and crab served as the coursed meal. $150 per person including welcome cocktail and add wine tasting for $30.


Dinner with Jason Neroni, The Rose in Venice – Four-course meal from 9:30pm – 11:30 PM on April 30th for $150 per person with rigatoni with pistachio pesto, country grilled chicken, and more.


Chef Michael Bryant of The Larchmont – Family style dinner, four courses from 6:30pm-8pm. $150 per person including welcome cocktail and add wine tasting for $30.


Sunday Brunch – one long table filled with pastry, charcuterie, caviar, quiche and more. Feast at your own pace and enjoy champagne and bloody mary’s while the party continues. Dishes by DW Bistro and Forte Tapas & Bar. $125 per person includes one bloody mary and one mimosa or $150 for bottomless mimosas.




ENTER.Sake Bar & Bar Gyu+, Mezcal Alter by Gem&Bolt, Japanese Whiskey Tastings, Craft beer on tap, VOID BAR, The SPKMN Group (Francis Harris of Frank & Tony), King Hippo presents Velveteen Rabbit and Herbs & Rye



Tivoli Village Hosts Special Community Dinner to benefit Make-A-wish of Southern Nevada

Giving Back from the Chefs’ Table took place this past weekend, Sunday, October 18


This past Sunday, October 18 Tivoli Village hosted a special community dinner benefiting Make-A-Wish of Southern Nevada where over 100 guests gathered under the night sky to enjoy an inspired five-course meal prepared by the city’s best and brightest culinary all-stars.


Local favorites Johnny Church (Artisanal Foods Café and Catering), Kim Canteenwalla (Made LV), Sam Marvin (Echo & Rig), Daniel Krohmer (Other Mama) and Desyree Alberganti (Gelatology) all donated their time and talents to create the mouth-watering menu which included:

  • A series of delectable passed appetizers including Nashville Hot Chicken and Bacon Deviled Eggs, prepared by Kim Canteenwalla.
  • Featuring a combination of fall flavors, Johnny Church presented a Curried Kabocha Squash Soup to kick off the seated portion of the meal.
  • Daniel Krohmer plated a light and flavorful dish of Fregola with Halibut and Clams.
  • Served family style, Sam Marvin prepared Baby Back Berkshire Pork Ribs which were braised, smoked and grilled alongside fresh herb spicy slaw.
  • Desyree Alberganti finished off the evening with a surprising flavor combination, serving Bosc Pear Carpaccio, Gorgonzola and Pear Gelato, topped with Oprto Sauce and Candied Walnuts for dessert.


In addition to the culinary lineup, Las Vegas headliner Clint Holmes closed out the evening with a set of fan favorites and wish inspired numbers.


The event donated 100 percent of the ticket sales to support the important work of Make-A-Wish Foundation and specifically to a special nine-year-old within the Las Vegas community, Emma Thurgood, who is battling a malignant neoplasm of the kidney, to help realize her dream of visiting the Wizarding World of Harry Potter at Universal Studio. Additionally, enough money was raised through the silent auction to fund another wish through the foundation.

Chef Johnny Church pouring his course for the event for guests_Credit Andrew James Chef Kim Canteenwalla poses with Make-A-Wish beneficiary Emma Thurgood_Credit Andrew James Desyree Alberganti of Gelatology plating her dessert_Credit Andrew James Emma Thurgood is presented with Harry Potter themed cupcake specially designed by local bakery Cupkates_Credit Andrew James Guests seated family style at Giving Back from the Chefs' Table_Credit Andrew James Ribs prepared by Chef Sam Marvin_Credit Andrew James Tables set for Giving Back from the Chefs' Table _October 18_Credit Andrew James


Photos courtesy of Tivoli Village


About Make-A-Wish of Southern Nevada

Make-A-Wish grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy. According to a 2011 U.S. study of wish impact, most health professionals surveyed believe a wish-come-true has positive impacts on the health of children. Kids say wishes give them renewed strength to fight their illness, and their parents say these experiences help strengthen the entire family. Make-A-Wish Southern Nevada is part of one of the world’s leading children’s charities, serving children living in Clark, Nye, Lincoln and Esmeralda Counties. With the help of generous donors and more than 500 volunteers, Make-A-Wish Southern Nevada has granted over 1600 wishes since its inception in 1996.Visit Make-A-Wish at to learn more or visit Twitter/Instagram at @MakeAWish_SNV or Facebook at MakeAWishofSNV.


About Tivoli Village

Tivoli Village features a unique mix of retailers ranging from luxury brands to one-of-a-kind boutiques, as well as enticing restaurants. The exclusive shopping and dining destination is located in one of the most affluent sections of Southern Nevada, 15 minutes from the Las Vegas Strip and adjacent to One Queensridge Place. Tivoli Village is currently developing a second phase that will add more than 270,000 square feet of retail, restaurant, entertainment and office space. For more information on events at Tivoli Village visit, follow Tivoli Village on Twitter or like Tivoli Village on Facebook.


For more information about happenings at Tivoli, visit

The Life is Beautiful Official Kick-Off Party, Grills & Guitars, Redefines The Backyard Barbeque with Celebrity Chefs, Gourmet Fare and Live Musical Performances

life is beautiful

The Life is Beautiful Official Kick-Off Party, Grills & Guitars, Redefines The Backyard Barbeque with Celebrity Chefs, Gourmet Fare and Live Musical Performances


Vintage Trouble, Sleeper Agent and The All-Togethers to be featured

Grills & Guitars, Life is Beautiful’s kick-off  party, ushers in another year of festival fun at Gold Spike on Thursday, October 23rd from 7 to 10 p.m. This inventive culinary occasion provides attendees with prolific chef interactions, inspired gourmet comfort food and live music performances. A twist on the traditional backyard barbeque, Grills & Guitars also offers guests an experience of craft beers, lively wines and innovative cocktails with flame-kissed fare that is sure to satisfy all of the senses.


Distinctly different than your average food event, Grills & Guitars welcomes guests to feel as though they have been personally invited to the block party of their dreams. Guests will have the opportunity to mix and mingle with the impressive roster of celebrity guest chefs, immerse themselves in the musical performances of festival artists Vintage TroubleSleeper Agent and The All-Togethers as well as get a private taste of what to expect over the festival weekend.


“Grills & Guitars is an evening devoted to showcasing the fusion of food and music that speaks to two of the foundations of the Life is Beautiful Festival” shared Life is Beautiful founder Rehan Choudhry. “There’s no better way to start the festival weekend than with a group of passionate chefs who have come together to host an intimate backyard barbeque in the heart of Downtown Las Vegas.”


Grills & Guitars will feature appearances and delectable dishes compliments of:


Bruce and Eric Bromberg (Blue Ribbon, Brooklyn Bowl)
Cat Cora (Co-Founder of Chefs for Humanity)
Frankie Pellegrino Jr. (Rao’s Restaurant Group)
Hubert Keller (Fleur by Hubert Keller)
Jet Tila (Kuma Snow Cream, Pakpao Thai)
Kim Canteenwalla (Honey Salt, Buddy V’s, Made.LV)
Marc Forgione (Restaurant Marc Forgione, American Cut)
Mary Sue Milliken and Susan Feniger (Border Grill Restaurants & Truck)
Nancy Silverton (Mozza Restaurant Group)
Ralph Perrazzo (BBD’s – Beers, Burgers, Desserts)
Sam Marvin (Echo & Rig)
Shawn McClain (Sage and FIVE50 Pizza Bar at Aria)
Andiamo Steakhouse at the D Las Vegas
Palm Restaurant


As part of the all-inclusive ticket, guests will be able to sample a selection of dishes from the impressive culinary roster. Guests can look forward to tasting the following delicious plates: Rock Shrimp Mac and Cheese, Grilled Spanish Octopus with Squash Caponatta and Crab Grits, Grilled Prime Steak Tacos, Barbecue St. Louis ribs, Basque Shrimp with Chimichurri, Pastrami-spiced Ribeye, burgers, and more!


The musical stylings of Vintage Trouble, Sleeper Agent and The All-Togethers will provide guests with a soundtrack to the neighborhood backyard barbeque atmosphere of Grills & Guitars. Vintage Trouble tops off the performance roster, with their revolution of traditional soul, blues and rock sounds They are accompanied by rockers Sleeper Agent, whose esthetic is best described as “lusty garage rock with loads of retro smarts.” The All-Togethers are a local acoustic group who offer listeners a mixture of prohibition-era influenced instrumentals combined with uniquely modern lyrics creating a sound all their own.


Grills & Guitars is open to the public and makes for an unforgettable preview night for any festival attendee. Tickets are $175.00 (plus fees) all-inclusive of food, beverage and music, and can be purchased at


Tickets for the 2014 Life is Beautiful Festival are on sale now at


2014 Sponsors & Partners
Sponsors and Partners of Life is Beautiful Festival include Wirtz Beverage Nevada, World Education University, Dos Equis,, the D Las Vegas, Ketel One Vodka, Pandora, Las Vegas Events, Caesars Entertainment, Silicon Valley Bank,CBS Radio, Jack Daniel’s Tennessee Whiskey, Hendrick’s Gin, Jim Beam, El Cortez Hotel & Casino, Sub-Zero and Wolf and Westar Kitchen and Bath, US Foods, and online content partner POPSUGAR.
*Sponsors and partners listed are current as of release date.


About Life is Beautiful
Life is Beautiful is an inspirational company dedicated to helping people conquer their fears and chase their dreams. Its signature project, the Life is Beautiful Festival was founded in 2013 and launched in October of that same year as a highly successful lifestyle event featuring marquee musicians, chefs, artists and speakers. Held in the heart of Downtown Las Vegas, Life is Beautiful Festival attracted more than 60,000 patrons in its first year, and is now branching out to an international online forum for social change. For more information on the company’s projects and the latest festival news, visit, or connect with Life is Beautiful socially at and

Echo & Rig Butcher and Steakhouse Toasts Repeal Day – Dec. 5



Special Prohibition cocktail menu includes $3 drinks, $1 beers from
“Abner’s List” and secret food specials

80TH Anniversary Celebration set for Thursday, Dec. 5


Lift a glass with Chef Sam Marvin and his crew at Echo & Rig Butcher and Steakhouse in celebration of the 80th Anniversary of Repeal Day on Thursday, Dec. 5.  From open to close on that auspicious day, Echo & Rig will pay homage to the historic event with a bevy of prohibition-busting drink offers. Check-in to Echo & Rig on Foursquare to claim your Repeal Day special or visit Echo & Rig’s Facebook page to claim a Repeal Day offer and toast to your constitutional right to imbibe with $3 era-inspired cocktails including The Real McCoy, The 18th Dies, The Somerset, Wet Under the Umbrella and The Blind Pig. Cheer the day with a $1 beer featured on “Abner’s List.” The eatery will also offer several secret Repeal Day food specials – simply whisper you want to know about the Speakeasy specials.


Since bursting on to the Las Vegas culinary scene with their tradition-changing methods and a new butcher and steakhouse concept that is fun, innovative and serving the best cuts of steak, celebrated cocktails and fresh-to-order butcher shop meats, Marvin and his team are always up for a good time that involves great friends, great fun and a drink or two.


The end of the Prohibition era on December 5, 1933 marks a return to the American tradition of craft fermentation and distillation, the legitimacy of the bartender as a contributor to the culinary arts and the responsible enjoyment of alcohol as a sacred social custom. At Echo & Rig, the anniversary of the special date marks a day to begin a new yearly tradition.
Echo & Rig Butcher and Steakhouse is located in Tivoli Village in Las Vegas at 440 S. Rampart Blvd. Drive-up parking is available for the Butcher Shop and free self or valet parking is available.
 For more information, visit or contact


Chef Sam Marvin’s Fresh Take On The Old-School Butcher Shop

There was a time in recent history where you could find a friendly, neighborhood butcher shop on Main Street in every city. It was a classic staple of American life. Identified as one of the 25 Things Vanishing in America by Daily Finance, for the most part the butcher shop of old is a distant memory evoking images of a jovial butcher in a crisp paper hat who could easily eyeball the weight of a steak and shoot the breeze as well as give cooking and preparation advice.
Acclaimed chef and restaurateur Sam Marvin fondly recalls those days and aims to reintroduce the neighborhood butcher shop with a modern twist with the debut of Echo & Rig Butcher and Steakhouse, recently opened in Tivoli Village in Las Vegas. We spoke with Sam Marvin (creator of the much-celebrated Los Angeles restaurant Bottega Louie) to understand his visionary concept that is changing the urban social dining experience.
Q:  How is Echo & Rig Butcher and Steakhouse different from a traditional steakhouse?
Sam:  Echo & Rig is a new forward thinking butcher shop and steakhouse concept that is part of a global grassroots movement that links the pleasure of food with a commitment to community and the environment. We have an old fashioned butcher mentality and are using old-school techniques. By combining both a convenient butcher shop and a non-traditional steakhouse, the restaurant portion can then become one of the butcher shop’s best customers while providing the community with a new option for fresh, quality meats.  It is truly the best of all worlds. You can come in and enjoy a great meal in the restaurant and pick up meats to prepare at home for the next night.
Q:  Why did you think the time was right to bring back the Butcher?
Sam:  People want to find value and quality in every dollar they spend. The butcher shop of late was one where the butcher knew your name and you knew his. Butchering is a lost craft and skill, and one that was highly respected.  We celebrate that thought process. We are here to educate and inspire people about their meat selections so they know about it before they prepare and cook it. Our knowledgeable butchers can provide the best advice and suggestions as to cooking methods and techniques.
Q:  What kinds of meats do you offer at the Butcher Shop?
Sam:  We provide top tier meat with the highest quality of protein, vitamins, iron and folic and fatty acids that we obtain from a network of farmers and ranchers who raise animals humanely.  They never use any antibiotics or hormones, and the grass the animals eat is never treated with pesticides or herbicides.  The variety on any given day is impressive and includes; pork shoulder, chops, tenderloin, belly; whole free-range chicken, filets, thighs, homemade sausages including breakfast, fennel and calabrese, lamb, prime rib, burgers, tri-tip, spencer, tenderloin and porterhouse steaks, ribs, lamb and the popular Tomahawk or “The Flintstone” steak. Of course, we can also provide on any special requests.
Q:  What is it about the meat that makes it of superior quality?
Sam:  We believe it is very important in how the animal is raised, what the animal is fed, and how the animal is slaughtered, butchered and cooked.  We are leading a movement away from chemically treated foods to a healthier, higher quality, better value way of eating both in the restaurant, as well as in your home. Meat shouldn’t have a barcode on it.
Q:  What does it mean when you say “Nose to Tail?”
Sam: It means that we utilize every piece of the animal from the nose to the tail – nothing goes to waste or is disrespected since the animal gave its life to provide us with food.  In butcher-speak, it means we use everything but the “oink” or “moo.” The technology available enables a tremendous amount of efficiency in getting to all different cuts and pieces of meat, like never before. This approach allows us to provide our customers a more diversified selection and variety of options. It also allows us to educate our guests about lesser-known cuts and best cooking techniques to enhance flavor.
Q:  What is the relationship between the butcher and the customer at Echo & Rig?
Sam:  The Las Vegas market is missing the butcher concept with little options outside of grocery stores that are not at all similar to the butcher shops of late. No efforts are made to make a connection with the customers and find out their likes and dislikes.  Our skillful and classically-trained butcher associates are on hand as “personal shoppers” to guide you to the right choices or answer any questions you may have about our products.  We also will be introducing some special workshops and programming at the butcher shop. Aimed at a variety of skill levels, Echo & Rig will offer everything from How to Carve a Turkey classes to Butcher for a Day opportunities.
Q:  What role does the Butcher Bar play?
Sam:  Located near the butcher shop is a Butcher Bar that serves a variety of fresh sandwiches and butcher selections and specials. It’s perfect for a quick $3 house made hot dog, smoked pork sandwich, house made sausage platter or steak tartare.
Echo & Rig Butcher and Steakhouse is located in Tivoli Village at 440 S. Rampart Blvd., in Las Vegas. There are a number of drive-up parking spaces conveniently available for Echo & Rig Butcher Shop customers. 
For more information, visit or call 702-489-3525.
Echo & Rig Butcher and Steakhouse
440 S. Rampart Blvd Las Vegas, NV 89145

Sam Marvin’s Echo & Rig Butcher and Steakhouse to Debut In Tivoli Village Late August

Echo & Rig Butcher and Steakhouse Launches Modern Day Butcher, New Urban Social
Dining Experience and 90+ Menu Selections in a 12,500 Square Foot Open Dining Room


 How do you take a classic staple of American dining, the steakhouse, and break down the traditional thinking to create something entirely new and exciting?  That was the question that acclaimed chef and restaurateur Sam Marvin (creator of the much-celebrated Los Angeles restaurant Bottega Louie) posed when he decided the time was right to reinvent what has long been the trademarks of the steakhouse genre – masculine vibe, dark rooms, fancy waiters, slabs of oversized beef and overly expensive pricing. The answer became Echo & Rig Butcher and Steakhouse, opening late-August at the charming Tivoli Village just off of Summerlin Parkway; 15 minutes from the famed Las Vegas Strip.


At Echo & Rig, Marvin introduces a pioneering new concept which will transform the long-held theories behind the steakhouse formula while simultaneously reintroducing the neighborhood butcher shop. The Echo & Rig Butcher Shop is a stunning homage to meat featuring one of the most acclaimed butchers in the country, a large open glass meat locker, vertical displays and an exhibition/demonstration area.


Even before entering the expansive restaurant, guests will immediately discover that Echo & Rig is something exceptional. Designed under Marvin’s meticulous eye, the floor-to-ceiling showcase windows provide a view directly into the Butcher Shop and to the open concept, two-floor eatery. Filled with light and open spaces, the European-influenced design features rose-hued marble floors and walls and rich woods combined with industrial features that give the butcher shop and restaurant energy and a design aesthetic never before seen in a steakhouse environment.


“We want to breakdown all of the traditional barriers associated with a normal steakhouse,” explains Sam Marvin. “We have completely rethought the concept and will provide an eclectic menu of urban grill-meets-traditional steakhouse in an open dining room complete with exhibition kitchen, proprietary spices and rubs, a classic cocktail menu with new twists, the freshest seafood and the only restaurant with its own namesake butcher shop.”  In addition, Echo & Rig will be serving breakfast, brunch and lunch featuring a vast array of dishes, fresh mixed concepts and pressed juices. “We have designed Echo & Rig to be a community and social gathering place, not just a special occasion steak restaurant.”


With a menu offering more than 90 items made with quality products like natural prime grass fed beef, wild day-boat seafood and farmers market fresh fruits and vegetables, Echo & Rig’s menu design is passionately driven by artistry, quality and value.  Featuring favorite cuts of beef as well as selections of meat not usually found on the menu – ranging from the Hanger to the Skirt to Flank – Echo & Rig will also feature the traditional dishes along with fresh fish, including Alaskan Halibut and day-boat Sea Bass and a unique selection of small plates.


Echo & Rig will also remove the high costs associated with the steakhouse experience. In its place will be a menu that is high-end, yet affordable with pricing that ranges from $18 per person for brunch, $24 for lunch and less than $35 for dinner.  According to Marvin, the days of 20, 30 and 40 oz. cuts are a thing of the past.  “People just don’t eat like that anymore.  They want to enjoy a great piece of meat but also explore and enjoy a myriad of other delicious offerings. With our extensive menu we are providing choices besides just meat and a few standard sides. No need to forsake premium quality, flavor and experience for price.  We want to deliver that to our guests and we will.”


The Echo & Rig Butcher Shop is an integral and distinctive part of the overall restaurant, dining and retail experience. Carefully chosen by Marvin, the expert butcher, Trevor Morones – a butcher savant at only 23 years old and trained under New York’s legendary Pat LaFrieda, will showcase his skillful yet traditional butchering techniques, combining the precision of classical training with a modern day approach focusing on a “nose to tail” program.  The Echo & Rig Butcher Shop will offer an enhanced expert level of tailored, personalized attention and relationships focusing on customer service that comes complete with beautifully packaged meats in their branded crisp blue butcher-paper with twine and wax seal.
 “People want to find value and quality in every dollar they spend. The butcher shop of late was one where the butcher knew your name and you knew his. Butchering is a lost craft and skill, and one that was highly respected,” notes Marvin. “The butcher was highly regarded because these were items you were feeding to your family and you were able to trust the person selling it to you. Unfortunately none of that is relevant in today’s markets.  We will change that at the Echo & Rig Butcher Shop – it will be a place to stop by on your way out and bring home tomorrow night’s dinner or pop in and have Trevor help you create a great dinner as you head home from work. Either way, we have no doubt that people will be eating the best meats possible and know a bit more about it before they prepare and cook it.”


In addition to overseeing the restaurant experience, the kitchen and the menu, Marvin (along with Morones) will also take part in live restaurant demonstrations, special programming and community outreach – all with the common cause to inspire the guests and community to not only enjoy the superior meats found at Echo & Rig, but also learn about the best cuts, preparation and nutritional advantages.
Echo & Rig Butcher and Steakhouse will serve breakfast daily including fresh-pressed juices and a sumptuous selection of fresh baked goods and delicacies. The breakfast menu will flow directly into the lunch and dinner menu starting at 11 a.m. A late night menu is available on weekends and a lavish brunch will be featured Saturday and Sunday inviting guests to relax and enjoy the true art of dining with friends and family while indulging in great food and quality time together.


Echo & Rig will be a favorite destination and experience, not just a place for the best meal in town.  In typical Sam Marvin fashion, not a detail will be spared in his ultimate pursuit of excellence.
Echo & Rig Butcher and Steakhouse is located in Tivoli Village in Las Vegas at 440 S. Rampart Blvd. Valet Parking is available.  Private events of varying sizes are welcome in the main dining room or the picturesque outdoor patios located on the first and second floors.
For more information, visit or contact