Throw out every cliche about a steakhouse. Sam Marvin, the chef behind Los Angeles' Bottega Louie, dispensed with the masculine vibe, dark rooms, fancy waiters, slabs of oversized beef and overly expensive pricing when creating the 12,500-square-foot Echo & Rig Butcher and Steakhouse, opening in late August at Tivoli Village.
"We want to breakdown all of the traditional barriers associated with a normal steakhouse," Marvin says in a press release. "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."
Look for a combination steakhouse and butcher shop in the space with a large open glass meat locker, vertical displays and an exhibition and demonstration area. Floor-to-ceiling windows showcase the butcher shop on the first floor of the two-story restaurant. Rose-hued marble floors and walls pair with rich woods and industrial features. Look for patios on the first and second floors.
The restaurant plans to serve breakfast, lunch and dinner with a 90-item menu. Natural prime grass-fed beef, wild day-boat seafood and farmer's market fresh fruits and vegetables make the menu. A late-night menu will be available on weekends and a brunch will be featured Saturdays and Sundays. Prices here range from $18 per person for brunch and $24 for lunch to less than $35 for dinner.
On the butcher side of the restaurant, Marvin hired Trevor Morones, a 23-year-old who trained under New York's legendary Pat LaFrieda, to head up his "nose to tail" program with cuts wrapped in blue butcher-paper with twine and a wax seal. Expect to find live restaurant demonstrations, special programming and community outreach in the butcher shop.
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