Sam Marvin's Echo & Rig has long been a stable presence at Tivoli Village, an outdoor plaza near Summerlin where restaurants come and go at a rapid pace. Yet the steakhouse stays busy with the allure of delicious food, fair prices, and beef stored and sliced at an on-site butcher shop. After all these years, a second version of the concept is now open in Henderson at The District in Green Valley Ranch. The new location is much more than "Echo & Rig East'' with Marvin putting in a serious effort to give the place an identity of its own. Prices are slightly higher but still a bargain compared to most big Vegas steakhouses. The cuts are organized on the menu in a graph to match the ranch they're sourced from, with a few notes about how the cattle are raised. This is great for food enthusiasts who care whether the filet is grass-fed and grass-finished. You have to give Marvin credit for respecting his audience. A few offbeat cuts–like a tender but flavorful Zabuton–are a welcome change of pace. The new version of Echo & Rig also mixes things up with a dry-aging program, barrel-aged spirits, and an ambitious cocktail menu by Vegas mixologist Tony Abou-Ganim.
Limoncello has only been around since 2019 but is entering a new era after recruiting Carla Pellegrino as executive chef and partner. The Vegas favorite and Top Chef alum has actually been in place since November, quietly getting her stocks, sauces, and kitchen preferences in place before unveiling a fully revised menu by the end of March. Pellegrino isn't planning to mess with the restaurant's classic Italian dishes too much but will emphasize charcoal-broiled prime beef as the restaurant rebrands its official name from "Limoncello Fresh Italian Kitchen" to "Limoncello Italian Steakhouse." Get ready to sink your teeth into racks of lamb, pork chops, and various options on the restaurant's fresh seafood display, including branzino, red snapper, and Dover sole–paid for by the pound. Pellegrino is eager to introduce new raw bar items and replace the crab cake with a jumbo lump crab meat cocktail. Looking forward, the bar area will expand to add about 80 more seats and an enclosed patio.
How to book: Make a reservation online.
Michael Mina's StripSteak closed for a few months at the end of 2022, giving the restaurant a chance to undergo a renovation and introduce some new dishes. The whole place just looks and feels better with warm amber lighting, wood tones, a touch of Mid-Century modern style, and less clutter. A secluded private dining room with its own corridor took over a space once used as a casino security room and is like a private lounge with artwork, gold drapes, and seats for up to 72 people. The food you already love is still here, including the complimentary duck fat fries and butter-poached, mesquite-grilled steaks, but you'll want to try plenty of new stuff too, including caviar jelly donuts, sweet truffle cornbread, and Wagyu Prime Rib aged for 45 days in duck fat. As always, StripSteak likes to play with Asian influences, so make a point to order the Hamachi nori tacos and a crispy Dungeness crab cake with a miso cauliflower cream.
How to book: Call 702-632-7200 or visit Seven Rooms to book a table.
Table 34 has a new chef, new owners, and a new menu with a fully remodeled dining room. The only thing that stuck around is the name and the restaurant's reputation as a power lunch spot for those working at the surrounding office buildings near Warm Spring and the 215. The space has a cozy but modern feel with the addition of wainscotting, a wine wall of wooden shelves, and a larger bar for craft cocktails. The spirits list is impressive, especially for a restaurant of modest size, with more than 80 whiskies alone. Feel free to customize your Old Fashioned. Chef Joe Valdez covers a lot of ground within the New American category, whether it's an Anchor Steam pork chop at dinner or meatloaf patty melt for lunch. The crab cakes are six ounces with five ounces of crab meat. In a rare move for an off-Strip restaurant, the fish is flown in fresh daily with sea bass, branzino, halibut, striped bass, and even walleye in rotation. The owners are already looking to open a second Table 34 on the other side of the valley and aiming to introduce Bramaré by the end of the year. The Italian cocktail lounge will be east of the Strip in The Collective next to Cleaver.
Piero Broglia was already looking to sell his restaurant, Chef Piero's Roma Kitchen, when he passed away last year. Ricardo Romo, who just happens to have a similar name, bought the restaurant in December and is now in complete control, operating the intimate space as Chef Roma's Kitchen. If you can keep all that straight, just know you'll still get some of Henderson's best, most inspired Italian cuisine. Romo draws on his history at Strip destinations like Mastro's Ocean Club and STK, mixing perfectly pan-seared steaks with vibrant classics like chicken marsala and a hearty lasagna large enough for two to share. You absolutely get your money's worth here. The Pomodoro and bolognese sauces are so good that the restaurant sells them by the quart to take home. Romo is currently redesigning the restaurant, shifting its image from a somewhat casual Italian bistro to a more formal, modern eatery. Expect new chandeliers, black ceiling tiles, and curtains to block off the kitchen soon. Cocktails are now available too. Previously, the place was only licensed for beer and wine.
Marche Bacchus is best known for its wine selection and the waterside scenery of Lake Jaqueline. Yet the French Bistro never slacked on its food menu, with the likes of Luciano Pellegrini and Andre Rochat leading the kitchen in recent years. Now, things are only getting better with the recent announcement of Bradley Ogden as head of Culinary Operations. The James Beard Award winning chef is already spreading his influence over techniques and sourcing while tightening up the menu. Fans of the eponymous Bradley Ogden restaurant at Caesars Palace will celebrate the return of signature dishes like the twice-baked blue cheese souffle, fresh-ground steakburgers basted in red wine butter, and double-chocolate brioche bread pudding. However, Ogden isn't looking to reinvent the wheel. The menu will continue to be dominated by classic French favorites like foie gras, frog legs, and French Onion soup. You'll soon see revamped charcuterie plates with cheese carefully selected from Europe and California. Ogden is looking to expand the kitchen with new equipment in the months ahead and put together special-event dinners with pairings that take advantage of the restaurant's stellar wine collection.
How to book: Book a reservation online.