Schizophrenic but promising. \nAs with any new restaurant, bugs to be worked out. The downstairs check-in/bar wait area appears really disorganized, probably more so than it is. The huge entry seems to be a huge waste of space, especially when you see how cramped some of the areas upstairs are. The butcher area is cool, but I need to see if the selection and quality are up to the hype. \n\nMy biggest issue was with the menu. It is poorly laid out at best. They claim to feature their small plates and \"butcher cuts\", yet they are some of the smaller sections on the menu, compared to salads? And lunches??\nAlso, the pitch the waiter gives about the specialty cuts being so unique-TrI tip, sirloin, flank steak???\nHaving said all that, the food was good, some of it very good. The sides were terrific (cauliflower, kale, bone marrow,asparagus, etc). The hangar steak is terrific. \nHowever, they also offer 3 cuts \"by the inch\"-ny strip, ribeye, filet. The \"inch\" was more like a half and the meat was ok. Just ok. Tender but not that flavorful and disappointing. \nOne great thing-bring your own wine-no corkage fee. \n\nAs soon as this place decides what it really wants to be, it will improve dramatically. I'd love to think they'd move away from trying to be all things and really emphasize the small plates and specialty cuts. Vegas, and the neighborhood, needs what Echo and Rig could be.
places reviews