ECHO & RIG Has ELV Beating His Meat

[imagebrowser id=2002]

[imagebrowser id=2000]

Let’s get one thing straight right from the get go: The name Echo & Rig means nothing. There is no Mr. Echo (or his Bunnymen); there is no Mrs. Rig.

The name is made up, contrived by management and conceived by contest — a competition, we were told, among employees to come up with a unique-sounding name. The name is catchy alright, but it also tells you nothing about the establishment. Thus, is the concept, like its cognomen , more than a bit confusing.

Continue reading “ECHO & RIG Has ELV Beating His Meat”

Greek Food Festival Coming Up!

In two weeks, Las Vegas’s best Greek restaurant will open for only three days.

It’s about the only time all year ELV gets excited about Greek food (along with when he gets invited to a relative’s house)  and he will be tending bar (and over-serving ouzoritas to himself) next |Friday night if you’d like to drop by.

Speaking of getting excited, there is nothing, NOTHING exciting or interesting about the Vegas food scene these days — which is the reason our website posts have been few and far between. (When we can work up the enthusiasm to write about it, we’ll give you our less-than-enthusiastic take on Echo & Rig.)

In the meantime, we’ll look forward to gorging ourselves on  Las Vegas’s  best Greek cooking, Friday-Sunday, Sept. 27-29.

Kali orixi!

Letter of the Week

Facebook friend Ronald writes in with a classic query in the world of hirsute hospitality:*

http://www.uswitchforbusiness.com/blog/files/3760652328_45352f8040.jpg

Hello John:

I have a question.  My wife and I dined at Andre’s @ Monte Carlo last night, as the restaurant was near empty, the dinner was going great until my wife found a hair in her duck entree, the server came by and asked if everything was o.k., my wife tells him about the hair, they asked to redo it, but my wife said no, and wanted nothing else.

How should this been handled, I’m at a loss ? Thank You !

You’re The Best BTW !

Hygienically yours,

Ralphing Ronald

ELV responded thusly:

The restaurant  should wisk the plate away immediately, and offer to re-do the entry….or offer the diner a different entree selection — and not charge them for the re-done dish. If you decline the offer and wish to skip the course entirely (out of either nausea or distrust of the kitchen), they should take the charge off the bill and comp at least another main dish for the table or desserts for the table. In a high end establishment, a free round of drinks or wine should also be offered.

The reason this particular establishment didn’t do so stems from the owner’s personality, which is (how do we put this delicately?) not exactly a wellspring of charm and generosity. Unlike yourself, he has never recognized the genius and unmatched excellence of ELV.

<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>

* Diner: Waiter, what’s this fly doing in my soup?

Waiter: The backstroke.