It’s early Monday evening, shortly before the start of a sold-out dinner service, and the kitchen at Echo & Rig’s Henderson location is already humming. The team is preparing for the opening night of a new Monday series. It’s called Chef’s Table – a more inclusive version of a coveted dining experience.
Instead of a traditional chef’s table, usually reserved for V.I.P.s and often tucked into a corner of the kitchen, this one takes over the entire restaurant.
“Every table is a chef’s table,” says chef/owner Sam Marvin. “Everyone eats the same thing.”
The concept is simple, but ambitious: a single, curated menu served to the full room, designed to deliver an exclusive, chef-driven experience. Here, it’s scaled up to roughly 200 seats — and priced to bring people out on a night when most restaurants struggle.
The debut dinner, a steak frites–style supper, is priced at $55 per person and leans heavily on value. It begins with an amuse-bouche — house-cured Wagyu pastrami on pumpernickel — followed by unlimited Caesar salad, a 12-ounce fullblood American Wagyu New York strip, unlimited Kennebec fries, and a berry cobbler with vanilla ice cream.
The steak is the centerpiece, sourced from a New York–based producer and new supplier for Echo & Rig.
“I’ve never seen American Wagyu that looks like this,” he says. “It’s off the charts.”
That kind of product is typically associated with much higher price points — a fact Marvin leans into when describing the series. At many Las Vegas steakhouses, even off-Strip, a lesser steak served a la carte can approach or exceed the full cost of this meal.
Chef’s Table is not a one-night experiment. The series will continue on select Mondays throughout the year, each built around a new theme, with the entire restaurant sharing the same menu and experience.
The next dinner, scheduled for April 20, is expected to focus on seafood, with Marvin working closely with longtime vendors to source premium product and maintain the same value-driven approach.
“I’m able to leverage relationships I’ve had for 35 years,” he says. “We’re bringing in things people can’t imagine — at a fraction of the cost.”
Optional add-ons for the debut dinner — including shrimp cocktail, mac and cheese, and spinach — along with curated cocktails and wine pairings, allow guests to customize the experience. But the core idea remains unchanged: one menu, one night, one shared table.
If the concept catches on, Marvin says the goal is to build toward more frequent events, potentially turning Monday into a signature night for the restaurant.
In a city where steakhouses have become prohibitively expensive, Chef’s Table flips the script — offering a full steakhouse experience at a price point designed to fill the room.
You can hear Sam Marvin discussing the Chef’s Table series on the April 3 episode of the Food and Loathing podcast.