Is there anything more enticing than the two words “bottomless Mimosas?” Ever since our last trip to Las Vegas, we have been discussing the great Sunday brunch that we had just across the street from our hotel. We could have had breakfast by room service, or even at several of the restaurants in our hotel, but we wanted to go back to Echo & Rig Butcher and Steakhouse at Tivoli Village. Over the many years that we have been staying in Summerlin we have watched as this prime corner went from nothing and now it is growing in a well-organized manner and I am sure that in a few years we could spend a whole day there without even noticing the passing of time.
We were escorted to our table on the upper porch overlooking the entrance to Tivoli Village and though it was chilly that morning in Las Vegas, the propane torches and overhead heaters made it perfect to enjoy our meal. My Bride had the Smoked Salmon Benedict, which is kind of self-explanatory in that it was house-made Smoked Salmon, poached eggs, Crème Fraiche, red onions, sautéed greens and Hollandaise Sauce, but instead of over an English Muffin, it was served atop a potato pancake. Try as I might, I had to repeat my last year order, which is the house specialty. The Short Rib Hash with Yukon Gold potatoes, bell peppers, poached eggs and Smoked Paprika Hollandaise Sauce was just too good to pass up.
Now as for the “bottomless Mimosas” they were true to their word, as the wine goblet was filled as often as the water glass. The fresh orange juice must be more dear than the sparkling wine, because the juice was brought out in a small carafe for us to pour, while the sparkling wine was almost filling the goblet. The last time we were there, I had never heard of the wine that was being poured, but since then I have noticed other restaurants back home touting the same wine for their Mimosas. Wycliff Brut California Champagne is by the William Wycliff Winery which is under the umbrella of the Gallo Winery group. This screwcap bottle of sparkling wine is geared strictly to restaurants and catering companies, so that the consumer cannot check the retail price of the wine or buy it on their own. Since it is part of Gallo, I am sure that they have made sure that they were grandfathered in with the term “California Champagne.” This wine is made by the Charmat Method, which is a more economical way of producing a sparkling wine and since it was being mixed with orange juice, it was more than adequate. Traditionally the wine would be made with Pinot Noir, Chardonnay and Pinot Meunier and I will presume that all or part of those grapes are being used. All I can say is that it was a great way to start the day off.