EDO Gastro Tapas & Wine
Eloisa – Tanqueray Malacca Gin, Peach Liqueur, Lemon, Pernod Rinse
Gazpacho – Watermelon, Tomato, Pimenton
Caviar Rosette – Kaluga Caviar, Tomato Confit, Crème Fraiche, Parsley Oil
Paletilla de Jamon Ibérico – Pan de Cristal con Tomate, Santoña Anchovies
Tokio Oyster – Trout Roe Pico, Ponzu, Wasabi
Tostada – Tuna Rillette, Guacamole, Rocoto Chili
Montadito – Smoked Salmon Bruschetta, Truffled Cream Cheese, Honey
Patee en Escabeche – Chicken & Rabbit, Palo Cortado Sherry, Country Bread
Catalan Caprese – Marinated Dehydrated Tomato, Olives, Goat Recuit Cheese, Basil
Roasted Bone Marrow – Ibérico Marmalade, Baguette Crostini
Bikini – Sobrasada, Mahon Cheese, Pressed Sandwich
Croquetta – Maine Lobster, Suckling Pig, Béchamel Sauce
Brava Potatoes – Crispy Layered Potatoes, Traditional Brava Sauce
Scallops con Jamon – Artichokes, Jamón Pil Pil, Mizuna Chips
Pulpo a la Plancha – Octopus, Galician Style Mussel Pil Pil Sauce, Harissa, Spinach, Pine Nuts
Rossini Butifarra Burger – Butifarra Sausage, Black Truffle, Brioche Bun, Foie Gras Espuma
Lamb Neck a la Riojana – Sherry Wine Braised, Tzatziki, Pickled Watermelon Rind
Arroz Meloso Con Uni – Bomba Rice, Hokkaido Uni, Octopus, All I Oli
Solomillo Ibérico de Bellota – Ibérico Pork Loin, Black Pepper, Pickled Fennel in Escabeche
Granita – Strawberry Shaved Ice, Popcorn Mousse
Flan – Traditional Custard, Caramel, Lemon Curd
Nixtamalizated Cherry Tomatoes – Watermelon, Candied Pecan, Lyo Raspberry, Almond Milk Yogurt
For anyone who has spent time dining around Spain the idea of “going out for Tapas” in America is fraught with issues of cost, quality and veracity, but since 2018 Las Vegas has benefitted tremendously from the opening of EDO Gastro Tapas & Wine in the plaza on the corner of South Jones Boulevard and Spring Mountain Road.
Inspired by Catalonian traditions, Chef Oscar Amador Edo’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and an ability to craft poignant bites that highlight rather than hide them, it was as a party of seven that guests were accommodated along a banquet near the window, GM Roberto Liendo charged with creating a Menu Degustacion including both regularly offered items and nightly inspirations.
An acronym for “Extra Day Off,” though EDO itself is open from 5pm until 11pm daily, it was with the Restaurant’s other 34 seats full by 7:30 on a Tuesday that things were underway quickly, a Cocktail of Gin, Stonefruit and Citrus pairing well with vibrant Gazpacho as well as a crispy Tuile topped with Tomatoes, Crème Fraiche and Caviar.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, imported Ibérico and Anchovies presented simply alongside crispy Bread from Spain, it was with Asian and South American influences that Oysters and Tuna arrived, followed by EDO’s signature Montadito featuring a puff of smoke surrounding Salmon, Honey and Cream Cheese.
Happy to challenge first timers with Chef’s family recipe for Chicken and Rabbit Pate, a smear of Tomato Jam un-required but welcome, it was in the “Catalan Caprese” that more timid diners found respite, at least until a roasted Bone arrived filled with perfectly cooked Marrow beneath Ibérico Marmalade.
Once again thrilling with their take on the Spanish Bikini, Paprika-kissed Meat enlivening thin and crispy “Grilled Cheese,” suffice it to say that Edo’s Croquetta outpace Bazaar Meat or Jaleo by a landslide with or without Lobster, while labor-intensive Patatas Bravas look and taste better than any experienced from San Sebastian to Barcelona.
Slightly missing the mark with “Scallops con Jamon,” the Adductor lost amidst Pil Pil that seemed too thin, dinner was immediately back on track with grilled Octopus that stood up to a bold Sauce of its own, while the “Rossini Butifarra Burger” ate like Spanish Sausage Wellington sitting next to unctuous but airy Foie Gras Espuma.
Surprising some with larger plates despite diminishing capacity, two Wine-roasted Lamb’s Necks falling from the bone to top Flatbread served with Gyro-esque condiments, fans of Sea Urchin will not be let down by Oscar’s Arroz Meloso Con Uni, while Ibérico Pork Loin atop pickled Fennel rivals any “Secreto” served on Las Vegas Boulevard at half the price.
Offered more savories if anyone was still hungry, even the most steadfast appetite knowing when to say when, Dessert arrived in three parts, the Granita light and Custard luxurious while texture-modified Tomatoes, Fruit and Nuts successfully defied convention to the delight of everyone in attendance.
FIVE STARS: Fully aware that some will suggest a hometown bias for even suggesting such a thing, suffice it to say that having been to Jaleo and TICKETS for more comprehensive experiences than most (plus plenty of Pintxos and Tapas from Barcelona to the Basque region) not one individual experience outpaced what Chef Oscar Amador and his team served across 21 courses on Tuesday. Perhaps not as “pretty” as the Michelin starred Celebrity spots, flavors came through bold and balanced whether traditional or modern, with not one bite less than delicious. Paired with service led by Roberto Liendo, add this to the “world-class” list in Las Vegas.
RECOMMENDED: Caviar Rosette, Montadito, Patee en Escabeche, Roasted Bone Marrow, Bikini, Brava Potatoes, Rossini Butifarra Burger, Lamb Neck a la Riojana, Flan, Nixtamalizated Cherry Tomatoes.
AVOID: Scallops con Jamon.
TIP: 5:00p-11:00p Sunday daily. See Social Media for specials. Reservations available via Website, Phone or Yelp!
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.