Edo Gastro Tapas & Wine
Gazpacho – Watermelon, Tomato, Pimento
Kaluga Caviar Eggs – Caviar, Trout Roe, Salmon Roe, Egg Yolk, Bottarga Espuma
Mantis Shrimp – Kaluga Caviar, Fermented Calamari-Matsutake Shoyu
Artichoke Cup – Artichoke Escabeche, Uni, Maine Lobster, Comté Crustade
La Russa – Traditional Potato Salad, Jamon Ibérico, Anchovies, Pickled Onion
Tuna – Romesco, Sea Grapes
Montadito – Oloroso Cured Salmon, Dill Macaron, Mustard Sauce
Quail en Escabeche – Kusshi Oyster, Gem Lettuce a la Plancha, Morel Mushroom
Fig Salad – Stracciatella Cheese, Anchovies, Grapes, Red Frill Mustard, Plum Vinegar
Tarte Flambe – Aged Striploin Carpaccio, Jamón Ibérico, Manchego
Txangurro – Blue Crab, Potato Espuma, Truffled Egg Yolk
Tempura Squash Blossom – Wild Boar Ragù, Parmesan Espuma
Cuttlefish Carbonara – Sepia Tagliatelle, Jamón Ibérico, Pecorino Romano Cheese
U10 Scallops – Butternut Squash, Black Mussel Sauce, Coconut Beurre Blanc
Setas Risotto – Wild Mushrooms, Comté Cheese, Parmesan Cheese, Bomba Rice
Fluke a la Plancha – Manila Clams, Caviar Beurre Blanc, Morels
Suckling Pig Terrine – Braised Artichokes, Shallots, Salsify, Charcutière Sauce
Strawberry Granita – Popcorn Cream, Popcorn Dust
When dinner for two suddenly turns into five including dietary restrictions, a pair of renowned physicians and two PhDs it can safely be said the night is going to be a little different than most. “I like Vitner Grill” said the man with more years a clinician than I’ve been out of diapers. “What about Jaleo?” said the out-of-town Pescetarian staying at Cosmo. It’s rare that this writer is the least academically-accomplished person at a table, but I had to intervene.
But then came questions from Roberto and Chef Oscar. How do we impress someone who just dined at the Restaurant of the World’s best Chef (per The Best Chef Awards 2021)? I suggested they do the same as they have five times prior – “cook whatever you like.”
And they did. And it was outstanding regardless of experience. Harvard, Stanford or a Buckeye who has been to ten of Spain’s Michelin 3* Restaurants.
Perspective is everything, and I’m blessed to see much of life from an advantaged position, but the times I get to open new (or old) eyes to someplace like EDO Gastro Tapas & Wine in my own town are extra special.
FIVE STARS: Three years since opening Chef Oscar Amador Edo continues to create bold and balanced plates both traditional and modern, while service led by Roberto Liendo provides a world-class experience on par with the best of Catalonia.
RECOMMENDED: Kaluga Caviar Eggs, Mantis Shrimp, Artichoke Cup, Quail en Escabeche, Tarte Flambe, Txangurro, Fluke a la Plancha, Suckling Pig Terrine.
AVOID: N/A.
TIP: 5:00p-9:00p daily. See Social Media for specials. Reservations available via Website, Yelp!, Phone or Opentable.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.edotapas.com
