EDO
Charles de Fere Cuvee Jean-Louis Blanc de Blancs Brut Champagne
Gazpacho – Watermelon, Tomato, Pimento
Peruvian Baby Scallops – Rhubarb Ponzu, Champagne Espuma
Hamachi Tartare – Umeboshi Plums, Grapes, Trout Roe
Bluefin Tuna Chutoro Tartare – Kaluga Caviar, Whipped Creme Fraiche, Lotus Root Chips
Txangurro Canelon – Gallega Sauce, Squid Ink Bilbaina
Paella Bite – Saffron All i Oli, Baby Squid, Salted Shrimp
Foie Gras Terrine – Beet Textures, Vermouth Noodles, Crostini
Wagyu Picanha Tartare Tartlette – Thai Basil, Bearnaise
Layered Bravas Potato – Brava Sauce
Hokkaido U10 Scallops – Mussel Emulsion, Aji Amarillo Beurre Blanc, Coconut Truffled Dashi Espuma
Arroz Marinero a la Cazuela – Langoustine, Lobster, Scallop, Sepia, Black Mussels, Bomba Rice
Hudson Valley 30-day dry aged Duck Breast – Foie Gras, Hollandaise Pani Puri, Caramelized Onions
Washugyu Hanger Steak – Koji Marinade, Black Trumpet Crust, Gem Lettuce a la Plancha, Charcutiere Sauce
Vanilla Honeycomb Ice Cream – Candied Shiitake, Miso Apple Gel, Pecan Praline
Blandy’s 5 Year Old Malmsey Madeira
Opened in 2018, with Anima by EDO debuted January 7 2022, EDO Gastro Tapas & Wine remains Las Vegas’ most exciting Restaurant thanks to its unrivaled ability to look backwards while at the same time pushing boundaries rarely approached by off-Strip dining.
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 four that guests were accommodated near the back, 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 9pm daily, it was with most of the Restaurant’s other 32 seats full by 6:00 on Monday that things were underway quickly with others enjoying Wine alongside vibrant Gazpacho as well as Baby Scallops in assertive Ponzu.
Seafood-centric early, Hamachi and Bluefin Tuna Tartare entirely different but both impeccable, Txangurro Canelon taste straight out of Valencia while the “Paella Bite” packs tons of flavor into a single bite that dissipates in less than a second.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, Foie Gras with Beet Textures and Vermouth Noodles always a favorite, raw Wagyu shows well atop a dainty Pastry Shell and one simply should not ever visit EDO without an order of layered Patatas Bravas.
Scallops once more with U10s from Hokkaido amidst Aji Amarillo Beurre Blanc and Coconut Dashi Espuma, a whole greater than the sum of its parts, Arroz Marinero a la Cazuela is as comforting as it is luxurious while Washugyu Hanger Steak picks up a ton of flavor from Mushrooms and accompanying Sauce.
Not about to forget dry aged Duck Breast with Foie Gras and Pani Puri, the latter filled with Hollandaise, Dessert was gracefully singular but absolutely spectacular as Vanilla Honeycomb Ice Cream arrived atop Candied Shiitake Mushrooms with Miso Apple Gel.
FIVE STARS: In a city where dining “critic” or “expert” gets liberally applied to folks who’ve never eaten in a Michelin 3* Restaurant or traveled overseas it is hard to take any claim of “best” serious. Every steakhouse has an “amazing” tartare. Every off-strip spot opened by a former strip Chef is “incredible.” Fact of the matter is that not one of them has the skill, daringness or unintentional excellence of EDO. This isn’t food for the #gram. It is not a redundant Caviar cart or GM willing to monkey dance for influencers. The bathroom is *awful* for selfies. This is just pure, heartfelt cuisine from a Chef who understands flavor. It is Las Vegas most exciting restaurant every day and probably the best most nights of the week for anyone who truly values great Food.
RECOMMENDED: Bluefin Tuna Chutoro Tartare. Txangurro Canelon, Paella Bite, Foie Gras Terrine, Layered Bravas Potato, Arroz Marinero a la Cazuela, Hudson Valley 30-day dry aged Duck Breast, Vanilla Honeycomb Ice Cream.
AVOID: N/A.
TIP: 5:00p-9:00p daily. See Social Media for specials. Reservations available via Opentable.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.edotapas.com
