EDO
2021 Cricova Brut Sparkling Wine
WATERMELON GAZPACHO, Tomato, Pimento
KALUGA CAVIAR, Avocado Ice Cream, Crème Fraiche, Bottarga
PALETILLA OF JAMÓN IBÉRICO, Olive Oil Coca Bread, Fresh Tomato, Maldon Salt
HAMACHI TARTATE, Pistachio-Ajo Blanco, Bowfin Caviar
OISHII SHRIMP, Yuzu-Avocado, Achiote Squash, Coconut Gel, Trout Roe, Aguachile
TIGRETON PARFAIT, Mussel Sofrito, French Fries Espuma, Corn Nuts
WASHUGYU TARTARE, White Asparagus Veil, Kaluga Caviar
PATATAS BRAVAS, Traditional Brava Sauce
CANADIAN SPOT PRAWNS A LA PLANCHA, Garlic Parsley Oil
EGG SOUFFLE, Oyster Mushrooms, Foie Gras Sauce, Spanish Black Truffle
BIKINI, Sobrasada, Mahon Cheese, Pressed Sandwich
ARTICHOKES TEMPURA, Sunchoke Gremolata, Tapenade, Pear Mostarda
WASHIGYU NY STEAK, Chinese BBQ Marinade, Sprouted Cauliflower, Piparra Pepper
ARROZ NEGRO, Langoustine, Spanish Calamari, Squid Ink, Saffron Al I Oli
CRÈME FRAICHE PANNA COTTA, Rhubarb Espuma, Raspberry Sorbet
TRADITIONAL FLAN, Lemon Curd Mousse
Opened in 2018, with Anima by EDO debuted early 2022 and since a JBFA Semifinalist, 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 three 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 Wednesday that things were underway quickly with guests enjoying Sparkling Wine alongside vibrant Gazpacho as well as Spanish Ham and Tomato Bread.
Seafood-centric early, Kaluga Caviar offered atop a decorative vessel with Avocado Ice Cream and Crème Fraiche, Bowfish Roe arrived next adding salinity to raw Amberjack in a pool of seductive Pistachio-Ajo Blanco Sauce.
Onward next to Oishii Shrimp Aguachiles balanced by Coconuts plus Squash, every bite a novel take, Oscar’s Tigreton Parfait dances across the palate thanks to briny Mussels calmed by ISI Foam made from French Fries plus Corn Nuts for crunch.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, Beef Tartare beneath White Asparagus Gel and Spot Prawns straight off the grill equally successful, no trip to EDO is complete without layered-Patatas Bravas or Bikini Sobrasada.
Next an airy Egg White Souffle encasing Egg Yolk, all atop tender Mushrooms fortified by Duck Liver, Oscar’s take on tempura Artichokes shows well amidst diverse components just as does Rice blackened by Squid Ink loaded with mixed Shellfish.
Not about to forget marinated Wagyu and charred Vegetables, Dessert was gracefully light but absolutely spectacular as sour Panna Cotta stood up against Rhubarb Espuma and Raspberry Sorbet before a grand finale of the city’s best Flan as Birthday Cake.
www.edotapas.com
