Anima by EDO
Iced Tea
ITALIAN & SPANISH BOARD – Mortadella, Salchichón, Paletilla Iberica, Prosciutto de Parma, Chorizo, Manchego, Parmegiano Regiano, Mahon, Peppers, Olives, Grisini
CATALAN OLIVE OIL BREAD – Fresh Tomato, Olive Oil, Sea Salt, Boquerones
AMUSE BOUCHE – Spanish Tortilla, Yolk Gel / Hummus Peanut
AMUSE BOUCHE – Avocado Gazpacho Olives
PERUVIAN BABY SCALLOPS – Shaved Brown Butter, Lemon, Arbequina Olive Oil
OYSTERS – Crème Fraiche, Kaluga Caviar
30-DAY DRY AGED CARPACCIO – Tartufata Sauce, Parmesan, Green Strawberry Vinegar
EGG BONBON – Pickled Egg Yolk, Guanciale, Kumato Tomato
SMOKED STURGEON – Foie Gras, Apple Compote, Crostini
JAMON IBERICO CROQUETA – Bechamel, Paletilla Shavings
AAA WHITE ASPARAGUS – Oyster Al I Oli, Yeast Vinaigrette, Trout Roe
NEW ZEALAND LANGOUSTINE – A la Plancha, Olive Oil, Garlic, Parsley, Caviar, Grilled Lemon
TRUFFLE CAVATELLI – Salchichón, Bone Marrow, English Peas
OXTAIL AGNOLOTTI – Valrhona Chocolate, Pine Nuts, Butter Sauce
MUSHROOM RAVIOLINI – Porcini Espuma, Fig, Chestnuts
TOMAHAWK SHORT RIB – Potato Mouseline, Sherry Black Pepper Sauce
CHOCOLATE CREMOSO – Extra Virgin Olive Oil, Sea Salt
PASSION FRUIT CREME BRULEE
Serving Las Vegas since January 2022 and now a James Beard Award Foundation finalist, Anima by EDO merges Italian and Spanish Cuisine into a whole new experience with several of Chef Oscar Amador’s signatures making their way over from the flagship.
Run by industry veterans from front-of-house to kitchen it is following warm greetings at the door that guests are led to a choice of diverse seating options, banquets in the back most quiet with a full view of murals from local artist Apolo Torres.
More “approachable” than EDO Gastro Tapas & Wine per General Manager Roberto Liendo, though certainly never lacking for creativity, Dinner at Anima begins with Appetizers ranging from modernist Olives or Peanuts to briny Oysters following Baby Scallops topped in Brown Butter Curls plus good Olive Oil.
Serving Charcuterie from the former Barista station near the door, a mix of Spanish and Italian choices perfect for two-to-four alongside “Catalan Olive Oil Bread” and Boquerones, aged-Beef now arrives as a “Roll up” alongside creamy Eggs torched tableside at the center of Guanciale.
Focused largely on new items, though Foie Gras in whatever form Oscar chooses to serve it is a must, Croquettas pack plenty of punch into just two bites while grilled Asparagus benefit tremendously from Trout Roe and Oysters in malty Vinaigrette.
Going all-in on Pastas, two recently added and the Bone Marrow-slathered Cavatelli an Instagram-friendly signature, the “best” of Oxtail or Mushroom pockets is a toss-up as each are marvelous in Sauces that accentuate the protein while simultaneously adding nuance.
Not forgetting whole Langoustines from the grill complete with Caviar, the night’s entree consisted of bone-in Shortrib easily cut and served with a spoon before rounding out the night with Passion Fruit Creme Brulee and Chocolate Cremoso that shows off its Ingredient quality through simplicity.
www.animabyedo.com