Anima by EDO
Kaluga Caviar & Eggs – caviar, trout roe, salmon roe, egg yolk, bottarga espuma
Caviar Bomb – kaluga caviar, jamon iberico, crème fraiche, brioche
Peruvian Scallop Crudo – Tom kha sauce, lemon grass, candied lime, coconut]
Smoked Hamachi – Foie gras, green apple teriyaki
Burratina Alla Panna – Pomegranate, papaya, persimmon, butternut, gooseberry-yuzu
Uni Toast – Pan Cristal, Golden Osetra Caviar, Crème Fraîche, Cinco Jotas Iberico Bellota, Spanish Truffles
Artichoke Fritta – Tempura artichoke, avocado puree, furikake ranch, caviar
Bikini – Sobrasada, Mahon Cheese, Pressed Sandwich
Butternut Caramelle – Honeynut squash stuffed pasta, sage brown butter, hazelnut picada
Crab Culurgiones – Crab filled dumpling, lobster absinthe pomodoro, tarragon
Massachusetts U10 Scallop – Mushroom, mussel sauce, truffle coconut air
Iberico Coppa – Potato mousseline, pickled salsify, mixed mushrooms
Cinco Jotas Iberico Bellota
1926 Pedro Ximenez
Tiramisu – Pistachio, mascarpone, sabayon, ladyfingers
Deconstructed key lime pie – fior di late ice cream, lime gel
Flan – Traditional custard, caramel, lemon curd
Serving Las Vegas since January 2022 and now a James Beard Award Foundation finalist plus Yelp! Winner for best new Restaurant, Anima by EDO merges Italian and Spanish Cuisine into an elegant experience from Chef Oscar Amador.
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 Eggs with three types of Roe to a “Caviar Bomb” followed by Baby Scallops topped in Thai-style Sauce.
Not forgetting Hamachi unveiled in a swirl of smoke with Duck Liver and Apples, or creamy Cheese with Butternut Squash and Fruit, EDO’s Cracker-thin Bikini Sandwich cannot be ignored even in the face of fried Artichokes or indelible Uni Toast each with Golden Osetra Caviar.
Happy to see two previously tasted Pastas, Crab Culurgiones in Lobster Sauce somewhat akin to Quenelles de Brochet, Honeynut Squash Caramelle offered an elegant transition to Scallops in Mussel Sauce followed by tender Pork and Potatoes brightened by pickled Salsify.
The second visit In four days, an almost entirely different menu attesting to the skills of Chef Oscar and Tayden Ellamar. Dessert saw Key Lime Pie revisited along with sharable Pistachio Tiramisu and Roberto’s family-recipe Flan paired to nearly 100 year old Sherry.
www.animabyedo.com