EDO
Give Me The Tea – Oolong tea, lemon, ginger clarified milk punch
Watermelon Gazpacho – chilled tomato, cucumber, peppers, olive oil
Jamón Ibérico de Bellota – 100% acorn-fed, grissini
Tokyo Oyster – trout roe, ponzu, pico de gallo / Peruvian Scallop – fermented tomato water, yuzu escabeche
Anchovy Brioche – koji lime butter, toasted brioche
Bluefin Tuna Tostada – avocado purée, chipotle mayo
Bikini – sobrasada, mahón cheese, pressed sandwich
Patatas Bravas – crispy potatoes, spicy brava sauce, aioli
Tarte Flambé – wagyu pastrami, caramelized onions, manchego cheese
Paju Taco – candied nori, sushi rice, short rib, gochujang aioli
Octopus & Kaluga Caviar – homemade tapatío, porcini espuma
Crab Cake – bacon crumbs, white kimchi, sikil pak romesco
Braised Pork Cheeks – panang curry, Thai basil gremolata
Classic Flan – lemon curd espuma
Pluot Sorbet – prickly pear tejuino, candied pepitas
Opened in 2018, with Anima by EDO debuting in 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 challenged in Southern Nevada.
Inspired by Catalonian traditions, Chef Oscar Amador’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and a gift for crafting poignant bites that highlight rather than hide them, it was as a party of two that guests were accommodated, Chef Oscar himself 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 by 5:30pm that things were underway quickly with guests enjoying drinks alongside vibrant Gazpacho as well as housemade Bread with Anchovies and the best Spanish Pork in town.
Starting Seafood-centric as usual, new Oyster and Scallop preparations vibrant with acid before its refreshing linger, Bluefin Tuna Tostadas travel north to Mexico before classic Bikini, Tarte Flambé and Patatas Bravas.
Always exploring new ideas, Oscar and Roberto’s La Loba recently debuted in Seattle, the “Paju Taco” pays tribute to a Pacific Northwest bite with candied Seaweed around Rice and Short Rib before Octopus & Kaluga Caviar kissed by Chef’s take on Tapatío.
Happy to see off-cuts in a city dominated by Steakhouses serving domestic Wagyu at Japanese A5 prices savories concluded with Pork Cheek in Curry and Kimchi Crab Cakes before a seasonal Sorbet and Roberto’s family-recipe Flan.
At the end of September EDO Gastro Tapas & Wine will transition to something new and exciting while Oscar and Roberto expand their reach east of Las Vegas Blvd. Though I may just be one voice, after 21 meals at EDO I’ll nonetheless say Sin City has never had a better Restaurant in the global sense. I’ll remember every visit fondly, especially those where I introduced new people to the sort of high-concept cooking people travel for. If you haven’t been, now’s the time to fix that, If you have, here’s at least 15 reasons to go back before the change.
www.edotapas.com