Amador Cocina Fina
Jamaica Spritz
Bread and Compost Butter
Chips and Salsa
Oyster and Pearls – Oyster Ice Cream, Kaluga Hybrid Caviar, Crème Fraiche
Caesar Salad – Lettuce Gel, Chicken Skin, Petite Harvest
Tartlet Mar y Tierra Tartar – Dry Aged Flannery NY steak, Hokkaido Uni, BTT Sauce
U10 Maine Scallop Sashimi – Sake Washed Ikura, Hissop Flowers
Aguachile – Wild Prawns, Lemon Verbena, Citrus
El Flan – Foie Gras, Porcini Croissant, Custard
Escabeche – Spanish Mackarel, Saffron All I Oli, Artichokes, Chamoy Air
Lamb Saddle – Huitlacoche Farce, Chicatana Ants Mashed Potatoes, Barbacoa Jus
Amaro Chocolate Snickers, S’Mores Macaron
Best described as a more personal project from Chef Oscar Amador the space on Jones and Spring Mountain was reborn as Amador Cocina Fina on 11/1/2025, eight years after EDO Gastro Tapas & Wine abruptly reshaped what Sin City felt Spanish Food was capable of.
A James Beard Award-nominiated Chef with roots in Catalonia, Amador Cocina Fina sees Oscar step outside EDO Hospitality for a one-off focused on Food instead of management with Chef regularly on the line doing what he loves.
“More Latin, more me cooking anything I want to cook” per Chef, the refrigerator of dry aging Fish up front and a caddy of labor intensive Condiments on each table just a few examples, Amador’s opening menu showed a man happy to stretch his legs while a collaboration between Oscar and James Trees as part of the “Dialogue” series further sought to push Las Vegas’ dining scene forward.
www.amadorcocinafina.com

