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Ranked #19 in Las Vegas's Best Restaurants.
😍 5/5 - Constant Creativity, Unmatched Quality
By 👻 @Michael U, 12/24/2021 3:00 am
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Opened in 2018, with another project slated for 2022, Edo Gastro Tapas & Wine has quickly ascended to the ranks of Las Vegas’ top tier by looking 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 front, 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 on Monday that things were underway quickly, vibrant Gazpacho preceding Mussels kissed by acid and Kushi Oysters beneath Oeufs Brouillés.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, imported Charcuterie atop Puffed Bread lingering long after a single bite thanks to an aerated Cheese center, Caprese Cups and Potato Salad Bites completed a course of “Canapes” alongside decadent Brioche with Suckling Pig, Lobster and Caviar.
Not about to skip “mille-feuille” Patatas Bravas, or EDO’s destination-worthy eighth-inch wide Bikini, Oscar’s Foie Gras Terrine leans to France by way of Beets and bitters while “Burnt Leek King Richard” elevates a humble ingredient with smoke and complex spices.
Seemingly stepping out of season with Peas, though Spain’s prized Guisante Lágrima are actually grown year-round at a steep price, precision again paid dividends in a gently perfumed bowl prior to Torrija de Pulpo that seems crazy one experiences crunchy Octopus atop custardy Bread with a linger of Fisherman’s Stew.
Next dressing Celery Root in emulsified Crab Butter with Truffles, a bit of Citrus tying it all together, chopped Steak rarely finds itself in such good company as it does at EDO, nor does Dover Sole that is properly cooked beneath Skin crisped separately alongside fried Caviar.
The year’s 6th meal at EDO, each seemingly better than the last, no bite proved more luxurious than Short Ribs Ravioli inspired by R&D for the team’s upcoming Anima at Gramercy, though slowly cooked Arroz a la Cazuela with marinated Duck Breast and an earthy mélange was not far off.
Ever inventive, but previously content with three Desserts offered since opening, another surprise arrived to finish in the form of tropical Fruit Carpaccio beneath Coconut Cream and the all-new “Broken Egg” Crema Catalana that puts an artistic spin Spanish Crème Brûlée.
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