Edo Gastro Tapas & Wine — Restaurant in Spring Valley

We were at the Bellagio admiring the Art of Richard MacDonald and spoke with the Art Consultant regarding various Chef Tastings around the world we had tried and he highly recommended this restaurant to us. So thanks to Mr. Miguel Matos, we got a hard to get reservation at 8:00pm on Dec 29, the last night of our anniversary week to Las Vegas.

This restaurant is located in a strip mall near Chinatown, surrounded by Asian eateries, shops, and Karaoke. The parking lot is busy. Uber from the strip is U$15. The store front is dark and non-descript. The interior is much nicer, though small with seating for about 30 people but still feels comfortable. No space is wasted.

We were greeted nicely at the door by Paolo, he seated us and courteously offered us glasses of Proseco.

We were planning to try the Chef Tasting Menus (U$80 per person) recommended by everyone, but since it was close to New Year's Eve, our server Paolo said that Chef Oscar has a Winter Truffle Menu. Truffles!!! so naively not asking for the price, we ordered for two.

We have not had any Spanish inspired dishes before so we were open to whatever shows up.

Following are 11 courses we had, there is no written menu so I just quickly jotted down what the server told us as best I could.

Each item served has truffles on it.. except for one, noted below.

Watermelon Gazspacho - with shredded shaved truffles on top. Light, refreshing, unfortunatly the truffles just clumped together so not much flavour is tasted.

Strip Loin Puff - inside the puff is some sort of cheese form, tasted like a light cheesy cloud, shredded truffles on top of the bite. Tasty bite, wish we got more than one bite.

Kaluga Caviar & Eggs - only item without truffle, regular menu item, served on a open egg shell with Caviar on top and light bottarga espuma, once you dig inside, there are bits of trout and salmon roe, egg yolk.. the caviar is Sturgeon and its not too salty.

Pan Con Bread with Tomato and Truffles - super crunchy bread, another excellent bite that we wished there was more.

Treasure Box with Wagyu Tartare Tartlett - The tarlett is paper thin and crunchy with big bits of Wagyu tartare and tons of shredded truffle on top.

Cheese Crisp Surprise - It looked like Cheese crisp with Truffles, then once you take the 2 Cheese Crisps off, you are then faced with roasted leek with machengo cheese and some sort of spice that is not hot but flavourful. The leeks were roasted tender and the cheese was chewy and mixed with truffles, we used the crisp as a chip to finish off the greens, truffles and leeks.

Tempura Squash Flower Blossoms with Romesco Sauce, shredded truffles on top. There are different versions from other reviews, our romesco sauce was full of flavour and the blossom was crunchy and tasty.. again we wished we have more..

Iberico Ham over Fried Egg and Layered Potatoes, sliced Truffles on top - we can eat this dish all day for Breakfast, Lunch and Dinner. Each element by itself was so good but combined together, breaking up the eat yolk to tie the Iberico Ham and potatoes together was so good..

Home Made Spaghetti, Butter, and Truffle - the pasta was so fresh and the al dente bite was delicious just with butter and truffle.

Porcini Bechemel Crepe with Truffle, Pork, Beef, Fois Gras Cannelon - not the prettiest presentation, rich creamy decadent flavor, little salty for our taste. Heaviest of all our courses..

Dessert Ice Cream with Candied Shittake Mushroom, Praline Brittle - being asian the shitaake mushroom was throwing me off, recognised the texture but its sweeter rather than savoury like I am used to.. couple with the brittle and ice cream, it was a great last bite..

All through our many courses, our server Paolo and Christian were both very efficient, professional and knowledgeable.

Costs at the end of the night for this delightful Spanish Fusion Meal with Truffles is U$160 each. We don't know enough about truffles to say if this is a bargain or not but it was an interesting introduction to Chef...

Had a reservation here with a friend for his 50th birthday. He ended up in the urgent care and unable tomake it, so I dined solo. The restaurant has an intimate vibe, with no more than 20 tables. It's decorated in a way that's welcoming and sheer but not pretentious. At the far end there is a small bar cart with a bartender making cocktails right in front of everybody.

The wait staff were attentive and quick. Once I figured out what I wanted to order, which took awhile, I was brought an amuse-bouche which was a watermelon shooter of sorts. After that the food started coming.

To start I ordered the oysters which had a pico and were served with some yuzu sauce. The oysters were light and refreshing and a nice medley of asian and Spanish flavors. Second up was the octopus served with potato espuma. The octopus was perfectly cooked, and the potatoes a unique take, they were light and airy and reminiscent of what would normally be a heavier dish, but not my favorite. The best thing about this was definitely the sherry vinegar sauce, I wish I had more of it.

The next dish up was then Txangurro, which was a crab sofrito with the same potato espuma as the pulp dish. I have to say, I hated this dish. It was bland and a mix of flavors with nothing really being notable or defined. The texture killed me too, just a mushy mess of a dish served in a martini glass. Nice presentation, but I ended up being done after 1 bite. It made me regret making that one of the dishes I ordered, but more on that later.

The squash blossoms were up next, and these blew me out of the water. They were just perfect. The tempura was light and flaky and crisp, and the mix of the ragu, parm espuma, and tomato vinaigrette was out of this world. The ragu was deep and robust and homey, with just the right amount of salt from the airy parm espuma, which was all rounded out by the vinaigrette. This dish alone reinstalled my confidence in this place so much that I decided to go ahead and order more dishes to try.

I think at this point the chef saw my tickets and decided to send out a pisto croquetta that made me believe there would be no need to ever have one with meat or fish ever again.

The last hot dish for me was one I hadn't even noticed before, the lamb sausage. It intrigued me off the bat as it reminded me of a Lebanese style sausage, served with cucumber mint yogurt that cut thru the rich and fatty sausage. The persimmons were a lovely compliment. I'm normally better with words in reviews, but am a little scatter brained at the moment. There is nothing more to say about this plate, except that it was the 2nd star of the show. When I come back, it's just gonna be this and the squash blossoms right away.

Who could leave a place of this caliber without trying some dessert. I got the flan to go for my friends birthday, and the panna cotta was brought out on the house. Both were excellent. The olive oil served with the panna cotta was different for me, but let me tell you, that pairing was unexpectedly decadent. The olive oil they used is hands down, some of the best I have tasted in a long time. The custard a delicate texture which melted in your mouth.

You can't enjoy a meal like that without perusing the wine and cocktail list. I started with an albarino which I always enjoy. It's a nice fun bright white wine with a good amount of minerality and acidity. Next up was the Junquera, which also blew my mind. I am a gin drinker first and foremost, but second up is green chartreuse for me. The combination of both with the vermouth and rosemary was just the kind of herbaceous cocktail that I yearned for. I wish I could have tried more, but I had an early morning ahead of me.

Edo was a fantastic find. A small hole in the wall restaurant hitting way above its weight class. The chef and staff there are pushing out some stellar flavor combinations and they have made it onto my Las Vegas Gems list of great eateries for the 55-60 days Im here every year. Nothing but love...

We got the fixed price dinner with all of the upgrades. Some selections for upgrades required the entire table to participate which is ok I guess, but one of the upgrades I wouldn't liked to have had me out my partner her the non upgraded version and honestly I think I may have preferred it.

The food was very good, but given the price of the meal/service ($400) for an off strip experience I was a little disappointed even with all of the courses. The courses were very small which was expected. They advertised wine pairings for a fairly low fee, which is traditionally one wine per dish. They did not have wine pairings. They instead offered two wines to match the first and second half of the meal and they were fine, but they did not provide the experience one would expect for wine pairings at all. These two glasses of wine together were as expensive as the wine pairings would have been. For a place claiming to be a wine and tapas bar with pairings, thinking back now, this is when it fell apart. Additionally the waiter forgot to bring out the next wine with the appropriate course and so that one was essentially ruined. We mentioned the screw up which the waiter admitted, but nothing was done to make up for the issue. We should have been overly full and tipsy by the time we left, but we left just satied and feeling little to no effects of the wine.

The menu also wasn't the one listed on the site to my memory. I believe it was more expensive, especially with add-ons, and was essentially a higher priced surprise. The courses were somewhat hit and miss. We each found some of the seafood a bit fishy, which generally suggests a lack of quality and freshness. It was good, but it's not Michelin star worthy and had me considering the value compared to the price.

The atmosphere of the place is kind of cool in that the Spanish theming is there and there is a very cool mural, however it was very busy and there was not a lot of space. I felt cramped. It was noisy which I think would have been fine for tapas, if we had an appropriate amount of wine, which again, we didn't.

I don't think I'd recommend the testing menu to anyone for their first experience. Get a few dishes and a glass of wine and treat this like a place to have a few neat dishes at, not a cohesive paired meal or experience as I don't think they...