Anima by EDO

Monte-Python & The Holy Grail – Amaro Montenegro, Coconut, Pineapple, Lime, Carbonated Water

CAULIFLOWER GAZPACHO, Shiso, Green Bell Pepper Oil / VEGAN VAUSA, Turnip, Tomato Dashi, Aji Amarillo Ravigot / KALUGA CAVIAR, Cured Yolk, Trout Roe, Egg Yolk, Botarga Espuma

30-DAY DRY AGED STRIPLOIN CARPACCIO, Puri-Bread, Payoyo Cheese Espuma, Black Truffle Vinaigrette

SMOKED HAMACHI, Foie Gras, Green Apple Teriyaki, Apple Wood Smoke, Sesame Crackers

HEIRLOOM TOMATO SALAD & JAMÓN IBÉRICO, Celery, Tomato Ponzu, Dried Apricot, Stracciatella, Bread Tuile

MUSHROOM CROQUETA, Wild Mushroom, Béchamel, Chive, Wasabi Al I Oli

OPEN WON-TON CARBONARA, Ibérico Lardo, Ibérico Snow, Parmesan Espuma, Allium Ash

CORN AGNOLOTTI, Roasted Summer Corn, Crispy Guanciale, Bone Marrow Butter, Black Truffle

PLUMA IBÉRICA, Campari Tomato Confit, Garlic Chips, Crispy Potato

KOJI MARINATED HANGER STEAK ROSSINI, Seared Hudson Valley Foie Gras, Potato Puree, Red Wine Demi-Glace, Black Truffle

AERATED CHEESECAKE, Shortbread Crumble, Passion Fruit Curd

CREMOSO DE CHOCOLATE, dark chocolate fudge, olive oil, sea salt, crostini

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 upgraded Tomato Salad preceded by Cauliflower Gazpacho.

Not forgetting Hamachi unveiled in a swirl of smoke with Duck Liver and Apples, or creamy Mushroom Croquettes, EDO’s longtime favorite Beef Carpaccio atop Bread filled with liquid Cheese also remains a very memorable bite.

Taking a different look at Carbonara via crispy Chips with two textures of Lardo and a hint of smoke Summer’s best Pasta sees Sweet Corn with Guanciale and Bone Marrow get showered with Australian Truffles tableside.

Skipping Bikinis and Bravas this time, though the later finds itself cubed amidst Iberico Pork with Tomatoes and Garlic, Chef Tayden Ellamar’s take on Steak Rossini finds itself even more decadent than most French Restaurants thanks to a buttery Potato bed and faultless Red Wine Demi.

The first visit in nearly three months, several new items attesting to the skills of Chefs Oscar and Tayden, Dessert saw shareable Fudge paired to a newly launched “Aerated Cheesecake” with an array of textural additions.

www.animabyedo.com