Amador
CHAMPAGNE
OREJA FRITA – CRISPY PIG EAR, CHIPOTLE ALL I OLI, SOUR ORANGE
STEAK GILDA & FRITS – STEAK TARTARE, ANCHOVY, OLIVE, PIPARRA, LAYERED POTATO
ALMEJA CHOCOLATA – BAJA CLAM, COCKTAIL SAUCE GRANITA, PONZU, CUCUMBER PICO DE GALLO
PALETA – KALUGA CAVIAR, ROASTED SUNCHOKE, SAL DE MAGUEY
HOKKAIDO SCALLOP SASHIMI – KOMBU DRY AGED U12 SCALLOP, AVOCADO GAZPACHO, HORSERADISH YOGURT
DRY AGED BLUE FIN TUNA – PICO DE GALLO, AVOCADO CREMA, FERMENTED VUELVE A LA VIDA SAUCE
CROQUETAS DE WAGYU – BRISKET, CHORIZO, CILANTRO, ONION, PEPITO ESPUMA
REMOLACHA AL PASTOR – ROASTED BEETS TARTARE, ACHIOTE, CRÈME FRAÎCHE
HUEVOS RANCHEROS ESTRELLADOS – IBÉRICO GUANCIALE, SOFRITO BEANS, SALSA GENTIL, QUAIL EGGS, COTIJA
CAMARONES EN GABARDINA – WILD CAUGHT SHRIMP, PEANUT SALSA MACHA, MOJO DE AJO, HEIRLOOM TORTILLA, LIME
OAXACAN QUESADILLA – BLACK TRUFFLE, FOIE GRAS, SQUASH BLOSSOM, CORN SOFRITO, QUESILLO, FERMENTED SALSA VERDE
CHILE RELLENO – ROASTED POBLANO PEPPERS, OREGON COTIJA CHEESE, PARMESAN ESPUMA
LUBINA – GRILLED HALF BRANZINO, CILANTRO RICE, SPRING ONIONS, THAI MARINADE
POLLO PIBIL – ROASTED SPRING CHICKEN, ACHIOTE MARINADE, FERMENTED SALSIFY, SOUR ORANGE
EL MELON – HONEYDEW-SHERRY KAKIGORI, LEMON GEL, CILANTRO, TAJIN
PANTERA ROSA – TRES LECHES CAKE, AMARENA CHERRY GRANITA, WHITE CHOCOLATE, CHANTILLY
LA PINYA – CARAMELIZED PINEAPPLE, FOIE GRAS, HAZELNUT–CHOCOLATE ICE CREAM
Perhaps 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, his Anima by EDO and Seattle’s La Loba soon to be joined by Braseria by EDO and EDO Gastropub, Amador Cocina Fina sees Oscar step outside EDO Hospitality for a one-off focused on Food instead of management with Chef planning to regularly be on the line.
“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 darts to and fro from Tacos and Ceviche to Sunchoke Popsicles topped in Caviar.
A full reimagining of the space, shelves of knickknacks and cookbooks with subdued lighting juxtaposed by Latin pop music, Wines remain mostly European with bubbles an appropriate pairing to Fried Pigs Ears or the jumbo Clam sliced in its shell beneath Pico and Ponzu.
Carrying no signatures over from EDO, though fans will recognize Oscar’s layered Potatoes at the base of Steak Tartare dubbed “Steak Gilda & Frits,” Croquettas now place Wagyu shoulder with Chorizo while Iberico can be found on Bread with Quail Eggs harkening Huevos Rancheros.
Labor intensive for such a small kitchen, Scallops imbued by Seaweed and Dry Aged Blue Fin with creamy Avocados both early highlights, handmade Tortillas add to the experience whether fried crisp, wrapped around Shrimp or as a Quesadilla matching Duck Liver to Squash Blossoms and Spanish Truffles.
Adding some tableside theatrics to Beet Tartare, a swirl of smoke adding some distinctly “beefy” elements, Amador’s Chile Relleno picks up where the Anima Eggplant left off, though on this particular night the domestic Cotija was a little too chewy for some.
Keeping things simple for Entrees, Pulpo saved for another time in favor of Thai-inspired Branzino, Roast Chicken gets a lift from earth and Citrus on the way to Desserts including Melon Shaved Ice and Chef’s “Pink Panther” that riffs on Tres Leches but simultaneously a Twinkee.
Planned to evolve regularly, several former EDO staff members assuring smooth transition, Oscar suggests a Tasting Menu will soon follow the current a la carte options with the ongoing focus his own personal inspirations ranging from Spanish and Mexican to Mediterranean, Japanese or something as outside the box as Foie Gras and Hazelnut Ice Cream beneath a layer of Caramelized Pineapple.
www.amadorcocinafina.com
