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<\/figure>\n\n\n\nWatermelon Gazpacho<\/p>\n\n\n\n
Sweet and savory, accented with a bit of black pepper.<\/p>\n\n\n\n
<\/p>\n<\/div>\n\n\n\n
![\"\"](\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/02\/016.jpg?w=1024\")
<\/figure>\n\n\n\nHamachi Tartare<\/p>\n\n\n\n
I regret that I don’t have the most informed palate when it comes to seafood, so while I can’t comment much on the flavor, I did appreciate the textural differences between the roe, hamachi, and foam. <\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n Paella Honeycomb<\/p>\n\n\n\n Calamari, saffron aioli<\/em><\/p>\n\n\n\n The paella honeycomb cracker was a wonderful combination of deep umami flavor complemented by a crisp and crunchy texture.<\/p>\n\n\n\n <\/p>\n\n\n\n Picanha Tartare Tartalette<\/p>\n\n\n\n American wagyu, mint, basil bearnaise<\/em><\/p>\n\n\n\n A crispy and flaky crust quickly gives way to a creamy basil bearnaise followed by tender American wagyu. <\/p>\n\n\n\n <\/p>\n\n\n\n Shrimp Aguachile<\/p>\n\n\n\n Blanched shrimp aguachile with lime and jalapeno<\/em><\/p>\n\n\n\n Surprisingly refreshing following up after the heavier Wagyu tartare, the citrus flavors pair well with the jalapeno in the dish.<\/p>\n\n\n\n <\/p>\n\n\n\n Blue Crab Chawanmushi<\/p>\n\n\n\n Blue crab, Dashi custard<\/em><\/p>\n\n\n\n This dish was the one off note for me in an otherwise well-crafted menu. I believe the chef was trying something new as it was not listed on the menu we were given. The chilled crab was fine, I just wasn’t a huge fan of the dashi custard.<\/p>\n\n\n\n <\/p>\n\n\n\n Tarte flamb\u00e9e<\/p>\n\n\n\n Iberico ham, caramelized onions, Manchego cheese<\/em><\/p>\n\n\n\n The Iberico ham provides a punch of flavor followed by the sharp crunch of the crust. One of our favorite dishes of the night.<\/p>\n\n\n\n <\/p>\n\n\n\n Roasted mushrooms<\/p>\n\n\n\n Black trumpet and other mushrooms in a b\u00e9chamel sauce<\/em><\/p>\n\n\n\n The black trumpet mushrooms had a smooth smokiness to them.<\/p>\n\n\n\n <\/p>\n\n\n\n Tempura Squash Blossoms<\/p>\n\n\n\n Zucchini blossoms, wild boar, tomato vinaigrette<\/em> <\/p>\n\n\n\n My personal favorite dish on the menu. Squash blossoms were stuffed with wild boar, fried in tempura batter, and served on a parmesan foam. The flowers were light and crispy, while the stalks weren’t too different from fried okra minus the seeds and gooeyness.<\/p>\n\n\n\n <\/p>\n\n\n\n Raviolini<\/p>\n\n\n\n Ricotta, salmon and bowfin caviar<\/em><\/p>\n\n\n\n Perfectly cooked cheese ravioli accented with lemon zest.<\/p>\n\n\n\n <\/p>\n\n\n\n Washugyu Hanger Steak<\/p>\n\n\n\n Washugyu steak, koji, endive, flowered broccoli, black trumpet mushrooms<\/em> <\/p>\n\n\n\n One of the strongest dishes on the menu. The hanger steak was encrusted with koji, providing an incredible blast of umami that accentuated the meatiness of the steak. The mushrooms, broccoli, and endive were an excellent pairing to balance out the heavier steak.<\/p>\n\n\n\n <\/p>\n\n\n\n Strawberry Granita<\/p>\n\n\n\n Strawberry shaved ice, popcorn mousse<\/em><\/p>\n\n\n\n I’m always a fan of shaved ice and this dessert did not disappoint. The popcorn mouse with the granita served as a perfect pair to bring the menu to a close.<\/p>\n\n\n\n <\/p>\n<\/div>\n\n\n\n Edo Tapas definitely served some of the most interesting dishes we encountered on our trip and lived up to the hype we had read about online. Each dish was crafted with care to ensure each details shines. If you’re looking for modern Spanish cuisine this is certainly a contender. If you don’t particularly enjoy seafood, consider ordering off of the regular menu rather than the tasting menu.<\/p>\n\n\n\n Next post coming up shortly!<\/p>\n","protected":false},"excerpt":{"rendered":" On our second day we ventured off the Strip and a little ways outside of Vegas. After touring the Hoover Dam, we made a quick stop for our first time at In-N-Out Burger before heading to Red Rock Canyon that afternoon. Edo Tapas Just a bit off the Strip we meandered over to Edo Tapas […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-1101","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts\/1101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1101"}],"version-history":[{"count":1,"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts\/1101\/revisions"}],"predecessor-version":[{"id":1634,"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts\/1101\/revisions\/1634"}],"wp:attachment":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/02\/017.jpg?w=1024\")
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