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Culinary Quickie: Anima by EDO in Las Vegas

Wall art at Anima by EDO
Photo: Sabin Orr
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It’s earned the distinction of Desert Companion’s “Restaurant of the Year.”

Anima by EDO, a local restaurant that’s been open for about a year, is already at the top of many dining lists.

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Kristen DeSilva
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KNPR
Oscar Amador and Joe Mikulich at Nevada Public Radio in 2022.

The restaurant opened just one year ago in the beginning of 2022, and they’re now on top of the hospitality game, receiving awards and recognition from local and national publications. The name EDO stands for “extra day off,” an industry term.

“It’s been pretty nuts, this year has gone by so fast with a lot of ups and downs,” said general manager Joe Mikulich. “It’s really cool to see what this has become.”

Chef Oscar Amador is from Barcelona, which inspired a lot of his recipes.

“We try to bring the recipes, the traditional Mediterranean, Italian, Spanish, but a little bit with our more modern touch of maybe a little more edgy,” he said.

When the chef and GM visited Nevada Public Radio recently, they brought with them two signature dishes: cured tuna sashimi (Aji Amarillo escabeche, Kalamata vinaigrette) and foie gras terrine (Don PX gelée, pickled mustard seeds, black currant jam).

The chef said he likes to mix cultures and not restrict himself to any boundaries.

“We were lucky,” Amador said. “We have an excellent team over [at] both restaurants. Now I'm not at EDO as much as I've been before. … I tell them they're doing a great job over there. It's amazing. But they keep going. So for me, it's like, I'm very, very proud.“

View the Anima by EDO menu here.

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Lorraine Blanco Moss is the host of KNPR's award-winning Asian American Pacific Islander podcast, Exit Spring Mountain. She's also a producer for State of Nevada, specializing in food and hospitality, women's issues, and sports. She started at Nevada Public Radio in October 2021.
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