Glad to hear pushback on my opinion of Partage. It has a lot of common with why I like EDO as much as I do. I've not been back in a couple years so I'll revisit next week or the week after
Gonna explain my opinion on Partage and EDO in longer post but share some recs on EDO. You are able to order items from EDO's tasting a la carte as well btw.
HOKKAIDO SCALLOPS SASHIMI*
Abalone Salpicon Sauce, Lemon, Espelette ..........................27
Raw, body temp. Abalone liver in sauce is powerful and maybe too much shellfish for some, but scallops are sweet enough to hold imo. Very out of left field prep of a scallop crudo where salt, oil citrus will not be at forefront. Replaced their peruvian baby scallops which hit all of the aforementioned notes with something that shows cooking, creativity and a direct upgrade in quality of ingredients. You will not find a scallop dish like this in rest of Vegas
KUROBUTA PORK CHORIZO*
Cured Egg Yolk, Piparra Peppers, Txacolina..........................23
Comforting and rich. Piparra Peppers border on too acidic, maybe too many. One with stem attached, not intentional
Accompanying bean stew flavored with Iberico is insane. Enough texture left on beans. Great example of classic, ugly food in kitchen that is leaning more and more heavily away from this as time goes on. RIP to the morcilla that it replaced though. Not sure if anywhere is serving morcilla in Vegas currently
GREEN TARTARE
Zucchini, Avocado, Pistachio Vinaigrette..............................18
Complex and refreshing 'salad'. Pistachio forward with raw pistachios throughout in addition to vinaigrette. Good to have throughout the meal as quality of ingredients won't noticeably deteriorate over time
PLUMA IBÃERICA*
Campari Tomato Confit, Garlic Chips, Layered Potatoes ..........39
Not many direct comparison points you can make at this point between EDO / Jaleo / Bazaar as there are stylistic differences in Pan con tomate / croquetta / bravas, but medium rare Iberica that's cut thick enough
TARTE FLAMBÃEE
Wagyu Pastrami, Jalapeno Oil, Manchego Cheese
From tasting menu. Need to order more things from it after looking at latest. Very nutty, high quality Manchego. Effort in treating the wagyu is appreciated as so much of Vegas food rests on having it on its menu, dish likely addition for the sake of addition without added complexity