Amador Cocina Fina

Okay but everything here was chef’s kiss 🤌✨ The food was soooo good and full of flavor, and the drinks? Absolutely on point — perfectly made and dangerously easy to keep ordering 😅🍹 The service was top-tier too, super friendly and attentive without being overbearing, which we love. The vibes were great, the energy was right, and honestly it just felt like one of those places you leave already planning your next visit. 10/10 would recommend 👏🏼

Vegas, we have a legit Catalonian restaurant!!! Amazing dishes!!!! Not a single bad dish!!! Sangria went down quickly!!! Instead of doing the tasting menu $98pp. We decided to order a few from each section of the menu. Every dish were delicious. Didn't have any bad dish. For starters we did STEAL GILDA & FRITS and Croqueta. We got Tacos Cameron and breakfast- great with the choice of sauce/salsa provided in the table. We shared the TOSTADA SIETE MARES, Beet salad and Churro de papa. All flavorful with great presentation. We choose the pulpo- octopus for entree- cooked to perfection, soft, and delicious. Must make sure to make dessert- la pinya and pantera Rosa. La pinya had foie gras on the dessert dish and it was great!!! Chef Amador recreates himself from Le Cirque to Edo to Amador. Can't wait to come back and try the other dishes. Will Need to try the fresh ceviche made tableside

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.

Was curious about the pivot of EDO Gastro Tapas & Wine to Amador Cocina Fina by Chef Oscar Amador; had to check it out after the restaurant's reopening on 01 November. Atmosphere: Can I admit how relieved I felt as soon as I saw the signature mural still dominated the left side wall? In fact, most of the interior was unchanged. Still a snug, homey space in earth tones. The menu, front and back, was divided into discrete sections, each with just a few items, intended to showcase the best. Food Churro de Papa ($9): Under "Fire Kissed Tapas". Piped like a savory funnel cake, with the fluffy sweet interior to match, topped with a lot of cheese and chili flakes. As a server described it, the fanciest french fry. Tasty smoky dip. Almeja Chocolata ($18): Under "Crudos & Chilled". As the menu's description in no way indicated sweetness, turned to Google to learn an almeda chocolata was a Mexican clam so named for its brown shell. I've said before, eating out can be educational. The lone but large half-shell was piled (relatively) high with sharp fresh acidic tastes boosting the mild chopped meat. Oaxacan Quesadilla ($25): Under "Unitarios". Had to order because the description justified the quarter-hundred for a single quesadilla by the inclusion of both foie gras and black truffle. Well. Presentation was a curiousity with the brown tortilla liberally covered in brown shavings, squash blossoms shooting out like a sun's rays from the open end. Possibly the most expensive but decadent quesadilla in existence. La Pinya ($12): Under "Lo Dulce". Have to say the presentation embodied "hiding your light under a bushel". Once the pineapple slices were peeled away from the mound, foie gras makes another appearance, with nutella and crumble, making an interesting texture and taste mashup. Drink Agua Mala Margarita ($12): Had an enjoyable mild peppery savoriness. Maldición Gitana Mazcalita ($13): Great tart and earthy taste. Difícil de Olividar Old Fashion ($15): Earthy tempered with subtle sweetness. Very smooth but with a dangerous bite at the end of each sip. Also, free cucumber-infused water was offered, and each table had self-serve condiments ranging from mild peanut and mushroom to spicy chilis for guests to customize their plates at will. Value: For the food, it would depend on how much one cares for premium ingredients and the resulting upcharge. Cocktails extremely fair. Service: Three servers, in order of initial appearance, Joseph, Cynthia, and Marcelino, attended my table. All were delightful. etc Do hope staff would be able to sample more of the dishes beforehand to gain knowledge of the ingredients and flavor profiles. Curious about the story, if there is one, behind the condiment labeled Que Pasa Tio. Chef Amador popped out to visit tables.

The wait staff were amazing and attentive. And then we met the chef/owner and he gave us a custom tasting menu. The cocktails were on point (try the vermouth one, that's his favorite), and the dishes that came out were all insanely good. Highlights were definitely the chocolate clam, the paleta, the huevos rancheros, the arrachera, churro, the dry aged fish ceviche, and the Pantera Rosa. We also had 6 more dishes and everything was delicious and we can't wait to come back!

I'm going to start with, I'm a foodie. Then, I'm going to tell you all that this was the best food I have ever had. The chef Oscar is an amazing talent. Everything we ordered was absolutely delicious. We took some suggestions from our super wait staff and went on our culinary journey. We have even made reservations to go back. Don't miss out on this extraordinary dining experience!

Exceptionally good food with a great atmosphere. Chef Amador and staff are extremely welcoming and kind. We look forward to coming here whenever we are in Las Vegas. The dishes are creative, fun and fresh. Chef’s special recipe Sangria is the best we have had. Thank you so much for an amazing evening.

This was one of the best experiences we have ever had in a restaurant! Everyone we encountered was extremely warm, knowledgeable and explained how to move through the menu. The food was complex, unique, delicious, and came out quickly, The music was perfect for the vibe of the small restaurant which was filled with people who wouldn’t leave. Extremely reasonable price. Would give it six stars if I could. Make a reservation.