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Amador Cocina Fina is a restaurant with a rebellious soul — where Spanish technique meets latin fire, and fine cooking shakes hands with street energy. It’s not about luxury, it’s about flavor, honesty, and attitude. Bright ceviches, and small plates meant to share. Refined dishes kissed by smoke, acid, and emotion. Every plate reflects Chef Oscar Amador’s Barcelona roots and his fearless spirit. Here, tradition is respected but never repeated. It’s a place where the rhythm of the fire sets the mood, where food is handmade and heartfelt, and where rebellion lives in the details.
Address and Contact Information
Address: 3400 S Jones Blvd #11a, Las Vegas, NV 89146
Phone: (702) 268-7318
Website: https://www.amadorcocinafina.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Related Web Results
Amador Cocina Fina
Amador Cocina Fina. 3400 South Jones Boulevard 11-A, Las Vegas, NV, USA. (702)268-7318 [email protected]. Opening Hours (Last seating 9.30pm). Mon. 04: …
Amador Cocina Fina Restaurant – Las Vegas, NV | OpenTable
Named to The Hit List, Amador Cocina Fina offers a bright off-strip dining experience with a $89 tasting menu and standout dishes like dry-aged fish ceviche and …
Amador Cocina Fina (@amadorcocinafina) – Instagram
Our next Dialogue on April 22nd will be shared with a chef who’s beginning to make a name for himself in Las Vegas’ culinary scene. Roberto Higuera is no …
Reviews
Raoul Tamayo
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
… moreInstead 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
Katrina Cespedes
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
… moreJ R
22 January 2026
Was in Chinatown checking out the new TESO, which is surrounded by several tempting food options, including Amador Cocina Fina, which had introduced a tasting menu since its soft opening last year. One of my many weaknesses, so across the street I went for dinner.
Come to find out, Amador had two different tasting menus.
The $89 version was nine courses, with supplement options.
The other, Sin Pedir Permiso ($135), included 16 courses of 19 bites, plates at smaller sizes than the $89 menu, but overall offered the Chef’s wilder culinary flights of fancy. I plumbed for the big bang.
Sin Pedir Permiso
Google’s character limit precludes my waxing as rhapsodic as I would like. In short, one of the most creative tasting menus I’ve eaten. From the creamy indulgence of the Compost [yep!] Cappuccino to the final Trufos chocolate duo, every dish was amazing. Throw all presentation and flavor expectations out the window. Portions were sized just enough to entertain the taste buds, bow to enthusiastic applause, then exit to the intense regret of at least this diner.
Drink
Maldición Gitana Mezcalita ($13)
No Me Defiendas Compadre Mule ($13)
Difícil de Olividar Old Fashion ($15)
The Mezcalita (still bright and tart) and Old Fashion (still smooth and earthy) were repeats from my November visit. The Mule was remarkably clear with a subtle citrus and bite. All were very spirited.
Value: Extremely high for the unique and inventive execution in food and cocktails.
Service: Marcelino and Cynthia were professional sunshine from entry to exit, being thorough in explaining the courses, keeping the water glass filled, clearing plates, answering questions, so making the dinner even more enjoyable.
02 November 2025
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): The fanciest french fry piped like a funnel cake, with the fluffy sweet interior to match, topped with a lot of cheese and chili flakes. Tasty smoky dip.
Almeja Chocolata ($18): As the menu’s description in no way indicated sweetness, turned to Google to learn an almeja 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): 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 by the inclusion of both foie gras and truffle.
La Pinya ($12): 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.
… moreWas in Chinatown checking out the new TESO, which is surrounded by several tempting food options, including Amador Cocina Fina, which had introduced a tasting menu since its soft opening last year. One of my many weaknesses, so across the street I went for dinner.
Come to find out, Amador had two different tasting menus.
The $89 version was nine courses, with supplement options.
The other, Sin Pedir Permiso ($135), included 16 courses of 19 bites, plates at smaller sizes than the $89 menu, but overall offered the Chef’s wilder culinary flights of fancy. I plumbed for the big bang.
Sin Pedir Permiso
Google’s character limit precludes my waxing as rhapsodic as I would like. In short, one of the most creative tasting menus I’ve eaten. From the creamy indulgence of the Compost [yep!] Cappuccino to the final Trufos chocolate duo, every dish was amazing. Throw all presentation and flavor expectations out the window. Portions were sized just enough to entertain the taste buds, bow to enthusiastic applause, then exit to the intense regret of at least this diner.
Drink
Maldición Gitana Mezcalita ($13)
No Me Defiendas Compadre Mule ($13)
Difícil de Olividar Old Fashion ($15)
The Mezcalita (still bright and tart) and Old Fashion (still smooth and earthy) were repeats from my November visit. The Mule was remarkably clear with a subtle citrus and bite. All were very spirited.
Value: Extremely high for the unique and inventive execution in food and cocktails.
Service: Marcelino and Cynthia were professional sunshine from entry to exit, being thorough in explaining the courses, keeping the water glass filled, clearing plates, answering questions, so making the dinner even more enjoyable.
02 November 2025
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): The fanciest french fry piped like a funnel cake, with the fluffy sweet interior to match, topped with a lot of cheese and chili flakes. Tasty smoky dip.
Almeja Chocolata ($18): As the menu’s description in no way indicated sweetness, turned to Google to learn an almeja 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): 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 by the inclusion of both foie gras and truffle.
La Pinya ($12): 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.
Michael Uzmann
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 regularly be on the line doing what he loves.
“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 showed a man happy to stretch his legs while the debut of Amador’s Tasting Menu on 12/17/25 sees Oscar fully dialed in.
A full reimagining of the space, shelves of knickknacks and cookbooks with subdued lighting juxtaposed by Latin music, Wines remain mostly European with bubbles an appropriate pairing to Canapes like the “Compost Cappucino,” Caviar-topped Brazilian Bread and Sea Urchin “Carrot Cake.”
Carrying no signatures over from EDO, though fans will recognize Oscar’s layered Potatoes at the base of Steak Tartare dubbed “Steak Gilda & Frits” and the Brava Sauce now offered alongside a clever Potato “Churro,” savory Macarons offset Rabbit with Carrot Gel before a Cone resembling both Tamago and Spanish Tortilla in flavor.
Labor intensive for such a small kitchen, edible “Bones” supporting Bluefin Tuna as #gramworthy as anything one will find on-Strip, housemade Bread served mid-meal continues a zero-waste ethos using Garum made from off-cuts and Bear-shaped Butter incorporating Vegetable scraps.
Smart to add Dry Aged Blue Fin with creamy Avocados from the a la carte menu, a highlight from visit number one that goes well with innovative Cocktails including an Old Fashion perfumed by Maple as well as Mushrooms, Beet Tartare is unveiled in a swirl of smoke before “Risotto” in a ring of Green that tastes of the Sea.
Unrestrained by borders, Catalonian Fish Stew reimagined by Curry, Beef Cheek Pasta arrives as a prelude to the final Savory arriving in three vessels such that Chips are liberated from a cage prior to skewers of Wagyu and Sweetbreads dipped in aerated Bone Marrow.
Planned to evolve regularly, and at $135/pp an incomparable bargain for such innovative Cuisine, sweets feature Foie Gras and Hazelnut Ice Cream beneath a layer of Caramelized Pineapple plus Mignardises including Matcha Mezcal Truffles and a Maple Syrup Tart with elements of both Canada and Mexico.
… moreA 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 regularly be on the line doing what he loves.
“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 showed a man happy to stretch his legs while the debut of Amador’s Tasting Menu on 12/17/25 sees Oscar fully dialed in.
A full reimagining of the space, shelves of knickknacks and cookbooks with subdued lighting juxtaposed by Latin music, Wines remain mostly European with bubbles an appropriate pairing to Canapes like the “Compost Cappucino,” Caviar-topped Brazilian Bread and Sea Urchin “Carrot Cake.”
Carrying no signatures over from EDO, though fans will recognize Oscar’s layered Potatoes at the base of Steak Tartare dubbed “Steak Gilda & Frits” and the Brava Sauce now offered alongside a clever Potato “Churro,” savory Macarons offset Rabbit with Carrot Gel before a Cone resembling both Tamago and Spanish Tortilla in flavor.
Labor intensive for such a small kitchen, edible “Bones” supporting Bluefin Tuna as #gramworthy as anything one will find on-Strip, housemade Bread served mid-meal continues a zero-waste ethos using Garum made from off-cuts and Bear-shaped Butter incorporating Vegetable scraps.
Smart to add Dry Aged Blue Fin with creamy Avocados from the a la carte menu, a highlight from visit number one that goes well with innovative Cocktails including an Old Fashion perfumed by Maple as well as Mushrooms, Beet Tartare is unveiled in a swirl of smoke before “Risotto” in a ring of Green that tastes of the Sea.
Unrestrained by borders, Catalonian Fish Stew reimagined by Curry, Beef Cheek Pasta arrives as a prelude to the final Savory arriving in three vessels such that Chips are liberated from a cage prior to skewers of Wagyu and Sweetbreads dipped in aerated Bone Marrow.
Planned to evolve regularly, and at $135/pp an incomparable bargain for such innovative Cuisine, sweets feature Foie Gras and Hazelnut Ice Cream beneath a layer of Caramelized Pineapple plus Mignardises including Matcha Mezcal Truffles and a Maple Syrup Tart with elements of both Canada and Mexico.
Jon (jonnyboy5050)
Really nice atmosphere. The food was amazing! Best octopus I’ve ever had! Staff was also awesome!
… moreLaughterIsDeadly
Staff is very sneaky about pricing and portioning. Presentation is nice.
Food isn’t fresh and often frozen or cheap cuts. Menu shows additional charges for the table but staff doesn’t bother to tell you some options are extra but offer them like you have a choice of one or the other for same price. On top of that they multiply the price per person at the table even though the portion isn’t any bigger.
Expected to spend 200$ for dinner of 2 and it came out to almost 400. We both still left hungry. Beef was not wagyu and was tough. Lobster was clearly frozen so we’re the scallops.
Make sure to clarify prices before they bring you anything.
… moreFood isn’t fresh and often frozen or cheap cuts. Menu shows additional charges for the table but staff doesn’t bother to tell you some options are extra but offer them like you have a choice of one or the other for same price. On top of that they multiply the price per person at the table even though the portion isn’t any bigger.
Expected to spend 200$ for dinner of 2 and it came out to almost 400. We both still left hungry. Beef was not wagyu and was tough. Lobster was clearly frozen so we’re the scallops.
Make sure to clarify prices before they bring you anything.
Christopher Chen
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!
… moreattentive. 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!
Elizabeth Cook
Wow! Amador is spectacular. We are dazzled. The food is creative, unique, beautiful, and totally delicious. The service was also excellent and we had a very fun time! I’ve been dreaming about the mezcal cocktail and chile rhelleno since we left. I’d also like to nominate the margarita as best one I’ve ever had! : )
… moreDeena Cole
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!
… moreDiane Pontoni
The chef is an artist. The food is nothing like we have ever had. The layers of flavors, presentation and technique are out of this world. The flavors that are combined in Every bite are a mind blowing tasting experience. A Truly memorable dinner.
… more