Braseria by EDO is a full-service French-Spanish brasserie offering an energetic bar, elegant dining room, and a private space for up to 30 guests. The menu features classic and reimagined French and Spanish dishes with a global approach, using refined techniques and ingredients from around the world. Guests can enjoy à la carte dining or curated tasting menus, including vegan, vegetarian, and gluten-free options. The high-end bar program highlights handcrafted classic and contemporary cocktails. With a vibrant yet romantic ambiance, Braseria is ideal for date nights, celebrations, and group dining, with full buyouts available for up to 100 guests.
Address and Contact Information
Address: 3900 Paradise Rd Suite Z, Las Vegas, NV 89169
Phone: (702) 641-1345
Website: https://braseriabyedo.com/
Menu Photos
Related Web Results
Braseria by EDO (@braseriabyedo) • Instagram photos and videos
A French & Spanish Experience by EDO Hospitality 4:30-11PM Mon-Sat. Photo by Braseria by EDO in Las Vegas, Nevada with @thatguyjoe808, @tayjk_91 …
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Other dates with availability … A French Dining experience by EDO Hospitality Group. 3900 Paradise Road, Las Vegas, NV, 89169.
Reviews
Alex Farley Messer
Braseria by EDO was absolutely fantastic. As expected from the team behind Anima and the (now closed) EDO, every detail was thoughtfully executed and food was divine.
The service was truly impeccable. Tana went above and beyond – she even had a notecard prepared to carefully address my gluten allergy, which immediately made me feel comfortable and taken seriously. That level of attention is rare and so appreciated.
I was especially thrilled to learn they have a dedicated fryer, which meant I could safely enjoy the buckwheat churros and papas bravas. It’s such a treat to be able to order dishes like that without hesitation.
An outstanding experience from start to finish. I’ll absolutely be back!
… moreThe service was truly impeccable. Tana went above and beyond – she even had a notecard prepared to carefully address my gluten allergy, which immediately made me feel comfortable and taken seriously. That level of attention is rare and so appreciated.
I was especially thrilled to learn they have a dedicated fryer, which meant I could safely enjoy the buckwheat churros and papas bravas. It’s such a treat to be able to order dishes like that without hesitation.
An outstanding experience from start to finish. I’ll absolutely be back!
Laura Addis
Opening night…
Once again, Roberto Liendo and his team have hit it out of the ballpark! The food is up to the original Edo par, which is amazing. Not the small coziness of Edo that we are used to, but equaling the excellence of Anima with a French Asian twist. But yet it feels cozy. Not to be missed is the beet salad tartare. Also amazing was the lobster Thermidor, which was not in the traditional style, but that is not one would expect in an Edo restaurant…Amazing Asian fusion flavors with wasabi and lobster in the shell. We loved the original, and the second, and now the third iterations . I know there’s a fourth in Seattle and we will get there eventually! God bless you guys and we wish you the best of luck in your new endeavor! ❤️
… moreOnce again, Roberto Liendo and his team have hit it out of the ballpark! The food is up to the original Edo par, which is amazing. Not the small coziness of Edo that we are used to, but equaling the excellence of Anima with a French Asian twist. But yet it feels cozy. Not to be missed is the beet salad tartare. Also amazing was the lobster Thermidor, which was not in the traditional style, but that is not one would expect in an Edo restaurant…Amazing Asian fusion flavors with wasabi and lobster in the shell. We loved the original, and the second, and now the third iterations . I know there’s a fourth in Seattle and we will get there eventually! God bless you guys and we wish you the best of luck in your new endeavor! ❤️
Michael Uzmann
With Chef Oscar now dedicating the majority of his focus to Amador it was after a lengthy build-out that Braseria by EDO finally opened on a Tuesday in February, but as with the EDO Gastrotapas & Wine and Anima the result seeks to redefine what Las Vegas thinks is possible outside the tourist corridor.
The fourth EDO Hospitality Group project, along with La Loba in Seattle, Braseria occupies a long-empty second floor space on Paradise Road and does so with a blend of Apolo Torres’ now-familiar art amidst the opulence of several chandeliers, brass fittings, tan leather and a beautiful bar.
Tapping Anima’s Chef Tayden Poha-Ellamar for menu development, though execution finds itself in the capable hands of Executive Chef Roberto Higuera, Braseria offers its version of French Cuisine by way of Barcelona with all the precision one might expect from a team that has spent time in the kitchens of Joel Robuchon.
Accessed by staircase or elevator, the outdoor terrace affording Strip-views before entering a room with vaulted ceiling over tiled floors, guests are greeted by a hostess prior to both Joseph Mikulich and Roberto Liendo who lead a team of familiar faces from EDO’s past.
Already operating like a veteran project, the open kitchen quiet and fluid while staff exudes friendly professionalism, beverages by Joseph Arakawa cut a wide swath with options like “Peaches & Cream” well-suited to delicate openers such as EDO’s Caviar Egg or raw preparations including Scallops with assertive Granita.
A decidedly sexy spot, curved booths and partitions dividing an otherwise open floor-plan, Hamachi shines atop an unexpected combination of Duck Liver and Sauce à L’orange while tableside Beef Tartare with torched Marrow competes for the spotlight with a yellow riff on EDO’s memorable vegan “Green Tartare.”
A serious eatery that is not afraid to have fun, “Croqueta” riffing on Croque Monsieur and Tarte Tatin crowned by seared Foie Gras each stunning examples, “French Onion” Cappelletti feel as though they suffer a bit in their Vegetarian composition though “Ravioles au Dauphine” more than make up for any disappoiment with immense depth of flavor.
Onward to Entrees, though fans of Bravas and other EDO staples will find them available, EDO’s love of Pluma Iberica sees a lean cut highlighted by Capers, Peppers, Olives and Onions while flaky Cod comes in light Broth perfumed by Leeks and Almonds.
Not a Brasserie forgetting Steak, Australia Beef at fair prices offered a la carte with sides and Sauces, Dessert already points to plans for a tasting menu as “Mojito Semifreddo” proves a nice segue to the shareable Paris Brest with several textures of Bananas and Caramel.
… moreThe fourth EDO Hospitality Group project, along with La Loba in Seattle, Braseria occupies a long-empty second floor space on Paradise Road and does so with a blend of Apolo Torres’ now-familiar art amidst the opulence of several chandeliers, brass fittings, tan leather and a beautiful bar.
Tapping Anima’s Chef Tayden Poha-Ellamar for menu development, though execution finds itself in the capable hands of Executive Chef Roberto Higuera, Braseria offers its version of French Cuisine by way of Barcelona with all the precision one might expect from a team that has spent time in the kitchens of Joel Robuchon.
Accessed by staircase or elevator, the outdoor terrace affording Strip-views before entering a room with vaulted ceiling over tiled floors, guests are greeted by a hostess prior to both Joseph Mikulich and Roberto Liendo who lead a team of familiar faces from EDO’s past.
Already operating like a veteran project, the open kitchen quiet and fluid while staff exudes friendly professionalism, beverages by Joseph Arakawa cut a wide swath with options like “Peaches & Cream” well-suited to delicate openers such as EDO’s Caviar Egg or raw preparations including Scallops with assertive Granita.
A decidedly sexy spot, curved booths and partitions dividing an otherwise open floor-plan, Hamachi shines atop an unexpected combination of Duck Liver and Sauce à L’orange while tableside Beef Tartare with torched Marrow competes for the spotlight with a yellow riff on EDO’s memorable vegan “Green Tartare.”
A serious eatery that is not afraid to have fun, “Croqueta” riffing on Croque Monsieur and Tarte Tatin crowned by seared Foie Gras each stunning examples, “French Onion” Cappelletti feel as though they suffer a bit in their Vegetarian composition though “Ravioles au Dauphine” more than make up for any disappoiment with immense depth of flavor.
Onward to Entrees, though fans of Bravas and other EDO staples will find them available, EDO’s love of Pluma Iberica sees a lean cut highlighted by Capers, Peppers, Olives and Onions while flaky Cod comes in light Broth perfumed by Leeks and Almonds.
Not a Brasserie forgetting Steak, Australia Beef at fair prices offered a la carte with sides and Sauces, Dessert already points to plans for a tasting menu as “Mojito Semifreddo” proves a nice segue to the shareable Paris Brest with several textures of Bananas and Caramel.
Gadi Shamia
If you loved the original EDO, and enjoyed Anima this is the place for you. Same intuitive and creative menu design, now inspired by French cuisine, welcoming design and an amazing service.
Parking can be a bit difficult so allow a few extra minutes.
… moreParking can be a bit difficult so allow a few extra minutes.
Gretchen Mikulich
Such a great place!! Our group ate in the Private Dining Room. It was spacious and gave us the privacy we wanted but we still felt like we were part of the buzzing atmosphere. I think it seats up to 35 people. We were in town for convention so our dinner was largely business focused which the dining room was perfect for. Absolutely love the decor and the food was amazing – so creative and tasty! Definitely will an easy way to impress clients and coworkers. We will be back next time we are in town with more of our team!
… moreElaf Salamy
My husband and I were honored to be invited to the soft opening of Braseria and had such a wonderful experience. The atmosphere was beautiful, the staff was incredibly welcoming, and every dish we tried was thoughtfully prepared and full of flavor. We were constantly eager to try the next dish. You can really feel the passion behind this place. Wishing the team so much success — we’ll definitely be back!
… moreStephanie Thacker
What an incredible experience! The food, staff, and restaurant are all amazing! They are so attentive when catering to my gluten allergy and even have a separate fryer. It is well worth the drive off the strip.
… moreSusan Browne
Great opening night. Another home run for the EDO group. Thank you Joe and the entire crew for an amazing experience. Well done!
… moreStacyks
12 out of 10! Another winner from the EDO group: Amazing food, service, & atmosphere. An absolute winner. Congrats on another success
… more