There's a particular kind of restaurant that Las Vegas has long claimed to offer but rarely delivers — the kind where the food is genuinely the point, the staff actually lives here, and the pricing doesn't feel like a tax on your willingness to be somewhere glamorous. Braseria by EDO, which opened February 24, 2026, at The Collective on Paradise Road, is that restaurant. It is one of the most exciting openings this city has seen in years, and it isn't on the Strip.
That last part is deliberate. EDO Hospitality Co-Founder Roberto Liendo was direct about the calculus when the restaurant opened: close enough to the Strip to capture visitor traffic, far enough to hold onto the locals who made the group what it is. "We want to support the people that have supported this group," he said at the opening, and the sentiment isn't just marketing copy. The pricing alone proves it. A Wagyu brisket burger runs $19. A skirt steak with fries and sauce is $25. The Pluma Ibérica — one of the most interesting cuts of pork to hit a Las Vegas menu in recent memory — lands at $38. For a restaurant operating at this level of culinary ambition, these numbers feel almost confrontational in the best possible way.
The Space
Braseria occupies 5,000 square feet inside The Collective with the kind of interior that makes you want to stay longer than you planned. Twenty-four-foot ceilings give the room a sense of occasion without tipping into formal. The stamped tin walls, porcelain tile, and brass shelving reference brasserie tradition; the moody lighting and state-of-the-art sound system make clear this is Las Vegas. A wine cellar stocked with over 1,000 bottles anchors one end of the main dining room, which seats 60. The 20-seat Carrara marble bar is the kind of spot you occupy with a Corpse Reviver No. 2 while you decide whether you're staying for dinner — you always will be. A private dining room seats 30, wired for custom video and music programming, and a patio is in the works pending zoning approval, with plans to enclose it as a greenhouse-style year-round space.
The open kitchen is a smart decision. Marble accents and green tiles surround the culinary space, and watching proteins come out of the Mibrasa charcoal grill — a Spanish wood-fire oven that reaches 900 degrees — adds a theatrical dimension that doesn't feel forced. You smell the smoke before you see the plate.
The Food
The menu is organized around EDO Hospitality Corporate Chef Tayden Poha-Ellamar's central thesis: that French technique, Spanish ingredients, and global influence don't just coexist — they enhance each other. His background includes a stint leading the kitchen at Hotelier and staff pulled from Robuchon, and both influences are visible in the precision of the cooking without being precious about it.
Cold Bar
The cold bar is where a meal at Braseria should begin, and the half shell scallop crudo with Pernod vinaigrette, grapefruit granita, and fines herbes is the right place to start. It is palate-resetting food — clean, cold, acid-forward — that sets up everything that follows. The oysters arrive with a gin mignonette and calamansi cocktail sauce, but the upgrade worth requesting is the Chartreuse Végétal Bitters, a few drops of a concentrated herbal bitters version of the spirit that adds a punch of botanical complexity unlike anything else in the city. The Hamachi Crudo — laid out with foie gras mousse, sauce l'Orange, and radish — reads as an unlikely combination on paper and is quietly spectacular on the plate: bright, silky fish given richness by the mousse, lifted by the citrus, punctuated by crisp radish slices and what appears to be both yellow caviar pearls and herb oil pooling across the dish. It photographs like a painting.
The Caviar & Churros is the cold bar's showpiece: Kaluga caviar, buckwheat churro, crème fraîche, capers, chives, and egg — the kind of dish that sounds like it's trying too hard and ends up being one of the most memorable bites of the evening. The buckwheat churro is the revelation here, toasted and slightly bitter, a far more interesting vessel than blini.
Appetizers
The Foie Gras Tart is the dish that multiple diners and first-night visitors flagged as the highlight of the evening, and it earns the reputation. Seared foie sits atop stewed apple on a pastry base, finished with calvados caramel and salted pecan. The image tells the story: deep caramelization on the liver, hazelnuts scattered across a pool of lacquered sauce, chives for brightness, pastry as a structural base. It is indulgent without being cloying, balanced by the acid in the apple and the crunch of the nuts. It is the kind of dish that generates tableside conversation.
The tableside Beef Tartare cart is the other standout of the appetizer section and arguably the most theatrical moment of the meal. Capers, anchovy, roasted bone marrow, and coca bread are combined tableside, with egg yolk broken into the mix by the server. The presentation alone justifies the $39 price point, and the addition of bone marrow to the traditional formula gives it a richness and depth that elevates it above most tartares in this city.
The Golden Tartare — golden beets, apple, yellow peppers, cashew, and Savora mustard sorbet — functions as the vegetarian counterpart and is more interesting than it has any right to be. The mustard sorbet is a genuinely clever idea: cold, bright, and sharp in a way that cuts through the sweetness of the beets.
The Escargot — garlic and parsley oil, salchichón, Gruyère, puff pastry — is the Spanish pivot that defines Braseria's whole philosophy. Classic French preparation, Spanish charcuterie added for depth and smokiness. The 30-Day Dry Aged Striploin Carpaccio with puri-bread, Payoyo cheese espuma, and black truffle vinaigrette belongs in the same category: European technique, Iberian ingredient, unified by truffle's universality.
Entrees
The Lobster Thermidor is Braseria's signature large-format seafood moment. The classic French preparation is given a Japanese inflection — miso béchamel, wasabi arugula — alongside tomato confit and potato purée. Served in shell on a hammered gold plate, it's a visually striking dish that photographs as well as it eats. The miso adds umami depth to the cream sauce without overwhelming the lobster; the wasabi arugula provides a peppery, slightly sinusy counterpoint. It is $64 and worth every dollar.
The Pluma Ibérica at $38 is the most talked-about value on the menu and probably deserves to be. Pluma is a cut from the shoulder of the Iberian pig, known for its exceptional marbling — a genuinely unusual piece of pork that Chef Tayden himself described as pork and beef having a baby. It arrives with fried capers, roasted piquillo pepper, crispy potato, onion jam, and Castelvetrano olives, kissed in the Mibrasa oven for smokiness that locks in the fat without drying it out.
The French Onion is not a soup. It is a pasta course — Gruyère cappelletti in charred onion broth — that distills every element of the classic dish into a more refined format. Caramelized onion, charred onion, onion ash in the Gruyère filling, a rich concentrated broth: the goal was to maximize onion intensity without sacrificing elegance, and it succeeds. A sage-dusted Parmesan crisp replaces the melted cheese crown. The Whole Dover Sole at $88, finished with yuzu-brown butter, lemon, capers, and tiny croutons, is the room's quiet luxury item for those who know to order it.
Steaks
The steak program is described by the team as underrated, and they're right. The Mibrasa sear is distinctive — high heat charcoal creates a crust and a subtle smokiness that a conventional broiler can't replicate. The Tomahawk at $187 is the table centerpiece; the Filet Mignon at $49 and the Skirt Steak at $33 are the workhorses. Sauce options include a Café de Paris, green peppercorn, Bearnaise, and an unusual ginger-tomato gastrique that rewards experimentation. The "Rossini" add-on — seared foie gras with truffle and Madeira jus — is $21 and hard to justify skipping.
The Drinks
The beverage program, led by EDO Co-Founder and Sommelier Joseph Mikulich, is Las Vegas's most interesting cocktail menu right now. Menu sections are named with genuine personality: "A Nod to Spain" covers the gin and tonic program; "Bonjour I'm Franch!" organizes the French-leaning classics; "Spirit Forward" is the smoke and depth section; "Light and Bright" handles the effervescent fruit-forward builds; "Borrowed & Buried Beverages" collects the classics.
The Chartreuse program is the crown jewel and a legitimate first in Las Vegas. Chartreuse on draft — both the standard and VEP/Special Edition expressions — was sourced through significant effort, partly inspired by a visit to Cannon in Seattle during the opening of La Loba. Vintage bottles, including a 1608 Sommelier Select, are available by inquiry. The pairing of Chartreuse Végétal with oysters — a technique borrowed from a Tails of the Cocktail presentation — is worth experiencing even if you've never thought about herbal bitters on shellfish before.
The Peaches & Cream ($17) — gin, green Chartreuse, falernum, maraschino, sour cherry bitters, lime, and lemon — is a riff on the Ramos Gin Fizz that first-night diners immediately adopted as a house cocktail. The Condesa Prickly Pear & Orange Blossom ($15) is the gin and tonic to order: elderflower tonic, dehydrated lime and grapefruit, lemongrass, with tableside preparation on a small gin cart. Cigarettes After Sex ($15) — Sazerac 100 Rye, tobacco bitters, smoked — is the menu's dark horse, more subtle than the name implies. Non-alcoholic options are genuinely considered, not an afterthought.
Happy hour runs 4:30–6pm and again from 9–11pm, with the Wagyu brisket burger at $14 and the skirt steak at $25 anchoring the program.
The Verdict
Braseria by EDO is the rare Las Vegas restaurant that opens fully formed. The concept is clear, the execution is confident, and the team has enough ownership over the vision — having built it themselves, cooked it themselves, sourced the Chartreuse themselves — that it shows in every detail. Guest chef events, bartender competitions, and a community-oriented ethos distinguish it from the celebrity-chef-on-the-Strip model it quietly rivals.
Chef Tayden's framing at the opening said it plainly: "Redefining expectations is what EDO Hospitality is known for." On the evidence of Braseria, that's not a boast. It's a description.