Braseria by EDO Brings a Franco-Spanish Feast to Paradise Road

Inside The Collective, EDO Hospitality's newest concept pairs French technique with Spanish bravado, and tableside theater with an eleven pound wheel of Echire butter.

A New Address Near the Sphere

Las Vegas keeps finding room for one more ambitious room, and this winter it arrived at The Collective, the second floor strip mall on Paradise Road that has quietly become a proving ground for chefs who want to do something more personal than a Strip flagship allows. Braseria by EDO opened its doors on February 20, 2026, in a 5,000 square foot space with a 24 foot vaulted ceiling, a hand painted mural, and a terrace that looks straight at the Sphere.

It is the third concept from EDO Hospitality Group, following Anima by EDO and EDO Tapas & Wine, and it reads as the group's most confident swing yet. Where the earlier restaurants leaned into Spanish tapas and modern Mediterranean cooking, Braseria widens the lens to include the French brasserie tradition, the kind of place where a copper pan and a bottle of good wine do most of the talking.

Where France Meets Spain on the Plate

The kitchen, led by corporate executive chef Tayden Poha-Ellamar and executive chef Roberto Higuera, builds its menu around dishes that refuse to sit neatly on one side of the Pyrenees. Escargot arrives tucked into puff pastry alongside salchichon, hand cut beef tartare gets torched bone marrow and a tableside finish, and a reimagined French onion soup shows up as cappelletti swimming in charred onion broth. Scallops are dressed with Pernod vinaigrette and grapefruit granita, a pairing that reads playful on paper and lands as something closer to precise.

The showpiece for many diners has been a whole Dover sole bathed in yuzu brown butter, a dish that nods to classic French fish cookery while borrowing its brightness from Japanese pantry staples EDO's chefs have used across their other menus. One local reviewer summed up the whole menu as a "deliberate, indulgent union" of craft and nerve, and the sole is the clearest proof of that idea on a plate.

Theater at the Table

Bread service here is not an afterthought. Guests are presented with an eleven pound wheel of Echire butter, the storied French churned butter that fine dining rooms treat as a small ceremony rather than a courtesy basket. Paired with the tableside tartare preparation and a Lobster Thermidor finished in a miso lobster bechamel, the room leans hard into the kind of gueridon style presentation that has been creeping back into fashionable dining rooms all year.

The design supports the drama. Butterscotch colored vegan leather banquettes, charcoal power booths, and a terrace built for watching the Sphere light up after dark give the space a lounge like ease that keeps the cooking from feeling stiff, even when a dish arrives with real technical ambition behind it.

A Bar Program Worth Lingering Over

Beverage director Joseph Arakawa has built a list that mirrors the kitchen's cross border instincts, pairing a smoked whiskey old fashioned with green and yellow Chartreuse on draft, a detail more common in Parisian bars than Las Vegas strip malls. There is also a non alcoholic habanero margarita on the list, part of the same wave of serious zero proof pairings we have watched spread through fine dining rooms across the valley this year.

For guests who care as much about the glass as the plate, that kind of range signals a bar team thinking about the meal as a whole rather than an afterthought bolted onto the food menu.

What a Night at Braseria Means for Us

We watch openings like this closely, not because we need the competition but because a kitchen willing to put French technique next to Spanish ingredients and see what happens is doing the same work we try to do every night, honoring tradition while leaving room for a little mischief. It is a good reminder that Las Vegas dining keeps rewarding restaurants that commit fully to an idea rather than chasing every trend at once.

If Braseria has you thinking about your own next French inflected evening, we would love to set a table for you. A quiet corner, a good bottle, and a kitchen that still believes in tableside service are never far away here, and reservations are always open for guests who want that same sense of occasion closer to the Strip.

Six Dishes Defining the Braseria Menu

A quick tour of the plates that best capture the restaurant's French and Spanish crossover approach.

1. Escargot with salchichon: Tucked into puff pastry, priced at $21, and one of the clearest examples of the menu's border crossing instincts.
2. Hand cut beef tartare: Finished tableside with torched bone marrow, priced at $39, built for guests who like a little ceremony with their steak course.
3. Whole Dover sole: Bathed in yuzu brown butter, priced at $88, and the dish most reviewers point to as the kitchen's signature statement.
4. Hamachi crudo: Served with foie gras mousse and orange sauce for $24, pairing French richness with a distinctly modern raw bar sensibility.
5. Cappelletti in charred onion broth: A playful reimagining of French onion soup that swaps the bread crust for house made pasta.
6. Echire butter service: An eleven pound wheel presented tableside, a small ritual that sets the tone before the first course even arrives.

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