(smooth hip hop music)
- [Greg] Las Vegas, my home.
A place of sin, debauchery,
and high stakes?
Maybe.
A place of raw culture,
lively cuisine,
and real people?
Most definitely.
Let's take a dip into
Vegas' local scene.
(smooth hip hop music)
(people murmuring)
- It's just that people
don't know the real Vegas,
you know what I mean?
People see Vegas as this facade,
this oasis,
this place where people retreat
and just lose their minds.
The glitz, the glamor,
the prostitution, you know?
The party favors.
- They're trying to make
money, but you're 100% right.
They don't know the life that
happens away from the Strip.
The word that comes
to mind is, new.
It's fresh.
It has possibilities
for the dreamers.
- The people, the
passion, the culture,
just the families, the
relationships, the brotherhood,
the talent, the creativity?
It's unparalleled, man.
And people don't see that.
It needs to be brought to light.
(smooth hip hop music)
- EDO came about, a lot
of us worked on the Strip,
that were so used to the
daily, fine dining grind,
but we still appreciate
amazing food.
We were kind of sick of
the uptight bullshit.
We wanted to set a place
away from the Strip
where you can enjoy
high-quality food and
amazing drinks at prices that
the Strip doesn't
necessarily demand.
We chose Spanish food, one,
because Oscar's from Barcelona.
It's what he's, in
our minds, perfected.
He's killing the game.
He's surprising the entire
staff and the partners,
every time he puts a
new food on the table.
But there's a lot of other
influences and cultures
of Japanese food, Peruvian
dishes, things of that nature.
So we're not limiting
ourselves to one cuisine.
We're exploratory,
in that manner.
- [Waiter] A Montadito of
crostini, cured salmon,
hibiscus flower, honey drizzle.
We have smoked this
with apple wood for you.
(Greg laughing)
- Mmm.
- Get that smoke.
- I get that,
that smokiness.
- Smokey, man.
- And the truffles.
Oh man, the truffles,
the hibiscus.
I can literally eat
truffles all day long.
I'm not joking, all day.
Just, I want to go
to bed with them.
You know what I'm saying?
- Fresh.
The fish was.
The salmon was very fresh.
- How about that's fresh?
- That's fresh, no, it is.
That's what my taste
buds say, fresh.
- Kudos, chef, kudos.
Gracias, gracias.
- We have the pulpo viajero
with a tamarind mole,
crispy crumbs.
The octopus is from Valencia,
it's actually from the Atlantic.
It's eight pounds
when we first start.
This is about, the half leg.
So we basically cook the
whole pulpo one at a time.
It's boiled first,
it's sufficient a way.
And then it's
finished in the ovens.
- Ooh.
Mmm, that's (seagull
squawk) good, man.
That is (seagull squawk) good.
- Gregory's show, not
the bizarre eats edition.
But I will, here we go.
Wow. Mmm, a little
kick in the end, too.
It's tasty.
- So we have the ibérico paella.
It's one of our staple
dishes here in house.
We use bomba rice
from Valencia, Spain.
And sofrito, some
arugula, artichoke.
And ibérico ham, also
some mushrooms in there.
- Yeah. Alright Greg,
you know Spanish food.
Why is this the best
meat I've ever tasted?
- (laughs) This is
ibérico de bellota.
This blows prosciutto
out of the water, man.
For me, I feel like this
puts Spain on the map.
- [Shaun] Yeah it does.
- It's the best cured
meat in the world, man.
It's aged for over four years,
in caves in the Cádiz;
Salamanca of Spain.
Just imagine these beautiful
caves in the mountains.
And they're aging these
legs of ham for four years.
Literally somebody has
to open up the windows,
in the the middle of the night,
to let that cold
mountain air in.
It's perfect, man, it's perfect.
You don't have to go too in
depth with a gin and tonic.
You don't have to go crazy.
You just need two things to
make a perfect gin and tonic.
You need excellent gin, and
you need a beautiful tonic.
You've done this well.
And just the
garnishes, the flowers,
that lime peel
that's dehydrated.
It's just like running
through the garden
when I put my nose in there,
which only enhances the drink.
It's beautiful, man.
I've had a great night,
thanks for hosting me.
You're killing it.
- Thank you for coming
in, it means a lot.
- Alright, man.
- Thanks, man, appreciate it.
- See ya guys.
(smooth hip hop music)
