The Las Vegas-based restaurant group behind Anima by EDO is in the middle of a busy stretch, with updates to its westside restaurant, a new French concept near the Strip, and another project on the way — all unfolding at once.
That was the backdrop for a recent conversation with EDO Hospitality partner Joe Mikulich on the Food and Loathing podcast, which started with new menu items at Anima and quickly turned into a broader look at where the company is headed.
New Menu Items
At Anima, the focus right now is seasonal change. Roughly a third of the à la carte menu has been updated in recent weeks, along with about half of the tasting menu — a reflection of the team’s push to keep things fresh, even in a market where seasonality can be a challenge.
New dishes include a refined take on cod with spring vegetables and crisp skin for texture, along with seasonal tweaks to crowd-pleasers like the octopus, which remains one of the restaurant’s most popular plates.
The tasting menu remains one of the best values in the city at around $80 per person — part of a broader philosophy for the group.
“We try to do cool, creative restaurant food, but not break the bank,” Mikulich said on the podcast.
That same approach carries over to EDO’s newer projects.
New Projects
On the east side, the group recently opened Braseria by EDO, a French-inspired restaurant located near Sphere. While the space leans upscale in design, the goal is similar: a flexible experience that can work for both special occasions and more casual visits, with the approachable pricing EDO fans expect.
The location itself is part of the appeal. With proximity to Sphere and the convention corridor, Braseria is already seeing traffic from major events and concertgoers looking for a nearby dining option before or after shows.
“We’ve had a lot of people come in for shows — they’ll eat here and just walk over,” Mikulich said on the Food and Loathing podcast. “It’s about a 15-minute walk, and they don’t have to deal with the traffic and parking.”
Back on the west side, another concept is in the works.
EDO is preparing to open a gastropub at The Gramercy, taking over the former DW Bistro space and leaning into a more casual, community-driven format. The plan calls for elevated bar food, a strong patio presence, and a design that encourages repeat visits as the area continues to evolve into a neighborhood hub.
“It’s going to be more approachable — elevated bar food, but still a place you can come to regularly,” Mikulich said.
That project is expected to open later this year.
And beyond Las Vegas, the group is also expanding its footprint. In Seattle, EDO operates La Loba inside the One Hotel, bringing a Mediterranean-influenced menu to a larger hotel setting — a different kind of challenge, but one that reflects the company’s continued growth. Taken together, it’s a snapshot of a restaurant group in motion. From refining Anima’s menu to opening new concepts across the valley — and beyond — EDO Hospitality is steadily building something bigger, one project at a time.
