José Andrés may get all the buzz for Spanish cuisine with his Jaleo on the Strip, but that comes with all the glitz and glamour of the Boulevard. Anyone who’s ever eaten in Spain will be much more familiar with the vibe at EDO, about a 10-minute drive from Andrés’ palace. EDO—which stands for Extra Day Off in hospitality speak—has made a name for itself among the restaurant industry elite. It’s a hot spot for chefs to duck into for small bites and a gin and tonic or three after their shifts on the Strip, so you know it has to be good. Classic Spanish tapas get touches of elevated and Asian flair, such as familiar croquetas served with a kimchi aioli, or the smoked salmon montadito, adorned with truffled cream cheese and honey. There’s also a playfulness to this food: tweezers to pick up paper-thin slices of jamón iberico; paella that finishes sizzling its soccarat (the caramelized bottom crust) at the table, timed by a sand hourglass. If this whimsy seems familiar, you can thank the general manager, who came from Bazaar Meat, another well-known, playful Andrés joint. Gin and tonics, a staple of the Spanish tapas hour, are prepared with aromatic infused gins made in-house, and served from a classic cart.