Jaleo is a Spanish restaurant by world-renowned chef, José Andrés. At the Las Vegas location, they are known for authentic Spanish small plates, and they incorporate the Spanish tradition of cooking paella over a wood fire as their specialty. One dish was suggested to me separately by three different staff members. The Endibias con Queso de Cabra y Naranjas, meaning endives with goat cheese and oranges. This salad dish also included a garnish of almonds. With a variety of flavors that I was originally skeptical of, I came away amazed by the combination. The crunch of the endives and almonds, along with the brightness of the oranges and smoothness of the goat cheese was the perfect combination to begin my meal with. A staff member suggested that I also get a New York Sour to pair with my meal, because a chef there had decided the night before to infuse juices from ham they were using for paella into the drink. Again, I doubted the combination, but I now know to definitely trust the staff at Jaleo, because it was a delicious, unique cocktail. The kicker for me was that the bourbon they used as the liquor of choice. While I will likely come back and try many different dishes from Jaleo’s extensive menu, I can see myself ordering the Endibias every time to start.