Prado, the signature Spanish-inspired restaurant at , has unveiled a new Tapas Bar experience alongside a refreshed menu of signature dishes.
Upon entering Prado, there is no mistaking the energy and action that comes from the revamped Tapas Bar as flames rise from the open grill that is stacked with white oak, fresh local produce that is strewn about the table ready to be diced and mixed into house made sauces, and a giant jamon serrano, flown in fresh from Spain, that is ready to be carved. Behind the bar, a dedicated Tapas Chef bustles about grilling lamb chops, albondigas meatballs and sautéing traditional shrimp cazuela as the aroma of Prado’s house made sourdough bread fills the air.
Led by Executive Chef Marcos Seville and Chef de Cuisine Smail Yaakoubi, the Prado Tapas Bar is reminiscent of the beloved culinary pastime in Spain where dishes are small in size, numerous in number and designed to be shared and enjoyed with a glass of Spanish wine.
“This is a new dining experience at Prado, where guests are invited to grab a seat at the tapas bar, chat with the chef that’s tending the flame and prepare themselves for a steady stream of small plates of wood-fired meats, marinated vegetables and Spanish meats and cheeses,” said Prado Executive Chef Marcos Seville. “We sent members of our culinary team to Spain earlier this summer to rediscover the true flavors and dining style of the region. The result is a menu of tapas and dishes made with traditional ingredients and some incredible house made sauces that really capture the best of Spanish cuisine. If you haven’t dined at Prado, or it’s a been a while since you’ve been in, this is definitely the time to come back and see what Prado is all about.”
Tapas Bar offerings range from Filet Pinchos ($6) featuring wood-fired grilled prime filet served with green house tomatillo salsa; Chorizo Pinchos ($5) featuring Schreiners spicy pork sausage wood-fired and served with house made harissa chili paste; Tortilla Espanola ($6) featuring potato, olives and egg wrapped in Serrano ham with basil tomato sauce; and Gigantes Beans ($5) made with slow-cooked large white beans, smoked tomato and fresh herbs. Also on the menu are custom boards of cured meats and Spanish cheeses including house made LOMO ($5), a black pepper-spiced filet mignon carpaccio, dry-cured Spanish Jamon Serrano ($6), and Valdeon ($5) goat and cow’s milk blue cheese, to name a few.
Stepping outside of the Tapas Bar, other changes are abound at Prado including a new menu of signature dishes including Roasted Beets ($13) with Valdeon mousse, caramelized stone fruits and Manchego crisp; Crab Timbale ($15) made with avocado, Micro salad and gazpacho vinaigrette; Casablanca Lamb Tagine ($35) with baby vegetables, dried fruits and saffron risotto; Filet of Red Snapper ($32) with gazpacho vegetables and salsa verde; and Roasted Sea Bass ($34) with fingerling potato, caper berries, spinach and goat cheese cream.
Prado is inspired by the traditions of Spain with wood-fired cooking techniques, unique wines from the region, an Old World dining room and patio with stunning views of Camelback Mountain. Executive Chef Seville now oversees Prado, previously serving as the resort’s executive sous chef since 2013.
The Prado Tapas Bar opens daily at 5 p.m., with dinner service at Prado starting at 5:30 p.m. nightly. Prado is also open daily for breakfast and dinner, serving brunch on Sundays and is located at Omni Scottsdale Resort & Spa at Montelucia, 4949 E Lincoln Drive in Scottsdale.
For reservations, call (480) 627-3200. For more details, visit https://www.omnihotels.com/hotels/scottsdale-montelucia/dining/prado.
