{"id":8821,"date":"2017-09-25T19:15:53","date_gmt":"2017-09-26T02:15:53","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/resorts\/?p=8821"},"modified":"2017-09-25T19:18:45","modified_gmt":"2017-09-26T02:18:45","slug":"prado-omni-scottsdale-unveils-new-tapas-bar-expands-menu","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/resorts\/news\/prado-omni-scottsdale-unveils-new-tapas-bar-expands-menu","title":{"rendered":"Prado at Omni Scottsdale Unveils New Tapas Bar, Expands Menu"},"content":{"rendered":"

Prado restaurant at Omni Scottsdale Resort & Spa at Montelucia<\/a>\u00a0is spicing things up this fall with a fresh menu and an all-new Tapas Bar experience.<\/p>\n

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Omni Scottsdale Resort & Spa at Montelucia\u00a0<\/em><\/p>\n

As Omni Scottsdale\u2019s Spanish-inspired restaurant, 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.<\/p>\n

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Omni Scottsdale Resort & Spa at Montelucia\u00a0<\/em><\/p>\n

Sit at the Tapas Bar and take in savory aromas as fresh produce, quality meats, spices, seasonings come together on the open flame of the white oak grill as the expert tapas chef prepares such mouthwatering tapas plates as Filet Pinchos ($6), wood-fired filet served with a green house tomatillo salsa; classic Tortilla Espanola ($6) with potato, olives and egg wrapped in Serrano ham flown in fresh from Spain; or a variety of custom charcuterie boards that can include LOMO ($5), a black pepper-spiced filet mignon carpaccio, dry-cured Spanish Jamon Serrano ($6) and Valdeon ($5), a goat and cow\u2019s milk blue cheese.<\/p>\n

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Omni Scottsdale Resort & Spa at Montelucia\u00a0<\/em><\/p>\n

\u201cThis is a new dining experience at Prado, where guests are invited to grab a seat at the tapas bar, chat with the chef that\u2019s tending the flame and prepare themselves for a steady stream of small plates of wood-fired meats, marinated vegetables and Spanish meats and cheeses,\u201d said Prado Executive Chef Marcos Seville. \u201cWe 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\u2019t dined at Prado, or it\u2019s a been a while since you\u2019ve been in, this is definitely the time to come back and see what Prado is all about.\u201d<\/p>\n

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Prado’s Executive Chef Marcos Seville<\/em><\/p>\n

Be sure to save room for Prado\u2019s new menu of signature dishes. Start with the Roasted Beets ($13) in Valdeon mousse, sweet caramelized stone fruits and Manchego crisp or the Crab Timbale ($15) with fresh avocado, Micro salad and gazpacho vinaigrette. Leading entr\u00e9es include the 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.<\/p>\n

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Omni Scottsdale Resort & Spa at Montelucia\u00a0<\/em><\/p>\n

The Prado Tapas Bar opens daily at 5 p.m., with dinner service at Prado starting at 5:30 p.m. nightly. For reservations, call (480) 627-3200. For more details, click here<\/a>.<\/p>\n