{"id":255,"date":"2008-12-18T16:00:02","date_gmt":"2008-12-18T23:00:02","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=255"},"modified":"2021-06-21T03:12:36","modified_gmt":"2021-06-21T10:12:36","slug":"prado","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/prado","title":{"rendered":"Prado"},"content":{"rendered":"
\"Chef<\/a>
Chef Claudio Urciuoli<\/figcaption><\/figure>\n

I’ve fallen in love, folks. Last week, I got to visit Prado at Intercontinential Montelucia Resort & Spa in Paradise Valley and taste chef Claudio Urciuoli’s amazing Spanish-influenced fare. I have been a fan of chef Urciuoli’s for a while, actually, after having tasting his amazing pastas at one of his former posts, Taggia at FireSky Resort. And I am pleased to report that I heart Prado and Urciuoli hasn’t lost his touch.<\/p>\n

First of all, if you can get to Prado before the holidays, do it. The restaurant’s towering Christmas tree is glorious and the twinkling lights in the Italian-inspired courtyard instantly put me in a cheery mood. If not, make it your New Year’s resolution to give the restaurant a try. And it was very encouraging to see that, even on a weekday night, that Prado was packed with patrons.<\/p>\n

\n
<\/a><\/dt>\n
\n
\"Offerings<\/a>
Offerings from Prado<\/figcaption><\/figure>\n<\/dd>\n<\/div>\n

Start with the unbelievable caprese salad. Yes, you’ll find this dish at nearly every Valley restaurant. However, at Prado, mozzarella is substituted with supercreamy burrata, and the oven-roasted tomatoes are slightly sweet. When it came time to order an entree, there was no question that I needed to sample the chef’s pasta offerings. The pasta al ceppo<\/em>, with mushrooms and manchego cheese, was a hearty and delicious choice.\u00a0And the fideua, <\/em>which consisted of spaghettini, scallops, langoustines and lobster broth, was divine and offered a bit of\u00a0a spicy kick. (And do note that the fideua,\u00a0<\/em>which is like a paella with pasta instead of rice,\u00a0is meant for two people to share.) If\u00a0spice is your thing, you’ll love the Amante Picante cocktail. It’s a blend of 4 Copas Blanco Organic\u00a0Tequila, fresh cucumber and cilantro, plus a secret ingredient that gives\u00a0the cocktail its kick.\u00a0For dessert, the churros was utterly yummy. And don’t expect stick-straight Disneyland-variety churros–Prado’s rounded, making them easy to grab and dunk into the melted chocolate.<\/p>\n

Before or after dinner, you can hit\u00a0up Mbar, which is adjacent to Prado,\u00a0for more tapas and cocktails. Mbar’s tapas menu even includes the very rare jamon de bellota<\/em>, which melts in the mouth. (Jamon de bellota<\/em>, meaning “ham of acorn,” was recently OKed to be shipped to the U.S. It comes from pigs who are acorn-fed.)<\/p>\n

For my full report on Prado and the other culinary offerings at Intercontinental Montelucia Resort & Spa, be sure to pick of the March issue (put it on your calendar now) of Arizona Foothills Magazine. <\/em>www.icmontelucia.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"I’ve fallen in love, folks. Last week, I got to visit Prado at Intercontinential Montelucia Resort & Spa…\n","protected":false},"author":6,"featured_media":262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[9087,11057],"class_list":{"0":"post-255","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurants-phoenix","8":"tag-montelucia-resort","9":"tag-prado","10":"cs-entry","11":"cs-video-wrap"},"yoast_head":"\nPrado<\/title>\n<meta name=\"description\" content=\"I've fallen in love, folks. 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