Prado Restaurant — Restaurant in Paradise Valley

I've dined at Prado a few times as well as their bar, "M Bar." The food was remarkable & the service was spectacular.

The food presentation was stunning, but more than just "looking" creative, the flavor combinations, pairing of ingredients & balance of textures was brilliant. I kept thinking, "This is Michelin-level food." I later find out that the Executive Chef did come from France where he was a chef in Michelin star restaurants.

The ambiance of Prado is elegant but comfortable with soft Spanish instrumental music and a staff that is gracious & upbeat. The server, Chris, recommended the perfect tapas, starters, and main dishes.

If Spanish food isn’t you top choice, there are so many choices on their menu that you would label All American or Italian. (*See photos.)

"Albondigas” -meatballs on creamy polenta, tomato sauce with Jamón (like proscutto) "Vegan Seafood Pasta." -Pappardelle pasta & Spanish sofrito sauce (like Marinara sauce). I'd definitely have their Caesar salad with that.

"Hanger steak" - (Tender & more flavorful than Filet Mignon) with an orange Demi-glacé & "spring onion pistou" (Pesto). purple Pototo Mousselini (Purée) ceamy in texture & literal flavor

"Burrata & Heirloom Tomato Salad" - It's like an Italian Caprese Salad but so elevated!

Their Filet Mignon is topped with a sauce called "Haron Whiskey au poive." (a cream sauce with a 12 yr old whiskey!)

*PRADO burger. This is no ordinary bacon cheeseburger.

Go for the Flatbread, if you're in the mood for "pizza." You can also sit right up by the fire-oven & dine. Caesar salad would be perfect with that also.

The tapa "PATATAS BRAVAS" has 6 potato cubes (about 1.5" cubes) that are pan-fried (just like French Fondant potatoes, without the herbs, or Steakhouse fries) each with a slice of Chiorzo & topped with a dot of garlic aioli. Take the bite of each with some of the "Salmorra sauce" that's under them (which tastes like a slightly smokey, garlic tomato sauce) similar to Marinara sauce.

Desserts: once again, elevated & not ordinary: Lemon Cheesecake with Bourbon Blueberries. "Crema Catalana" ......

We had NYE dinner at Prado early in the evening to avoid the rush. I've spent the last few days mulling over the experience and I finally realized I have to say something about it. Had it been a regular meal it wouldn't be such a big deal but this dinner was half the price of our small wedding meal we had catered from another restaurant of similar caliber. The service was splendid and the drinks were wonderful. The steak my husband ordered was delectable as well but that is where the splendor stopped. The amuse bouche is typically supposed to be a palate teaser with an explosion of multiple perfectly aligned flavors in one bite. It started out well but the final flavor that stayed on the tongue was that strong unpleasant fishy smell of a product on its last legs. First course I chose the spanish octopus. Octopus is a very fussy protein to cook so it was understandable that it was a little chewy but the hot dog taste is what got to me. Octopus is so delicate and lightly sweet and it should have matched well with the elements of the plate but it just tasted like lunch meat and murdered the delicate flavors it was supposed to shine with. Second course I ordered the charred fig and tocino. I kept searching for the flavors of sweet and savory in each bite. But the portion of tocino and fig- which was basically nonexistent if it was there at all- was completely overwhelmed by the lettuce. (The grapefruit supremes were beautifully cut) The palate cleanser was delicious.

Third course I ordered the lamb and I was pumped for the mint risotto. But the lamb, the intended shining star, was so charred the whole dish was reduced to an acrid aftertaste following every bite.

All and all I felt like the staff was friendly and the service was good but the most important part of the experience was...

Prado at Montelucia, is a delightful Spanish restaurant in a romantic and whimsical setting. For restaurant week they offered a $44 prix-fixe menu, and our party added on two additional appetizers of Bacon Wrapped Dates and Crispy Calamari. While not overly inventive, the dates were delicious with savory bacon, crunchy almond, and tangy blue cheese. The calamari was adorned with pickled jalapeno and a basil pesto on the side. They were crispy and good, but not entirely memorable. The first course I chose was Seafood Paella Bites: crispy rice balls with langostino, chorizo, shrimp, and peas, with a sweet piquillo pepper coulis. The paella bites were nicely crisp on the outside and appropriately moist and flavorful on the inside. The pepper coulis added another flavorful dimension to this inventive starter. The main course I chose was Seared Diver Scallops with lemon saffron risotto, langostino, asparagus roasted piquillo coulis, and roasted brussel sprouts. The scallops were expertly presented with a nice caramelized color, perfect texture, and temperature. The accompanying risotto and vegetables were complimentary, tasty, and well prepared. It was a fulfilling and delicious entree. For dessert I chose the Prado Bread Pudding which is drizzled with caramel, covered in creme anglaise, sprinkled with pistachio, and served with a side of vanilla custard. It was divine! Despite being full, I scraped up every last bit of this balanced and not overly sweet dessert. I found the service at Prado to be efficient, friendly, and knowledgeable. It was a fantastic evening in a beautiful setting that I look forward to returning to...