Prado is a high end Spanish Style Restaurant located in the Omni Resort in the Paradise Valley Part of Scottsdale. The Atmosphere is rich and majestic.

Not all but many of Phoenix’s most prestigious Chefs have worked at Prado at one time.

Many of the dishes that Prado serves are prepared in the wood fired oven that you can see at the end of the dining room. When you walk in it ……you don’t know what it is but there is some sort of delicious aroma in the air that possibly comes from the wood burning oven.

We get seated and made our order.

They start us off with Prado’s signature Sourdough Bread and Arugula Pesto.

The bread is INCREDIBLY crusty, not too sour but with a tender center and rich tasting. The pesto is delicious but more like a spread than a pesto.

We share the Roasted Beet Salad and the Baked Triple Cream Brie.

The Beets were soft, fresh and delicious. The Quality strong tasting Valdeon Creamy Cheese sure left an impression (how could it not?) and played well against the Wild Amarena Cherries. All the flavors went together very well. I thought I thought the salad could have used a few more more candied pecans. I think I only got a total of one. Maybe there were more on the half I didn’t eat?…But still it was really great as far as Beet Salads go.

The Baked Triple Cream Brie was baked in the Prado Sourdough Bread and was served with Meyer Lemon Jam. The Taste was AMAZING but this is super heavy bread. It’s too darn delicious not to eat but I lost a lot of stomach room after trying only two small slices of Prado Sourdough Bread with Arugula Pesto. I wish I had a steak knife so I could slice my slices thinner.

For dinner I tried the Wood Grilled Half Chicken with Harisa Potato Puree, asparagus and Chermoula.

WOW as far as Chicken goes this was FORKING STUNNING! Mostly deboned Breast and Dark Meat all juicy with thin crisp skin and MIGHTY FLAVORFUL. I didn’t see the Chermoula but those were the delicious flavors in the chicken. Something like paprika, garlic, lemon, coriander, cumin…like those kind of flavors. Just delicious. The Asparagus was substantial, tender crisp and delicious too. The Harisa Potato Puree didn’t scream Harisa to me…as if it did the flavors would be too strong and compete with the Chicken…….The Potatoes were more mild than they look  but were still rich, tasty and delicious.

My husband had the Paella Valenciana. It was a combination of Shrimp, Mussels, Roasted Chicken, Spanish Chorizo, Salmon, Peas and Bomba Rice.

All the proteins were seasoned well and prepared to perfection. This Paella lacked the bottom crust one might expect but all the flavors were delicious.

For dessert we shared the Wild Berry Crumble and the Chocolate Mousse Bomba.

The Wild Berry Crumble was much lighter and fruitier than we both imagined. It’s doesn’t look it but the dessert was mostly strawberries. The bottom was an unusual almost granola tasting light cake filled with strawberries. The dessert was topped with a very creamy vanilla flecked custard. It was very good. The Chocolate Bomba was SO RICH an SOOOOOoooooo Chocolate-tee. It was filled with very rich thick very chocolate-tee mousse with a rich caramel mousse filling. Both desserts were a sweet ending to an incredible dinner.

Prado is Worth a Fork!

www.OmniHotels.com

Everything is always subject to change and your experience may or may not differ.