Cielo Debuts Today at Mondrian Scottsdale

It's official. Cielo, the brand-new Italian restaurant at Mondrian Scottsdale, opens tonight at 6 p.m. It replaces three-year-old Asia de Cuba, which served its last dinner there on Saturday. Executive chef Donald Lemperle remains in charge in the kitchen, and as it turns out, Italian food is his forte. At...

By Michele Laudig

February 1, 2010

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It's official.

Cielo, the brand-new Italian restaurant at Mondrian Scottsdale, opens tonight at 6 p.m. It replaces three-year-old Asia de Cuba, which served its last dinner there on Saturday.

Executive chef Donald Lemperle remains in charge in the kitchen, and as it turns out, Italian food is his forte.

At the tender age of 16, Lemperle started cooking at his father's Italian restaurant, Genentoni's, in Staten Island, New York. He went on to launch Fiamma Trattoria in New York and Fiamma Osteria in Las Vegas, as well as the Fiamma that preceded Asia de Cuba in Scottsdale.

Cielo's menu features handmade pastas such as braised oxtail tortelli with tomato sugo and parmesan crema, wood-fired pizzas, a variety of antipasti, and several entrees featuring seafood, chicken, and steak. Prices run from $8 to $28. There's also an extensive selection of specialty cocktails.

Read on for the full menu:

ANTIPASTI

INSALATA MISTA

CHOPPED SALAD WITH CUCUMBER, OLIVE, RADISH, GORGONZOLA, ROMAINE, FRISSE, RADICCHIO

RED WINE VER JUS AND EXTRA VIRGIN OLIVE OIL

8

INSALATA DI RUCOLA

ARUGULA, SHAVED FENNEL, GRANNY SMITH APPLE, PECORINO,

CIDER & MESQUITE HONEY VINAGRETTE

9

ANGURIA & PROSCIUTTO

WATERMELON, PROSCIUTTO DI PARMA, CHILI OIL

9

CAPRESE

BUFFALO MOZZARELLA HEIRLOOM TOMATOES AND MICRO BASIL

12

MEZZELUNE FRITTE

CRABMEAT & NDUJA CALABRIAN SAUSAGE

12

POLPETTINE SICILIANE

RAISINS, PINOLI NUTS, POMODORO SAUCE, BAKED RICOTTA SALATA

10

ANTIPASTO DELLA CASA

ARTESAN SALAMI, CAPOCOLLO, DUCK LIVER CROSTINO

12

PRIMI PIATTI

PAPPARDELLE ALLA BOLOGNESE

SAUSAGE & BEEF RAGU, HOMEMADE RICOTTA CHEESE

14

RAVIOLI DELLA CASA

HOMEMADE THREE CHEESE RAVIOLI AND BASIL BRODO

15

SPAGHETTI CON LE VONGOLE

BABY CLAMS, SMOKED BACON, JALAPENO AND SPRING ONIONS

17

CONCHIGLIE AL PARMIGIANO

SHELLS WITH PARMESAN CREAM, GUANCIALE, LEEKS, PECORINO AND RADICCHIO

16

TORTELLI DI MANZO

HOMEMADE BRAISED OXTAIL TORTELLI, TOMATO SUGO AND PARMESAN CREMA

17

BUCATINI CON SALSICCIA

SWEET FENNEL SAUSAGE AND BROCCOLI RABE

16

SECONDI

SALMONE AL BASILICO

BASIL MARINATED WILD SALMON WITH SUNDRIED TOMATO AND HOMEMADE FUSSILI PASTA

24

CAPESANTE ALLE ARANCE ROSSE

JUMBO SEA SCALLOPS WITH BLOOD ORANGE AND FENNEL CAPONATA

26

POLLO AL MATTONE

WOOD FIRED ROASTED FREE RANCH ORGANIC CHICKEN WITH SEMOLINA GNOCCHI, SWEET GARLIC SAUCE

21

PETTO DI POLLO CROCCANTE

CRISPY ORGANIC CHICKEN BREAST, BUFFALO MOZZARELLA, SPAGHETTI, ORGANIC CHERRY TOMATOES

19

BISTECCA

NEW YORK STRIP STEAK, GORGONZOLA MASHED POTATOES, BARBERA HORSRADISH SUGO

28

CHEF'S FEATURE OF THE DAY

PLEASE ASK YOUR SERVER

WOOD FIRED PIZZA

MARGHERITA

HOMEMADE MOZZARELLA, SAN MARZANO TOMATOES, BASIL

12

SALAME

BACCALONE SALAMI, WOOD ROASTED PEPPERS, TUSCAN OLIVES

14

FUNGHI

WILD MUSHROOM, WHITE TRUFFLE ESSENCE

14

HOMEMADE ROSEMARY GARLIC FOCACCIA

WITH WHIPPED RICOTTA CHEESE AND SERVED WARM WITH OLIVE OIL

5

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