By Michele Laudig
Intercontinental Montelucia and its signature eatery, Prado. (Check out the warm fingerling potato and grilled octopus salad, at left.)
I've blogged some details about the resort already, but just to refresh your memory, this is the Spanish-inspired restaurant headed up by chef de cuisine Claudio Urciuoli.
Although Prado's reservation system isn't live on Open Table just yet, you can call 480-627-3004 for reservations.
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On Friday, November 7, a new Southwestern eatery called Asada Desert Grill is scheduled to debut at the Xona Resort Suites in North Scottsdale (7677 E. Princess Blvd.). Executive chef Randy Goodell's dinner menu includes steaks with a selection of different rubs and sauces, smoked brisket, cedar-plank salmon, and "campfire-style" pork ribs with sundried apricot barbecue sauce.
Also on the 7th, look for the opening of Tuck Shop, a dinner-only "neighborhood comfort food" spot in the Coronado District (2245 N. 12th St., at Oak).
First-time restaurateur DJ Fernandes also happens to be an architect, so his renovation of the former Arizona Showman's Association building will have a "warm, inviting, modern feel," he says. The menu is made up of small plates suitable for sharing over a beer or a glass of wine, including Medjool dates stuffed with Schreiner's chorizo and melted Gruyere, roasted baby beets with spiced mustard cream, and citrus-brined fried chicken with white cheddar waffles and braised greens. (A "tuck shop," by the way, is a sort of snack shop/hangout in the English school system; Fernandes attended boarding school there.)
And speaking of the Coronado 'hood, I just found out that America's Taco Shop -- which had a "coming soon" sign in the window forever -- finally opened, at 2041 N. 7th St. (between McDowell and Thomas). Owner America Corrales, who was born in Culiacan, Sinaloa, serves up her specialty, carne asada, in the form of tacos, burritos, and quesadillas, as well as a "vampiro," a grilled tortilla with carne asada, melted Monterrey Jack, guacamole, lettuce, and grilled onions. On Fridays and Saturdays, there's ceviche, too. The restaurant is open from 10 a.m. to 8 p.m., Monday through Saturday; call 602-682-5627 for info.