Prado, the signature restaurant at the new InterContinental Montelucia Resort & Spa, has been open only since November and has already garnered much buzz for its striking Andalusian design and cuisine. (Wally Skalij / Los Angeles Times)
At the tiny Sea Saw in downtown Scottsdale, chef Nobuo Fukuda a James Beard Foundation award-winner talks with diners about the fresh dishes. The eight-course omakase tasting menu is recommended. (Wally Skalij / Los Angeles Times)
Instead of traditional dishes such as rice or sushi, Sea Saw specializes in masterful tapas-style courses that are dramatically prepared by Fukuda. (Wally Skalij / Los Angeles Times)
The seafood paella is one of the many Spanish accents at Prado, the signature restaurant at the new InterContinental Montelucia Resort & Spa in Paradise Valley. (Wally Skalij / Los Angeles Times)
New Caledonian prawns are served with rosemary, sea salt and controne beans at Prado. (Wally Skalij / Los Angeles Times)
