As expansive as the views is CIELO’s belief that knowing what we eat matters. Our chefs work hand-in-hand with local farmers and purveyors to promote conscious stewardship of our community and the planet. Celebrating Terra (earth), Sol (sun) and Luna (moon), CIELO’s three distinct menus transport foodies and cocktail enthusiasts on an ever-changing culinary odyssey promising every plate and pour is a new adventure that is elevated in every way.Weekend Brunch Menu Menus Lunch Menu Menus Take Out Menu Menus Dinner & Dessert Menus
Experience the layers and flavors of the region through our inventive libations and signature cocktails, crafted with a curated selection of spirits. Or expand your horizons with our bold collection of local brews and worldly wines. CIELO’s pours are even more enjoyable with adventurous bites in our modern bar.Beverage Menu Spirits in the Sky
Enjoy a romantic 4-course prix fixe Valentine’s dinner highlighted by live music from 5:00PM - 10:00PM and gorgeous panoramic views of the McDowell Mountains. $79 per person. Book our Paramour Escape Valentine’s offer between February 12-14 and receive accommodations at ADERO Scottsdale, a bottle of sparkling wine, and brunch and dinner for 2 at CIELO. Add late check-out and a couple's massage from The Spa at ADERO when you book the Paramour Luxe Retreat Valentine’s offer.View Menu Valentine's Dinner Book A Table Valentine's Dinner Paramour Valentine's Offers Valentine's Dinner
Bryan Dillion is the Director of Chef & B at ADERO Scottsdale, bringing more than 34 years of experience to Scottsdale’s newest luxury resort. Dillion successfully led culinary operations in various leadership roles, including executive chef for some of hospitality’s biggest names: Morton’s Restaurant Group, Starwood Hotels & Resorts, and Red Rock Casino Resort and Spa in Las Vegas. Most recently, he was the Director of Food and Beverage and Executive Chef for Morongo Casino, Resort & Spa in California. Dillion attended Johnson and Wales College in Providence, Rhode Island, where he earned an associates degree in culinary arts.