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.Brunch Menu Menus Lunch Menu Menus Dinner Menu Menus Dessert Menu 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
CIELO Restaurant invites you and your loved ones to celebrate Christmas and the New Year with our special 3-course prix fixe menus with a view to match.Christmas Menu ENJOY OUR EXCLUSIVE MENUS FOR CHRISTMAS DAY AND NEW YEARS EVE New Years Eve Menu ENJOY OUR EXCLUSIVE MENUS FOR CHRISTMAS DAY AND NEW YEARS EVE Book A Table ENJOY OUR EXCLUSIVE MENUS FOR CHRISTMAS DAY AND NEW YEARS EVE
Each Monday, Tuesday and Wednesday night through December, enjoy live music by one of several talented local musicians including Cassidy Hilgers, Joanna Joy, Michael Land, or Tim Sealy.Book A Table Live Music at CIELO
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.