$20 for $40 Worth of Caribbean Cuisine at Prado Restaurant
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Executive chef Javier Prado cooks up Latin-Caribbean fusion cuisine presented to diners seated under 18th-century-style murals
Caribbean cuisine first came to America when the Caribbean's largest island, Florida, became bored with the Caribbean and decided to move to where Florida is now. Appreciate the whims of a famous food-bearing island with today’s Groupon: for $20, you get $40 worth of Caribbean cuisine at Prado Restaurant in Larchmont Village.
With powerful spices and nostalgia for family recipes, Prado Restaurant’s executive chef Javier Prado conceptualizes a menu of Caribbean and Latin fusion cuisine. The pineapple-and-black pepper infused pollo negro, like a teddy bear made of hot wings, combines comforting sweetness with spicy chicken ($13.75–$15.75). At the sound of the dinner foghorn, chefs release flocks of Louisiana crab cakes with house-made tartar sauce ($15.75–$21.75) and send Jamaican sweet corn tamales ($13.75–$15.75) out to waiting tables fresh from a tomatillo sauce bath. Wine helps taste buds make a good first impression on grilled lime chicken ($13.75–$15.75) or black pepper shrimp ($16.75–$21.75) before they advance to meet crème brûlée, raspberry red velvet cake, and other desserts ($6–$7).
Elegant, 18th-century-style murals of cherubs and clouds stretch across Prado's ceiling, which gladly bears the weight of several light-giving chandeliers. During warmer months, an outdoor seating area gives guests a glimpse of the actual sky and all its actual clouds and cherubs.
Executive chef Javier Prado cooks up Latin-Caribbean fusion cuisine presented to diners seated under 18th-century-style murals
Caribbean cuisine first came to America when the Caribbean's largest island, Florida, became bored with the Caribbean and decided to move to where Florida is now. Appreciate the whims of a famous food-bearing island with today’s Groupon: for $20, you get $40 worth of Caribbean cuisine at Prado Restaurant in Larchmont Village.
With powerful spices and nostalgia for family recipes, Prado Restaurant’s executive chef Javier Prado conceptualizes a menu of Caribbean and Latin fusion cuisine. The pineapple-and-black pepper infused pollo negro, like a teddy bear made of hot wings, combines comforting sweetness with spicy chicken ($13.75–$15.75). At the sound of the dinner foghorn, chefs release flocks of Louisiana crab cakes with house-made tartar sauce ($15.75–$21.75) and send Jamaican sweet corn tamales ($13.75–$15.75) out to waiting tables fresh from a tomatillo sauce bath. Wine helps taste buds make a good first impression on grilled lime chicken ($13.75–$15.75) or black pepper shrimp ($16.75–$21.75) before they advance to meet crème brûlée, raspberry red velvet cake, and other desserts ($6–$7).
Elegant, 18th-century-style murals of cherubs and clouds stretch across Prado's ceiling, which gladly bears the weight of several light-giving chandeliers. During warmer months, an outdoor seating area gives guests a glimpse of the actual sky and all its actual clouds and cherubs.
Need To Know Info
About Prado Restaurant
Chef Javier Prado personifies the American dream. In 1972, he traded the familiarity of his Mexican hometown for the bright lights and chatty celebrity wax statues of Los Angeles. He was initially without money, family, or friends, but soon landed a job working in the Beverly Hills Club restaurant. It was there that he met Chef Jon Bernadoux who took Javier under his wing, teaching him his craft until 1989 when Javier swung open the doors to Prado Restaurant.
At Prado, Javier fuses the flavors of his mother's Mexican cooking with classic Caribbean and New Orleans cuisine. The aromas of spicy black pepper sauces and Jamaican spices stretch out onto the quaint sidewalks of Larchmont Village, teasing the palates of frequent visitors and curious passersby alike. Inside, Javier makes good on the promises of those aromas, completing a spicy fusion menu underneath 18th century-style pastel ceilings painted in celestial scenes. Diners pair selections from the ample wine list with appetizers of jamaican tamales, entrees such as pollo negro—a grilled chicken breast slathered in a spicy black-pepper sauce beneath fresh gems of pineapple—and combination feasts such as the latin sampler platter, which grants tastes of the Caribbean-tinged carioca chicken, mesquite-grilled steak argentina, and spicy shrimp negros.