We have a ton of menus from a variety of restaurants, and we will sift through them and share, but we love this one.
Asador, the farm-to-fire restaurant located inside the Renaissance Hotel in downtown Dallas, is celebrating the season of love by hosting a romantic Valentine’s Day dinner on Tuesday, February 14th. Sweethearts can indulge and enjoy a special, Valentine’s Day menu, handcrafted by Chef Fernando Cardona.
Continue readingFiled under Steven Doyle
Indulge your taste buds and enjoy Asador’s special Valentine’s menu on Friday, February 13th or Saturday, February 14th. Asador will offer a three-course prix fixe dinner for only $60 per person and $90 per person with wine pairings. Executive Chef Brad Phillips starts the evening with your choice of wood fired Gulf oysters or a Rocky’s Green Salad of arugula, poached pears, Deep Ellum blue cheese and beer & walnut brittle. The second course features a choice of tuna tempura on a forbidden rice cake, a boneless ribeye or egg yolk ravioli. Dessert is a warm german chocolate cupcake or passion fruit curd. Continue reading
Filed under Steven Doyle
by Andrew Chalk
Asador, the farm-to-fire restaurant at the Dallas Renaissance Hotel (the lipstick building on I-35) is back. They are now declaring themselves a ‘destination restaurant’ and not JAHR (Just Another Hotel Restaurant) catering to captive hotel guests. They are welcoming patrons from the locality as much as does neighbor Sēr, just across the freeway at the Hilton Anatole, or The Mansion restaurant, two miles away on Turtle Creek. They even have a brand new ballroom that will prove popular for large events.
This is no empty declaration. Executive Chef Brad Phillips has spent his two years at the helm building up relationships with suppliers and a kitchen staff that shares his vision. The menu now changes with the seasons, as Asador showed at a recent media event I attended designed to celebrate the Fall harvest. Continue reading
Filed under Andrew Chalk
by Andrew Chalk
Remember Asador? It arrived on the scene as unexpected as rain in June when Marriott decided in 2011 that the Dallas Renaissance Hotel (aka the lipstick building) needed a destination restaurant. David Trubenbach was brought in from Florida to be execuchef and Chef Dean James Max became a consultant to a restaurant where the menu changed virtually daily to reflect weekly market changes. The liquid poison of choice was tequilla, of which a wall of over 60 was assembled.
Traffic picked up and lots of special dinners and events were held. Then it was announced that David Trubenbach was moving back to Florida to take a new position with Marriott and a new chef would be appointed. After that we heard… nothing. Asador went dark. Apparently the fire had gone out. Continue reading
Filed under Andrew Chalk
by Andrew Chalk
This just in from the folks at Asador, the restaurant in the Dallas Renaissance Hotel:
Asador will host a series of three harvest dinners beginning with a wine dinner on June 13 followed by a beer dinner on July 11 complete with a cocktail dinner on August 8. Dinners will feature local ingredients from Hudspeth and Tassione Farms, Mozzarella Company and Empire Bakery. For $60 per person per dinner, guests will enjoy five courses served family style including dishes like Seafood Agnolotti, Roasted Tenderloin and Antelope Short Ribs paired with wine, beer or cocktails. Reservations are required and will fill quickly, please call 214-267-4815. For more information about Asador, please visit their website. Continue reading
Filed under Andrew Chalk
