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