After a $3 million revamp of the Renaissance Hotel's lobby and restaurant (formerly T Bone's), Asador, a "farm to fire" restaurant opened this week. The focal point here is the tech-savvy bar that holds 80+ bottles of tequila. Rotating panels allow the liquor to be on display during peak drinking hours and hidden during breakfast (as courtesy to those who are still recovering form the night before, we assume), and the bar top is covered with tiny LED lights that give off a soft glow. The restaurant also features communal tables, an open kitchen and a massive handcrafted stone wall.
The menu was conceived by restaurateur Dean Max (3030 Ocean, AMP 150, Latitude 41, 3800 Ocean, The Brasserie) and day-to-day operations are overseen by chef David Trubenback (formerly of Melissa Kelly's Primo in Maine). The cuisine is modern American with a Latin flare chef Max has dubbed "farm to fire" as local ingredients are cooked over an open Mesquite wood flame. Expect to see Texasy items like flame-roasted Gulf of Mexico stone crabs, habanera-agave chicken wings and smoked brisket sandwiches. Click through our gallery for a tour of the space. [For the best in hotel restaurant dining click here.]
Asador, 2222 Stemmons Freeway, 214-267-4815.
Asador Menu
