I’ve been to Asador quite a few times. Yes, part of that is because they’ve hired a solid PR team from one of the better agencies in town. And yes, they host quite a few harvest dinners featuring farm-to-fire dishes that manage to be both unique and comforting. Yes, their head ladytender is a badass. And no, when I’m invited in, I can’t seem to turn them down.
But regardless of the invitations that come my way, the politeness of the staff from hostess to head chef, or anything else that I’ve experienced, honestly, it’s getting pretty difficult to ignore the renaissance going on at Marriott-owned Renaissance Hotel Dallas. Adding 50,000 square feet of event and meeting space, including sweeping views of downtown from the Sky View Terrace, and a recent renovation of the hotel itself makes it a total gem. And the most surprising part of it all still seems to be the quality, innovation and passion going on at Asador.
The menu’s commitment to seasonality and quality, sustainable and local products often sees cameo appearances by Empire Bakery, Paula Lambert’s Mozzarella Company cheese, Hudspeth Farms grass-fed beef and locally-sourced ingredients where it makes sense.
Check out the Q/A session with Chef Brad Phillips I wrote over on City of Ate. And don’t sleep on Asador. There’s even more goodness to come.