cocktail dinner | SusieDrinks

Last Friday I was lucky enough to have a seat at Asador’s 3^rd Harvest Dinner. If you take anything away from this review, understand that you MUST dine here. I was quite honestly blown away with every dish and every cocktail. I was also impressed how friendly and obviously talented the executive chef and mixologist were. Asador did one of the very best executions of farm to table high-end dining I’ve experienced. With the current craft cocktails trend being craft cocktails with “everything but the kitchen sink” muddle in (where some bartenders sacrifice taste for shock value), I was happy to discover that Asador’s cocktails were inventive, but with a real purpose behind every ingredient.

Let’s dive in, shall we? The Harvest Dinner took place in the new ballroom and rooftop terrace at the Renaissance hotel, which boasts great views of the Dallas skyline. It was a perfect summer night, and I enjoyed taking in the beautiful sunset while enjoying Asador’s amuse course, which was a Bay Scallop Ceviche and the Classic Rum-Brandy Punch, with nutmeg sprinkled on top.

The full menu can be found here, but in efforts not to write a novel, I’ll just cover my personal highlights of the evening.

The second course was Octopus Carpaccio, comprised of paper-thin slices of octopus paired with pickled plums and jicama. It was a light and refreshing summer dish, but the octopus made it a bit more substantial and very flavorful. The paired cocktail was called the Air Mail, which was a crowd favorite (lime juice, honey syrup and Prosecco). It brought out the sweetness of the pickled plums and tempered the acidity of the octopus.

The fourth course was Mesquite Roasted Texas Rib Eye with corn pudding, charred corn succotash and grilled baby jewel lettuce. This was truly one of the best pieces of beef I’ve ever had–it was cooked perfectly rare and melted in my mouth. (I’m sure there’s a pun here, but I’ll skip it.) The cocktail pairing was the Bourbon Thyme Smash. I stay away from bourbon drinks normally because I’m a ‘fraidy cat (to Susie’s everlasting disappointment), but this cocktail was tangy and refreshing thanks to the clove and honey syrup and fresh lemon. I’d come back just for a cocktail.

Last but not least … dessert! I audibly gasped as I tasted the fruity yet savory dessert, Texas Grapefruit Curd, topped with toasted coconut, a shortbread cookie and just the best whipped cream I’ve ever tasted. They paired the dessert with a simple Aperitif Cocktail of Amaro Nonino. This was the perfect ending to an absolutely flawless meal.

The executive chef explained that he had created the courses keeping in mind that it was just a bit warm outside (good joke), so he made sure every course was light and refreshing. #nofoodcoma

Everyone I interacted with at the Asador was genuinely friendly and hospitable. This would be a great place to take parents or to go for a romantic dinner because you can be assured that both the service and the experience will be impeccable. Even if you just have time to stop by for a cocktail, you are in for an absolute treat. And don’t forget that it’s restaurant week, so this is a perfect opportunity to try Asador out for the first time or for a refresher evening.

Thank you to Asador for the spectacular evening!

ASADOR
A Modern Texas Farm to Fire Cuisine located in the Renaissance Hotel
2222 Stemmons Freeway, Dallas TX 75207
(214)267-4815
www.asadorrestaurant.com
Facebook | Twitter & Instagram: ‪@Asador_Dallas

HAPPY HOUR SPECIALS
Monday-Friday | 4pm – 7pm