Ok, y’all … it’s no mystery that I have a pretty serious obsession with Asador. (Evident here, here, … and here.) I was lucky enough to be invited in to try some of their new menu items from their Executive Chef, Brad Phillips. They update their menu so often (like … sometimes daily) that they’ve decided to print their menus in-house so they don’t have to wait for a printer.
Some things are always amazing and can’t be missed, like their cocktails which are mixed using infused liquors inspired by the ever-awesome Tyler. (P.S. she’s a lady and she’s awesome.) One of my contributors, Laura, joined me for the meal and swore that she’d be back as soon as should could be … it was that good.
To start … cocktails … oh, the cocktails. I started with the Mellow Honey (Honeydew and cucumber-infused gin, fresh lemon juice, and prosecco), and it is, no doubt, the perfect light cocktail for spring. The infused gin was so delicate without letting the other flavors mask it–truly amazing.
We enjoyed the Farm Salad to start that will be different every time you order it. They go for fresh, so they only put the best stuff in there. The “croutons” on this were absolutely craveable. The Pork Belly served with sunny side-up quail eggs were perfectly crisp and incredibly flavorful and the kimchi BBQ sauce made it just to die for. This is a bacon and egg combo that I can seriously get behind. These seriously can’t be missed. The PEI Mussels with ginger, cilantro, lemongrass in sambal broth were so good that I nearly asked for a straw for the broth. We actually did ask for more bread to soak it up–and that’s no crime. They paired the mussels with a crisp glass of white wine that really hit the spot.
Stop in and try some of the new options that they’re slinging from the bar and the kitchen … I promise you’ll be impressed.