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  • Asador

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Asador Details

  • Dining Style: Casual Elegant
  • Website: http://www.asadorrestaurant.com
  • Phone: (214) 267-4815
  • Hours of Operation: Breakfast: Monday - Saturday: 6:00am - 11:00am, Sunday: 6:00am - 12:00pm
    Lunch and Dinner: Monday - Saturday: 11:30am - 10:00pm, Sunday: 12:30pm - 10:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Contemporary American
  • Executive Chef: Frank Quant
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Farm to Table, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Restaurant, Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine
  • Private Party Facilities: Asador has a private Dining room just off from the bar. We can accommodate up to 25 people. This room is a very elegant and secluded dining room that would be great for any special occasion.
  • Private Party Contact: John McAuliffe (214) 631-2222

Getting there

  • Cross Street: I-35 and Wycliff
  • Parking: Hotel Parking
  • Parking Details: Access to the parking lot can be found on the north frontage road of Stemmons Freeway. There is also additional parking in the rear of the Hotel, just follow the R parking signs. We also offer complimentary valet.
A word from Asador
Asador restaurant, created by Celebrity Chef Dean James Max, focuses on sustaining modern farm to fire cuisine merging influences that stem from our local Texas purveyors, mixed with the food combinations of North and South America and based on open fire cooking.

Our cuisine is the merger from influences that stem from our local Texas purveyors, to the flavors of North and South America and based on open flame cooking. We are a casual restaurant that strives to provide fine dining service, incredibly fresh food, and reasonable prices.

Our modernism is reflected in many different aspects such as our focus on all fresh products made in house with no fillers or preservatives. We buy all natural meats and poultry, sustainable seafood, and as much locally fresh produce as possible.
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