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Opened March 8, 2011.
Just off the lobby, this feels more like a hotel coffee shop than a restaurant. The farm-to-table cooking is uneven and the service painfully slow, but the tequila list is impressive. Full bar.
-Guide (06/17/2011)
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Asador: It’s an appealing name for a restaurant, especially one that features “farm to fire” cooking, playing up local, seasonal ingredients grilled over hickory wood. Asador means, depending on what part of the Spanish-speaking world you’re roaming, either grill or wood-burning oven — the kind used to roast baby lamb, for instance, in the Ribera del Duero region of Spain. (Full review)