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2222 Stemmons Freeway Dallas, TX 75207 | Downtown & Deep Ellum | 214-267-4815

Location Description:

Being a self-proclaimed "casual-chic bistro" inside of a four-star hotel has its benefits, as free parking outside the Renaissance is plentiful and a valet is unneeded. Despite the casualness of the parking situation, the updated lobby's cool with marble and warm with candlelight is striking and sophisticated, and aside from the absence of the famous chandelier, stays true to the nearly three decades old hotel. In keeping with the casual theme, Asador's open dining room creates a feel of the restaurant being an extension of the hotel lobby. The high ceilings and contemporary furnishings lend the dining room elegance, but the exposure to the lobby definitely reminds diners they're eating in a hotel. Entree prices run in the $20 to $38 range, yet waiters are in jeans. No embankments separate the bar section of plasmas beaming ESPN from the rest of the dining room. Tourist-heavy groups of diners adorned in jean shorts and baseball caps make up most of the clientele. The self-described American cuisine menu veers toward Latin and Southwestern influences, and true to its organic intentions, ingredients for every dish are beautiful and fresh.

Related Stories (8)


  • Cuisine(s): Eclectic, Spanish
  • Hours: Sun 6am-10pm, Mon-Sat 6am-11am, Mon-Sat 11:30am-10pm
  • Price: $$$
  • Serving: Dinner, Lunch
  • Alcohol: Full bar
  • Reservations: Accepted
  • Parking: Lot Available, Valet
  • Payment Types: All Major Credit Cards
  • Attire: Business, Business Casual
  • Features: Wheelchair Accessible

Upcoming Events

  • Happy Hour

    4:00 p.m. - 7:00 p.m. every Mon., Tue., Wed., Thu., Fri., Sat., Sun.

Related Stories

  • City of Ate: Eat This
    "I find the pastrami to be the most sensual of all the salted, cured meats." George Costanza was right about one thing: charcuterie is damn sexy. Case in point: The Char Bar at Asador...
  • City of Ate: Food News
    Local ingredients are certainly all the rage these days, but the best chefs don't just use local ingredients, they use them intelligently. If you think the whole farm-to-table trend is...
  • City of Ate: Food News
    Today the Asador in the Renaissance Hotel announced the arrival of new executive chef Brad Phillips. Phillips has worked his way up the chain of chef Dean Max's restaurants, including 3030...
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    Originally from Williamsburg, Virginia, Chef David Trubenbach got his first job at an IHOP when he was 17 as a way to save money for a car. However, it turned out to be the beginning of...
  • Dining: Reviews
    What a difference a hostess, a knowledgeable waiter and a month can make. I first visited Asador almost two months after it had opened, and I left that evening concerned for its future....
  • City of Ate: Food News
    In part one of this week's Three Course Meal, we gave you a look at Dean James Max, concept chef of Asador In part two, we asked Max to complete our thoughts for us. In today's final...
  • City of Ate: Food News
    Yesterday, we brought you a short profile of the unflappable Dean James Max, concept chef at Asador. Today, we asked Max to finish a few sentences for us. Tomorrow, he shares a recipe for...
  • City of Ate: Food News
    Some people just end up doing the things they are meant to do, and the lucky ones end up being successful at it. Dean James Max, concept chef at the new Asador Restaurant in the Renaissance...