It’s always a treat when local restaurants combine fresh ingredients, farmers choice produce and thoughtful presentation on their seasonal menus. Asador Restaurant at The Dallas Renaissance Hotel is showing off their new spring menu in true style with an array of decadent and delicious dishes to sink your teeth into.

Asador restaurant, created by Celebrity Chef Dean James Max and Chef Brad Phillips, focuses on sustaining modern farm to fire cuisine merging influences that stem from local Texas purveyors, mixed with the food combinations of North and South America and based on open fire cooking.

My favorites from their new selections inspired me to check out my local farmers market. At Asador, they have an area called the ‘Char Bar’ that encompasses farm fresh cheeses and thinly sliced artisan meats to enjoy. I’d definitely recommend a shared plate of those options to start. Don’t miss the Spring Farm Salad (tassione farm greens, watermelon radish, queso fresco, basil-vanilla vinaigrette), 30 oz cowboy wage steak or the BBQ Gulf Shrimp (bbq beurre blanc, mesquite crostini) either!

It’s a delicious mix for spring of seasonally scrumptious creations from the Asador kitchen!