 |
| Catherine Flagg, Chef Max & Kelle Jackson |
Listen up locavores! The website proclaims, "All meats are grilled on an open Mesquite fire, and we proudly serve a large array of local artisan products. Organic is important to us, but more importantly we believe in all natural products without the use of steroids, growth."
Teaching others about food comes naturally to Chef Dean Max, who grew up on a small farm near the shores of the Chesapeake Bay, tended his own vegetable patches, and fished and cooked with his grandfather, a professional chef.
Max eventually decided to follow in his grandfather’s footsteps and gained experience at such notable restaurants as San Francisco’s Brasserie Savoy, Gerard’s Place in Washington, D.C., and the Ritz-Carlton in Atlanta. Max has garnered praise from Gourmet magazine for his “stylish American cooking.”
Chef Dean Max has been brought in from Florida to oversee the menu. I caught up with him at the grand opening last night and asked him to introduce Asador to you:
I took a few photos at the party, but these from Urban Daddy's post are so much better! So, I borrowed them (with their permission).
Asador is located at 2222 Stemmons Fwy, Dallas, TX 75207. Inside the Dallas Renaissance Hotel. Reservations can be made by calling 214-267-4815 or online at Open Table.
