WHAT: Join Chef Dean James Max and Chef Brad Phillips Friday, June 28 for Asador’s

Y es, I know Asador is located in a hotel near downtown that no one but conventioneers think of, but stay with me here for a moment. The last time I visited , I really liked the place. Good food, creative cheap hotels paris menu, spot-on service, cool vibe, lots of fresh, local produce and meats. On Friday, June 28, Asador is hosting what they re calling a Harvest Dinner, even though it s not quite, cheap hotels paris you know, Harvest. Regardless, here s what s up, cut-and-pasted from the release, with the Dishes Still Capitalized:
WHAT:                  Join Chef Dean James Max and Chef Brad Phillips Friday, June 28 for Asador's Harvest Dinner. Begin the four-course meal with Scallop Ceviche. Then choose from Chilled cheap hotels paris Tassione Farm Beet Gazpacho with shaved fennel and pistachio dust or Tassione Farm Green Salad with house-smoked pork belly and Texas grapefruit vinaigrette. Main entrée choices include House-Smoked Spare Ribs with Kimchi BBQ and grilled Texas watermelon and Roasted Texas Redfish cheap hotels paris with charred romaine and grilled purple onion. Complete the meal with a Whole Roasted cheap hotels paris Texas Peach Almond Crumble. Seats are $50 per person and wine pairings with each course is available for an additional $20 per person. For reservations please call 214-267-4815.