Although it’s too hot to dine outside on the lovely terrace, the dark (perhaps, too dark) interior is done in polished wood, with a view into the kitchen (including not one, but two baby goats roasting over\u00a0hot coals). \u00a0We are invited to view, which my dining companion jumps to see. \u00a0For the record, I did not particularly feel it necessary to have photos of goat carcass in this review. \u00a0Once we return to the table, there is more uncooked meat to review — fancy steaks in a box with their own\u00a0spotlight. \u00a0After we get a good look, Chef\u00a0Josefinna Vallve\u00a0(lady power!) comes out personally to greet us and offer a selection of starters, leaving us to choose our mains and desserts. \u00a0Before we go any further, we review the cocktail menu, and both decide G&Ts are in order (props to an excellent selection). \u00a0I choose a peach infused version, while my guest tries the spicier option (she wins).<\/p>\n
For starters, we are offered four plates, my favorite (of the entire evening) being the grilled avocado<\/em>, made even better by the slightly sweet caramelized onions, lightly dressed salad, and selection of crunchy vegetables. \u00a0For vegetarian diners, this won’t replace a main, but it is nice to be considered. \u00a0A pair of ubiquitous empanadas<\/em> (chicken and beef) also find their way to the table, amid a pile of decorative chilis. \u00a0The next round sees a pan of grilled provolone<\/em> (more below) and a starter selection of roasted baby goat<\/em> (also see below). \u00a0Of the group, I think I would most likely order the grilled avocado again.<\/p>\n We try our best to pause before the beautiful cut of Sirloin<\/em> arrives — fortunately, there are sharing portions available, and we do our best to tackle the protein. \u00a0A quartet of sauces are served, as well as a selection of salts and mustards. \u00a0Really, if you are into sauces and accouterments with your steak, Asado is the restaurant to beat. \u00a0For sides, we split a too salty creamed spinach<\/em> as well as soggier than advertised stack of\u00a0double cooked chips<\/em>.<\/p>\n For dessert, we diverge and I go for the chocolate fondant<\/em>, served charmingly as potted soil, while across the table Creme de Caramel<\/em> is met with noises of delight and an exclamation of ‘You must try this!’ \u00a0We cannot fault the sweets, although perhaps renaming the caramel dish as a flan or even a custard might be more apt.<\/p>\n A few notes worth mentioning:<\/p>\n Would I go back? \u00a0As my dining partner and I discussed, this is certainly a step up from nearby Meat & Co and an absolutely beautiful location for out of town guests or a special occasion. \u00a0While my favorite steak in the city still belongs to Graze<\/a>, Asado continues to offer excellent, attentive service, proteins, and authentic Argentinian food.<\/p>\n Where’s your favorite steak restaurant in Dubai?<\/strong><\/p>\n A to Za’atar was a guest of Asado. \u00a0Opinions are my own, just ask my husband.<\/em><\/p>\n\n
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