A chef with glasses and a beard preparing food in a professional kitchen, wearing a white shirt and dark apron, surrounded by kitchenware and ingredients.

Pre-Ordered Entrées

Available Thursday through Saturday from 5:30-8:30.

Tomahawks available Sunday from 5:00-7:30.

To maintain our live-fire cooking style and preserve the authenticity of the Asado experience, we only offer these signature entrées for pre-ordering.

These meals are prepared hours in advance and cooked low and slow, the only way to achieve the smoky, rich, bold flavors that develop over a longer grilling time.

Please inquire about how you can order ahead for your next reservation.

Must be ordered by 10am the day of your reservation.

A person with tattooed arms is cooking meat over an open flame or grill. Smoke is billowing around, and the focus is on the person's arm and hand holding a white plastic fork.

  • To maintain our live-fire cooking style and preserve the authenticity of the Asado experience, we only offer these signature entrées for pre-ordering. These meals are prepared hours in advance and cooked low and slow, the only way to achieve the smoky, rich, bold flavors that develop over a longer grilling time. Please inquire about how you can order ahead for your next reservation.

    Must be ordered by 10am the day of reservation.

    Bronzino — $36
    Crispy skin Mediterranean sea bass filet with melted leeks, prosciutto wrapped artichokes, grilled red potatoes, charred lemon, and salsa criolla.

    Tomahawk — $149
    40 oz USDA Chairman’s Reserve tomahawk steak, open-fire roasted and reverse seared with confit cipollini onion, garlic chips, fried herbs, and seasonal vegetables.

    Asado Spaghetti Squash — $35
    Ember roasted spaghetti squash with charred Vidalia onions, parrilla grilled broccolini, crisp papas bravas, datil pepper aioli, blistered peppers, and chimichurri.

    Iberico Pork Milanese — $59
    Focaccia-crusted pork scaloppine with Malbec infused chorizo ragu, handmade pan-seared gnocchi, aged parmesan, bitter greens, and Castelvetrano olives.