Barbecued Food in Ireland took on a whole new twist last week, when a new restaurant officially opened it’s doors last Thursday, 8th November and the concept of “Barbecuing in Style” was born.
The brainchild of Shane Mitchell, Rebecca Murray and John Quinn, ASADOR serves all the classic flame-grilled foods: Steaks, Chicken, Burgers, Lamb & Pulled Pork along with Lobster, fresh seafood and all the other traditional barbecue favourites are served with flair and a touch of class!
|Everything is cooked over fires of oak, apple and lump wood charcoal|
The food is all cooked on a wood-fired, bespoke 7-foot long Parrilla-type Grill. The word Asado means Barbecue in South America and Asador means the Barbecuer or Chef. In Spain & Portugal the term Asador is usually applied to the style of cooking on a Barbecue Grill!
|Only the finest Irish Steak is cooked on the Barbecue|
The three friends from Dublin had discussed the idea of a barbecue restaurant for many years. They wanted a new concept which was not in Dublin and one that would impress. Following some great meals in restaurants while on holiday in Spain and Portugal, the idea of using this type of barbecue grill, with all the theatre that goes with it, was born.
|Head Chef, Eric Mooney – pic Tony O’Shea, sunday business post|
|A bright and colourful and comfortable looking restaurant|
|Lemon wrapped Scallops on the Grill|
ASADOR, 1 Victoria House, Haddington Road, Dublin 4. Ph: 01 254 5353 – email: firstname.lastname@example.org