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Asado’s Burgers Have Arrived In Bristol And Are Bloody Good

Asado arrives in Bristol

Unless you’re one of those vegans or vegetarians I keep hearing about, you’ve surely noticed the proliferation of burger joints here in Bristol. From stylish Stokes Croft to the chic enclave of Clifton and beyond, if you throw a stone in this city it’s likely to hit a burger bar. But what does that tell you? There are too many of them? No. People like them, let’s have more of them. Nestled on Colston Street, near the top of Christmas Steps, Asado is the latest addition to the city’s burgeoning burger scene.

Asado swung open its doors last week to great acclaim from Bristol’s burger cognoscenti, wowed by the stylish and vibrant décor, friendly service, eclectic beats, diverse menu and, perhaps most impressive of all, the oak-fired asado grill after which the restaurant is named. The term ‘asado’ means ‘barbeque’ in Spanish, and loosely refers to a style of barbeque popular across Argentina, Chile, Paraguay and Uruguay. It’s a cooking traditional that chef Lucien Gordon has adopted and made his own, bringing the rich flavours of South America to the streets of Bristol.

burger from asado
Credit Natalie Brereton

While debate rages on over the proper preparation of burger meat (bloody as hell, charred to a crisp, or somewhere in the middle?), one thing remains irrefutable — Asado knock up bloody good burgers. Dry-aged organic beef is seared and cooked slowly over the grill, then paired with bold flavours such as chimichurri, pickled red onion, chunky guacamole, or chipotle mayo, before being wrapped into a seeded brioche bun. Eating an Asado burger can be a messy affair, but it’s a remarkably pleasurable one as well.

“Most important to us it is the quality in every bite and the maximum amount of flavour from the oak-fired asado – that’s what we want to bring to the table in the Bristol.” — chef Lucien Gordon

chips
Credit Natalie Brereton

With speciality burgers such as the El Don (with West Country cheese and confit garlic mayo) and the Pollo Libre (buttermilk-fried chicken thigh with chipotle mayo) on the menu, diners are spoiled for choice. Sides like rosemary chips, courgette fritters with spicy lime mayo, seasonal slaws and salads, plus desserts of banoffee pie and peanut-butter brownies complete the menu.

asado menu
Credit Natalie Brereton

On the beverage front, Asado stock local brews including Wiper and True’s Quintet IPA and Moor’s Union Hop ultra pale ale. These are complemented by beers and ciders from further afield including Cornish Orchard and Estrella Inedit — offering the ideal balances to complement the meaty flavours on the plate.

Asado seats 40 in total, with a take-away base up front for those keen to eat on the go. It’s open Tuesdays to Thursdays from midday to 11pm, Fridays and Saturdays from midday to midnight, and Sundays midday till 10pm. For more info on the flavours to expect, check out the Asado menu here.

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Chris Callaghan

The author Chris Callaghan

Born and raised on the banks of the Norfolk Broads, Chris made his way through Yorkshire, Normandy, Champagne, Asia, South America and London, before falling head-over-heels for Bristol’s vibrant street art and food scenes. Chris writes for fun, for the creative buzz and for a living, and loves waxing lyrical on Bristol’s diverse culinary offerings. You’ll find him spinning through the Mendip Hills by bike, sharpening his squash skills, swimming in local lakes and rivers, or slurping fine zider on Bristol Harbour with his wife.