San Antonio Restaurant Week Recap...Featuring Bolo's Rotisserie Grill and Asado Seafood & Grill

After the holidays are, one of our most highly anticipated event in the new year is the Winter edition of Culinaria's San Antonio Restaurant Week! During this foodie event, restaurants all over the city offer diners special multi-course prix fixe menus for lunch and dinner. It's a great way to try a new restaurant for a total bargain! This year, we visited a trio of restaurants during Restaurant Week: Bolo's Rotisserie Grill, Asado Seafood & Grill, and Restaurant Gwendolyn. I'll share more about our dining experience at Restaurant Gwendolyn in this month's Dines Out feature, but today is all about the delicious three-course dinners we enjoyed at Bolo's and Asado. We were very impressed with both chefs' imaginative menus that featured a starter, entree, and dessert. 

Bolo's is located inside the Omni Colonnade Hotel. We were warmly greeted and shown to our table. While we sipped on water, we scoped out the menu. The three-course menu featured either a choice of two starters: tortilla soup or a garden salad with crumbled cotija cheese and a house-made chipotle ranch dressing. Both starters were delicious! The tortilla soup had just the right amount of spice, and it featured pieces of tender chicken. The salad was perfectly fresh -- and the chipotle ranch was creamy and just a touch spicy. Our dinner was off to a great start! Up next were our entrees.

We had our choice of a steak or a seafood entree. The steak entree was Grilled Ribeye with Chimmichurri, Mashed Potatoes, and Broccolini. The fish dish was Salmon with Chile Herb Crust, Roasted Potatoes, and Broccolini. Both were nicely seasoned and full of flavor!

The ribeye was tender and juicy, and the chimmichurri provided a nice herbal garlicky punch of flavor. The salmon was perfectly roasted and topped with the spicy, crunchy coating. We were really impressed with the quality of both dishes. Then? It was time for the grand finale: two beautifully plated and desserts with a delicious Latin flair!

The Pan de Elote was a lightly sweet corn-based cake with a custard-like interior. It was garnished with sweetened condensed milk that had been tinted gold and purple. This dessert wasn't the typical dessert, but it was absolutely delicious! The Dulce de Leche Flan Cheesecake was supremely creamy, with a rich dulce de leche topping. The garnish of blackberries provided a nice tartness. Both desserts were the perfect ending to a delicious meal! 

Two nights later, we enjoyed the second meal of our Restaurant Week itinerary: Asado Seafood & Grill at the San Antonio Airport Hilton. We were shown to our seats and served a duo of martinis to enjoy as we looked over the menu options. Both martinis were delicious -- especially the Blueberry Muffin, which contained vanilla vodka, fresh blueberries, curacao liqueur, and cream de cocoa. It tasted just like a grown-up blueberry muffin! As we sipped our martinis, the restaurant's chef surprised us with a bonus starter that was new on the menu: Seared Jumbo Shrimp with Avocado and Veggie Slaw. It was such a fabulous combination of flavors and textures!

The shrimp were plump and sweet, with a spicy rub. The creamy avocado and tangy slaw perfectly cut the heat. This is a winner of an appetizer! Next up were our official Restaurant Week starters. The first was Smoked-n-Charred Anderson Farms Pork Belly with Creamed Polenta, Candied Bacon, and a Cilantro-Cotjia Cheese Biscuit. This was off the charts good! Luscious pork belly, smoky-sweet bacon, earthy polenta, and the tender biscuit played perfectly together. Every bite had us smiling ear to ear. 

The salad was Romaine Hearts with Chipotle Caesar, Jalapeno Cornbread Croutons, and Shaved Parmesan. It was definitely a San Antonio-inspired flavor on the classic salad. The creamy dressing was lightly spicy, and the romaine lettuce was had a crispy bite. Another home run! Just as we finished our starters, our entrees were making their way to our table. We shared a seafood and a steak option so we could  both equally enjoy each one. The seafood entree was Seared Gulf Red Snapper with Saffron Risotto, Chanterelles, Local Asparagus, and Chipotle Butter. This entree was bursting with the Big Flavors we love! The fish was crispy outside and tender inside, with a flavorful sauce and delicious risotto.

The steak entree was Texas Wagyu Bone-In Strip Steak with Signature Au Gratin Potatoes, Broccolini, and a Red Wine Reduction. Us Texans love our beef, and this dish knocked our socks off! The steak was cooked perfectly medium -- juicy with a rich beefy flavor. The au gratin potatoes were rich and cheesy -- the perfect bridge between the steak and the rich red wine sauce. Swoon! We were starting to get full, but we had saved just enough space for the evening's featured dessert: Warm Shokabella Chocolate Ganache Tart with Texas Pecan Brittle and White Chocolate Mousse. It was beautifully presented with a strawberry coulis, then garnished with a fresh strawberry and a chocolate-hazelnut twig. 

 To say this dessert was amazing would be an understatement -- and the portion size was perfect. The chocolate tart shell was filled with a decadent warm chocolate ganache. The creamy white chocolate mousse and sweetly tart berries helped cut a bit of the richness. The brittle provided a nutty crunch. Add it all up, and you've got one fabulous dessert! With that, our amazing Restaurant Week dinner at Asado was finished. San Antonio Restaurant Week may be over until this August, but you can still visit Bolo and Asad. Both restaurants offer amazing signature menu items all year round, so definitely give them a try next time your're looking for a fabulous dining experience in San Antonio! Finally, be sure to be on the lookout later this month for my feature highlighting our Restaurant Week visit to Restaurant Gwendolyn.

Disclosure: Culinaria San Antonio provided us a voucher to visit Bolo during Restaurant Week to facilitate inclusion in this article. In addition, Asado provided us a complimentary Restaurant Week dinner experience to facilitate inclusion.

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