STEPH DEROSA: ASADO IS OPEN FOR LUNCH >>>

Just about the only thing frowned upon here at the Weekly Volcano is drinking on deadline day, which is Monday. Having this nugget of knowledge engraved inside my brain leaves a scab so infected that all I want to do is pick at it. Feeling spring fever hit my body, and the need to rebel against deadlines, I took it upon myself to tie one on- on a Monday. Look, someone had to do it, and I often think I'm the one at the Weekly Volcano with any balls. Asado was open for lunch for the first time this past Monday, owner Johnny Xitco was hooking me up, so off I went.

In order to lower my chances of getting in trouble, I made Pappi Swarner come with me. Was it a smart idea? Absolutely. He had just as much fun as I did.

New to Asado's menu is a multitude of creative and appealing dishes that I couldn't wait to get my hands on. First thing I noticed, and first thing to be ordered, was one of their fantastic quinoa bowls. Quinoa is rapidly becoming the new super grain hosting tons of good-for-you protein and packed with yummy flavor. The quinoa esplada bowl featured perfectly grilled and beautifully tender flatiron steak atop a quinoa mixture simmered in a house-made, tomato-based Molido broth. Garnished with salsa, jalapeno, chimichurri, and onions, the quinoa bowl's savory flavor beat out the spice I was expecting, yet quickly became my new favorite dish on Asado's lunchtime menu. I can't wait to go back for the chicken, veggie, and shrimp bowl options. This paired perfectly with a cool, sweet white wine as I downed the glass with no problemo.

Next up was the smoked seafood cobb. I'm a huge fan of cobbs, so this one got me excited as well. Applewood smoked fish and prawns gave this favorite classic a nice Asado twist alongside the typical accompaniments of bacon, boiled egg, bleu cheese, and avocado. Having it all nicely tossed in a pistachio vinagarette was bonus. Again, a chilled white wine brought out the smokiness of the fish and the pungent tang of the bleu cheese. Other new items from the kitchen include a chop salad, a shrimp fettuccine with white sauce, and a fried buttermilk parmesan chicken breast.

Not stopping at just two entrees, Pappi ordered the new jamon y queso sandwich made with thinly sliced ham, Beecher's Flagship white cheddar, chimichurri and poblano aioli, all on semolina rosemary bread made by Seattle's own Macrina Bakery. Sweet potato fries tossed in Asado's chimichurri butter, along with a deep glass of malbec tied this dish together like a pig's feet at the rodeo. (Don't laugh, it was the first thing that came to mind when I thought of tying something together.)

Pappi and I agreed that the final dish should come from Asado's new "Slider Grandes" area of the menu. With irony in full effect, underneath the menu title "Slider Grandes" reads "Petite Burgers." The Cordero Slider Grande was ordered by my somewhat inebriated editor, and we moshed away on that little burger made with decadent braised lamb. Again, more sweet potato fries and a new glass of malbec made rounding out our last Asado meal of the day an epic one.

Those perfectly paired wines began knocking on our brains reminding us we still had deadlines to meet. It was Monday, after all.  It was at this moment in time when we realized just how important that Satellite Coffee window was across Sixth Avenue.

[Asado, lunch 11:30 a.m. to 2:30 p.m. Monday-Friday, 2810 Sixth Ave., Tacoma, 253.320.7984]