Harden's survey result
An “almost entirely Spanish drinks list” deconstructed by an “excellent sommelier” sets the tone at Tom & Owen Morgan’s – of ‘44’ group fame – two-year-old flagship, with its own dedicated wine cave. “A wonderful experience from beginning to end”, the food is consistently highly rated, with Spanish and Welsh produce singed on the parilla grill over different sorts of wood (think 70-day dry-aged Rubia Gallega chuletón steaks).
Positive but still-limited feedback on this dim-lit Spanish yearling in the city-centre – the new flagship of Tom and Owen Morgan’s ‘44’ group – which comes complete with wine-cave and cheese room. Meats from the Asador are the main event.
Limited but upbeat feedback on this ambitious, spring 2017 Spanish venture in the city-centre – new flagship of Tom and Owen Morgan’s ‘44’ group – where dry-aged, old Galician beef cooked over charcoal is a highlight (also Segovian suckling pig, Welsh steaks and fish options), alongside a walk-in wine cave showcasing 140 vintages, and a cheese room.
Brothers Tom and Owen Morgan have been obsessed about Spain since spending their childhood holidays there as children. The last 15 years has seen them right at the forefront of the modern Spanish food and drink revolution in the UK. Since launching their stable of modern Bar 44 tapas bars in South Wales in 2002, they have become known for their unique, flavour-packed take on authentic Spanish fare.
Asador 44, launched in Spring 2017, is their latest homage to Spain. Moving away from tapas, the new restaurant is inspired by their frequent trips to the North of Spain. Travelling from Bilbao to Oviedo, San Sebastián to A Coruña and everywhere in between, Tom and Owen have long enjoyed the traditional asador restaurants which are a way of life in the Northern provinces.
The star of the show in all asador restaurants is the wood-fired parrilla grill. As everyone knows, the Spanish larder is amongst the very best in the world, so when the finest meat, seafood and vegetables from Spain are cooked to perfection over different types of wood, then the lick of smoke from the grill takes their flavour to another level.
This is the essence of Asador 44. Rubia Gallega chuletón steaks, dry-aged for up to 70 days in-house, whole turbot, giant carabinero prawns, octopus, Segovian suckling pig, Pyrenean milk-fed lamb, escalivada…truly some of Spain’s finest ingredients and dishes can be found on the menu.
Attention to detail has always been crucial to Tom and Owen’s offering and the team at Asador 44 will welcome you to a refined, but very relaxed, modern dining room with the kitchen and much of the produce on show. The food is complemented by an absorbing wine list of 140 bins sourced from all corners of Spain, from Galicia, Asturias and Jerez to Penedès, Ribero del Duero and Tenerife, there is something for everyone to enjoy. There are also examples from further afield but using old Spanish vines and varietals in new climates. A large focus on the list is also given to biodynamic and minimally treated wines, all with perfect food pairing in mind.
Asador 44 is also a haven for cheese lovers. The restaurant boasts its own small cheese ageing room which houses over 30 constantly changing artisan, rare cheeses for the customer to enjoy.
14-15 Quay Street, Cardiff, CF10 1EA
|Number of Diners:|
|Monday||12 pm‑3 pm, 5 pm‑11 pm|
|Tuesday||12 pm‑3 pm, 5 pm‑11 pm|
|Wednesday||12 pm‑3 pm, 5 pm‑11 pm|
|Thursday||12 pm‑3 pm, 5 pm‑11 pm|
|Friday||12 pm‑11:30 pm|
|Saturday||12 pm‑11:30 pm|