Michelin-recognized Asado Life bets on downtown Jacksonville

Recently named to the prestigious Michelin Guide, a St. Augustine-based restaurant is bringing its traditional Argentinian-inspired live-fire grilling cuisine and hospitality to downtown Jacksonville.

Asado Life recently debuted its upscale-casual, experience-focused riverfront restaurant across from EverBank Stadium at the Jacksonville Shipyards on the Northbank Riverwalk.

The 140-seat full-service restaurant at 5 Tower Court initially is open only for lunch but will add dinner service Sept. 8. The Jacksonville restaurant joins the popular original Asado Life in St. Augustine.

Asado Life, from husband-and-wife founders and owners Nick and Christie Carrera and business partner Paul Thompson, is a key component of the Shipyards redevelopment, where

Jacksonville Jaguars owner Shad Khan is building the Four Seasons Hotel and Residences.

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The restaurant celebrates the Argentinian-inspired traditional social art of open-flame cooking, wood grilling and ember roasting, Nick Carrera told the Times-Union.

"We love introducing different dining experiences," Carrera said. "What we look forward to introducing in Jacksonville, and doing more of in St. Augustine, are the 'one of experiences,' the different chef tables, tasting menus, wine pairings, spirit pairings."

Offering indoor and patio dining areas, the restaurant is adjacent to the 78-slip Metropolitan Park Marina, which reopened Aug. 12 after a three-year closure for a complete rebuild. Nearby is One Tower Court, the six-story office building that opened earlier this year, which overlooks the marina. The office building is part of the development by Khan.

Carrera said they chose the Shipyards because it's at the heart of downtown's revitalization. The neighboring Four Seasons, EverBank Stadium and Metropolitan Park Marina reflect the city's progress and its future growth potential.

"This particular series of projects being so comprehensive just really made us feel we're finally at that spot where downtown has turned a corner," Carrera said of their decision. "The amount of investment going in and all the projects going on simultaneously, that we felt this was a great time. We feel very fortunate to be on the front end of it."

New dishes and familiar favorites on chef-driven menu

Asado is a communal fire-grilling tradition in Argentina and other South American countries. It's the centerpiece of the dining concept, focusing on ember roasting, smoking and live-fire parilla grilling methods.

The technique emphasizes the social experience of cooking and preparing the food as well as what ends up on the plate. Everything is made fresh from scratch at Asado Life.

"It's about everything. The crackling of the wood and charcoal during the grilling process. Obviously, the smell of the wood-fired grill, flickering flames. It's all of it," said Carrera, who grew up with the Asado tradition instilled by his father, who is from Argentina.

Carrera said the Jacksonville restaurant will feature several new, exclusive menu items. It will also offer proven favorites from the St. Augustine location.

"We are fine-tuning some of the dishes, but we'll definitely be running some Jacksonville-inspired menu options and some specific events: tasting events and different dining experiences," he said.

Carrera said to expect the restaurant's signature Tomahawk steak, a 40-ounce USDA Chairman's Reserve bone-in ribeye. Another will be The Asado Trio, one of the first dishes that the Carreras created and served when they started Asado Life as a pop-up concept, he said.

The time and culinary techniques they use to craft their signature menu items, such as the Tomahawk steaks, are what set the restaurant apart from others.

"Our reverse sear process starts with us open-fire roasting the Tomahawks for a few hours prior to the searing. We also do that with the other cuts of meat, like the Porterhouse and Picanha," he said of the technique in keeping with Asado tradition.

To ensure the steak is properly prepared and because they only do a limited number, Asado Life asks guests to pre-order the Tomahawk.

"We do it for a few hours of an open-fire roast, and then we sear it, and that really allows it to build depth of flavor, and kind of give it the respect that it deserves," Carrera said.

Because of their smaller size, the Porterhouse and Picanha are roasted for a shorter length of time.

Asado Life menu highlights:

• The Asado Trio: A sampling of grilled Picanha Steak (also known as top sirloin cap), house-made Malbec-infused chorizo and the restaurant's signature Spiced Chicken Thigh.
• Seacuterie Board: A unique selection of "seafood-inspired bites, house-made accompaniments, and crisp baguette slices." Three house-crafted seafood specialties. Chorizo del Mar features fresh calamari hand-stuffed with a sherry-infused sausage of lobster and shrimp; Truffled Maine lobster pâté; and smoked Faroe Island salmon rillettes (a French-style seafood spread). The accompaniments are an assortment of sauces, spreads, and toppings, allowing guests to customize each bite.
• Short Rib: Braised short rib, fried Cipollini onions, Datil BBQ Jus served with roasted seasonal vegetables and potatoes.
• Asado Salmon: A whole Faroe Islands salmon lightly cured for eight hours. Then the loins are marinated with fresh lemon slices and thyme that accentuates but doesn't overpower the flavor of the salmon.
• Filet Mignon: With creamy Bourbon peppercorn sauce, roasted seasonal vegetables and Datil aioli.
• The Gaucho Burger: All Asado-style Burgers are crafted fresh in-house daily from a custom blend of the restaurant's chef-cut steaks. A customer favorite, The Gaucho Burger features Vermont White Cheddar cheese, fried Vidalia onions, smoked tomato, Datil pepper agrodolce, fresh arugula, and Aji Amarillo Aioli. Served on a Brioche bun.
• French Dip Sandwich: Asado Roasted Steak, rosemary thyme jus, Scotch Bonnet Aioli, Focaccia bread and served with house-made steak fries.
• Parrilla Pineapple: A fresh, sweet, juicy pineapple is fire-grilled until the natural sugars are caramelized. The fire imparts a slightly smoky flavor and light char. The pineapple is a key ingredient in multiple dishes.
• Vegetable Plate: Grilled zucchini, blistered baby bell peppers, grilled Vidalia onion, grilled carrots, roasted garlic-infused hummus, micro-greens, house vinaigrette and grilled focaccia bread.

Asado Life also offers sandwiches, branzino, fresh pasta and more. The restaurant has a full bar offering classic and craft cocktails, spirits, a distinguished wine selection and beer.

Respected local chef Waylon Rivers is the culinary director of Asado Life restaurants. Rivers has more than 23 years of experience in the kitchen, including executive chef at The French Pantry and Black Sheep, as well as director of catering at Black Sheep Restaurant Group LLC — all in Jacksonville, according to his LinkedIn resume.

He has also worked under James Beard Award-nominated chef Joe Kindred in Charlotte, opened his own ramen concept in Pittsburgh, and led some of Northeast Florida’s most respected kitchens, Asado Life noted on its social media.

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Michelin Guide national recognition

The Jacksonville restaurant comes four years after the Carreras opened the original Asado Life, at 173 Asado Way at the St. Augustine Shipyard on the San Sebastian River. Since then, the restaurant — which evolved from a very successful pop-up — has garnered nationwide recognition.

On May 28, Asado Life in St. Augustine was recommended in the 2026 Michelin Guide Florida. It was amongeight Northeast Florida restaurants, including three in Jacksonville, recognized in the prominent dining guide.

Also named to the Michelin Guide list were: Bar Citra, Sunday and Lotus Noodle Bar, all in St. Augustine; Eggboy in Atlantic Beach; Rue Saint-Marc and The Bearded Pig in Jacksonville’s historic San Marco; and Salt on Amelia Island.

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The Michelin Guide recognition, the Careras said on the restaurant's website, represents more than what's on the table.

"While this recognition means a lot, what matters most is what it represents: A place centered on time, passion, and appreciation, where people gather, connect, and share in the experience of live-fire cooking," the couple said.

Asado Life "was never meant to be just one thing," they noted.

"It’s a place for a casual lunch, a meaningful dinner, or a special experience, all rooted in the same spirit of asado. And none of this exists without you," the restaurant notes.

In July 2025, Asado Life was among three Florida restaurants highlighted by Food & Wine magazine in an article, "These Sunshine State Chefs Are Igniting Asado, From St. Augustine to Miami."

What to know if you go to Asado Life downtown

Reservations are recommended and available via OpenTable and the Asado Life website.

For now, Asado Life is open for lunch and "The Asado Social Hour" from 11 a.m. to 6 p.m. On Jaguars game days, the restaurant will remain open until kickoff.

Dinner service will be added on Sept. 8. At that point, the restaurant's hours will be 11 a.m. to the last seating at 8:30 p.m. or 9 p.m., Tuesday through Sunday. The restaurant will be closed on Mondays.

Teresa Stepzinski is the dining reporter for the Times-Union. Follow her on X, formerly known as Twitter, @TeresaStepz or reach her via email at [e-mail].

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This article originally appeared on Florida Times-Union: Michelin-recognized Asado Life bets on downtown Jacksonville