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In a city renowned for cuisine, Asiate excels

Asiate’s modern American cuisine features sophisticated interpretations of traditional fare that is accented with artistic touches, presenting one of the most unique dining experiences in Manhattan. A combination of gracious service, inventive cuisine, stylish décor and stunning views ensure that the restaurant is a hit with both guests and locals alike.

Using its panoramic city views for inspiration, the focal point of the restaurant is an incredible tree-branch sculpture symbolizing trees in winter. Hanging from the ceiling, it is breathtaking in both scope and style. Add to this a huge wall of wine showcasing over 3,000 bottles and a menu featuring unexpected pops of flavor, interesting textures and beautiful visual presentations, and you have the perfect environment in which to enjoy delectable cuisine.


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An artistic blend of seasonal flavors

Creatively accented with artistic touches, Asiate offers contemporary and modern cuisine under the direction of Executive Chef Cyril Renaud. Using only the freshest ingredients, menu highlights include Hudson Valley Foie Gras with Spice Port Wine, Lychee and Pumpkin Seed; Arctic Sea Char with Romanesco, Kalamata and charred grapefruit; and Duo of Grass-fed Wagyu Beef with Bone Marrow, Sweet Potato and Piquillo Peppers.

Open for breakfast, lunch and dinner, we offer guests the choice of an a la carte breakfast menu, Three-course prix fixe Lunch Menu and for dinner, a six-course Chef’s Tasting Menu. On the weekend, our three-course prix fixe brunch menu attracts visitors and locals alike and includes elevated comfort foods such as Chicken and Waffles with leg confit, fried organic egg and mustard maple as well as Smoked Salmon Eggs Benedict with English muffin, poached egg and hollandaise sauce.

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Executive Chef Cyril Renaud

French-born Executive Chef Cyril Renaud joined the culinary team at Mandarin Oriental, New York in November 2016 as Executive Sous Chef, overseeing operations of Asiate and supporting the culinary operation overall. In 2017 he became Executive Chef, overseeing Mandarin Oriental, New York’s culinary program including signature Restaurant Asiate, casual dining at Lobby Lounge and in-room dining to 244 rooms and suites and 64 Residences at Mandarin Oriental, New York.

A highly-acclaimed chef, Chef Cyril owned and operated Michelin star restaurant Fleur De Sel in New York City and Michelin Guide-recommended Bar Breton in New York City, as well as managed operations for a number of notable restaurants in Manhattan since moving to the United States 25 years ago. In addition to being a seasoned culinary professional, Chef Cyril has been recognized and featured in top media including New York Magazine, The New York Times, Forbes, Food & Wine, Bon Appetit and various television shows. He is also a member of Societe Culinaire and Commanderie de Bordeaux.

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An award-winning selection

Showcasing nearly 3,000 bottles from around the world, Asiate's signature wine wall is a focal point of the dining space. A winner of the Wine Spectator Best Restaurants Award, the wine team curates a collection featuring classic bottlings while also exploring more eclectic and lesser-known wineries.

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A room with an outstanding view

Decorated in a similar style to the main restaurant, our beautiful private room enjoys stupendous views over Manhattan’s Upper West Side neighborhood and Central Park and Central Park. 

With seating for up to 12 guests, the room’s simple, yet sophisticated, design includes rich chocolate brown wooden floors, floor-to-ceiling windows and a wall of wine featuring an impressive selection of vintages. The space is accented by a Swarovski crystal ceiling installation and a modern painting called Orchid by New York City artist Steve Wasterval.

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Reserve a table

Reservations can be made by one of the contact methods below.

For inquiries or information about large parties, please contact us by phone.

PHONE
+1 (212) 805 8881 

OPEN TABLE
www.opentable.com