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 1,500 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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Creatively accented with artistic touches, Asiate offers contemporary and modern cuisine. Using only the freshest, most flavourful ingredients, menu highlights include Seared Hudson Valley Foie Gras with hickory broth, strawberry umeboshi and smoked duck, Butter Poached Maine Lobster with summer corn, sauce gribiche and bacon as well as Wagyu Beef with smoked potato purée and red wine reduction.
Open for breakfast, lunch and dinner, we offer guests the choice of an a la carte breakfast menu, two-course prix fixe Power Lunch menu and for dinner, a seven-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 Smoked Salmon Pastrami Benedict and “Cinnamon Roll” French Toast.
Angie Berry, Chef de Cuisine
A former art student and graduate of The School of Culinary Arts in Houston, Texas, Chef de Cuisine Angie Berry draws upon her background in the arts as well as the unique cultural happenings in New York City when creating her artistic and innovative menus.
Chef Berry joined Mandarin Oriental, New York as part of Asiate’s opening team in 2003 and quickly worked her way up from Tournant to Sous Chef. Following a short sabbatical to pursue opportunities with other fine dining establishments in Manhattan, including Del Posto, she returned to Asiate in 2009 and was subsequently promoted to Chef de Cuisine in 2012.
Christian Pratsch, Executive Chef
As Executive Chef, Christian Pratsch oversees Mandarin Oriental, New York's culinary program including signature Restaurant Asiate, casual dining at the Lobby Lounge and MObar and in-room dining to 244 rooms and suites and 64 Residences at Mandarin Oriental, New York.
The United States born and German raised chef began his career with an apprenticeship in Hamburg, working every position in the kitchen of the hotel. His interest in food and travel has led him to Germany, the United States, the UAE and to sea sailing the world. Delighted by cooking world cuisine with a local twist, using local ingredients, Chef Pratsch's approach to food draws on his background of classical European training and traveling the globe.
Amy Thompson, Executive Sous Chef
Executive Sous Chef and "Queen of Comfort Food" Amy Thompson attributes much of her achievement and inspiration to her family who always had big meals on the table growing up in Michigan. She taps into this philosophy every week when creating her renowned Weekend Brunch menu for Asiate. A graduate of the acclaimed Culinary School at Schoolcraft in Michigan, she joined Mandarin Oriental, New York as part of the pre-opening team in 2003. As Executive Sous Chef, Thompson oversees the training for 45 culinary staff members.
Paul Nolan, Executive Pastry Chef
As Executive Pastry Chef, Paul Nolan is responsible for the creation of sweet delights for Mandarin Oriental, New York's discerning guests. The Dublin native studied formally at several leading European institutions, including the French Culinary Institute, the Dublin College of Catering and Westminster College, Vincent Square in London. He has been the recipient of two prestigious awards presented by the Philanthropic Culinary Society of New York for his original chocolate and petit four creations.
Showcasing nearly 1,000 bottles from around the world, Asiate's signature wine wall is a focal point of the dining space. A winner of the 2014 Wine Spectator Best Restaurants Award, Wine Director Annie Turso curates a collection featuring classic bottlings while also exploring more eclectic and lesser-known wineries.
Annie Turso, Wine Director
Annie Turso is Manhattan's sommelier-in-the-sky. A 17-year veteran of the industry, Turso is responsible for curating Asiate's wine collection, collaborating with the culinary team to develop food and wine pairing menus, and overseeing the team's knowledge of wine and wine service. She holds a Certificate in Viticulture/Vinification from the American Sommelier Association and has been the recipient of the Three Star Award from The World of Fine Wine's "World's Best Wine Lists" in 2014 and has gained Wine Spectator's "Award of Excellence" along with the "Best of Award Excellence" from 2006 through 2014.
Wine Dinner Series
Some of the world’s best wineries descend on Asiate for a series of intimate one-night-only dining experiences. Hand-selected by celebrated Wine Director Annie Turso, diners have the opportunity to experience rare vintages and unique bottlings paired with a menu of artistic contemporary cuisine from Chef de Cuisine Angie Berry. Wine Dinners begin at 6:30pm and pricing varies. Seating for the wine dinners is limited.
December 8, 2014 - DuMOL Winery, California
January 2015 - Chateau Lynch-Bages, France
February 2015 - Gaja, Italy
March 2015 - Bollinger Champagne, France
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.
Reservations can be made by calling the restaurant directly or via opentable.com.
For inquiries or information about large parties, please contact us by phone.
+1 (212) 805 8881