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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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Creatively accented with artistic touches, Asiate offers contemporary and modern cuisine from Chef de Cuisine Garrison Price. Using only the freshest ingredients, menu highlights include Seared Hudson Valley Foie Gras with hickory broth, strawberry umeboshi and smoked duck, Maine Lobster with escargot, meyer lemon and vanilla scented carrots 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 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 Duck and Waffles with leg confit, fried organic egg, foie gras and mustard maple as well as Smoked Salmon Eggs Benedict with pretzel roll, poached egg, tarragon and choron sauce.
Garrison Price, Chef de Cuisine
As Chef de Cuisine, Chef Garrison Price is responsible for crafting the contemporary menus and signature dishes of the award-winning Restaurant Asiate. He brings more than 15 years of gastronomic experience to his position at Asiate, most recently serving as Head Chef of China Poblano José Andrés at The Cosmopolitan in Las Vegas. Prior to this, he held posts at Culinary Concepts Hospitality Group which operates internationally-acclaimed restaurant brands created by Chef Jean-Georges Vongerichten, Starwood Hotels & Resorts Worldwide and The Peninsula Hotel in Chicago. The Illinois native embarked upon his culinary career at the age of 16 with a position in Rockford, Illinois’ finest restaurant, Café Patou.
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.
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 2014 Wine Spectator Best Restaurants Award, the wine team curates a collection featuring classic bottlings while also exploring more eclectic and lesser-known wineries.
Laura Williamson, Wine Director and Master Sommelier
Laura Williamson brings more than 20 years of experience in the wine and wine service industry to her position as Wine Director at Mandarin Oriental, New York. She holds the coveted distinction of Master Sommelier and is one of only 23 women in North America to have earned the prestigious title. Williamson currently serves on The Court of Master Sommeliers, the grading body for aspiring candidates, and also holds the title of Certified Wine Educator, speaking annually at wine conferences and festivals throughout the United States. As Wine Director, she is responsible for curating the hotel’s eclectic collection and collaborating with the culinary team to develop unique food and wine pairing menus and special events.
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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For inquiries or information about large parties, please contact us by phone.
+1 (212) 805 8881