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 under the direction of Executive Chef Christian Pratsch. 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.
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.
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.
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.
Reservations can be made by one of the contact methods below.
For inquiries or information about large parties, please contact us by phone.
+1 (212) 805 8881