Diners at Asiate should prepare themselves for the most stunning combination of ambiance and view in New York. On the 35th floor of the Mandarin Oriental Hotel, Asiate’s massive floor-to-ceiling windows take in a huge sweep of Central Park and much of midtown’s skyline. Designer Tony Chi has brilliantly integrated the restaurant’s design with the view, hanging a glittering tree branch sculpture from the ceiling that echoes the trees of Central Park, especially in the iciness of winter. The seasonal nature of the menu also juxtaposes with and is amplified by the evolving vistas throughout the year. The result is an immensely stylish restaurant that feels organically unified with the world around it.
The contemporary cuisine by Toni Robertson is classic, but inflected with international influences, particularly Asian spices. French-Asian fusion is not new, but rarely has it been executed so well. When Asiate first opened, they served exquisite and reasonably-priced Bento Boxes, which was like getting a 6-course tasting menu, only all at once. Now, the menus contain the more conventional a la carte, prix fixe or tasting menu options. These contain excellent options, such as the sea bass, wagyu beef tenderloin and “buckwheat and eggs” (soba noodles, ostetra caviar and uni cream), which is brilliantly paired with a sake. The service still needs some improvement. Although it is by and large very deft, we have never had a meal there without at least one significant lapse, such as forlorn drink glasses languishing endlessly with no waiters in sight. We remain willing to pay that price for a meal of this caliber.
80 Columbus Cir.
New York (nr. Broadway)
212-805-8881 Mon-Fri, 7am-10:30am, noon-2pm, 6pm-10pm; Sat, 7am-10:30am, 11:30am-2pm, 6pm-10pm; Sun, 7am-10:30am, 11:30am-2pm, 6pm-9pm
RECOMMENDED DISHES See All
- Caesar Salad Soup
- White Asparagus Soup
- Crab Risotto, Peaky Toe Crab, Black Truffle, Parmesan Cheese
- “Buckwheat and Eggs”, Soba Noodles, Osetra Caviar, Uni Cream
- Pan-Roasted Scallops on Celeriac Purée With Truffle Consommé
- Butter Poached Lobster - with White Polenta, Hon Shimeji Mushrooms and Kaffir Emulsion
- Venison and Foie Gras Terrine, Mache Salad, Sauce Vin Cotto
- Sea Bass, Sautéed Asian Vegetables, Honshimeji Mushroom Ginger Infused Consommé
- Cote de Boeuf with Roasted Rib-Eye and Smoked Potato
- Braised Duck Confit with Daikon Foie Gras and Peking Duck Broth
- Pressed Suckling Pig with Pig’s Trotter Croquette and Pig-Cheek Confit with sauce Japonegi
- Wagyu Beef Tenderloin, Smoked Potato Purée, Yuzu Koshou