Pictures in context are here: http://www.donuts4dinner.com/2011/07/...
I only became interested in Asiate because someone recommended it in an old Chowhound post I happened to find about undervalued Restaurant Week restaurants. The tasting menu–with its uni cream and its butter-poached lobster–excited me so much that I gave up my three Restaurant Week reservations in order to get at it as soon as possible.
Thirty-five floors up inside the Mandarin Oriental hotel, it has a better view than Per Se and the other Columbus Circle restaurants. It also has an entirely different aesthetic: bright, white, stark, and airy. We were struck the moment we walked in the door by the giant silver entwined-twig sculpture hanging from the ceiling and the overall simplicity of the decor that let the floor-to-ceiling windows speak for themselves. Unlike the dark, plush surroundings of restaurants like Daniel, Asiate feels less stuffy and pretentious. And the food is just as simple and elegant.
• seaweed and cayenne gougéres
Compared to the gougéres we’ve had at Per Se and Tocqueville, these were sadly lacking. While I appreciated the spiciness that followed much later than the nori and cheese flavors, I found these crusty, too dry, and not nearly cheesy enough. My boyfriend reminded me of the liquid-center gougéres at Per Se, and we both gazed out the window with dreamy looks in our eyes.
• amuse bouche: melon
I’m not an egg-hater by any means, but I sure liked that this little egg-looking amuse was actually a spherification of melon. Its skin, so thin as to be almost indiscernible, burst open in our mouths, filling them with light, slightly-sweet melon juice. It would’ve been better cold versus room temperature, but maybe mine had just gotten warm while I tried to figure out how to use my new camera on it.
• Tuna Dégustation: Schramsberg, Brut Rosé, North Coast, California 2007
• tuna sashimi, cucumber salad
This preparation was too subtle for us; the cucumber “pasta” was surprisingly the standout flavor, and the remaining ingredients were almost entirely bland. I did love the play between the tender tuna and the crunchy cucumber but needed something spicy or salty to make the bite more about flavor than texture.
• tuna tartare, uni
I decided recently that I either need to have some really awesome uni or give it up completely, because I keep being disappointed and sometimes even a little grossed out by it. This was the perfect preparation to bring me back around. The tuna was pleasantly chunky and imbued with a citrus flavor that managed to lessen the usual bitterness of the uni. I wrote in my notes that the roe was a good addition, but that can’t be right, can it?
• tuna tataki
This was again an unfortunately bland bite, but I think I need some more tataki in my life. Biting into this little hunk of tuna was like chewing on a piece of steak. I really mean that. And I swear I hated fish up until a couple of years ago. The crunchy little rice balls on top were also a plus.
Schramsberg, Brut Rosé, North Coast, California 2007
• “Buckwheat and Eggs”, soba noodles, osetra caviar, uni cream
When this dish was presented to us, my boyfriend said, “Look! All of your favourite things!” And it’s true that the sight of sturgeon roe, salmon roe, uni-flavored cream, and nori might have made me pass out in the not-so-distant past. The flavors in this dish were, in fact, all very oceany–the nori was the foremost one–but the pasta really brought it back to the land for me. I was concerned about being overwhelmed by the fishiness, so I secretly mixed all of the ingredients together and ended up with a perfectly-balanced, perfectly creamy bite every time.
Shirataki, “Sara Wind”, Junmai Sake, Japan
• clam ceviche
On the restaurant’s website, this was listed as “blue prawn, scallop, Meyer lemon”. On one hand, I was excited about the prospect of shrimp, scallop, and lemon together. And I thought that as a twenty-five-year hater of seafood, it was a big deal for me to admit that. But then my boyfriend saw a picture of the dish in which the head and legs were still attached and warned me. I said, “Maybe I’ll just ask the kitchen to remove the head and legs before they serve it.” He said, “That would be embarrassing for you and offensive to the chef.” I offered that I’m paying for the meal, that I should get to eat what I want, and that having to see the head and legs would lead to a diminished experience for me. He countered that a chef’s presentation is a form of artwork and that I wouldn’t paint an extra nose on a Picasso. In the end–and it took a while–we agreed that I would have the dish served as-is for the photograph’s sake and that he would then remove the head and legs for me if they were bothering me.
And then of course we were brought an entirely different dish that turned out to be perfect. The texture of the clams was so pleasantly chewy and cut into just the right-size pieces. The bite and crunch of the radish next to the sweeter watermelon really stood out. The fruity, refreshing marinating citrus juices were so delicious my boyfriend wanted to drink them when he finished eating all the solid bits, and our Sauvignon Blanc–which I usually don’t care much for–tasted wonderfully grapefruity.
Kingston Family Vineyards, Sauvignon Blanc, “Cariblanco,” Casablanca Valley, Chile 2008
• black cod, potato noodles, summer squash, miso broth
This was my first time eating pattypan squash, the fruit-vegetable with the cutest name ever. And as if that wasn’t exciting enough, the fish itself was even delicious. It was super-salty but in the best way, and it just flaked so perfectly. (I don’t actually think I understood what it meant to describe a fish as “flaky” until that moment. The way it was breaking off into equal sections was impressing me so much that I looked to my boyfriend for a way to describe it, and he said, “Um, that’s what they mean by ‘flaky’.” Ohhhhh.) The potato noodles added a nice crunch but little flavor, but luckily, there was a giant pile of enoki mushrooms hidden under one end of the fish that had soaked up some of the miso broth and was earthy and flavorful.
Domaine Jean-Marc Boillot, Puligny-Montrachet, Burgundy, France 2009
• butter-poached lobster, white polenta, kaffir reduction
Whoever decided to pair vanilla with lobster long, long ago was a genius. And whoever in the Asiate kitchen decided to pair their vanillaed lobster with a sauce that tasted like Fruity Pebbles cereal should at least get shortlisted for a Nobel. The snap of the beans with the buttery chewiness of the lobster was nice, and I enjoyed the creamy-gritty texture of the polenta sprinkled with vanilla bean. I absolutely could have done without the rubbery mushrooms, but I understand some people actually enjoy the look of the common mushroom cap.
Hirsch Vineyards, Pinot Noir, “Ngima’s Cuvée,” Sonoma Coast, California 2009 (this tasted like the smell of Band-Aids to us!)
• wagyu beef tenderloin, smoked potato purée, yuzu koshou
You know how people are always saying, “Kobe beef is unmatched,” and “Oh, sure, my much more sensitive palate can totally tell the difference between Wagyu and traditional American beef”? And you know how you’re always like, “I’ll just stick to my big, fatty porterhouse, thanks”? Well, Asiate is doing something different than everyone else, because I actually felt like I was eating a more-delicious chunk of beef. It seemed more tender, more flavorful, more perfectly-cooked. Plus, there was visible salt on top of the hunk, which is the best steak topping next to butter. Everything else on the plate was just okay, but like anyone’s paying attention to you, asparagus.
Château Côte de Baleau, Grand Cru, Saint-Émilion, France 2007
• strawberry-rhubarb consommé with lemongrass froth, warm chocolate cake with some sort of crazy blue gel, Campari-grapefruit sorbet, coffee-cardamom parfait, red velvet cake
Whether it was because we were enjoying the savory courses so much or just because we’re gluttons, we weren’t ready for dessert yet. Having a giant dessert assortment placed in front of you is a pretty good way to take your mind off of that, though.
I’m glad we tried the grapefruit first, because it was the least-sweet element on the plate and would’ve tasted bitter after anything else. The little chocolate cake round was very rich and dark with a lovely gold-flecked liquid frosting. The coffee ice cream didn’t taste of coffee to us at all but of blueberry and yuzu. The red velvet cake was one of the more interesting elements with its lychee and celery topping; I just love celery in general but especially in dessert. The strawberry consommé looked very light and refreshing but was actually thick and viscous but for the lemony foam on top.
I wouldn’t say we disliked anything on the plate, and in fact, all of it was delicious. The problem with assortments like this one and the one at, say, Nougatine at Jean-Georges is that there’s just too much going on to ever seem like a well-composed dessert. As much as I like the novelty being able to sample the entire dessert menu, little bites only get my palate all excited for a big finish, and when there isn’t one, I feel unsatisfied. I think a better choice would have been to serve the consommé first (as the menu had indicated) and the follow up with a bigger version of any of these components.
Brachetto d’Acqui, Coppo, “Passione,” Piedmont, Italy 2007
At this point, we were allowed to sit for a while without any other sweet treats and may have started to murmur some misgivings about the 4.5-donut rating I had been considering. I mean, charge me whatever you want for your tasting menu, but wow me at whatever price point you set, right?
But then this little plate of mignardises arrived with the check, and everything was set right.
Chocolate cake (very moist), pâte de fruits (passion fruit or guava), macarons (lime!), peanut butter and jelly chocolates (with flavor that lingered well after we left the restaurant).
My rating: 4.5 out of 5 stars
I don’t think I should’ve liked Asiate as much as I did. Asian flavors are interesting to me, but they’re usually too unfamiliar to provide that perfect balance of comfort plus ingenuity that makes for my favourite kind of meal. Yet in each one of these dishes, Chef Brandon Kida managed to combine something that may have scared me off in the past–multiple preparations of uni, roe all over the place, nori taking center stage–with other ingredients like steak and noodles that feel homey.
Plus, this tasting menu and wine was about half the price of those at places like Per Se and Daniel. Certainly we missed some of the service aspects of those restaurants that have made them the institutions they are–unexpected courses, take-home treats, personalized souvenir menus–but this made for an excellent alternative to those sometimes-pretentious, luxury-claustrophobic meals.
80 Columbus Circle, New York, NY 10023
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