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The Basics: Asana restaurant information

Asana

776 Boylston Street
Boston, MA 02199
617-535-8888

Asana restaurant information
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From the ground floor of the Mandarin Oriental Boston, Asana welcomes diners with authentic and pure New England cuisine. Inspired by local and seasonal ingredients, The culinary team applies its own modern twists to the menu, enriching it with both taste and tradition.

The dramatic floor-to-ceiling windows overlooking bustling Boylston Street, gives the space a modern flare that is as vibrant as its Back Bay surroundings. While the hand-carved limestone block walls, rich exotic wood floors, and stylish banquette seating create an organic background for the inspired dishes to truly delight.

For an unparalleled gastronomic experience, the private Chef's Table - which seats up to 10 guests - is located in a glass enclosed room in the kitchen offering a front row seat - almost literally - to all the action behind the scenes.

News and Events at Asana restaurant

Community Servings' LifeSavor 2012
The Langham Hotel once again hosts Community Servings' annual benefit gala, LifeSavor, now in its 20th year.

Rachel Klein Pops Up at Asana
Chef Rachel Klein, formerly of OM and most recently of Aura at the Seaport Hotel, has taken over as Executive ...

Area Restaurants Shine at Taste of the Back Bay
The do-gooders of the Back Bay come together to highlight the neighborhood's fabulous eateries at the seventeenth annual Taste ...

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salad

at Asana

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Local heirloom tomato salad with house-made farmer’s cheese, pickled shallots and extra virgin olive oil
 
 
Dictionary
 
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Coulis
1. noun A thick puree or sauce.
Crème fraîche
1. noun Cream that is allowed to set and thicken to a velvety rich texture.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Granité
1. noun A flavored, often sweetened, frozen mixture of water, sugar and liquid flavoring.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lardons
1. noun Diced bacon that is blanched and fried.
Osso bucco
1. noun An Italian dish of braised veal shanks with white wine, onion, carrots, celery, and tomatoes.
Panna cotta
1. noun Egg-less Italian custard.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Tapenade
1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.