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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

Dinnerfest 2013
Get a heaping helping of do-gooding on a Sunday afternoon at Victory ProgramsDinnerfest 2013.

Taste of the Back Bay
The South End may get top billing as Boston’s most restaurant-y neighborhood but the Back Bay shows it’s ...

The Dining Docket
March 4th – March 10th
Grab some friends and head out this week for a fun culinary excursion or seven. The ...

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beets

by Chef Rachel Klein

  • food
  • chef
  • info
Baby beets with warm apple, arugula, black truffle cheese and cabernet vinegar
 
 
Dictionary
 
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
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.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Poivre
1. noun French for "pepper."
Poussin
1. noun A small, young chicken.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Queso
1. noun Spanish for cheese.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.
Togarashi
1. noun Small, red Japanese chile.
Verbena
1. noun A lemon-flavored South American herb.