Asana: Boston Restaurant Week Review

March 18, 2009 1:38 am

Yum, it is Restaurant Week in Boston again! To kick off the week I decided to start with Asana at the brand new Mandarin Oriental Hotel in Boston. I had been eager to try Asana because the Mandarin Oriental Hotel has brought in one of their best and brightest to fill the role of executive chef, Nicolas Boutin.

Asana is a bit pricey but has been receiving great reviews since it opened in November of 2008. My friends and I headed out for a fancy evening on Boylston Street knowing that since it was Restaurant Week week we could keep dinner at $33 a person, excluding gratuity and drinks. Personally, I am never very good at following the set menu; there is always something devilishly good calling out to me from the regular menu. Not this time—my cravings did not lead me astray because the set menu had some excellent and creative options.

We wandered through the hotel's main lobby and soaked up the ultra modern yet refined Bostonian architecture. Asana's decor is fabulous and calming and the eclectic menu draws influences from both American and Asian cuisines and sources ingredients locally.

For my first course I went with fresh Atlantic salmon, served raw with a zesty, light oil coating. In true Boutin style, it was accompanied by a lime and basil sorbet. I know what you're thinking—how can that possibly taste good? Turns out lime and basil sorbet adds a ceviche-style taste to the dish that is refreshing and unique. One of my friends had a dessert later in the evening which was accompanied by a goat cheese sorbet that was also delicious. Who knew!? My plate was clear in minutes. We were sufficiently pleased with the first course and ready to see what creative ideas came with the entrees.

We each tried a different dish—seared beef skirt steak, braised miso blackend cod and fried eggplant and tofu. None of them disappointed. I had the steak, it was tender, juicy and sweet. It was accompanied with a bowl of soba noodles with shaved cucumber and sesame oil that was appropriately filling. At first glance I thought the portions could have been a little more generous, but by the time I was done, as my great grandfather would say, "my gut was glut." Restaurant week is tricky because kitchens tend to skimp on the portions, but I can honestly say that this felt like just the right amount.

Presentation of the desserts was distinctive; everyone at my table gobbled them up. I am not, however, a sweets person. I prefer salty foods over chocolate—any day, any time. I opted for the banana millefeuille which means a million layers— because it was included in my meal anyway. A cold vanilla cream accompanied the banana filling and together they were a nice compliment to my Asian influenced dinner. I must admit I could not finish it.

All in all it was a nice meal in a relaxing atmosphere. I am definitely going back as the waiter informed us that a new menu will debut in April. Save your pennies for this one and make a reservation in advance. Six more nights to go before restaurant week ends and I am off to a great start!

Asana
776 Booylston St.
Boston, MA 02199
617-535-8888

Nancy W. Gleason