Asiate

Oh, to have disposable income. If I were some trust-fund kid or a trophy wife (please, don't tell me how long you laughed after reading that), I wouldn't spend my time and money on clothes and shopping sprees - I'd spend it on great food. And NYC has some great, great food! I am a daddy's girl so when Dad was in town, it was time to try Asiate. Yes, my inner progressive thinks haute cuisine and it's associated high prices are silly when we have things like poverty and environmental disasters all around us, but I do so love the genius and artistry behind really great food ... and I feel a tiny bit better knowing what I'm enjoying is a consumable, something a creative and inspirational group of folks has decided to present with loving and attentive care, not something that collects dust or breaks and fills up a landfill someplace.

Asiate is this posh restaurant at the top of the Mandarin Hotel in Columbus Circle with beautiful views of Central Park South. Brandon Kida is some sort of taste-bud magician, blending Italian flavors with Asian and American influences. My starter - hawaiian blue prawns, wild arugula, buckwheat tagliatelle en papillote - was this suptuous pasta and prawns bundle cooked in pastry paper. It was creamy and buttery, delivering al dente noddles with an ample number of firm and flavorful shrimp. Dad had pork served three ways - very tasty pig. I had the duck which was so beautifully cooked that it satisfies like really lean beef but with a more rich tooth and chew to it as it released its flavorful life. I don't think I've ever eaten duck this good. If you think of it as a gamy and strong flavored bird, this presentation will have you rethink your whole notion of duck meat. The glass of red wine the waiter recommended was very nice

For dessert, I chose the Lemon-Lime Gâteau - vanilla marshmallow, sudachi citrus sorbet. I sometimes go for the chocolate but I tend to be more of a citrus, cream or savory person. So glad I tried this as it was both satisfying to the taste and eye. The marshmallow was more dollops of goo around the rectangular plate. They accented and contrasted the sorbet cool ice and the spongy gâteau. A perfect dessert for me - brightens and livens my tongue and doesn't overwhelm my stomach or mouth.

Now when can I go again?