Asiate

The first treat is the view—sweeping vistas down Central Park South and over the park itself—the second is the food, a prix-fixe menu of dressed-up, French-accented Asian fare. Chef Brandon Kida tantalizes monied tourists and expense-accounters with an amuse-bouche of Caesar salad…soup. Bright green liquefied lettuce is layered over tapiocalike couscous, topped with bacon foam. Pressed suckling pig arrives as two squares of fatty meat, its cheek made into a foie gras–rich confit and its feet fried into a croquette. Lobster en cocotte in a shellfish-citrus broth is a lot like the best tom yum gung you’ve ever had.