Asiatique
1767 Bardstown Rd. (Speed Ave.)
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Louisville, KY 40205
502-451-2749 | Make Restaurant Reservations
Cuisine
Open
Dinner nightlyFeatures
- View
- Heart-healthy dishes
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Open late Thurs.-Sat.
- Parking lot
- Business casual
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The multiple, staircase-connected levels of this contemporary Pacific Rim restaurant may make you feel as though you've stumbled into an M.C. Escher drawing. But once you settle into a sofa in the downstairs lounge or a chair at a table overlooking treetops, memories of your climb will be erased by one of Asiatique’s signature drinks. Specialties such as lychee, ginger or Mandarin orange martinis are shaken and poured tableside. The knowledgeable staff will also help you choose a wine (or gourmet tea) to pair with such offerings as panko-crusted Chilean sea bass with tumeric-infused shiitake-scallion cream sauce, lemon grass-scented Angus medallions, or toasted garlic and rosemary lamb chops with mango and thyme purée. If you are in a grazing mood, assemble dinner from the starters list, which includes Indochine grilled Angus beef kebabs; a pan-seared crab cake; and roasted duck, pistachios and goat cheese on a bed of mixed greens with hoisin sauce and balsamic vinaigrette. Dessert reflects the East-meets-West theme, too, with assorted flavors of crème brûlée served in saké cups and ice creams such as green tea and banana. Chef Peng Looi offers several five-course dégustation menus including seafood, vegetarian and wine-paired versions.
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The multiple, staircase-connected levels of this contemporary Pacific Rim restaurant may make you feel as though you've stumbled into an M.C. Escher drawing. But once you settle into a sofa in the downstairs lounge or a chair at a table overlooking treetops, memories of your climb will be erased by one of Asiatique’s signature drinks. Specialties such as lychee, ginger or Mandarin orange martinis are shaken and poured tableside. The knowledgeable staff will also help you choose a wine (or gourmet tea) to pair with such offerings as panko-crusted Chilean sea bass with tumeric-infused shiitake-scallion cream sauce, lemon grass-scented Angus medallions, or toasted garlic and rosemary lamb chops with mango and thyme purée. If you are in a grazing mood, assemble dinner from the starters list, which includes Indochine grilled Angus beef kebabs; a pan-seared crab cake; and roasted duck, pistachios and goat cheese on a bed of mixed greens with hoisin sauce and balsamic vinaigrette. Dessert reflects the East-meets-West theme, too, with assorted flavors of crème brûlée served in saké cups and ice creams such as green tea and banana. Chef Peng Looi offers several five-course dégustation menus including seafood, vegetarian and wine-paired versions.


