Suya-Spiced Ribeye
$5828-day dry-aged ribeye rubbed in house-ground suya spice, finished with jollof butter, charred scallion, and crispy shallot.
Midtown Atlanta · Est. 2026
Coastal African kitchen,
unforgettable cocktails.
Fire-kissed dishes from the West African coast, a palm-wine-driven bar program, and a dining room built for long nights.
Our Philosophy
Rooted in the coast,
raised in Atlanta.
Asante — Swahili for thank you — is our love letter to the flavors of the West African coastline. Every plate starts with fire, fermented depth, and the spices that traveled the trade routes: suya, berbere, grains of paradise.
Paired with a bar program built on palm wine, hibiscus, and house-made infusions, dinner at Asante moves at the pace of a Lagos evening — unhurried, generous, and alive.
Signature Plates
From the kitchen & the bar
Whole Charred Branzino
$46Whole branzino grilled over binchotan, berbere brown butter, preserved lemon, and torn herbs from the rooftop garden.
Jollof Arancini
$16Smoky tomato-jollof risotto croquettes with a molten fontina heart and scotch bonnet aioli.
The Room
A dining room that glows.
Low light, warm brass, woven textures, and the smell of charcoal in the air. The 80-seat dining room wraps around an open hearth, while the marble-topped bar pours until midnight on weekends.
The Journal
Stories from the kitchen
What to Order on Your First Visit to Asante
The dishes and drinks we'd steer you toward if you were sitting across from us right now.
Suya to Scotch Bonnet: The Spices That Define Our Kitchen
A field guide to the five blends doing the heavy lifting on our menu — from suya to uziza.
Atlanta’s Dining Renaissance Has Just Begun
Chef-driven counters and diaspora cooking are rewriting what a special-occasion dinner looks like in this city.
Reservations
Tonight, we cook for you.
Tables release 30 days out. Walk-ins welcome at the bar.