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.
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Stories from Asante
Notes on the menu, the bar, and the city we cook in.
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.
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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.
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The Story Behind Our Palm Wine Cocktail Program
Fermented palm sap from Ghana is the secret ingredient behind our bar program. Here is how it got to Atlanta.
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Rethinking West African Fine Dining in Atlanta
How Asante brings the rigor of fine dining to West African coastal cooking — fire, fermentation, and a Lagos lens on Atlanta.
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