Aska

At Aska, Fredrik Berselius works with a small physical frame: ten tables, an open kitchen and a multi-course tasting menu. The chef grew up in Stockholm and spent most of his career in New York; the restaurant’s cooking connects that Scandinavian inheritance with ingredients from the surrounding Northeastern region.

Regional ingredients in a Nordic sequence

The menu is built as a progression of courses rather than an à la carte list. Aska describes the current tasting as a journey through New York and the Northeast, with Nordic sensibilities guiding the meal. The open kitchen puts preparation in view of the dining room, making timing and continuity part of the experience.

The 2016 room and its recognition

Berselius opened the first Aska in 2012 and earned one Michelin star within a year. He reopened the restaurant in 2016 in a restored nineteenth-century Williamsburg warehouse with a dining room, garden and cellar bar; the new location earned two stars within months. The present ten-table restaurant and its two-star recognition belong to that second chapter.