Aska

I can’t even put into words how amazing this dining experience was. From start to finish this was amazing. Each course better than the last. Amazing wine pairings, and flawless service. We got to speak with Fredrik, and it was an honor to say the least. Thank you Aska staff for a memory that will last FOREVER!

We had dinner at Aska last week for my boyfriend’s birthday, and it was exquisite! I’ve been wanting to go here for quite some time, and it totally lived up to its 2 Michelin stars. The tasting menu is 12 courses, but each course is small, so it’s manageable. You’ll leave feeling satisfied but not overly full. The tasting menu changes seasonally. We went at the end of August, so the menu was all seafood minus one dish. There a couple of things I really liked about Aska that made it unique from other Michelin restaurants. A lot of Michelin restaurants can feel stuffy and a bit pretentious. Aska does not. The restaurant is located in Williamsburg, and the service was excellent, but still friendly and down to earth. We particularly liked the Somm. She was excellent and clearly loved her job. The restaurant is very minimal, and they only serve 8-10 tables at a time. The chefs serve each dish which is unique, and it created an intimate and special atmosphere. We really enjoyed our experience, and would love to come back in a different season and see how they innovate on their menu. They definitely deserve 3 stars, and I’m hoping they get their 3rd star soon! Congrats to the Chef and the excellent team at Aska!

Dinner at Aska has been a wonderful treat to celebrate birthdays. It was a pampering experience, one that awakens the mind and palette. The attention to detail to the food, to the presentation, to the decorations. Every dish was carefully explained, some of the sauces were drizzled at the table. The aroma of each dish, the colors and the harmonious balance of the ingredients, working together to create a delectable symphony of tastes. It's a must visit when you visit NYC.

I wasn’t as happy as I expected with our experience in Aska. The dishes were delicious and creative, design is modern yet cozy, atmosphere is elegant but also nice & „human”. But! First of all - for the first time in my life I’ve been hungry after tasting menu. It’s not a standard in fine dining restaurants and spending 1000 USD per 2 people. And as I read other reviews - it’s not new news for the restaurant, they could address this problem. Secondly - the dishes were ok when it comes to flavor notes, but very repetitive in form. We laughed after reading one of the other reviews „Different types of fish in various sauce types” - to the point. I expected much more after 2 Michelin Stars in NYC, but it was my weakest Michelin experience ever. Last but not least - wines were really not outstanding. Maybe it’s US problem, but none of the wines enriched the paired dishes. They were correct, but not worth remembering at all.

I can’t even tell you how good this place is - you should try for yourself! A unique Scandinavian experience with fresh and delicious dishes and impeccable service. Wine pairings and presentations are amazing too. Chef Fredrik personally welcomes guests (think “Emily in Paris”, haha), and the the team makes you feel special during the whole time!✨Definitely worth the money.

A 3.5 hour journey that takes you through Scandinavia with a wonderful wait staff and knowledgeable chefs. You walk into a black building with no sign. This place does not need a flashy sign because it earns your respect with its quality. The staff is so attentive without hovering. They know what you want before you know it. They also all smell great. I know that's a bit strange to comment on, but it's a detail they didn't forget. They make sure the air that goes past you as they walk by smells right and doesn't throw you off the dish. We went through 14 dishes and all were timed beautifully. The wine pairing was like a dance. Its goal was always to balance the flavors of the dishes. They refill your wine glass if you finish it early with just enough to last you until the next wine and dish pair. If you're looking for a 2 Michelin star that feels like a 3 Michelin star, this is it.

Went here with my wife in Dec 2022 for a few celebratory reasons (promotion/board certified). By far in terms of taste, Aska is not afraid to smash extremely BOLD flavors together to create a crashing wave of flavored within one's palate. Truly this displays the chef Fredrik's exemplary culinary art beyond securing quality ingredient sources. The service was excellent! I asked where the restroom was located which they could have simply pointed me to the directions and I'd be fine, but they waiter stopped what they were doing and walked me to the location. My dining experience is limited, but one thing I did notice was each and every waiter did this at Aska, when they picked up the dishes, they gripped the plates using the thenar of their palms, there fingers were never extended beyond the palm. I think this is unique and I guess this is a gesture to show their fingers will never touch the areas where food might be placed. For the food, we did not get the wine pairing option. There were about 12 courses, each and everyone was amazing in its own. Many of them were likely described from other posts, so I'll only focus on a few that stood out especially amongst the course. The Bladderwrack, Scallop, Lobster, Langoustine, and Hake. Bladderwrack is a type of seagrape/algae, it was presented as a dried up version of this plant that's packed with the brininess of the sea...but it appears there were locations along the plant that weren't that briney, alternating nodes of blue mussel emulsion brings a depth of a different type of the sea flavor smooth/slight creamy, nutty and BOLD. The crispy texture of the bladderwrack mix with the muscle emulsion literally punches each other within my mouth as if they're each trying to be the apex flavor back and forth. This represents the essence of nature itself, animals vs plants fighting for the seat of the ocean throne that leaves a torrent of flavor waves crashing, then subsiding as the waves recede leaving the aftermath of a devastating battle on my palate. Several courses later, the Scallop. Like most food, the scallops quality is top notch, thinly sliced wrapped around a thin cylinder of turnip to increase the surface area in order to soak up the jus, but what stood out more was the Scallop Jus that accompanied the dish. Meticulous thoughts went into utilizing every part of the animal to heighten it's flavor. The jus was crisp and clear with extreme depth of flavor of the mollusk, but this depth was a huge contrast from the previous dishes in terms of how it danced on the palate. This dish was more like the "calmness within the eye of the storm". In the cold weather of NYC December, the warmth and serene jus of scallop warms ones soul and relaxes ones mind. It's as if I'm being caudle by the mother of pearls within a giant clam in the deepest part of the ocean, undisturbed by even the storm that's brewing. The Lobster was amazing! It redefines the term "surf and turf". The lobster It was perfectly cooked, soft, juicy in its natural sweetness, hint of smokey flavor, on the sides were caviar packed with briney and nutty aftertaste. Black truffle brings a new bold flavor of earthy and nutty flavor to top it off with foam from chanterelle mushroom. Again, BOLD flavors where I envision the funguses trying to decompose and absorb the flavors of the lobster and in turn, the lobster and caviar struggling to survive by fighting back using their last ditch effort to claim as the apex flavor. Langoustine perfectly cooked, redgoose berry jam had light notes of sweet and tangy, mix it all up with the caramelized shell-foam of the creature, using every part of the animal to heighten it's essence Last is the Hake fish, caviar from Kaluga and roe from trout, bathed in a mixture of jus that taste nutty, smokey, slight hint of acid, with savory aftertaste. The hake texture was crisp and firm, similar to how a perfectly cooked crab. Fredrick was not shy at all when playing with BOLD flavors that created these amazing masterpiece. I really hope he and his amazing staff receives a 3 star soon.

A truly remarkable experience. Every dish was meticulously prepared. The vibe is relaxed and comfortable. Shot out to the sommeliers for absolutely knocking every pairing out of the park. Would go back for sure.