Video: Aska New Nordic in New York

We can’t stay away from Scandinavian cooking, even when we’re in the U.S.! Swedish chef Fredrik Berselius’ tasting menu showcases innovative twists on Nordic classics, such as langoustine with violets, potato pancake with pommes soufflé and a roe emulsion, and their signature mushroom fudge-filled “æbleskiver” with woodruff syrup. There’s so much “hygge” at this cozy Brooklyn restaurant, as well as a focus on sustainability and great natural wines. Aska has had two Michelin stars since 2016.

Note: This video was filmed in 2019, before the pandemic.

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ASKA

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47 S 5th St, Brooklyn, New York, United States
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Bladderwrack and mussel emulsion.
Bladderwrack and mussel emulsion.
Gut Oggau, Winifred.
Gut Oggau, Winifred.
Potato pancake, smoked flounder roe, and elderflower.
Potato pancake, smoked flounder roe, and elderflower.
Langoustine tail & chamomile.
Langoustine tail & chamomile.
Imperial Oscietra caviar, cabbage, dulse, and sauce of fermented asparagus juice & whey.
Imperial Oscietra caviar, cabbage, dulse, and sauce of fermented asparagus juice & whey.
Manitoba bread made with oats and beer. Cultured butter and whipped pork fat.
Manitoba bread made with oats and beer. Cultured butter and whipped pork fat.
Hake, sunchoke, and roasted yeast sauce.
Hake, sunchoke, and roasted yeast sauce.
Maison En Belles Lies – Maranges Les Clos Roussots 1er Cru
Maison En Belles Lies – Maranges Les Clos Roussots 1er Cru
Roasted quail from Vermont with truffle and burnt pine.
Roasted quail from Vermont with truffle and burnt pine.
Quail legs.
Quail legs.
Black currant tart with fresh cheese.
Black currant tart with fresh cheese.
Mignardises. Blood and rose hip. White chocolate. Chewy beet. Crispy lichen and gold.
Mignardises. Blood and rose hip. White chocolate. Chewy beet. Crispy lichen and gold.
Swedish chef Fredrik Berselius.
Swedish chef Fredrik Berselius.

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