maître d’ - ASKA, New York

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Set in Brooklyns hip Williamsburg area, ASKA by Swedish-born chef Fredrik Berselius embraces the New Nordic Cuisine movement using locally sourced produce.


ASKA evolved from a critically acclaimed collaborative ‘New Nordic’ dining project, Frej, which Berselius co-founded. Housed at Kinfolk Studios – an atrium-like art venue in the trendiest hood of Brooklyn – ASKA attracts not only widely travelled gourmands but also New York’s most becoming hipsters. Lighting is unapologetically dimmed, and Berselius’s six-course tasting menu – which is reserved for the dining area – is to be taken seriously.

Berselius garnered his experience in the kitchens of Per Se, Aquavit, and Corton, but at ASKA, his approach is to re-route his innovatively composed cooking – in style, taste and quirks – back to Scandinavia, but using US produce.

Fresh sea urchin from Maine is rinsed in briny solutions and served on its broken shell. Lifting the prickly shell up close to your mouth and slurping the fresh curd of pale amber hue, there is a tactile reconnection with the natural. The perfume of the sea still lingers; the roe disintegrates into minerally sweetness.

Richly comforting is oatmeal infused with beef bone marrow, an upgrade of the traditional Scandinavian breakfast porridge (think luxuriously thick risotto). The chewy, squeaky nature of whole oats is delightfully al-dente, while the garnish of egg yolk and shad roe creates a taste of protein saltiness. The rapeseed flower lends a grassy fragrance.

These are dishes that transport you to the ‘New Nordic’ world elsewhere.



New York, USA
Distance: 10,792 km
Flight Time: 14 hours, 10 minutes
Frequency: Daily

> Book Now

90 Wythe Avenue
Brooklyn, NY 11249
Tel: +1 718 388 2969

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