Aska

The golden glow of flickering candles illuminates Michelin-starred Aska’s dark, austere dining room, conveying a dualling sense of hot and cold often found at restaurants in Scandinavia. Swedish chef Fredrik Berselius leads the team here, plating a minimalist $295 tasting menu that pays tribute to the seasons as much as it does to his Scandinavian roots. Of course, one will encounter wild foraged ingredients and ample fermentation as found in dishes like Razor Clams with preserved black pine, and one of Berselius’ most beloved courses, poached Norwegian King Crab with white beet and pickled ramps, flavored with Swedish dark beer and garnished with flowering dill.

47 S 5th Street
The golden glow of flickering candles illuminates Aska’s dark, austere dining room, conveying a dualling sense of warm and cold often found at restaurants in Scandinavia. Swedish chef Fredrik Berselius leads the teams here, plating a minimalist $295 tasting menu that pays tribute to the seasons as much as it does to his Scandinavian roots. Of course, one will encounter wild foraged ingredients and ample fermentation as found in dishes like razor clams with preserved black pine, and one of Berselius’ most beloved courses, poached Norwegian king crab with white beet and pickled ramps, flavored with Swedish dark beer and garnished with flowering dill.
How to book: Tock