Aska ✼✼
Location: Brooklyn, NY
Visit Date: August 28, 2021The Michelin Guide and Capital One Present
The Summer Dining Series
“The MICHELIN Guide and Capital One, as part of their ongoing partnership, present an exclusive new dining series premiering this summer, available only to Capital One cardholders.
The MICHELIN Guide has just unveiled the new sustainability designation in 2020: The Michelin Green Star. The Summer Dining Series highlights one-of-a-kind meals from three of the country’s leading restaurants known for their dedication to the practices of sustainability and sustainable dining. One of the three dinners took place on Friday, August 27 and Saturday, August 28 in Brooklyn at Aska (Two Michelin Stars + Sustainability Initiative)”
“Aska, Swedish for ‘ashes,’ is the two Michelin-starred Brooklyn restaurant run by Chef Fredrik Berselius near the edge of the Williamsburg Bridge. Located in an 1860’s restored warehouse building, Aska offers a distinctive dining experience through a procession of courses prepared from an open kitchen and served to guests of only ten tables each night.”
Food
BLADDERWRACK: Blue Mussel Emulsion
KOHLRABI: Kohlrabi compressed with linden leaf oil and linden flower vinegar
SHRIMP: A small tart with sweet shrimp marinated in horseradish oil and yarrow vinegar
SCALLOP: Seasoned with preserved black pine and cucumber reduction
CAVIAR: Celtuce, Oscietro caviar from Belgium, sauce from fresh cream, salted white asparagus and chamomile
TROUT: Trout served with salted white currant and flavors of northern New York
CRAB: King Crab from Norway, white beet, flowering dill and Swedish dork beer
FLUKE: Lightly grilled fluke, coastal plants and wild rose, sauce mode from caramelized crab shell and red gooseberry
VENISON: Roasted venison from Hudson Valley, flavored with block sunchoke and grilled garlic scope, baby turnip and summer truffle
STRAWBERRY: Ice Cream made from buttermilk and honey | Black cherry blossom of yesteryear
CONFECTIONS: Salted Licorice - Beet & Black Currant - White Chocolate - Forest Fudge - Spruce Cone
MICHELIN Guide’s Point Of View
“A dramatic space in a former warehouse is made even more theatrical by clever lighting: the darkness of the dining room is juxtaposed with the brightness of the open kitchen, which sits on one side of the room like a stage, but your eyes will be drawn inexorably towards the white-jacketed chefs as they go about their work with quiet efficiency. Eating here is serious business, but happily the place isn’t blighted by a monastic atmosphere—a contented buzz fills the room, helped along by the chefs who deliver the dishes themselves and describe them with contagious enthusiasm.
A warm "consomme" poured over Oscietra caviar and roasted new potatoes emits sweet and flavorful notes. Then poached trout over curds is boosted with salted white currants, lichen, and birch; while a coin of sourdough is enriched by smoked trout belly, roe, and preserved truffle.
Ice cream made from bedstraw, caramel made from meadowsweet, and an elegant presentation of "confections" further epitomize this new Nordic cuisine that celebrates man’s relationship with nature and the changing seasons. It’s clever without being self-congratulatory, original without being gimmicky and complex without being complicated.”
Page Last Updated: September 13, 2021
