Ice cream made from birchwood with pine mushrooms and woodruff
_
Aska, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_aska

Strawberry compressed with fennel, milkweed buds, milk sorbet, fermented strawberry juice
_
Aska, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_aska

Chanterelle, cream that has been heavily reduced and caramelized in the pan, preserved pine shoots, broth from chanterelle and spruce vinegar
_
Aska, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_aska

Skate wing, celery root purée, roasted celery root, rapeseed oil, dill
_
Aska, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_aska

Blood pancake, rose and rosehip
_
Aska, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_aska

Finnish caviar from Carelian, grilled onion, lemon verbena
_
Aska, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_aska

Oyster: Wiley Point ME, white currant, juniper, orpine
_
Aska, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_aska

After a 2 year hiatus, Aska by Chef Fredrik Berselius in Brooklyn is re-opened! Here are some highlights from the 12-course dinner, which changes on a daily basis. A beautiful space; delicious, thought-provoking and light food; and outstanding service (our server was from 3* Maaemo in Oslo). Excited to see the progression of this restaurant!
_
Aska, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_aska