Dinner at Aska

Dinner at Aska

at Aska on 19 April 2017
Photo Views
10
Meal Views
31

Ice cream made from birchwood with pine mushrooms and woodruff
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Aska, New York (Oct 2016)
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Strawberry compressed with fennel, milkweed buds, milk sorbet, fermented strawberry juice
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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
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Aska, New York (Oct 2016)
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#cityfoodsters_aska

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

Blood pancake, rose and rosehip
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Aska, New York (Oct 2016)
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Finnish caviar from Carelian, grilled onion, lemon verbena
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Aska, New York (Oct 2016)
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Oyster: Wiley Point ME, white currant, juniper, orpine
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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!
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Aska, New York (Oct 2016)
#cityfoodsters_nyc
#cityfoodsters_aska