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Aska

New York

An elegant tasting menu capturing the untamed beauty of Scandinavian and Northeastern US landscapes

The backstory: Stockholm-born chef Fredrik Berselius stumbled into cooking in London before moving to New York, where he trained at some of the city's top kitchens, including Per Se. In 2012, he launched Aska (Swedish for 'ashes') in a modest Williamsburg spot. Within a year, it earned a Michelin star. By 2016, Berselius relocated Aska to a restored 1860s warehouse under the Williamsburg Bridge. The dimly-lit space –with its main dining room and seasonal garden patio – earned a second Michelin star shortly after.

What's on the plate: Expect a procession of 12-14 dishes, each expressing the rhythms of Northeastern US seasonality and the purity of Scandinavian terroir. Signature dishes include sea oak with blue mussel emulsion, grilled langoustine with red gooseberry and live scallop with white turnip and blackcurrant leaf.

To drink: Aska doesn't have a sit-down bar, however guests can order classic cocktails on demand, or choose from pours of 70-year-old Cognac or a nip of Japanese whisky. The restaurant's French-forward wine list spans from grand cru Burgundy and grower champagne to cult California pinot noir and artisanal sake, highlighting producers which embrace exceptional craftsmanship.

The vibe: Set in an intimate, candlelit space of exposed brick and wooden tables draped in black tablecloths, Aska's naturalist aesthetic frames the rear open kitchen, which glows as the creative heart of the dining room.

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