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- Aska
Chef Fredrik Berselius brings his love of nature to his urban surroundings through food at Brooklyn's only two Michelin-starred restaurant With an emphasis on ingredients from the Northeastern region and influenced by his Scandinavian homeland, Aska, Swedish for "ashes," offers a distinctive dining experience through a procession of courses prepared from an open kitchen and served to guests
- PRESS - Aska
Aska's awards accolades | Latest press | Press inquiries There's no doubt Aska is a serious restaurant But despite all the black, it isn't too somber The genuine enthusiasm of the people who work (and forage) here, lightens the mood
- DINING - Aska
Aska offers a 12-14 course tasting menu in an intimate setting utilizing hyper-seasonal and locally foraged ingredients, influenced by the experiences of Chef Fredrik Berselius in Upstate New York and his Swedish roots
- ABOUT - Aska
Berselius opened Aska – Swedish for ‘ashes’ – in its first rendition in 2012, garnering acclaim for bridging the culinary heritage of his upbringing with the immediate environs of his Brooklyn address Within a year, Aska earned Berselius his first Michelin star, and Bon Appetit named Aska one of the ten best new restaurants in America
- FAQ - Aska
Aska is located in Williamsburg, Brooklyn at 47 South 5th Street between Kent Wythe Avenues (closer to Wythe), across the street from the Williamsburg Bridge
- RESERVE - Aska
Reserve your seat now, we are looking forward to welcoming you at Aska
- EVENTS - Aska
From cocktail receptions to seated dinners in our Williamsburg location or off-site, Aska will provide a tailored and unique experience your guests
- The Aska Cookbook | Aska - askanyc. com
A signed copy of the Aska cookbook Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant He celebrates the heritage and tradition of his native Sweden, his connection to upstate New York, and a deep appreciation for the restaurant’s home in Brooklyn Berselius shares his culinary journey of Scandinavian
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