The story
Originally from Stockholm, Sweden, chef Fredrik Berselius has spent most of his culinary career in New York City, channeling his love for nature into food. The name Aska means “ashes” in Swedish, a fitting touch for a kitchen that treats fire and fermentation as essential tools. Berselius opened Aska in its first rendition in 2012, quickly earning a Michelin star and a spot on Bon Appetit’s list of the ten best new restaurants in America.
In the summer of 2016, Aska reopened in a bilevel space inside a restored 1860s warehouse near the edge of the Williamsburg Bridge. The dining room, garden, and cellar bar sit on a quiet street in Brooklyn, just a few blocks from the East River. With only ten tables each night, the room is intimate, and the open kitchen puts the work of the team on full display.
Berselius draws on the ingredients of the Northeastern United States, filtered through his Scandinavian homeland. The result is a procession of courses that feels both precise and elemental. The tasting menu evolves with the seasons, often featuring foraged herbs, house-cured fish, and grains that speak to the chef’s Swedish roots. The wine list is thoughtful and interesting, selected to match the food’s subtle complexity.
Within months of the reopening, Aska earned a second Michelin star, placing it among only a handful of restaurants in New York City with that ranking. Pete Wells of the New York Times awarded it three stars. Berselius also published a cookbook, Aska, with Phaidon in 2018, documenting the philosophy behind the cooking.
Aska continues to offer a distinctive take on contemporary Scandinavian cuisine, served in a space that feels both urban and remote. It is open for dinner Wednesday through Sunday, with private dining options available in the cellar lounge.
Recognition
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