Aska

Two Michelin stars, a La Liste score of 88 points, a tasting menu that runs 12–14 courses: Aska is one of the most technically demanding kitchens in New York City, it earns every bit of that reputation.

If you are considering a $$$$ tasting menu in Brooklyn and wondering whether the borough can compete with Manhattan's flagship dining rooms, the answer here is yes. Fredrik Berselius's cooking at Aska is precise enough to hold two Michelin stars since relocating to its current Williamsburg address, personal enough to feel like something other than a performance. That combination is harder to find than the star count suggests.

What Aska Does Technically Better Than Its Peers

The kitchen's specific strength is its ability to work within a tight Nordic-meets-Northeast American framework without the results feeling constrained. Where some tasting menus at this price tier lean on luxury ingredients as a shortcut to justify the spend, Aska builds complexity from restraint: sea oak with blue mussel emulsion, grilled langoustine with red gooseberry, live scallop with white turnip and blackcurrant leaf. These are combinations that require genuine technical command to land, they do. The gooseberry acidity cutting through the richness of the langoustine is not accidental; neither is the mineral character that runs through the seafood courses.

Each course is presented by a member of the kitchen team, Berselius himself moves through the dining room during service. This is not a pro-forma chef appearance; it is a deliberate part of how the meal is structured. Dishes arrive with context about their creation, which keeps the progression from feeling academic even across 14 courses. The malted barley milk bread with the hake course, topped with aged beluga caviar and a dark beer cream sauce, is a good example: technically layered, but communicated in a way that invites the table to engage rather than observe.

The wine program deserves attention. There is no stand-alone bar at Aska, but the French-forward list spans grand cru Burgundy, grower champagne, cult California pinot noir, artisanal sake. For guests who want something off-list, classic cocktails are available on request, the house pours include 70-year-old Cognac and Japanese whisky. At this price point, having serious depth on the list matters; and Aska has it.

The Setting

The restaurant occupies a restored 1860s warehouse under the Williamsburg Bridge in South Williamsburg. The dining room is candlelit, with exposed brick, wooden tables, black tablecloths framing a rear open kitchen. The kitchen glows as the literal and visual center of the room, which reinforces the cooking-first ethos without being theatrical about it. There is also a seasonal garden patio, relevant if you are planning a visit during warmer months and want to request outdoor seating. The atmosphere leans dark and intimate, which suits the format: this is a long meal in a space designed to make you forget the time.

Current Season and Timing

Tasting menu at Aska tracks Northeastern US seasonality, so what is on the plate in late spring and early summer will differ from autumn. Right now, the menu is built around whatever the current season is offering, if you are visiting during the warmer months, the garden patio is in play and the menu will reflect spring and early summer produce. Hours run Wednesday through Friday from 5–11 pm, with Saturday and Sunday offering both a lunch service (12–3 pm) and dinner (5–11 pm). Monday and Tuesday are closed.

Booking and Access

Booking difficulty is rated Near Impossible. For a two-Michelin-star tasting menu restaurant with limited seats in a candlelit 1860s warehouse, that is not a surprise. Reserve as far in advance as the booking window allows, do not wait until you have confirmed travel plans. There is no walk-in counter option here. If you are visiting New York specifically to eat at Aska, treat the reservation as the first thing you secure, not the last.

Practical Details

How It Compares

Explore More in New York City

• Our full New York City restaurants guide
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Nordic Tasting Menus to Consider Elsewhere

• Kontrast, New Nordic, Scandinavian in Oslo
• Hjem, New Nordic, Scandinavian in Wall

Other US Tasting Menu Destinations

• Alinea in Chicago
• The French Laundry in Napa
• Single Thread Farm in Healdsburg
• Lazy Bear in San Francisco
• Providence in Los Angeles
• Emeril's in New Orleans

Frequently Asked Questions

What should I order at Aska?

• There is no à la carte option, Aska runs a single tasting menu of 12–14 courses, so the kitchen decides what you eat. The menu changes with the season, tracking Northeastern US produce and Scandinavian technique. Documented signatures include grilled Norwegian langoustine with red gooseberry, live scallop with white turnip and blackcurrant leaf, sea oak with blue mussel emulsion. The malted barley milk bread paired with hake and aged beluga caviar is widely noted as a course worth eating slowly. On the drinks side, if you want something beyond the wine list, classic cocktails are available on request and the house keeps 70-year-old Cognac and Japanese whisky for those who want a serious digestif.

What should a first-timer know about Aska?

• Come prepared for a long meal, 12 to 14 courses at a two-Michelin-star level is not a quick dinner. The pace is deliberate, each course is presented by a kitchen team member, often with context about how the dish was conceived. Berselius himself comes out during service. The room is dark and intimate, candlelit, set in a converted 1860s warehouse under the Williamsburg Bridge, very different from the formal dining room atmosphere you get at Per Se or Le Bernardin. If you are coming from Manhattan, budget time for the trip to South Williamsburg. The price tier is $$$$, consistent with New York's leading tasting menus. Saturday and Sunday lunch (12–3 pm) is a useful option if you prefer to avoid a late finish on a weeknight.

How far ahead should I book Aska?

• Book the moment you know you want to go, booking difficulty is rated Near Impossible, Aska's two Michelin stars and limited seat count mean the reservation window fills fast. Do not treat this as something to sort out once you have confirmed flights or a hotel. Among New York's $$$$ tasting menu tier, Atomix and Eleven Madison Park operate at similar booking difficulty. If you miss the window at Aska, those two are the closest comparisons for technical ambition at the same price point, though the cuisine styles differ significantly.