Aska Reservations

Fredrik Berselius opened the first Aska in 2012 and earned his first Michelin star within a year. The current version occupies a restored 1860s warehouse near the Williamsburg Bridge with a main dining room, garden, and cellar bar. Two Michelin stars, three New York Times stars. The seasonal Nordic tasting menu draws from Berselius' Scandinavian upbringing and the produce of the Northeastern United States: local quail dry-aged and seared with morel mushrooms and truffle jus, Norwegian langoustine with gooseberry, slow-cooked hake with aged beluga caviar and dark beer cream sauce. Ten tables per night. OpenTable drops at midnight, drop window unconfirmed.