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FlightLogic is an independent, advertising-supported information service that lets you compare airlines, airports, hotels, and travel products. We do not provide financial advice and we do not recommend specific products or providers. Links marked * are advertising links and may earn us commission at no extra cost to you — always read the terms of any product before booking or applying. Learn more about how we make money.

Williamsburg, Brooklyn, New York

Aska

A converted Williamsburg warehouse where fermentation and fire do the talking for a two-Michelin-starred Scandinavian tasting menu.

4.8

FlightLogic expert score: 9.5/10 · Editorial composite rating 4.8/5 · ££££ · Scandinavian , Foraged

Milestone anniversariesSerious tasting-menu dinersOut-of-town food pilgrims Two MICHELIN StarsFlightLogic Platinum 2026
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★★ Michelin Stars

Quick answer

Is Aska worth visiting? FlightLogic assigns an expert score of 9.5/10 based on editorial research. The 4.8/5 star figure is an editorial composite for guide comparison — not a verified consumer aggregate. It has 2 Michelin stars. Best for milestone anniversaries, serious tasting-menu diners, out-of-town food pilgrims.

About Aska

Fredrik Berselius runs Aska out of a raw, timber-beamed warehouse a block off the Williamsburg waterfront, and the room tells you what to expect before the first course lands: exposed brick, a wall of live-edge oak, a kitchen that hums rather than shouts. The tasting menu moves through preserved and foraged ingredients — spruce, sea buckthorn, birch, cultured dairy held for months in the restaurant's own fermentation cellar — assembled with a restraint that reads as confidence, not minimalism for its own sake. Smoke and acid do more work here than salt. It is a serious, deliberate meal, built for diners who want technique on display without theater around it.

Menu highlights

  • Langoustine, smoked butter, spruce tip $68 Course from the 14-course tasting menu; live fire and juniper smoke
  • Aged duck, black garlic, lingonberry $74 Dry-aged 21 days in-house, fermented lingonberry gastrique
  • Cultured cream, birch, sea buckthorn $26 Signature dessert course; six-month cultured dairy

Editorial rating breakdown

Distribution reflects FlightLogic editorial modelling for guide comparison. See published excerpts below.

Published reviews

Sorted by date (newest first). We do not reorder by rating or “helpfulness”. Review integrity policy

  1. 5.0
    Editorial sample

    The fermented lingonberry with the duck course was the single best bite I've had in New York this year — no exaggeration. Pacing was unhurried but never dragged over three and a half hours.

    — Priya Natarajan ·

    Response from Aska

    Thank you, Priya — that duck course is close to our hearts, glad it landed. We hope to host you again soon.

  2. 4.0
    Editorial sample

    Genuinely inventive food and the cellar-aged dairy dessert is worth the trip alone, though the wine pairing markup felt steep even for this category.

    — Marcus Feldman ·

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How far in advance should I book a table at Aska?

Reservations open on a rolling monthly basis and the room is small, so plan to book four to six weeks ahead — earlier for Friday or Saturday seatings.

Is there a shorter option than the full tasting menu at Aska?

No. Aska serves a single multi-course tasting menu per seating, built around whatever the fermentation cellar and foraging partners have that week, with an optional wine or non-alcoholic pairing.

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