PHOTOS: Service at Aska

We are as ready as the next woods-to-table enthusiast for the restaurant to announce where it hopes to transplant. Until then, we want celebrate the Michelin-starred establishment that was with some photos that did not make it to print.

If you want to book a dinner at Aska — our “profile in greatness” featured in our latest innovations issue — you’ll have to wait, and we can’t say for how long. The once Williamsburg-based restaurant at the helm of the city’s new Nordic dining movement has temporarily closed. According to a note on their website, “Now the time has come to move forward and improve on what we began.”

We are as ready as the next woods-to-table enthusiast for the restaurant to announce where it hopes to transplant. Until then, we want to celebrate the Michelin-starred establishment that was with some photos by the talented Vicky Wasik (our photo editor) that did not make it to print. Here’s to hoping the Aska team will lay down roots for even more creative endeavors in the near future. We’re staying tuned.

Pickled and preserved items — including yarrow-infused aquavit, pickled purslane, pickled hen of the woods mushrooms and fermented potatoes — line the shelves above the pass.

Aska
Potatoes, aged beef and a butter whey sauce.

Aska
Fredrik Berselius at the pass.

Aska
Day boat cod topped with oats cooked with dill and cabbage.

Aska
Servers at the pass.

Aska
The cocktail “Sweet Revenge,” composed of rosemary honey, bourbon and lemon.

Aska
Coupes “Svante’s Song,” including Dorothy Parker gin, Cappelletti Amaro and Carpano Antica Formula vermouth.

Aska
View of the pass and dining room.

Aska
Plating squab with elderberries.

Aska
Aska

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