)
FREDRIK BERSELIUS
Originally from Stockholm, Sweden, Fredrik Berselius has spent most of his culinary career in New York City. Inspired by a childhood spent experiencing the changing seasons, Berselius has dedicated his career to communicating his love for nature through food. Transforming locally-sourced and foraged seasonal ingredients, the 14-course menu served from Aska’s open kitchen takes diners on a journey through the flavours of the NorthEastern United States as seen through a Scandinavian lens.
Aska, Swedish for “ashes,” was open in its original location from 2012 to 2014 and within less than a year earned its first Michelin star and a spot on Bon Appétit’s 10 Best New Restaurants in America list. In the summer of 2016, Aska reopened in a new bilevel space in a restored 1860s warehouse building near the edge of the Williamsburg Bridge. In its new home with an open kitchen, a garden, and a cellar lounge, Aska soon received a three-star New York Times review by Pete Wells and earned its second Michelin star as one of only ten restaurants in New York City to hold the honour at the time.
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
)
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
)
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
){kind=logo}
)
){kind=logo}
){kind=logo}
){kind=logo}
)
){kind=logo}