Aska

• Aska’s Name and Concept Rooted in Nature and Heritage
  The restaurant’s name, "Aska," means "ashes" in Swedish, symbolizing Chef Fredrik Berselius' connection to his Scandinavian roots and nature. The concept bridges his Swedish upbringing with the local Brooklyn environment, reflecting a deep relationship between man and nature in its culinary philosophy.

• Location and Ambiance in a Restored 1860s Warehouse
  Aska is uniquely housed in a restored two-level 1860s warehouse near the Williamsburg Bridge, featuring an intimate setting with wooden floors, exposed brick walls, and raw finishes that echo the rustic yet sophisticated Brooklyn vibe. The space includes a main dining room, garden, and cellar bar, enhancing the dining experience with a blend of urban and natural elements.

• Distinctive Nordic-Inspired Menu Using Northeastern US Ingredients
  The tasting menu at Aska creatively combines Nordic influences with local Northeastern US ingredients, offering unusual dishes like lamb heart ashes with celery root cream, sea oak with blue mussel emulsion, and birch wood ice cream with mushrooms. This fusion highlights the New Nordic philosophy adapted to the local terroir, making the culinary experience both unconventional and regionally grounded.

The most honored or signature ingredients at Aska, the Michelin two-starred restaurant in Brooklyn, reflect a Nordic-inspired cuisine deeply rooted in local, seasonal, and foraged produce from the Northeastern U.S. Here are 3-5 key ingredients and their significance or use in signature dishes:

• Bladderwrack (Sea Oak): A type of seaweed that is a signature ingredient at Aska. It is served with an emulsion of blue mussels and seasoned with a powder made from blue mussels cooked in vinegar and dried. This ingredient highlights the restaurant's connection to Nordic coastal flavors and local foraging.

• Blue Mussels: Used both in emulsions and as a seasoning powder, blue mussels contribute a briny, oceanic depth to dishes, complementing the seaweed and enhancing the Nordic seafood profile.

• Venison from New York: Featured in minimalist preparations, such as with morel mushrooms, wild leeks, and delicate jus, this ingredient represents the restaurant’s commitment to local game and foraged forest flavors, bridging Nordic tradition with New York terroir.

• Prawn Shells and Venison Bones: These are transformed into luscious sauces that enrich the plating, demonstrating the kitchen’s skill in utilizing every part of the ingredient to intensify flavor and texture.

• Trout Roe and Essence of Elderflower: Used in refined dishes like crème royale with lobster claw, these ingredients add delicate, fresh, and floral notes that balance richness and showcase the restaurant’s artistic approach to Nordic-inspired cuisine.

These ingredients collectively embody Aska’s philosophy of blending Scandinavian culinary heritage with the local bounty of the Northeastern U.S., emphasizing natural, seasonal, and foraged elements in their tasting menus.