We recently celebrated a birthday at Aska and we will definitely be back. We have been to many Michelin starred restaurants and two things (aside from the stellar food) stand out for me: First, the friendliness of the staff. There were A LOT of staff working for a restaurant with so few tables. They were very attentive but never overbearing and they made us feel very comfortable (not at all stuffy or pretentious). Second, the pace of the courses was perfect. When you're doing 15 courses, this is important. We've had experiences where some courses are coming out on top of each other and then you wait 45 minutes for others. Aska's pace was precise and steady. The ambiance was really cool, as well. Now for the food - what can I say? They were quality ingredients prepared well and plated creatively. There were no mountains of foam or other gimmicks. The first few courses were caviar based, then seafood, followed by meat, and desserts. We also did the wine pairing, which was very nice and we liked all the selections. Definitely recommend.
jamestO7411MA
From start to finish both the food and staff at Aska are top notch. This is a restaurant that definitely lives up to its reputation. Currently a 2 star Michelin restaurant, I will not be surprised if it reaches 3 star in the near future. The staff is very attentive the food is delicious and the sommelier Missy seems to have a knack for finding uniquely delicious pairings to compliment the consistent master pieces produced by the kitchen. I Highly recommend.
carpediem2019
A delightful experience from beginning to end. A beautiful journey through Scandinavian tastes with unexpected flavor combinations that make every morsel explode in your tastebuds. The featured caviar, lobster, venison, mushroom, and dessert finale were an unforgettable tour de force. Each plate was balanced and well-thought. One can tell the harmony and passion of every single staff member from the host(ess), and servers to the cooks and cleaning staff. Everything was impeccable (I had a particularly soft spot for the cutlery which was the cutest one imaginable). I felt transported to Scandinavia and I really look forward to coming back. Thank you, Aska!
8824vk
Appearance without substance. The art of high cuisine is to combine presentation, taste, and texture. They got the presentation but seem to have forgotten about the taste and texture. All show and pretense, without the actual pleasure. I've dined at most 2 and 3 Michelin starred restaurants in NYC and this was the worst.
Colin C
Amazing dinner well done to all the team. Food, wine pairing, service was amazing. Keep up the good work. Will see you again. Thank you
MorrisMatthew
Dining at Aska was my first time having Nordic cuisine. I know it has been the hot thing for the last decade or so but I really was just not interested. The idea of eating mosses and things didn't sound appetizing to me; I am glad I finally tried it though. Although there might be some moss like items, they certainly aren't the main event and they actually do add interest to the dishes. The menu is an extensive tasting menu 12 plus courses and all were creatively presented, contained numerous complimentary ingredients and were delicious. The entire meal was certainly a journey and experience that left know doubt that the young chef and his team spend endless amounts of time planning, creating and plating each spectacular course. We had the wine pairings which were masterfully matched with the courses. I would highly recommend giving Aska a try if you can get in.
casaraton
Since covid struck it's been three years(!) since my last visit, and aska did not sleep during that time. And, never least, the service at every level was comfortably friendly and anticipatory. The warmth and engagement made the experience so much more enjoyable. And I was fortunate to be given a table where I could view the chefs create several dishes, highly interesting. So, the food - except for the first course, a wee bladderwrack, all the courses were new to me, but as always impressive and delicious. My most frequent thought upon being presented each new dish was "so cute" followed by "omg can I have more ?!?". The presentation of each made it a minor tragedy to destroy so as to pop into the mouth and savor its (fascinating, puzzling, tasty) flavors. Fish and fungi featured heavily. Pig's blood made an encore appearance from menus past, but in a leaf-shaped confection this time and you bet I enjoyed that treat very much. Since I have no restraint I opted for the wine pairing which makes me doubly grateful that aska provides a copy of the menu and the pairing to the diner as I could never remember all of the unusual (to me) ingredients in each dish, and in my elevated state it would be impossible. Like kolhrabi, vendace roe, reindeer lichen, and bedstraw. Do not be fooled by the tiny portions, it's deceptive; once dinner was complete I had to be rolled out, happily full but not painfully so. I am eager to return for more!
connorhawke
Loved the consistent use of edible flowers and flavorful liquids. Enjoyed the first dish (on kelp) and ice cream dessert less than other courses. Food arrived at a comfortable pace; usually a few minutes between each of 14 courses and about a half-dozen paired drinks. As aesthetic as it was delicious, to the extent that, for a few courses, it seemed premature for the servers to immediately cover the artpiece with sauce/etc. Maybe a solution is to ask the customer whether they'd want to pour it themselves. Nonetheless, impeccable coordinated service. Environment and scenery feel NYC-esque (more condensed and low-key than one may expect). Overall an impressive, unique, unforgettable meal. Aska deserves its stars: both Michelins and the 5 I give it.
NohLeftovers
Attended the Michelin Guide X Capital One: Summer Dinner Series and it was an incredible experience at Aska. Definitely going back for a regular tasting menu! - BLADDERWRACK: Blue Mussel Emulsion - KOHLRABI: Kohlrabi compressed with linden leaf oil and linden flower vinegar - SHRIMP: A small tart with sweet shrimp marinated in horseradish oil and yarrow vinegar - SCALLOP: Seasoned with preserved black pine and cucumber reduction - CAVIAR: Celtuce, Oscietro caviar from Belgium, sauce from fresh cream, salted white asparagus and chamomile - TROUT: Trout served with salted white currant and flavors of northern New York - CRAB: King Crab from Norway, white beet, flowering dill and Swedish dork beer - FLUKE: Lightly grilled fluke, coastal plants and wild rose, sauce mode from caramelized crab shell and red gooseberry - VENISON: Roasted venison from Hudson Valley, flavored with block sunchoke and grilled garlic scope, baby turnip and summer truffle - STRAWBERRY: Ice Cream made from buttermilk and honey | Black cherry blossom of yesteryear - CONFECTIONS: Salted Licorice - Beet & Black Currant - White Chocolate - Forest Fudge - Spruce Cone
245reaganj
Excellent experience in a cozy Scandinavian inspired environment. The space reflects the food - minimal with poignant tastes. The 14-course format wasn’t rushed but I was left wanting more after each course. I’m privy to small and articulated dishes but Aska could refine the portion sizes. There were a few service hiccups along the way, but nothing that ruined the overall experience. Sommelier was friendly and knowledgeable.
We were disappointed. We have been to many New Nordic restaurants plus the granddaddy of them all — Noma in Copenhagen. This one felt formulaic and the tweezer food insubstantial (we left hungry). At best, it can be called a slavish imitation of Noma without any originality. The service was generally good (although one sommelier had no idea what he was doing) but the culinary substance was lacking. The ambience also left much to be desired because it felt like a warehouse with poor acoustics and not much effort had been put into the atmosphere. The price was unfortunately exorbitant for what we received.
Curious59391021560
Had an amazing lunch here full of unfamiliar flavors of Scandinavian trees, flowers and herbs. Dishes were light and flavorful. Not a single disappointing dish. Highly recommended !
Mark S
I’ve eaten at some fabulous starred restaurants in NYC, California, San Sebastián, and France and this was my favorite meal ever. First, the staff are excellent in their craft — from each chef who came table side to discuss his dish, to the manager/ wine steward, to having the lead chef stop by to chat. It really doesn’t get any better. The 9–ish course lunch menu with 6-ish pour wine pairings were superb. Each bite was something new and fresh. Certainly sons ingredients and taste contours I have never had. The presentation was also beautiful and precise. At lunch the room is fresh and light but still dramatic with the “kitchen” as a stage. I dined alone and absolutely everyone made that feel comfortable. I do appreciate that.
We recently celebrated a birthday at Aska and we will definitely be back. We have been to many Michelin starred restaurants and two things (aside from the stellar food) stand out for me: First, the friendliness of the staff. There were A LOT of staff working for a restaurant with so few tables. They were very attentive but never overbearing and they made us feel very comfortable (not at all stuffy or pretentious). Second, the pace of the courses was perfect. When you're doing 15 courses, this is important. We've had experiences where some courses are coming out on top of each other and then you wait 45 minutes for others. Aska's pace was precise and steady. The ambiance was really cool, as well. Now for the food - what can I say? They were quality ingredients prepared well and plated creatively. There were no mountains of foam or other gimmicks. The first few courses were caviar based, then seafood, followed by meat, and desserts. We also did the wine pairing, which was very nice and we liked all the selections. Definitely recommend.
From start to finish both the food and staff at Aska are top notch. This is a restaurant that definitely lives up to its reputation. Currently a 2 star Michelin restaurant, I will not be surprised if it reaches 3 star in the near future. The staff is very attentive the food is delicious and the sommelier Missy seems to have a knack for finding uniquely delicious pairings to compliment the consistent master pieces produced by the kitchen. I Highly recommend.
A delightful experience from beginning to end. A beautiful journey through Scandinavian tastes with unexpected flavor combinations that make every morsel explode in your tastebuds. The featured caviar, lobster, venison, mushroom, and dessert finale were an unforgettable tour de force. Each plate was balanced and well-thought. One can tell the harmony and passion of every single staff member from the host(ess), and servers to the cooks and cleaning staff. Everything was impeccable (I had a particularly soft spot for the cutlery which was the cutest one imaginable). I felt transported to Scandinavia and I really look forward to coming back. Thank you, Aska!
Appearance without substance. The art of high cuisine is to combine presentation, taste, and texture. They got the presentation but seem to have forgotten about the taste and texture. All show and pretense, without the actual pleasure. I've dined at most 2 and 3 Michelin starred restaurants in NYC and this was the worst.
Amazing dinner well done to all the team. Food, wine pairing, service was amazing. Keep up the good work. Will see you again. Thank you
Dining at Aska was my first time having Nordic cuisine. I know it has been the hot thing for the last decade or so but I really was just not interested. The idea of eating mosses and things didn't sound appetizing to me; I am glad I finally tried it though. Although there might be some moss like items, they certainly aren't the main event and they actually do add interest to the dishes. The menu is an extensive tasting menu 12 plus courses and all were creatively presented, contained numerous complimentary ingredients and were delicious. The entire meal was certainly a journey and experience that left know doubt that the young chef and his team spend endless amounts of time planning, creating and plating each spectacular course. We had the wine pairings which were masterfully matched with the courses. I would highly recommend giving Aska a try if you can get in.
Since covid struck it's been three years(!) since my last visit, and aska did not sleep during that time. And, never least, the service at every level was comfortably friendly and anticipatory. The warmth and engagement made the experience so much more enjoyable. And I was fortunate to be given a table where I could view the chefs create several dishes, highly interesting. So, the food - except for the first course, a wee bladderwrack, all the courses were new to me, but as always impressive and delicious. My most frequent thought upon being presented each new dish was "so cute" followed by "omg can I have more ?!?". The presentation of each made it a minor tragedy to destroy so as to pop into the mouth and savor its (fascinating, puzzling, tasty) flavors. Fish and fungi featured heavily. Pig's blood made an encore appearance from menus past, but in a leaf-shaped confection this time and you bet I enjoyed that treat very much. Since I have no restraint I opted for the wine pairing which makes me doubly grateful that aska provides a copy of the menu and the pairing to the diner as I could never remember all of the unusual (to me) ingredients in each dish, and in my elevated state it would be impossible. Like kolhrabi, vendace roe, reindeer lichen, and bedstraw. Do not be fooled by the tiny portions, it's deceptive; once dinner was complete I had to be rolled out, happily full but not painfully so. I am eager to return for more!
Loved the consistent use of edible flowers and flavorful liquids. Enjoyed the first dish (on kelp) and ice cream dessert less than other courses. Food arrived at a comfortable pace; usually a few minutes between each of 14 courses and about a half-dozen paired drinks. As aesthetic as it was delicious, to the extent that, for a few courses, it seemed premature for the servers to immediately cover the artpiece with sauce/etc. Maybe a solution is to ask the customer whether they'd want to pour it themselves. Nonetheless, impeccable coordinated service. Environment and scenery feel NYC-esque (more condensed and low-key than one may expect). Overall an impressive, unique, unforgettable meal. Aska deserves its stars: both Michelins and the 5 I give it.
Attended the Michelin Guide X Capital One: Summer Dinner Series and it was an incredible experience at Aska. Definitely going back for a regular tasting menu! - BLADDERWRACK: Blue Mussel Emulsion - KOHLRABI: Kohlrabi compressed with linden leaf oil and linden flower vinegar - SHRIMP: A small tart with sweet shrimp marinated in horseradish oil and yarrow vinegar - SCALLOP: Seasoned with preserved black pine and cucumber reduction - CAVIAR: Celtuce, Oscietro caviar from Belgium, sauce from fresh cream, salted white asparagus and chamomile - TROUT: Trout served with salted white currant and flavors of northern New York - CRAB: King Crab from Norway, white beet, flowering dill and Swedish dork beer - FLUKE: Lightly grilled fluke, coastal plants and wild rose, sauce mode from caramelized crab shell and red gooseberry - VENISON: Roasted venison from Hudson Valley, flavored with block sunchoke and grilled garlic scope, baby turnip and summer truffle - STRAWBERRY: Ice Cream made from buttermilk and honey | Black cherry blossom of yesteryear - CONFECTIONS: Salted Licorice - Beet & Black Currant - White Chocolate - Forest Fudge - Spruce Cone
Excellent experience in a cozy Scandinavian inspired environment. The space reflects the food - minimal with poignant tastes. The 14-course format wasn’t rushed but I was left wanting more after each course. I’m privy to small and articulated dishes but Aska could refine the portion sizes. There were a few service hiccups along the way, but nothing that ruined the overall experience. Sommelier was friendly and knowledgeable.
Restaurantji Recommends
We were disappointed. We have been to many New Nordic restaurants plus the granddaddy of them all — Noma in Copenhagen. This one felt formulaic and the tweezer food insubstantial (we left hungry). At best, it can be called a slavish imitation of Noma without any originality. The service was generally good (although one sommelier had no idea what he was doing) but the culinary substance was lacking. The ambience also left much to be desired because it felt like a warehouse with poor acoustics and not much effort had been put into the atmosphere. The price was unfortunately exorbitant for what we received.
Had an amazing lunch here full of unfamiliar flavors of Scandinavian trees, flowers and herbs. Dishes were light and flavorful. Not a single disappointing dish. Highly recommended !
I’ve eaten at some fabulous starred restaurants in NYC, California, San Sebastián, and France and this was my favorite meal ever. First, the staff are excellent in their craft — from each chef who came table side to discuss his dish, to the manager/ wine steward, to having the lead chef stop by to chat. It really doesn’t get any better. The 9–ish course lunch menu with 6-ish pour wine pairings were superb. Each bite was something new and fresh. Certainly sons ingredients and taste contours I have never had. The presentation was also beautiful and precise. At lunch the room is fresh and light but still dramatic with the “kitchen” as a stage. I dined alone and absolutely everyone made that feel comfortable. I do appreciate that.
Beautiful owner, place & staff!
everything was fantastic from food to service
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