Aska

One of the finest restaurants in NYC! When you walk into the restaurant you are greeted by a friendly host. The restaurant's ambiance is sexy and elegant . I waited on my son to arrive at the bar downstairs . The drinks were delicious ! When he arrived we were escorted to the main room. The service was excellent and the food was both tasty and its presentation was very appealing . I highly recommend this restaurant .

I rate this spot 10/10! Food was amazing, there was no misses. If you love seafood esp raw seafood, and caviar, this is the spot for you! Also great for content. The lighting of this place is very well done. Love that everything was black but the table was lit up perfectly, so pictures of the food and of ourself comes out good!

Best Scandinavian Michelin star restaurant I've ever been to. Aska absolutely worths a visit and I won't be surprised that they get a three star in future. Food is impeccable. Ingredients are top notch. We have 15 courses for the night. I love how they flavor each dish - the combination gives an enhancement to the seafood. I can't wait to come again when they change the seasonal menu

First of all, let me say that every dish in this restaurant is really super satisfying! The only dissatisfaction! It's a male waiter whose name starts with M! why? Because my phone rang accidentally! I'll turn it off immediately! No more than two seconds! Suddenly the male waiter ran over and told me not to use the phone loudly! I'm sorry right away! But I feel very unhappy! I keep playing this sound! His notification made me unhappy during the meal! ! ! - Are mobile phones banned in restaurants? The voice can't be loud? Can the speaking voice be loud? Can't the phone ring? Hope the restaurant hears the reaction from customers! Warning this waiter! Don't be so exaggerated that it will affect the dining mood of the guests! Thanks

Aska broadens your horizon. They serve Scandinavian ingredients rarely seen in the US, such as bladderwrack, lojrom, and gooseberry. Some grow all around us, yet we never dared to try them: lichen, lilac, linden, lace flower, meadowsweet, and blackcurrant leaf. Even when the flavor comes across as strange and foreign, it’s fun to learn about them. I’ve heard Aska described as not for the “beginner” foodie. That’s not out of snobbishness. It’s a more adventurous dining experience that diners can appreciate more once the “standard” becomes too familiar. I arrived extremely hungry (ate a light lunch and that’s it) and had trouble finishing the last few bites. It’s past lunchtime now, I have not eaten a single bite, and I’m still full from last night’s dinner. This was a mountain of food. It sat heavy in my stomach because of all the rich sauces. I personally wish one or two of the dishes were vegetable-based instead, to lighten up the meal as a whole. Towards the end it got more difficult to enjoy the food as I was beyond stuffed; plus, the quail and venison veered into “standard fine dining” territory. Overall, highly recommended. It’s pricy, but Aska cares about making sure the guests feel it’s money well spent.

Went here with my wife in Dec 2022 for a few celebratory reasons (promotion/board certified). By far in terms of taste, Aska is not afraid to smash extremely BOLD flavors together to create a crashing wave of flavored within one's palate. Truly this displays chef Fredrik's exemplary culinary art beyond securing quality ingredient sources. The service was excellent! I asked where the restroom was located which they could have simply pointed me to the directions and I'd be fine, but they waiter stopped what they were doing and walked me to the location. My dining experience is limited, but one thing I did notice was each and every waiter did this at Aska, when they picked up the dishes, they gripped the plates using the thenar of their palms, their fingers were never extended beyond the palm. I think this is unique and I guess this is a gesture to show their fingers will never touch the areas where food might be placed. For the food, we did not get the wine pairing option. There were about 12 courses, each and everyone was amazing in its own. Many of them were likely described from other posts, so I'll only focus on a few that stood out especially amongst the course. The Bladderwrack, Scallop, Lobster, Langoustine, and Hake. Bladderwrack is a type of seagrape/algae, it was presented as a dried up version of this plant that's packed with the brininess of the sea...but it appears there were locations along the plant that weren't that briney, alternating nodes of blue mussel emulsion brings a depth of a different type of the sea flavor smooth/slight creamy, nutty and BOLD. The crispy texture of the bladderwrack mix with the muscle emulsion literally punches each other within my mouth as if they're each trying to be the apex flavor back and forth. This represents the essence of nature itself, animals vs plants fighting for the seat of the ocean throne that leaves a torrent of flavor waves crashing, then subsiding as the waves recede leaving the aftermath of a devastating battle on my palate. Several courses later, the Scallop. Like most food, the scallops quality is top notch, thinly sliced wrapped around a thin cylinder of turnip to increase the surface area in order to soak up the jus, but what stood out more was the Scallop Jus that accompanied the dish. Meticulous thoughts went into utilizing every part of the animal to heighten it's flavor. The jus was crisp and clear with extreme depth of flavor of the mollusk, but this depth was a huge contrast from the previous dishes in terms of how it danced on the palate. This dish was more like the "calmness within the eye of the storm". In the cold weather of NYC December, the warmth and serene jus of scallop warms ones soul and relaxes ones mind. It's as if I'm being caudle by the mother of pearls within a giant clam in the deepest part of the ocean, undisturbed by even the storm that's brewing. The Lobster was amazing! It redefines the term "surf and turf". The lobster It was perfectly cooked, soft, juicy in its natural sweetness, hint of smokey flavor, on the sides were caviar packed with briney and nutty aftertaste. Black truffle brings a new bold flavor of earthy and nutty flavor to top it off with foam from chanterelle mushroom. Again, BOLD flavors where I envision the funguses trying to decompose and absorb the flavors of the lobster and in turn, the lobster and caviar struggling to survive by fighting back using their last ditch effort to claim as the apex flavor. Langoustine perfectly cooked, redgoose berry jam had light notes of sweet and tangy, mix it all up with the caramelized shell-foam of the creature, using every part of the animal to heighten it's essence Last is the Hake fish, caviar from Kaluga and roe from trout, bathed in a mixture of jus that taste nutty, smokey, slight hint of acid, with savory aftertaste. The hake texture was crisp and firm, similar texture to a perfectly cooked crab. Fredrick was not shy at all when playing with BOLD flavors that created these amazing masterpiece. I really hope he and his amazing staff receives a 3 star soon.