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Aska Yelp Reviews
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A very pleasant night of birthday dinner here.
Mostly black and minimal interior space, maybe would appreciate a little upgrade for a 2-star restaurant. Would hope there's visibility to the sort-of-open-kitchen to chefs in actions. It was a 13 courses dinner. Mostly very delicious lead to a happy tummy. Each courses was present with the main protein and spoon poured with rich and flavorful sauce created. Trout and Hake and ice cream dessert were slightly underwhelming. Other than that, def worth a try!!
Be the first to ReplyIncredible lunch tasting menu!! Their presentation is some
Incredible lunch tasting menu!! Their presentation is some of the best I've ever seen, with each plate or bowl being so unique and beautiful. We also loved the mocktail wine pairing. We've never seen this available before and love that more restaurants are making this an offering. The food was delicious but for the price, you could go to other Michelin star restaurants and find better. If your goal is beautiful food presentation this is definitely the place for it. I will call out one of the mocktails was so good we went out and bought it ourselves!!
Be the first to ReplyMy Bestie with an impeccable pallet brought us here when we
My Bestie with an impeccable pallet brought us here when we were in town and it was just out of this world amazing! Highly recommend to make reservations and treat yourself the ambiance and service is to the t! You will not be disappointed!
Be the first to ReplyHad an outstanding meal here recently - stopped in for
Had an outstanding meal here recently - stopped in for lunch with some friends. Service was amazing, the somm/wine director Missy was amazing, pacing of the meal was perfect, everyone was friendly and warm. And food was incredible. Opening bites were all fun and interesting, well executed and gorgeous. The tarts here/croustades were so good, shells were the perfect texture. scallop, trout, and langoustine were all amazing - sauce on the langoustine dish was superb and the best I've had outside of scandinavia. main entrees, bread, pre dessert and desserts were all fantastic. lovely meal and will be returning hopefully sooner than later.
Be the first to ReplyCame here for my husband's birthday and had a fantastic
Came here for my husband's birthday and had a fantastic time. We enjoyed every course for the tasting. My husband had the wine pairing - it was pricey but worth it for a special occasion. They were detailed and patient explaining each pairing, the selection paired beautifully with each course and they were extremely generous with the pours. The meal placed a heavy emphasis on seafood and was perfectly executed. Flavors were balanced but deep - full of umami - while still maintaining a certain delicacy and lightness. Of the many Michelin starred restaurants, I found the atmosphere at Aska to be my favorite. It strikes a perfect blend of coziness while still allowing for privacy. Each table has enough space and room so that your party can be immersed in their own conversations while retaining a certain liveliness that comes with seeing people and tables close by. I also liked that tables all faced the kitchen so you're able to see the action. Lastly was the service which was impeccable but not stuffy or overly uptight. Highly recommend!
Be the first to ReplyAska deserves a 3-star (but I am partial to Scandinavian?).
Their food is very elegant and pure, great wine list.
Be the first to ReplyVisited for lunch.
There are plenty of street parking around. Just need to make sure you are not on cleaning time. There is an electric car charging station ~5 mins walk to south. The place was very modern. Staffs were very kind. Course menu, comes as you eat. They pace the servings depending on how fast you are eating. The foods were really good. Probably one of best fine dining. Although restaurant says Scandinavian, i felt like they are fusion restaurant. All of the ingredients were fresh. Chefs come and explain each dish and also tell me where they were from. Overall, i really enjoyed my visit here. Just one thing.. please dont hang coat on hook.. especially if they are in material that deforms easily like wool..
Be the first to ReplyI had an entire hamburger right before this dinner and
I had an entire hamburger right before this dinner and thought it was the perfect amount of food to eat after having a meal lol. If I hadn't eaten it I would've prob left hungry but since I did.. the meal was amazing and each dish was very unique. One star off because the timing was super slow (this is after we specifically asked them to speed it up since some people in our group didn't pre eat and were hungry, but they still went way over estimated time) Would love if they got a cocktail menu
Be the first to ReplyAska's chef is Chef Berselius, and the cuisine focuses on
Aska's chef is Chef Berselius, and the cuisine focuses on the NE US region with Scandinavian influences. There are only 10 tables per evening, so reservations can be somewhat difficult to obtain - the menu is a multi-course tasting menu, which includes about 12-14 courses with an optional wine pairing. Our menu included: +Sea Oak - with blue mussel emulsion +Kohlrabi - kohlrabi compressed with linden leaf oil and linden flower vinegar +Vendace - a small tart with vendace roe, marinated in horseradish oil and lilac vinegar +Custard - creme royale with lobster claw, trout roe, and the essence of elderflower +Caviar - kingfish from Denmark and osetra caviar from Madagascar with smoked eel, green gooseberry, and juniper +Scallop - live scallop from Cape Cod with white turnips and black currant leaf +Lobster - lobster tail from Maine with Kaluga caviar, wild carrot flower and white asparagus +Trout - prepared with salted white currants +Langoustine - grilled Langoustine tail from Norway with a caramelized shell and red gooseberry sauce +Hake - tsar imperial beluga caviar, Swedish dark beer, and flowering dill +Quail - roasted quail breast with wild leeks and black truffles and salted white truffle and black walnut sauce +Venison - Millbrook venison with black sunchokes, hen of the woods, and a sweet bun +Berries - tart prepared with preserved berries and woodruff +Caramel - caramelized ice cream and almond tart +Sorbet - milk sorbet with grass-fed cream and meadowsweet cordial +Confections - rye leave & clover, canele & Swedish punsch, beet & black currant, salted licorice, and madeleine & sea buckthorn Honestly, even though each course was well-presented, the focus seemed to be on the presentation rather than the flavors. With the price point, we had higher expectations, considering. Service was fine. +underwhelming tasting menu
Be the first to ReplyI've spent an inordinate amount of time thinking about my
I've spent an inordinate amount of time thinking about my meal at Aska. I hadn't had any exposure to Scandinavian food prior to this, and I'll be the first to admit that a 16 course tasting menu is not exactly a conventional introduction to a cuisine. And after one meal, I don't know whether I feel like I have the right to have an opinion on the food itself. It feels more complicated than simply judging whether I liked it or I didn't, and this is going to be the craziest food take, but I don't think it even remotely matters whether I liked it or not. After all this deliberation (and lots of conversations in my head about how much of a pretentious food snob I sound like, even to myself), the only conclusion I came to was that this meal is all about connection. I've never eaten a meal that felt so harmonious in its execution, from the aesthetic, to the ingredients, to the culinary techniques. You know that feeling you get when you look at a painting of the ocean and you can smell the seawater? Aska gives me similar vibes. It's clear that Aska cares so much about how it artistically and faithfully represents Scandinavia, not just Scandinavian cuisine. Everything harkened back to Nordic nature, in both flavor and aesthetic, and that's what makes Aska so special. The first course was a dish that resembled a yellow wildflower native to Scandinavia, and tasted like the ocean waters that surround the region. So many dishes relied on delicate foams that reminded me of seafoam. And even preparations that weren't obvious homages to nature still made me feel connected to nature anyways. The demi-glace served with their quail, which was the result of hours of reduction of the quail bones themselves, felt like a refined version of something that was made in a Scandinavian cabin centuries ago. I don't think I'd rank Scandinavian cuisine as being one of my favorites. But Aska was one of the most pleasantly thought provoking experiences I've ever had. I've never quite experienced something that tied every aspect of food back to its culture with such reverence. And restaurants like Aska are what will always motivate me to try new cuisines and experience new food.
Be the first to ReplyJust exquisite.
.. I think out of all the fine dining meals I have had in NYC, this is up there near the top. The chefs here treated all the ingredients with such care and I definitely noticed as a diner. As mentioned by many others, the menu is seafood focused, so please note that if you plan to eat here!Service was of course amazing, worthy of the Michelin Star name.
Be the first to ReplyDining environment: Delicious index: My sister and I said
Dining environment: Delicious index: My sister and I said that my friend's store is very good, so I just came to try it when I was free. A 15 course course. Every dish is delicious and gives people a very amazing feeling. The restaurant is beautiful and the decoration style is very suitable for a date. And there are private rooms for multiple people.The service staff is very caring, silently observing you, and appearing at the first time you need it, full of sense of security
Be the first to ReplyThe food was good and the chef was great, but I went with 3
The food was good and the chef was great, but I went with 3 of my friends (all girls) and had the most bizarre, rude experience from who I'm assuming was the restaurant manager (tall white bald guy, dark facial hair). This happened last June and I've debated writing this review because it doesn't reflect the food or our service from anyone else there. But I will say because of this experience I will never return and it honestly ruined what should've been a great night for us. In the very beginning of the meal I accidentally knocked over my wine while showing my friend a picture on my phone. I'm 5'10 and am very long and clumsy. Mind you, this was our first round of drinks as we had just gotten there and none of us were drunk or being loud or rowdy. I profusely apologized while they cleaned up the wine and they didn't seem to care so we assumed everything was fine, it wasn't. After about 20 min of waiting for the next round of drinks that we had put in, we asked our server if our drinks were coming out soon. She informed us that the drink service had ended (at 830pm) and they were only offering tea. Other patrons in the restaurant were obviously still drinking and being served, so it felt very odd that we had not only been cut off from alcohol because of a clumsy mistake, but also being lied to about it. We didn't want to cause a scene so we didn't say anything but the rest of the meal and experience was very awkward after that and hard to enjoy. He kept coming over and making snarky comments to us while refilling our waters and we were all just quietly looking around at each other horrified and embarrassed, and trying to understand why he was being so rude to us. Then for one course towards the end, our server brought us each a small sips worth of wine. The restaurant manager came over and said "the chef INSISTED that wine be paired with this course" as if we were children that were being punished. It was SO STRANGE. At the end of the meal the chef came out of the kitchen to our table and apologized to us on behalf of the restaurant manager. He said the manager was upset because some of the wine had splashed on the fire centerpiece on the table. This was the first time anyone had explained to us what was going on and why we weren't being served, but at least we had answers. Also, if the manager thought I was drunk I would understand not serving me (even though I wasn't even close and had one sip of wine) but to cut off the entire table without disclosing why, and then being rude to us about it for the rest of dinner made the experience so unenjoyable. This also NEVER would've happened to us if we had been a table of all men, so it felt like a very sexist and unfair abuse of power. The chef coming to apologize on his behalf also confirms how insane this entire situation was, and the chef also tried to rectify the situation by asking if we wanted to get pictures in the kitchen with him and the sous chefs which was very kind of him. We still tipped outrageously/ as if the bill had drinks on it because it wasn't our servers fault and she was lovely and we could tell she felt bad for us. That being said I didn't want to leave a bad review because the chef and our server were both great and tried to rectify the situation as much as possible and the food was also good. But my friends and I still talk about how horrifying and upsetting this night was and I feel like if I was the owner I would want to know about this.
Be the first to ReplyIncredible! We had the pleasure of visiting Aska, this past
Incredible! We had the pleasure of visiting Aska, this past year, and we fell in love! The staff went above and beyond to welcome my wife and I, even coming out of the prep area, as we were leaving, to thank us for coming in and wish us a happy anniversary. The attention to detail was top notch, and I really enjoyed how attentive the staff was to our individual experience. Even going to the bathroom you are treated to a refreshing of your dining space upon your return. I need to preface the food review by saying that my wife and I had a healthy skepticism toward the food and the price of it all. Some of the dishes were well outside of our comfort zones, but we put our trust in Aska, and were blown away at each step. The flavor and texture profiles always complimented each other to form unique and exquisite experiences. There were more than a few times when the dishes created a sensation on the palate the was quite difficult to describe, basically eliciting a literal mouth euphoria.We hesitantly opted for the juice pairing, when booking, even though it seemed very pricey for mere juice, and are so glad that we did. The combinations that they concocted were highly uncommon, visually interesting, and positively unforgettable. So many interesting flavors that I would never have imagined would work so well together. Thank you, Aska, for creating such wonderfully unique and unforgettable experiences.
Be the first to ReplyOne of the best dining experiences of my life.
The food was delicious and beautifully prepared. You could taste that thought and care that went into each plate. Honestly the best wine pairing I've had since moving to NYC. Highly recommend.
Be the first to ReplyTotally deserving of the two Michelin stars they have held
Totally deserving of the two Michelin stars they have held for years. Was excited to finally try it and I was not let down. Aska is kind of aquavits hip moody little brother who lives in Brooklyn. The dark interior can seem oppressive but the lighting really lets the food shine. Tidy efficient kitchen is in sight and the staff is super attentive. Neve waited for anything! It's prolly better they make you pay ahead that way you can just focus on the food. And I would be lying if I said it was expensive. It is and yes you may leave a little hungry. But, personally I felt fine and not like a stuffed pig by the end. This is quality over quantity and I am ok with that. The neo-Scandinavian food is seafood heavy. But, each bit is refreshing and flavorful and unique. Inspired sauces and flavors drawn from nature rather than pounding the food with spices. This really lets the ingredients sing. I left pictures and am not going to say what was best, because every dish was solid. In fact what was most impressive was that the meal built. Each dish flowed into the next and in a way was better then the last. It was a truly harmonious meal. Worth the splurge for a special occasion. Only wish is that they had liquor and cocktails but not a big deal.
Be the first to ReplyOne of the best and creative restaurants in NY (actually
One of the best and creative restaurants in NY (actually Brooklyn).Around 14 small bites, each one is better than the other.Both the ingredients, cooking, accommodated foam / soup to each dish were amazing.Every dish was delivered by one of the cooks.Around 250 usd per tasting menu.200 usd for the wine pairing, one of the most interesting and creative wine tasting. And the sommelier was so nice, and explanatory.It's a 2 michelin star. But we has a 3 star experience.One to come back
Be the first to ReplyEnjoyed a magnificent dinner at Aska on Thursday evening.
Well-deserving of its Michelin stars and constant praise, as the precision in both the food and the service is second to none.Quality: Creativity and richness define the Tasting Menu we enjoyed. Every dish showcasing technical skills and thoughtfulness. Throughout the evening it was the sauces and foams that garnered the strongest reactions from my group. A white asparagus foam and a dill sauce were two standouts. The freshness of the seafood and the precision for the venison were also amazing. The ability to serve the venison without any toughness or gaminess was awe-inspiring. I will pick the Lobster course as my favorite, but the Hake and Vension are close behind. Though there was not a single dish that could be complained about and wasn't part of the adventure.Quantity: The Tasting Menu came with 14 courses over the three hour journey. A perfect pacing ensures you feel satisfied and never over full.Value: $295 for the Tasting Menu.Ambiance: Aska is located in Williamsburg under the shadow of the Williamsburg Bridge. On an unassuming side street the space has a black exterior with little indication of the wonders inside. The inside area has a similar dark appearance, with any non-brick walls, ceiling, and tables draped in black. It is dim with lights showcasing where plates are placed, and in the kitchen towards the center of the dining room. The kitchen was nearly silent throughout the evening, which was so unexpected and clearly requires tremendous practice. The only oddity was an 80s pop and rock playlist that played quietly in the background, I think a more classical or ambient playlist would have fit the vibe a little better.Crowd: Reservations are required, I would suggest at minimum two to three weeks before.Service: Perfection. The knowledge and skill needed to ensure every element of the meal comes together is unbelievably impressive. Each staff member was courteous and helpful, and the way they were able to accommodate allergies in our party was tremendous. A synchronized event that looks so effortless, but requires tons of work.Parking: Some nearby street parking in this area near the bridge.
Be the first to ReplyTLDR: incredible experience, may be my favorite meal yet
TLDR: incredible experience, may be my favorite meal yet (Michelin starred) and would 100% recommend.My boyfriend took me to Aska for my birthday on a Friday night at 8:30pm. The restaurant is minimal and dark, with cool black furniture and little accents for decoration. There is an open kitchen surrounded by a higher than waist height wall, where you can kind of see all the action. The place has only a handful of tables so everything is spaced nicely apart and you almost feel like you're watching a private (cooking) show with just a small group of people. SETTING: perfect for a special occasion. I loved the space and how it wasn't overcrowded with tables.FOOD: the food was incredible, and may be one of my favorite meals ever. I can't remember the nuances and details of each dish, but I do know that everything was really unique, flavorful, playful and done to perfection. Most of the savory courses were fish based with one meat dish. VERDICT: I usually am a one and done fine diner, I don't see the need to go back to Michelin starred restaurants but Aska may be the only one that's changed that stance. Even writing this review, my mouth is watering, and I can't wait for the next special occasion to come back.
Be the first to ReplyDate Visited: August 2022More Reviews on Instagram:
Date Visited: August 2022More Reviews on Instagram: @angelicfoodie_Dinner Tasting Menu w/ Wine PairingEverything (including bathroom) was 10/10!I couldn't have asked for a more perfect birthday dinner! It was an adventure for the tastebuds, and is now one of my favorite restaurants! Aska is perfect for special occasions! We left full, satisfied, and a little tipsy The flavor of each dish was complex and unique. If the server didn't explain each dish to us, we would've had difficulty distinguishing the ingredients. Each dish was thoughtfully plated. Service was attentive and efficient. We ordered cocktails which were well balanced but unnecessary since we did the wine pairing. And I highly recommend the wine pairing! My favorite dishes were:- Caviar (w/ king fish, smoked eel, green gooseberry and juniper)- Languistine (w/ sauce of caramelized shells and red gooseberry)- Hake (w/ young onion and albino sturgeon caviar, flowering dill and Swedish dark beer) Favorite wine was the Carignan Blanc Domaine Ledogar 2018. It paired well with the food but I would also enjoy drinking this by itself The sake, Ine Mankai from Mukai Shuzo, was an interesting addition and paired well with the Langoustine. Opportunities: - We had difficulty hearing the sommelier- 2019 Clement Baraut La Lune de Beltaine did not pair as well with the Hake dish
Be the first to ReplyImpeccable and intriguing.
Beautiful service start to finish. 10/10 recommend this experience
Be the first to ReplyYum! Came here for my birthday dinner 6/2022 and loved it.
The all black aesthetic really set the mood and the kitchen was the main focal point. Everyone worked in perfect synchronization and the staff didn't miss a beat. Food was spectacular. Very creative presentation and unique flavors. The Langoustine from Norway was immaculate it will definitely be a dish I will remember for a very long time. Would come back again! This restaurant completed my journey of trying all the 3 and 2 Michelin star restaurants in NY and I must say this was overall a very memorable one!
Be the first to ReplyWhat an adventurous dinner in this all-black restored 1860s
What an adventurous dinner in this all-black restored 1860s warehouse in Brooklyn! From my seat, I gazed at the open kitchen filled with chefs like scientists conducting experiments. Their thoughtful collaboration is the backbone of the dreamy and ethereal dishes, which held bold, experimental, and excellent Scandinavian flavors from the ocean, seasoned gently. The meal began with 3 bite-sized snacks -- dried bladderwrack seaweed dotted with blue mussel emulsion, kohlrabi (german turnip) compressed with linden leaf oil and linden flower vinegar, and a mini tart with vendace roe marinated in horseradish oil and lilac vinegar. I loved the tart; each bite was filled with brimy and crunchy tiny orange eggs, and the flaky tart shell nicely supplemented it. My favorite dishes were the 1) grilled langoustine tail from Norway with sauce from caramelized shells and red gooseberry and 2) light custard with smoked eel, salted spruce and spring shoots. the orange-pink langoustine tail was strikingly fresh and sweet, and so tender. the custard reminded me of Japanese Chawanmushi, with a smoky twist.The portions, however, were on the smaller side and I found myself not full afterwards but maybe that's just a part of savoring works of art. Overall, I was still very satisfied with the experience and outstanding service.
Be the first to ReplyCelebrated a special dinner last night and everything was
Celebrated a special dinner last night and everything was excellent. Compared to the most recent two-Michelin starred restaurant we went to (Jungsik), Aska blows them out of the water. Nearly every dish was executed wonderfully with complex and interesting flavors. The wine pairing was very nice and the sommelier (Missy) was absolutely great. Read the (many) reviews that say people leave hungry after the tasting menu, so we had a little snack before dinner. Whether the snack was what held us over or not, I'm not sure but I felt satisfied at the end of our evening.
Be the first to ReplyAppearance 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.
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