Aska () – NYC

Aska (**) has been on our bucket list for a long time, and we finally made our first—but surely not last—visit. Everything was spectacular. I was especially pleasantly surprised with the variety and depth of the non-alcoholic beverage pairing, so I would highly recommend it if you’re not a drinker.

Photos, in order:
1 – Gently smoked langoustine claw with wild beach rose and salted raspberry. The highlight of the night, for sure. I wish I could’ve had another.
2 – Blue mussel on what was essentially a seaweed chip. Very oceany, but a great way to start the meal and amuse our bouches.
3 – Kohlrabi compressed with essence of linden leaf oil and linden flower.
4 – Rye pancake with vendance roe, marinated in lilac vinegar. Another highlight of the night.
5 – Kingfish, Oscietra Caviar, and smoked eel.
6 – We were introduced to all of our yummy sea friends before the meal began.
7 – Live scallop with white turnip and black currant leaf. Surprisingly the least exciting dish of the night, but nevertheless very delicious.
8 – Crab brain custard with trout roe and seaweed broth.
9 – Grilled langoustine tail with red gooseberry and a sauce made with the caramelized shell of the animal. This dish lived up to the hype. So, so good.
10 – Hake served with Tsar Imperial Acipentris caviar, and a sauce made with dark beer and dill. We both agreed that this was our favorite of the seafood entrees. The United Ferments “Rhododendron” from the NA drink pairing complemented this dish particularly well.
11 – Malted barley milk bread. Heavenly.
12 – Roasted quail breast and sausage of the leg, served with a black and white truffle sauce and ramp foam.
13 – We were introduced to our yummy land animal friends. We thank them for their service.
14 – Venison and chanterelles. Sooo tender and flavorful.
15 – Cardamom custard with pear, brown butter, and aged bedstraw syrup. A yummy, complex pre-dessert.
16 – Caramelized whey and vanilla ice cream atop what they described as a “whipped cream pillow.” Pillowy, indeed. And texturally intriguing.
17 – The dessert spread. Lots of yummy bites, with the standouts being the Swedish Punsch Bun and the Black Cocoa “madeleines.”

I have no complaints. The service was also immaculate: attentive but not stuffy in the slightest. We look forward to trying it again in a different season.