Aska
Originally from Stockholm, Sweden, chef Fredrik Berselius has spent most of his culinary career in New York City, bringing his love for nature to his urban surroundings through food.
Berselius recently released his first cookbook, Aska, published by Phaidon, in the spring of 2018. With an emphasis on ingredients from the surrounding Northeastern U.S. region and influenced by Berselius’ Scandinavian homeland, Aska offers a distinctive dining experience through a procession of courses prepared from an open kitchen and served to guests at only ten tables each night.
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