Chef Fredrick Berselius, owner of the Michelin-starred Aska in Brooklyn, prepares creative tasting menus in an open kitchen each night. “I wanted to put Scandinavian food on the map. What feels new for Scandinavian food, however, is its ubiquity, which keeps expanding. The dining room, anchored by an open kitchen, is dark and theatrical (though a cellar bar is more casual and lighthearted). And while the New Nordic Food philosophy has proliferated, he has held steady with the kind of earthy flavors that evoke a history of hearty people.

Source: Washington Post December 14, 2018 10:52 UTC