Aska

Experience cutting-edge Nordic cuisine at this intimate restaurant located in Brooklyn. The food menu is ingredient-driven and the kitchen team goes to great lengths to procure the best; from handpicking vegetables to sourcing ethically raised meats. The menu offerings are extremely innovative and are sure to take you by surprise. Diners have an option of either a 7-course tasting menu or a...

MIDTOWN — Today is the 40th anniversary of Le Cirque. To mark the occasion, the team has put together a timeline of the restaurant's lifespan. It notes, among other things, the years when Sirio Maccioni invented pasta primavera, when Geoffrey Zakarian became a line cook, and when Andrew Carmellini became a sous chef. A more thorough, interactive timeline is in the works. [Facebook]

GREENWICH...

Welcome to One Year In, a feature in which Eater sits down for a chat with the chefs and owners of restaurants celebrating their one year anniversary.

[Photo: Daniel Krieger]
A little over a year ago, chef Fredrik Berselius opened Aska, a tiny tasting-menu-only restaurant at the back of Williamsburg's Kinfolk Studios. It replaced Frej, the hugely popular pop-up he had helped run in the same...

When plans for the mega VIP Super Bowl dining venue known as the 50 Yard Lounge were announced back in November, not a lot of details had been finalized. There were some big names, like Michael White, Bill Telepan, and Marc Forgione on board, and general plans for demos in which top chefs teach NFL players to do things like roll sushi. But now, with the game just a couple of weeks away, the...

One of the "brilliant chefs" behind Williamsburg's pop-up Frej is back in Kinfolk Studios serving "innovative, delicious and beautifully plated" Scandinavian fare – think "Nordic avant-garde" in a tasting menu format – matched with botanically focused cocktails; the casual-but-polished space features lots of natural wood, plus there's a "hopping front bar" with its own à la carte menu.

Aska, "Ashes", represents new and old, an ending and a beginning. Our philosophy is respect for nature, creativity, and hard work. Cooking is more to us than just a craft and we are constantly focusing on our ingredients. Vegetables and meats, fish and offal and weeds - all are valued equally.