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Aska Reviews from The Last Year
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!!
Incredible 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!!
My 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!
Had 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.
Visited 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..
Aska deserves a 3-star (but I am partial to Scandinavian?).
Their food is very elegant and pure, great wine list.
Came 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!
I 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
Aska'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
I'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.
Excellent Birthday Dinner
We recently celebrated a birthday at Aska and we will definitely be back. We have been to many Michelin starred restaurants and two things (aside from the stellar food) stand out for me: First, the friendliness of the staff. There were A LOT of staff working for a restaurant with so few tables. They were very attentive but never overbearing and they made us feel very comfortable (not at all stuffy or pretentious). Second, the pace of the courses was perfect. When you're doing 15 courses, this is important. We've had experiences where some courses are coming out on top of each other and then you wait 45 minutes for others. Aska's pace was precise and steady. The ambiance was really cool, as well. Now for the food - what can I say? They were quality ingredients prepared well and plated creatively. There were no mountains of foam or other gimmicks. The first few courses were caviar based, then seafood, followed by meat, and desserts. We also did the wine pairing, which was very nice and we liked all the selections. Definitely recommend.
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Prepaid Reservation Fee
By 👻 @CivilizedCard10, 07/06/2023 5:26 pm
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When you sell a reservation that has a prepaid fee AT takes a commission on that fee. This doesn’t really make sense because it’s an expense the seller incurs not part of the profit that is shared.
For example:
Carbone NYC fee to book table for 2 is $108.88
If you sell it for $200 on AT you get $140 from them.
Your net profit is $31 and AT collects $60 in fees.
It would make more sense not to charge commission on the upfront fee as this creates a disincentive and results in higher costs for buyers.
2 Answers
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Answer from 🥩 @FamousStation67 (07/06/2023 6:51 pm)
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
6 Comments
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By 👻 @CivilizedCard10 (07/08/2023 3:03 pm)
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By 🍑 @BraveCloth47 (07/07/2023 9:32 am)
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By 🧿 @DefendableJump50 (08/20/2023 3:21 pm)
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By 🥩 @FamousStation67 (07/11/2023 10:39 pm)
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By 👻 @CuddlyRice61 (10/13/2023 1:15 am)
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By 👻 @EarthyCook75 (11/05/2023 1:15 pm)
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Answer from 👻 @LaudableSupport16 (10/23/2023 11:47 am)
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I agree to this!
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