Aska

Fredrik Berselius stumbled into cooking in London, moved to New York, trained at some of the city's most demanding kitchens including Per Se, and in 2012 opened a small restaurant in a modest Williamsburg space. He called it Aska — Swedish for ashes. It had a Michelin star inside a year.By 2016 he had moved it into a restored 1860s warehouse under the Williamsburg Bridge, and the second star followed shortly after. The room is dim, high-ceilinged and unusually calm for that stretch of Brooklyn,…