Aska is an ideal ambassador for its edgy-cool South Williamsburg neighborhood. In a dark, intimate space, Chef Fredrik Berselius and his ace team deliver on the promise of highly accomplished Nordic cuisine. Each course is presented by a personable member of the kitchen team, with the amiable chef himself routinely stopping by to engage with diners. Local products are woven into the seasonal tasting, with local pastured quail dry-aged, seared, and plated with stuffed morel mushrooms, nasturtium and truffle-speckled jus. Grilled Norwegian langoustine tail with gooseberry is sweet and luscious; slow-cooked hake is topped with aged beluga caviar and dressed with a dark beer cream sauce that simply must be sopped up by the accompanying malted barley milk bread.