We celebrated Valentine's with the Chef Tasting Menu at Aquavit and it was one of the best meals we…read morehave this year. The service was Michelin level which includes very knowledgeable staff that are friendly and polite. The menu is very seafood forward which we absolutely love. The langoustine was extremely tasty and the combination of sauces, seafood and the visuals are on point. The bird's nest is such a wonderful delight which includes dessert eggs that has shells that you can crack with your utensil with yolk that flows out. Well-deserved Michelin 2 stars which we will definitely visit again during our anniversary or special occasions

I was expecting more, especially after reading so much about this place for 6 years now, but alas I…read morewas disappointed. Went for the longer Chef's Tasting Menu, along with the wine pairing. Opening bites were decent, warm Elk bite and a lobster tart, to open the palate. But after that, the first 3 dishes took an extremely long time to come out. For the second course, the caviar dish, I believe we had a 30 minute, if not longer wait, and we even waited 10 minutes after the staff telling us the food is "being plated." One quote I always remember from my friends about eating tasting menus is that, the food tastes best before you get full, and often that's when you first get to the restaurant. So to not capitalize on that, and open with the second course taking such a long time, killed the experience. However, let's talk about the rest. First dish Hiramasa and vegetables. I thought the fish was too thinly cut, almost _too_ much fermentation? And somehow was funky yet not flavored enough...and the carrot puree in the center was overpowering. Very unbalanced dish. Fwiw I enjoyed most of the caviar dish, even though the wait was far too long. Lobster dish came out room temp or colder. I think it is meant to be served that way, but I thought it was a weird temp, where it may have been better warm or hot. Lots of greens and plants on top, but it looked ugly in my opinion, and the sauce was a bit too heavy. Maybe a lighter more aromatic sauce, could have worked better here. Scallop was well cooked, soft, and substantial size. The lobster mushroom gave some crunch contrast. The broth was a tad too salty, but overall good. The scallop I think was seared, but the sear was a very very light one. Halibut...I dunno. The sauce was too thick and tasted flat. And the Halibut itself didn't really have any flavor. The celeriac carrot cake thing was cool. Duck was excellent, one of the better dishes. The pre-dessert cheesecake was really heavy and also a strange-ish dish. And the Bird's nest I gotta say, yes it was good and a joy. That was the standard I was hoping to see out of all the dishes... I also ordered the $225 standard wine pairing, and man what a disappointment. I know these days wine pairings are pretty tame, but not a single splurge wine, or a taste of it, is super disappointing. I would say the average bottle wine price for the wine pairing was around $30, so even with the variety in account, it is a very weak pairing. I did enjoy the Mendocino wine though, and it had good aroma characteristics of the region. But the body and palate was not great. Other wines were just so-so. On service, it was overall ok, but the wine introductions were read and felt like a textbook read. And the somm was not involved in it (server ran it). The glasses are Riedel, which practically are fine, but I expected an attempt at fancier glasses for this level of dining. We often had empty glasses waiting on the table, and were not taken away as quickly as a more attentive service would be. And we were not offered a stand for our handbag, until we saw other diners have it. Overall, very disappointed. I imagine lunch and the bar room are more fun and probably the place to go. But I expected more beautiful presentations and vibrant flavors from the menu, and a more enjoyable experience.

I lived in Sweden for five years when deciding to grab a cup of coffee I couldn't resist a place…read morecalled a Scandinavian house it was fika time. I was treated to wonderful customer service and a multi course meal really good food with an amazing presentation. I never had monkfish before it was pretty good. This place is Lagom. I was tempted to practice my Swedish on someone however I was way too nervous to even say hello. Maybe I'll muster the courage to try it before I go back to Los Angeles.

Adequate, if not a little more, average take on the Scandinavian classics, this is a good place to…read morestart, especially for those who have not tried this cuisine before. This restaurant (rather, cafe) is a nice way to get in a few dress rehearsals before going out for the real thing. As I am about to embark on a Scandinavian adventure, I had to try the Swedish Meatballs first. They are a great way to start off if you do not know where to begin with this cuisine. The meatballs are delicate, but tasty. The gravy carries a little bit of heat and acid, but it is balanced out by the sweetness of the lingonberry jam, which is balanced out by the pickles. My only fault is of the mashed potatoes, which they cater here to American tastes by dolling it up when it does not need to be. Basic principles, keep it as simple as it is and let the meatballs be the star. That is why it is Swedish Meatballs and not Swedish Mashed Potatoes. Seven to an order is perfectly acceptable. I then had to dive into some dessert. The cinnamon bun is good but not great here. Warm it up and it is fabulous. Served chilled and it feels like something you just got on the back end of an SAS flight. I will note to have these warmed up for future reference. While it is not on the menu, the Princess Cake is an indulgence everyone should try at least once. The distant cousin to the Black Forest Cake in Germany, this feels almost like a caked up version of a Linzer tart. I enjoyed it, albeit it is very rich. Take your time eating it or you will spend your time afterwards regretting your life choices. Respect the cake and take your time eating it. I am happy I got the chance to eat here and gave this little cafe (which is a short walk from Grand Central) a try. Reward yourself and get some Swedish candy afterward. Tak.

Fantastic place. Food is tasty and refreshing. If you're in the mood for a well-executed meal with…read morelighter, daintier fair, this is close to perfect. Note that the space is on the small side, so it's a bit crowded, and there's always a line for the restroom. Also, there's no dessert option. If you're finished with lunch here and want to keep relaxing and have something sweet, Veniero's Pasticceria is only a couple of blocks away.

Vibe/ambiance: small brunch spot; AC was broken Service:…read morestandard Reservation: recommended Items ordered: Sweet potato fries 9/10 Hangover sandwich 8.5/10 Pancakes 8/10 melted too fast maybe bc of heat though

This is the second Ole & Steen I've tried in Manhattan, and I found it similar to the location I…read morefirst visited near Bryant Park. This branch is located near Grand Central Station, and they offer a varied menu of pastries, prepared food items including sandwiches, and beverages including coffee and espresso-based drinks. There's also a moderate amount of seating available along with a restroom in the rear of the cafe. I ordered a poppyseed muffin that was topped with a lemon frosting, and while it was small in size, I appreciated the flavor and the tart citrus element. Ordering was easy, and I appreciated the polite service.

A lovely coworker got me a piece of the blueberry social. It is soft and pack with flavors, the…read moreportion is pretty good. It will pair great with any warm drinks. Never knew there are few stores around the city, will need to explore and try more of it.

We came here for something else and accidentally stumbled upon Nordic Preserves Fish & Wildlife…read moreCompany. Looking at their displays, they had an amazing selection of salmon, herring, cod, pickled beets, tomatoes and more. We decided to try their "Lock, Stock+Barrel" sample of 4 different salmon w/ condiments, pickles, raspberries and crackers. You can get a choice of 3-5. Our choices were their Artisanal smoked, Pastrami Cured smoked, Togarashi smoked, and Norwegian smoked. The condiments were a mustard and dill sauce. The salmon was melt in your mouth good! So good, you didn't need the sauces. We did taste both and liked the mustard. Didn't use much of it though. The winner was the Norwegian smoked for both of us and for me, the Togarashi and Pastrami Cured were tied at 2nd. The two people behind the counter were great! Very helpful and made our experience sitting at the counter a fun time! I will be coming here anytime I crave smoked salmon!

My friend and I were walking around the Essex Market before a nearby dinner. We saw Nordic…read morePreserves and noticed that they brilliantly had a perfect snack sized gravlax cup. Couldn't pass that up! Their shop was immaculate and had an awesome selection. The gentleman working in the shop was friendly and professional. The gravlax cup was delicious, fresh fish, crème fraiche, and an excellent bread crisp. Perfect way to get a taste of Nordic Preserves. Would certainly return!

Date of visit--early August 2026, a Sunday. The short…read moreversion--a two-star Michelin restaurant that should have three stars, one that has made me rethink the other two and three-star ones I've been to in the past (and how I retroactively felt cheated by them in hindsight). An absolute pleasure in so many ways. Review based on regular prix fixe menu--no allergies or adjustments--plus non-alcoholic beverage pairing, respectively $335 and $150 (gratuity not included). Exterior & Interior--It's close to the water and Williamsburg Bridge; its entrance is nondescript but consistent with the inside. Once inside, it is dark and your eyes will need a short time to adjust, but it is beautiful. There are enough pictures online for you to fill in the blanks without me describing it--16 circular tables (I think), lots of black (I know), some touches of wood and bronze near the open kitchen. For all the black space, there is exactly one overhead light pointing at each table so what's on the table is never hidden. I wouldn't change a thing about it, and the attention to detail surrounding it hinted at the meal to come. It aggravates me that several people online label the interior as "minimalist"--that is a lazy explanation and this place is soaked with detail, from the black richness of the walls to how the light glances off the woods and the bronze. Music was actual music--not AI! Mostly 80s onward--perhaps in the vein of the Smiths, Interpol, etc., but actually pretty varied and consistent with the place. It was rather soft and in the background. Frankly, the only song I actually recognized was Bryan Adams "Heaven", which oddly fit in with the place more than I expected. Speaking of volume, while I had a clear view of the display kitchen and all of the staff were close to me, you don't ever actually hear them--they work so quietly! Food & Drink--Standard prix fixe, no substitutions, add-ons, etc. (I declined some truffles they had flown in that day, an extra $65 I think). Started out with several small bites--you've seen most of them online. The recurring theme with the bites was that, for a first few seconds after the bite, there wasn't much flavor, but then there would be a lot after those seconds passed. Delayed satisfaction in other words. After all, this is an elevated expression of Nordic cuisine--flavors are meant to have some restraint compared to cuisines from some other parts of the world. The meal was extremely well-paced and built gradually to its climax that came in four parts. The famous langoustine and sauce, followed by the semi-famous hake fish with bread, followed by sea bass, and lastly followed a savory venison course. The strange part about this murderer's row was that, while the langoustine was presented as "our signature dish", the three that came after equaled it. If the langoustine was your favorite album ever by your favorite band ever, then the three following courses were that band then releasing three albums afterwards that were just as compelling. Still, after all that, there was the dessert served in two or three parts (frankly can't remember). People have different preferences when it comes to deserts--some prefer chocolate and others prefer tart fruits, some prefer diary-based and others prefer sugary types. But Aska leaves nothing to chance with the desert phases--every thing you could want is offered, and it was a wonderful way to end. With regard to the non-alcoholic beverage pairing, I'm glad I did it. I don't believe anything was made in-house, but I could be wrong since I don't recall the last drink being presented with its corresponding bottle (most were). It was a mix of zero-proof wines, tonics, a sake-ish drink, and ending with something that mirrored bourbon over a large ice rock. The staff would tell you in advance whether the drink is meant to be paired with the current course or the one following as well (helps you pace how much you drink of it). Service--this was possibly the most wonderful thing about the night (or tied with many other things). As you walk in, they immediately offer to take an coats, hats, umbrellas, etc. and store them. This sounds insignificant and probably the norm in Europe, but this is simply not done anymore in the U.S., even at two and three-star places. From there, the meal is perfectly paced, interactions are warm but not overbearing, and just simply wonderful overall. Of course, the chef is great, but the whole team makes this place all the more special, and it made other places (Benu, Californios, Le Bernardin) seem mostly transactional. So, would I do it all again? In a heartbeat (even with my modest income lol, it was that good). And if you're staying in Manhattan, do what I did: take a ferry to the South Williamsburg station (great experience), walk around the park near the bridge, go have a couple glasses of wine at a cool place called Bar Susanne that's in between the bridge and Aska, and then go have your meal. Thank me later...

4.25 stars. This is assuredly a high end experience that appeared to incorporate numerous…read moreinfluences outside of Aska's Nordic focus. You'll enjoy the minimalistic chic decor, the open kitchen, the excellent service, and of course the food. Let's talk about that last part since you're going to spend a pretty penny if you go here. Like all tasting menus, there will be some variance although certainly there are some dishes that often are the "star" of the proverbial show. I'm not going to mention everything, but here is what stood out: Sea Oak: This is the first item we received, and it kind of looks like a colorful edible twig. There were purple and yellow hues and true to its name it tasted like a fresh dip in the sea. Apparently, they use algae and blue mussels to make this dish. It's fun and creative and a great start to your meal. Caviar: This one looked like a dark cupcake with the base made from kingfish and eel while the top was absolutely overflowing in what was clearly a super high end caviar (certainly memorable at least to me). This was a stunning visual with extraordinary taste. Claw: This dish looks nothing like a claw. Instead, rounded wheels resembling lotus root are flavored with rose and berry. Gently stuffed inside you will find langoustine claw meat. This had really strong Indian flavors and was highly enjoyable. Custard: This was like the Nordic version of chawanmushi except this savory custard was dollops of trout roe, seaweed, and exhibits a strong seafood broth flavor. Hake: This was the best preparation I've ever had of the fish. The sauce is somewhat indescribable to me, and yet what really stood out is the absolute perfect texture of the fish. The restaurant is fairly well know for their hake and it's easy to see why. Quail and Venison: Both of these dishes were well prepared meats that actually served as perfect boats for the incredible mushrooms accompanying both meats. After eating this dish, I could see why Aska is confident enough to boast a full vegetarian tasting menu. Those mushrooms were among the best items of this entire meal. Pear: I really hope they keep this on because this light pear dish accented with cardamom and copious amounts of butter was an absolute delight. Again, the dish exhibited relatively strong Indian flavors and may have been my favorite dish of the entire evening. Why not five stars? At this price point, I would expect every dish to hit and there were a couple that just didn't for me (not too many but a couple). It was probably a bit too seafood heavy for me and I think I prefer omakase if I'm going that route. I will say that the tasting menu, the service, and atmosphere are all wonderful and a worthy overall experience. I'm definitely glad I was able to visit.

The Cardamom Latte (9/10) was almost perfect. I got it with oat milk, which made it nice and nutty…read more The espresso was on the lighter side, so I wished it had a richer, stronger espresso flavor, but it was still really satisfying and not too sweet. The Almond Croissant (7/10) had an amazing flaky crust, dense interior, and crispy almonds on top. Honestly, probably the best almond croissant I've had texture-wise, but I'm not a huge fan of almond paste in the middle, which is probably just because I'm not really an almond croissant person. The Cardamom Bun (8.5/10) was the best cardamom bun I've ever had!! The bread was super soft and pillowy, almost like a dinner roll, but the outside was caramelized and had so much cardamom flavor. It was perfectly sweet and I could genuinely eat so many of these. This one made me love cardamom buns, and I'm not sure if any others will top it. Vibes were a 9.5/10. The space felt like I was in a cafe in Japan. Service was fine.

Always a line in NYC, and of course at the renowned La Cabra we knew there would be a wait on a…read moreSunday morning around 10:30 AM. We got the cardamom bun and pain suisse pastries and an iced americano.. and if there's anything you take away from this review.. it's that you come here .. you HAVE to try at least one pastry or else why would you go??? The cardamom bun is La Cabra's signature laminated cardamom bun , and the pain suisse (my personal fav) was so delicious!!! I also bought some beans to take home: Yacuri - Geisha from Ecuador and La Papaya - Bourbon