Truly as good as it gets. I feel like in time, this will garner 3 michelin stars.. Contemporary menu design, wth unique flavors and texture in each bite. Crisp/spot on service, timing, and pacing. Reiterate that the pacing was excellent, never too slow or any feeling of being rushed. Flavors were unique and delicious.. the Salmon wrapped in daikon, the poached lobster were two highlights. Wine service was excellent - perfect serving temp, proper stems, and proper pouring/ timing. Overall amazing meal. read more

Atera is an elevated and unique dining experience. My wife and I had the privilege of dining at Atera on their first evening after being awarded two Michelin stars. Atera is a tiny venue (about eighteen seats) with most of the seats around a U shaped counter overlooking the very open kitchen. This format really enhances the dinner as it is so much fun gazing into the kitchen and watching the chefs work their magic. Most of the dishes have a whimsical presentation and there is a lot of action going on in that small kitchen. My wife summed up Atera's appearance better than I could; partway into our meal she stated that it was a blend of modern meets vintage. The kitchen is elegant with slate backsplash and high end appliances yet the space itself has dark woods and large doors providing an old school vibe. Service here is off the charts; there is more staff than there are diners. Atera features a single tasting menu of approximately 23 courses (the meal costs $165); despite the enormous amount of courses our entire meal was served in two and one half hours. Prior meals I have experienced with 20 plus courses lasted in the four to five hour range; this is truly a well oiled machine. Everything was laser precise but without feeling the least bit rushed. The servers seemed passionate and enthusiastic and were extremely engaging; even the executive chef Matt Lightner delivers some of the dishes and interacts frequently with the patrons. There is a laid back vibe to Atera despite this clearly being an upscale, special experience. While my wife and I both loved our dinner, if one purely were to rank this meal based on how much we loved the taste of the food this was nowhere near one of my top meals. Don't get me wrong; the food was quite good, but there was not a single dish that left me craving more. Atera is more than the sum of it's parts, it is a culinary journey in a pleasant space with course after course of beautifully presented food served by a wonderful team; the food is so unique and interesting, full or surprises. As part of the joy of Atera is the surprise and anticipation, I will not go into too much detail about the courses, but provide just a couple of examples. One of my favorites appeared to be a razor clam; when served you are told it is a razor clam but can consume the entire specimen. It tasted quite good (and the exterior nothing like a shell); as the plate was being cleared I asked the server what it was and it turns out the shell was a baguette painted with squid ink to resemble a razor clam. Another cool dish involved a play on ramen soup - after eating part of the dish our server asked us to guess what the noodles were made of; turned out they were made of squid rather than pasta. What is cool about Atera is that rather than explaining each course in detail as it is presented there is a bit of a game with trying to figure out what you are eating. It is amazing how they are able to churn out this many complex courses in such a small kitchen at such a measured pace. Atera also has a massive wine list for such a small venue and many of the wines are reasonably priced (lots of bottles priced between $55 and $80); there are also tons of half bottles, wines by the glass, beers and a wine pairing available. The sommelier is excellent. He did not try to upsell us when we asked him to recommend a relatively inexpensive bottle (and the one he chose really matched our taste well). There also are some really fun cocktails; I enjoyed a beer cocktail at the start of the meal with rhubarb and some herb infusions; this was so good and refreshing. Tonight the meal consisted of about 23 courses; while the first several come out rapid fire and are bite sized, the remainder of the savories are large enough that we left extremely full (but not uncomfortable). There also were three different breads served at different points, my favorite being a pork bun (and there is an optional cheese course for additional cost). Atera is definitely unlike any restaurant I have dined at, but did remind me in some ways of a few of my favorite Chicago venues - El Ideas in terms of the open kitchen and elevating dining to a different level (but Atera is far more upscale and refined), Moto in terms of the playfulness of food looking like one thing, but being something completely different (but Atera has less of a science lab vibe) and Elizabeth in terms of the emphasis on fresh and exotic vegetables, herbs and mushrooms. Atera does require one to have an adventurous palate as there is a fair amount of organ meat and some game, but the food is so complex that something you might normally dislike or be afraid of may be enjoyable in this context. With Atera the meal is far more than just the taste of the food, this is really a must experience venue for foodies. Congratulations to Chef Ligthner and the Atera team on a well deserved two Michelin stars. read more

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Me and my hubby are almost done polishing off all of the MIchelin Star restaurants. I am happy to say that some of the best are last. I have dined at a lot of restaurants and I would put this at my top 10. I asked the staff how many courses the tasting was and they didn't even know because so many dishes were coming out. He reminded of what Alinea's former tour that they discontinued because it was so time consuming. be prepared to carve out almost 3 hours to eat. Set up is similar to that of the Chef's Table at Brooklyn Fare except with less seats for a more intimate an in depth dining experience. I personally think I got one of the best seats in the house being right next to the kitchen on the left. We were of the first to be served and got the best view of what was going on in the kitchen. The pace of the meal was perfect. The portions were perfect tiny sizes so you can keep eating. They also didn't make you wait too long. They were right after another. It's hard to believe that with almost 24 courses that each one was perfect. I am into the art of plating. I very much appreciated their use of all ceramic dining ware that was just to the right temperature. They used the material either to chill or heat at the appropriate temperature. Their staff is extremely knowledgeable. Being surrounded by fellow foodies; of course they would start asking crazy questions. One diner was asking extremely detailed questions about the tea they were serving. They knew the answer for everything and served it more artistically than you would see at a tea bar. You can go to their lounge area is definitely a must as it is on a secret lower level of the restaurant. Beautiful with amazing drinks and a talented bartender. Both all alcoholic drinks and non alcoholic are a go here. I always like a good house made ginger soda. Just an FYI it is at 77 Worth. Look lost, and they will come out to get you. Yes, THEY DO NOT HAVE A SIGN on their restaurant. lol read more

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This was among the top -- if not the top -- dining experiences I've had. There is no menu -- the restaurant reaches out to you a few days before your reservation to ask about any food allergies/dietary restrictions. There are 22 courses (several of which are small plates which the restaurant calls "snacks"), so you definitely leave full but not feeling gorged. It's a lot of molecular gastronomy, so make sure you're into that thing (or that at least willing to give it a try). By way of comparison, if you've been to wd50, it's in that style -- only better!! Some examples of the "snacks": Beer foam macarons with caviar and creme fraiche, flax seed cookies, pickled quail eggs, sunchoke/Jerusalem artichoke chips, carrot "leather," lichen chips (yes, made from that mossy substance -- my wife wouldn't dare try, but they were delicious), salad with pastrami duck hearts, lobster roll in which the "roll" was a yeast meringue, a razor clam with an edible shell which looked like a clam shell, swordfish belly, oxtail broth soup with sea urchin and sweet potato, another soup in which the "noodles" were squid, and celeriac three ways. The mains featured some "more traditional" items - one of the best pieces of beef I've ever had (Wagyu beef from a ranch in Nebraska), squab, lamb loin tartare, crudo of fluke, and sautéed hake. Amazing homemade breads (the pork dinner roll is amazing) and housemade butter steeped in cheese. The desserts were incredible too. "Banana split" had banana ice cream and candied parsnips, homemade goat's milk ice cream with mint ice chips, a "churro" made of a fried root vegetable with a chocolate hazelnut frosting, and chocolate hazelnut truffles. The restaurant seats 14 at a slate counter that looks into the open kitchen, and has a separate table in the corner for a party of 4 or 5. The chef owner gutted the first floor office of a nondescript office building and turned it into an amazing one room kitchen/dining room. We sat at the counter, which was a lot of fun. The servers are very knowledgeable and friendly. The chef is very focused on getting the dishes out, but he came over to say hi and is a down-to-earth guy. This is not a stuffy, white glove place. Because the restaurant is so small and has received such acclaim, for a weekend reservation, you have to reserve 60 days in advance! I imagine it is slightly easier to get in on a weeknight. They have 6 pm and 930 pm seatings, with one or two 8 pm seatings on the weekends. read more

If you're going to dine at this Michelin star establishment, you might as well go all the way with their 20 course tasting + wine/cocktail/beer pairing. Yes, it's very pricey, but it's worth enjoying the full experience while you're there. With only about 10-20 diners in the restaurant at each sitting, Atera is very intimate. They serve every guest the same course at the same time, and it seems as if they throw every luxury dish at you: caviar, abalone, king crab, lobster, truffle...and it goes on and on. At one point, I kept on asking, "How many courses are left?" (Funny how they would never tell me.) By the end, you can hardly walk...because you're so stuffed and tipsy. read more

Sitting around the countertop at Atera, facing the kitchen, I felt like I was going to get a Momofuku Ko - in its old space - experience. Like Ko, Atera has a young EC and 2 Michelin stars. Also, Atera is just as hidden as original recipe Ko was. But Atera has more of a private club feel and, after the meal began, I could see additional differences that let me know Atera doesn't offer the experience I thought it would. Atera's tasting menu is a tasting menu in the truest sense; i.e., it's all about the experience of taste and flavor. There is very little in the way of substantive food, lots of foam, oils, and liquids in various forms. Unfortunately, this means if you go without eating beforehand, like I did, you may leave hungry. This also means that the wine pairing is not a good idea, because essentially you'll be drinking on an empty stomach. Also, my experience at Atera felt rushed - a 6pm seating must make way for the next seating. I left Atera feeling slightly dizzy from too much alcohol and not enough actual food. Of the tasting menus in Atera's price point that I've experienced, Atera offers the least. In fact, I can't remember leaving any other tasting menu + wine-/drink-pairing feeling as hungry and heading-for-a hangover. While Atera may point to an interesting vision, I think that vision should include more than interesting flavors and empty calories. Even brown butter doesn't make it right. read more

We went to Atera for a friend's birthday. Based on high review and profile, we expected to have a 5 star dinner. However, miserably failed. 1. Over priced. For what were served that night, didn't worth $400 per person. I wasn't sure where the all inclusive drinks and tip for $150 from other viewer, we were charged much higher than that. 2. Don't be late and have your friend starts without you or you will be ripped off. I was late due to work unexpectedly. The restaurant didn't make up about 4 courses I missed which we still have to pay for it. 3. The food is only OK. With all these great reviews, we expected much tastier courses. But, I honestly don't have a memorable dish for suggestion. All I can remember is the Squid noodle was way too chewy and dishes were made with some typeof animal fat (as we were told). Just weird to hear it so many times. 4. Boring desserts. We had total 4 desserts. 3 were made with ice cream, on a snowy and cold day. But have to say, chocolate was pretty good. Overall, not worth going back, or going at all... read more

78% This review is for the burger at the lounge downstairs, attached to the main restaurant. Its not for the tasting menu at Atera. *** Came here for dinner, Nov '14, right after I had a tasting menu at Atera (which I will review separately, as its very much a different experience). I found out about the bar after the staff from Atera recommended the place and told me they offered a dedicated burger. Not that I left Atera hungry, but I don't think its possible to end any 20 plus course tasting in a more satisfying way that finishing with a proper hamburger, so of course I could not resist. The Atera lounge is not something that's marketed at all. Just like there are no signs outside the entrance to the building that houses Atera, the same sense of mystery surrounds its bar. I don't recall its even listed on their website. The bar offers a small, but impressive menu. There might be 5-7 items offered that are also part of the 'snack' portion of Atera's regular tasting menu, including their meringue lobster roll. Sadly, the hamburger offered here isn't part of the regular tasting, but it is an exclusive item here. I'm not entirely certain if the lounge is available to those who haven't stopped by to Atera first. That may be worth inquiring before making the trip here. I'll get right my burger experience. Because I wasn't terribly hungry at this point, I opted for only the burger itself. Burger 'No substitutions" $20 (dish rating 78%) -Notes on preparation. I offer some additional notes about the preparation, after I inquired more details from the helpful staff. The beef patty is made from short rib and chuck aged for about a month. In addition, there's marrow and tendon inside. The meat is cooked with lamb fat. In terms of condiments, there are caramelized onions, a two cheese blend that, if recall correctly, included American cheese and a white cheddar. Fries are included, along with a foie gras spread dipping sauce. Bun used is a brioche topped with an aggressive amount of white sesame. I requested my burger 'rare' but mentioned that if the staff thought medium rare was the way to go, I'd be open to that, but certainly cooked no more. The first time the burger arrived, it was overcooked to somewhere between medium well to well done. No problem, I had it returned and another burger came back soon after. -Review I liked the Atera burger a lot, but I do think there were some issues that prevented it from being excellent. This was a very peculiar burger in that there were a few things that I didn't enjoy so much, but they were somehow rescued by elements that were exceptionally remarkable. - The beef patty was thankfully the center of attention. No other ingredient outshines the meat, although there are some elements that become a bit too salty for me. - Most troubling element of the Atera burger was the grilling. It was either not precise or the intended effect didnt work. Some of the interior in the center was rare, but a lot of the meat on the outer edges were closer to medium and more brown than red. Added to the fact that the shape of the patty was uniformly thinner, as opposed to more of a ball shape (size of the patty being equal), the undesirable effect was compounded further. The flavor and texture of beef could have been much more if not for this. I generally don't believe in returning a burger twice. - Other elements generally work. While the beef wasn't grilled as Id prefer, it had a notably aggressive funkiness about it. The was a nice liver like flavor that came through. Maybe this was from the rare bits of beef or the lamb fat. I suspect a bit of both. - The condiments were unique and effective overall. It was outrageously greasy in a good way with meat dripping with fat. Although overcooked, the patty crust had an aggressive char and was very crunchy. The bun, with multitude of sesame jutting out like spikes, furthered this crunchiness. Not playing on the note of subtlety either, was the thick melted layer of cheese on top. - Overall flavor does run very much on the salty side. I think this may have been more from the cheese or another condiment, rather than the meat. The saltiness isn't harsh, but can be tedious after a number of bites. I think the caramelized onions did not provide as much sweet flavor as I'd like. -Thankfully, the side of foie gras paste meant for dipping the fries in, worked just as well for slathering on the burger in that it cut down on the saltiness, added a bit of its own liver-like goodness however subtle, and more richness. Recommended! read more

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Worst ever Michelin restaurant I have ever been to. There was a Bread and butter counted as a course, as well as a fried onion as a main course. Never go this restaurant again. read more

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Hands down the single best dining experience of my life so far! This place knocked it out of the park in every category. We arrived early (around 5:30) for our 6pm reservation, and asked if we could have a cocktail in their lounge. They escorted us down an elevator, and took us to a small, but well put together room with a few tables. The mixologist, Ben, was fantastic. We asked him for drink recipes and he obliged by sending via email. The Camillo (a bit of a take on a Negroni) was one of the best cocktails I've had in New York. After finishing a few drinks, they brought us back up to the dining room, carrying our drinks on a silver tray. The service here is above and beyond anything I have experienced, even at 2-3 star Michelin restaurants in Japan, where they are known for their service. They are knowledgable, but not overbearing. Our server helped us pair a wine, and even got us onto the guest list for another lounge later that night. He explained every course in detail, and could answer questions about preparations and ingredients. The food itself was spectacular. Perfectly timed, and every course left us feeling wowed. I left feeling satiated, but not full. We couldn't stop talking about dinner for the next few nights. Eating out will never be the same again. Please do yourself a favor and go eat here immediately. read more

Atera is a New American (with some Scandinavian influences, I believe) restaurant that's one of the more unique dining experiences I've had. They do a pre-fixe only, $235, service included. It's something like 18 courses, but they're reasonably portioned, so don't worry. The only seating option is at the kitchen bar/counter, but the seats do have backs, so it's comfortable. They do have a table behind the counter, but I think that was for larger groups...larger...like 6 or 8. It's a small place...14 around the kitchen bar, I think. They ostensibly have a bar downstairs, but I didn't explore it, and I'm not sure if it's still open, as they've recently had a re-launch. The chefs prepare the food in front of you, and deliver it to you themselves. It's an interesting experience, and one I really enjoyed. There's not much "cooking" going on, so I wouldn't be too excited to actually see the work that goes into the presentation; most of the work done is plating, which I have to say is pure artistry. It's evident that just about everything is prepped to the hilt, which is to be expected. Dishes are very creative, and use a combination of familiar and unfamiliar ingredients. The ribeye steak with bordelaise sauce was, by far, the best steak dish I've ever eaten. They are SERIOUS about their coffee and tea services, and I encourage you to try one if you like either of those beverages. They have wine pairings, as well as a "temperance" pairing, and even a tea progression. If you're interested, just ask one of the captains about tea, coffee, or wine...they'll be happy to discuss. I found all the servers to be very knowledgeable, and Atera clearly hires only the best...these folks are professionals. Service was top-notch, and if I counted right, the ratio of guests to staff was nearly 1:1. An expensive evening, but an experiences that left me wanting for nothing. Highly recommended if you're of the "foodie" persuasion, and like your food a little off the beaten path. I really can find nothing that I disliked, or that I'd change, it was very worthy of both Michelin Starts they have thus earned. read more

This is the most amazing meal I've ever had. I have eaten at a three star Michelin restaurant before (Toque in Montreal). Atera only has two Michelin stars so far, but I think it was more impressive, and it's only a matter of time before it earns its third. This was my first time eating a chef's table style high-end meal -- Toque is a more traditional dining room setting. Atera was a feast for all five senses. The lighting, the dishes and cutlery (different for each course), the furniture, the ceiling, the music (at a perfect volume where you can make out the lyrics but it doesn't disrupt your conversation at all). Every detail of the environment, large or small, seemed to be chosen purposefully. (The one possible exception was the bathroom -- why was there only one toilet for all the diners? Is this an intentional choice so that people don't miss too much of the performance by using the bathroom? The reservation confirmation letter should perhaps encourage diners to use the restroom beforehand.) The food of course was excellent. Lots of foams. Lots of variety in textures and unusual flavor pairings. Every bite pure bliss. Lots of fish and seafood, but birds and mammals were represented as well. I won't give too much detail on the individual courses -- go and be surprised! The temperance pairing (nonalcoholic beverage pairing) was outstanding -- it's great to be able to have a beverage pairing with this sort of meal without breaking the bank on expensive wine or needing to get too drunk to properly enjoy the meal. I also had a cocktail in the lounge before the meal. But perhaps the most wonderful part of dining at Atera was the close-up view of the chefs as they went about their work. There is a unique feeling of inspiration that one gets from watching people perform their art flawlessly at a world-class level. And with smiling faces as well! This dining experience raised the bar in my mind on what humans are capable of. read more

After some recent high-end disappointments in regards to price:quality ratio (Eleven Madison Park, Daniel), the streak was finally broken at Atera. Friendly staff who don't have a stick up their ass, reasonable wine mark-ups, and the food make the $150 price tag worth it. Every course was good, with about 3 being truly memorable.... maybe only 1 I'd call "perfect" but the quantity of near-perfect compensating for it. Probably my best overall high-end meal in NYC since Per Se a few years ago. I agree with a previous poster about being slightly pushy on drink refills - trying to push a 2nd glass of red while we are halfway through our final savory course?? Lame. However, you will "like" the staff better than at other similarly priced restaurants as they aren't afraid to show some personality. read more

Awesome experience. And when I say experience - I mean just that. The food itself is wonderful, but the service is so top-notch that it really does make a huge difference, especially if you're going to embark on a 3-hour food odyssey. This is the level of detail you're getting: Without being prompted, and only after watching him drink his wine, the servers took note that my husband is left-handed and set his place-setting accordingly. Major points. Overall, I know a lot of people compare this experience to the tasting at Momofuku Ko. I think if I had to compare, the food was slightly more adventurous at Ko, but the service at Atera blows Ko out of the water. The 1:1 staff-to-diner ratio truly is a spectacle to behold and we felt like we made friends by the time we left. Shout-out to the awesome tea/coffee service guy. Totally cool experience. Favorite courses: - The Razor Clam dish is so painstakingly, lovingly created that it's practically too gorgeous to eat. Almost. Obviously, I ate it anyway. - Dumpling is delicious, savory and tastes like a bowl of chicken and dumplings. - Lobster Roll, everyone's favorite, dissolves completely as soon as it hits your tongue. - Hushpuppy ... so awesome. The egg yolk inside creates potential for a gooey mess but is so, so delicious. - Roasted Duck, the itty-bitty pickles added crazy flavor to the meat. Entire menu, in order: Toasted Grain Broth w/ guanciale, winter greens Trout Liver pate w/ fresh apple, brown butter Smoked Trout w/ pork fat Amaranth Toast w/ smoked roe, tartar sauce Razor Clam w/ garlic, almond Dumpling w/ chicken, shrimp, meyer lemon Geoduck w/ lardo, air baguette Scallop w/ scallop mousse Maine Lobster w/ onion gel Chamomile w/ matricaria recutita Lobster Roll Sepia w/ creme fraiche, wheatberry Tarragon w/ artemisia dracunculus Pig's Blood Flatbread w/ marrow, vinegar Hushpuppy w/ smoked yolk, pickled corn Oyster w/ salt-baked turnip, rice, murcott mandarin Matsutaki Consume w/ foie gras, pine nut miso Roasted Duck w/ pickles, duck jus, fennel Duck Chip w/ heart ragu Sorbet - lime, grapefruit, blood orange, mandarin Cheesecake Burgundy Sorrel Yogurt Sweet Potato Doughnut Yuzu read more

Atera needs another Michelin star. Everything about it was just perfect, from the wine pairing, to the drinks in their bar prior to seating, to the ambiance and the food! At the time, I was a vegan, gluten free wannabe. We emailed them a few weeks prior to our reservation and boy did they deliver. Most meals were created to look exactly like my husband's meal. My husband had the reserve wine pairing and it was worth it. I had their tea, which they picked out from a plant right in front of me. It was a perfect meal! read more

Wow, what an experience. We were told if we did not arrive promptly at 6, we would miss some courses despite prepaying the prefix dinner. The restaurant would also not address food allergies or client preferences. This seemed bizarre, a bit rigid and a bit off-putting before we even arrived, I was concerned about eating here. Once we arrived, it became clear why the restaurant has this policy. There are only about 14 seats with 10 seated around a horseshoe and four in the back at a private table. Going to Atera is like going to a private dinner party. There is a flow and everyone is eating about the same thing at about the same time. It would be impossible to provide the level of detail and attention if people arrived at all different times or had a host of food issues. The restaurant is not being rigid but trying to conduct a perfectly choreographed ballet. They just need to change how they communicate this information over the phone. The restaurant has no sign which adds to its air of mystery. Just walk into the apartment building labeled #77. The restaurant is just inside the building. We arrived slightly earlier than our 6 pm reservation since there was no possibility, I was missing a moment of this experience or a course at $225/person. I highly recommend the 6 pm time slot. The meal lasts about 2-3 hours and there are about 25 presentations. Each course is small but you definitely want to arrive hungry. We felt completely, satiated but not ill at the end of the meal. The experience begins downstairs in the lounge which is in the basement. It's rather dark but cozy. At the reservation time, we were brought back upstairs to the restaurant which is very intimate. This is not a fancy, shmancy, pinkie out restaurant but a very cool, place with The Who and The Doors piped in over the speakers. Everyone is casually but smartly dressed. The age of the diners is also more diverse with many in their 20s. I am not going to go through the various courses since I think everyone else has pretty much covered it plus, I think it takes away some of the excitement to know exactly what you are eating prior to arrival. That said, the food is amazing. Almost everything was a hit with maybe one or two exceptions. The macron makes Laduree look amateurish. The butter with cheese is mind blowing and I do not like butter. The chef is constantly playing with your preconceived notions of food. One course was a "lobster roll". The lobster is traditionally, the sweet part but not here. The lobster meat is served on a meringue roll so the lobster becomes the savory. My recommendation is to try everything and get out of your comfort zone. I do not like fish that isn't shell fish but I was pleasantly surprised how much I enjoyed many of the fish dishes including the caviar on the macron. The presentation is outstanding. Each course has a unique set of dishes and silverware when silverware is used. There are many courses where your fingers are used. It makes the food very accessible even when the food seems unusual. The service is outstanding. The guest to employee ratio is about 1:1. The kitchen is an open kitchen and probably the quietest and cleanest one that I have ever seen. I couldn't figure out where the dirty dishes went and only learned that there is another kitchen downstairs from reading the other reviews. The plates are whisked away from one side and presented from the front. At no time, do you ever see anyone cleaning a dirty plate or even hear clanking. The meal was a ton of fun and delicious. We really enjoyed it. It is not inexpensive but to me, it is no different than going to dinner and the theater. Thank you for a wonderful evening. read more

I'm really torn with this review. Pros: Service was stellar. Every dish was good. The ambiance is nice and elegant. Cons: None of the dishes were outstanding. They were all forgettable. All in all, while Atera is less expensive than Chef's Table at Brooklyn Fare, I would choose to pay more BF. But I still feel confused. Because the food was good. So, put all this together and my advice is that while this isn't the best restaurant in its league, it is still quite good. It won't knock your socks off, but it will still be delicious. read more

Fantastic meal with great service. Definitely recommend for a nice meal for special occasions. The service from start to finish is world class, with people ready for every situation, whether it be seeing you in to your seat to giving you a placecloth for your phone to replacing your napkin when needed. In terms of food, each dish was uniquely created and plated with care. Among the dishes I enjoyed the most was the apple cake ball with eel in the inside, the caviar, and the foie gras and peanut butter, covered with a sheet of black currant, but all the dishes were extremely flavorful. The ambiance is also a lot of fun, with the staff having a good time and taking pictures with the diners. It's definitely a unique (and pricey) meal, but well worth it. read more

Amazing menu. Loved the variety in what I had eaten and am still dreaming about their rice pudding dessert. It was very light and had a variety of flavors and textures. I ordered a second serving and will be back for more. Beautiful presentation and creative combinations. read more

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I went back to Atera a couple of Fridays ago and had another amazing time. I completely agree with previous reviewers that the friendly staff really make the experience. There is a significant problem at NYC fine dining restaurants with staff and chef (even at some venerable counter-seating fine dining establishments where chefs are right in front of customers) rude/cold/annoyed/nasty/hostile behavior. This shocks me. A restaurant is not a food temple. I am coming to eat dinner, not to pay homage at the altar of anyone's ego. Thankfully, I cannot say enough nice things about the staff and the chefs at Atera. I estimate that more than half of what I had this time was different than the last time I visited in March (both new dishes and "old" dishes with new components). This is impressive. Of the new items, I especially liked the "lobster roll," the halibut with whey and chamomile, the pork with wheatberries, the frozen strawberry shortcake, the ice cream sandwich, and a cold crab and crab/shrimp/lobster? gelee dish. I also really enjoyed the butter which was house made and flavored with Winnimere cheese. I did not like the squid "noodles." I imagine that if I liked squid in noodle form, this would have been great, but I don't, so it wasn't. The broth was nice. Just a couple of brief comments: 1. The milk punch cocktail that I had for the "snacks" portion of the meal was great. I would love more cocktails incorporated into the beverage pairing. 2. I opted to have the additional cheese course: the apple bread was fresh and flavorful, but I am used to a more composed cheese course. That being said, the selection was well chosen. Parting thought - lots of things were even "better" than my first visit. The foie gras "peanut" was soft and spreadable, not rock hard, etc. I can tell this is a team that cares about getting a little bit better every day. I appreciate that ethos. read more

Always a great culinary (and drinking) experience. Semi annual pilgrimage is a must

I had a wonderful experience here, and I want to cut to the chase and explain why I'm rating Atera with 4 stars instead of 5 - while Atera certainly had standout dishes and memorable experiences, I did not think the dining experience was as "immersive" as I had thought it might be. Most memorable experiences: - When they produced a plate and called it "California olives" when they were really grapes in olive oil. The sweetness of the grapes was a delightful surprise compared to what I was expecting. My dining mates said, "I want more trick food!" Unfortunately (or probably for the better) that was the first and last of the trick food we got. - I love love loved the salmon dish with three kinds of roe and a paper-thin sheet of daikon draped over it. I also loved the earthenware plate it was on - it create a pleasantly homey sort of noise when my fork scratched against it. - I also really liked the caviar and pistachio ice cream with an ale cream. Or maybe I just really like fish roe. - The wine pairing. Mmm-mmm! Some really exquisite and unusual finds, and I'm glad to be introduced to Saurternes as a dessert wine. Our sommelier was very knowledgeable as well. - When the hostess made a little bed for my phone out of a folded napkin. What fell short: - With 18 courses, surely not every dish was great. I could have done without the caramelized onion (lovely as it smelled, and a great accompaniment with the wine pairing), and the pork. The huckleberry dessert was more of a looker than a taster too. I feel like I expected a little more out of the desserts - they were good, but didn't strike me as outstanding. - By marketing itself as an "immersive" experience, I was expecting to have just more than one dish brought out to us at the table, or maybe even a soundtrack orchestrated to our meal. Maybe because we were in a private dining room, the meal wasn't as immersive as it should be. read more

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Atera made it to the three michelin star group this year, and also won the best tasting menu.. but I'm not impressed. Atera is like that new kid on the block that is trying a little too hard to be "hip" and "in" when in reality it just makes the place feel a little too hipster for me. The restaurant was kind of difficult to find as it was located inside a doctors office type building? It kind of seemed like it was trying to be a "secret" place. When you enter you get taken up the elevator to this dim waiting room/bar area where it was set up in a way with just a few couches that it seemed like a place to go mingle with other couples or people. Mind you all the other couples waiting around kept to themselves just like us. It made me feel a little uncomfortable being kept in this tiny little room with all these people i didn't know.. and I was super relieved to be fetched by someone to take us up to another floor for dinner. Upon entering the actual dining room, i realized the layout was pretty cool with the kitchen being the main focal point of the room and the seats in the house are circling the kitchen in a bar stool type manner. Cool yes, but also uncomfortable to be sitting on these stools for 3+ hours. As far as the food goes, the tasting menu was a major let down for me now that I've tried both Per Se's and Eleven Madison Park's tastings. How did this win best tasting??? Yes, the selection is "unique" and "different" with quite a selection of unusual picks like monkfish liver, pigs blood crackers, duck heart ragu, and purple beets dipped in beeswax... but none of these items were in anyway palatable to me. Out of the box, maybe but I don't see how these items justify a $300 price tag. Now if you were looking for a place to impress a date, and you had $600+ to blow on you and your partner.. this might be an interesting place to take them. The place felt exclusive, like you had to be in the know how to be there. But if you want a delicious hearty meal, I wouldn't come here. Especially if you happen to be a picky eater. read more

I enjoyed an outstanding lunch at atera. 18 delicious and creative courses served by the cooks and many served by Chef Ronny Emborg himself. I loved the Temperance (non-alcoholic) beverage pairings. Service was very attentive. Wonderful way to spend a Saturday afternoon! I've already made my next lunch reservation. BTW: the lunch menu is the same as the dinner menu; same price too. read more

Best tasting menu experience I've had in the last year. Top notch service and attention to detail. Knowledgeable and friendly staff and the food was out of this world good. Every course was unique and had layered flavors and textures. There was no "filler" course and the quality ingredients were apparent. We did the wine pairing as well, and tried a cocktail at the end of the meal, all exceptional. Looking forward to dining again soon. read more

One of the best restaurant ever ..all small plates.. high quality food ..taste good .. always have new idea ..the restaurant is very small can't fit many people ..is very quite and romantic ...the restaurant is a open layout ..you can watch how your food is being prepared .. drinking in the lounge Located on higher floor to wait in case you get there early...i gave 4 start is because the service is not good enough read more

Atera - Amazing food ! Very romantic - New American Near Me - New York, New York

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On the menu that night: Blood Orange Fitzgerald - Gin, Simple Syrup, Blood Orange, Lemon, Angostura bitters Beer and Buttermilk Macaron with American Sturgeon Caviar and Crème Fraiche Flax Seed Cookie - Pine Nut Butter, Coriander Lobster Roll on a dry yeast meringue Sunchoke Canoli with Sour Cream Powder, Strained Buttermilk, Sunchoke Puree Beef Tendon Cracklin with Egg Yolk Cured in Dill Pickle Spice Pickled Quail Egg and Pigs Blood Cookie with Chicken Liver Pate and Huckleberry Rock Tripe Chip with Corn Powder, Trumpet Mushroom Puree, Herb Emulsion Heart of Palm with Bone Marrow Ragout Cured and Smoked Swordfish Belly with Pork Fat Reduction Razor Clam, Garlic, Almond Sea Urchin, Emerald Ice Lettuce, Pine Nut Miso, (Uni Fish Sauce, Sweet Potato Puree) Divers Scallops, Miners Lettuce, Fermented Cabbage Leaf Ice (Sake Lees, Sauerkraut) Cured Wild Salmon, Guanciale (Columbia River Salmon cured/smoked like Virginia style ham with brown sugar, allspice, cloves) Peekytoe Crab Ravioli, Toasted Grain Dashi Sepia, Smoked Pork Lardo, Whipped Potato (Aromas of Bergamot - sprayed on lid base) Salted Rye Bread and Butter Steeped with Cheese Dried Beet Ember, Spinach, Smoked Trout Roe, Crustacean Emulsion (Sea Urchin thickened Emulsion, 12 hour sous vide beet rolled in Hay Ash) Sourdough Roll basted in Pork Fat Black Cod, Salad Bernet, Sunchoke Consommé Roasted Squab, Burgundy Cold, Fresh Peanuts, Oxalis (Mashed, Pickled, Roasted Peanuts and Foie-Peanut) Seeded Grain Roll Beef Strip, Nasturtium, Wheatberry with Toasted Bechemel, Tropaelum Majus (Morgan Ranch Wagyu, Beef Fat Demi) Pear, Mead, Almond Milk Ice Cream (Fermented Pear, Crystalized Lactose, Bergamot Sherbet, Pear Snow) Cracked Egg Ice Cream with Egg Yolk Jam (Coagulated Egg Yolk sous-vided with sugar, goat milk yogurt) White Chocolate, French Sorrel, Birch Ice Cream, Rumex Sculatus (Birch Bark) Churro, White Cardamom, Salsify, Cinnamon (House Made Nutella) Bourbon Cask Ice Cream Sandwich, Oak, Almond, Vanilla Hazelnut Chocolate, Black Walnut Having visited Matthew Lightner's prior home, Castagna, only two months ago and previously seeing the space when I visited the short-lived 'Compose' nothing could have prepared me better for what I would experience when I took a seat at the counter of atera at 9:00pm, and yet what occurred over the next three hours still left me stunned - a culinary dialogue between chef and diner where unique ingredients and techniques both modernist and classic met head-on, each plate telling its own story while building in an arc about nature, time, and terroir. Featuring a highly polished staff that is happy to educate and engage as much (or as little) as the diner desires and a room that is open yet intimate it is nearly impossible to pick or choose a moment at atera that stands out from the rest but if I were forced to choose there would be three, the first a hollowed heart of palm filled with creamy bone marrow that presented two distinct tastes, textures, and temperatures at once, the second a stack of clam, almond, and garlic whose appearances and textures were nearly identical while the flavors of each came through with aplomb, and finally the aged squab; the gamiest I've had to date and brought into sharp focus by oxalis, reduced wine, and nuts - a sort of peanut butter and jelly flavor on the finish unlike anything I'd ever experienced but as good as anything I've ever tasted before or since. read more

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Very, very good, and very, very interesting. Beer-based macaron with caviar filling? Check. I've only eaten at one other Michelin rated restaurant, and that was the former 3 star Robuchon in Las Vegas (it's no longer ranked, but I've heard not because it was stripped, but because Michelin no longer writes a guide for Vegas). Atera is "only" a two star, but in terms of technical skill I feel Atera completely blows away Robuchon, while being a better deal as well. As is normal for creative foods, you may not *love* everything, but you'll be hard pressed not to recognize the creativity and artistry. There was really only one item that I thought was lacking - the heart of palm with bone marrow ragout, but the rest were pleasant or interesting surprises. I'll have to post up the menu later, but there were far more tastings than I thought. At around tasting #7, I thought I had made a terrible mistake, thinking that I had overpaid and that the meal was soon coming to an end. Nope. By tasting 15, I was getting pretty full, but it keeps on going well into the 20s! Service was excellent. The restaurant is cleaned every 3 hrs or so, and it's just very cool to watch the staff do their thing. Disciplined, like a fine, precision watch. After the meal, I was invited to tour the downstairs kitchen, where there is another set of staff that do prep. After nerding out over the chef's copy of The Modernist Cuisine, I nerded out over the overhead heavy duty, reeled power cables, and the racks and racks of Oxo-housed ingredients. Definitely cool. read more

Lounge only review - really nice experience. Cocktails were well made: the list offered diverse liquor choices or if you proffer preferences to the bartenders they'll stir (or shake) up something special. There is a concise food menu which allows you to sample some of the great things I would eat upstairs if I could afford it. We had a burger which really was delicious and worth the $20 tag for the utter cheesiness and the foie gras mousse for the fries. Can't call this the perfect bar due to the space constraints. I don't mean the total seating of the room - that's a tiny delight of only a few other patrons and reservations are strictly honored. I mean the choice of those few chairs and tables. The leather chairs around the two-tops and the slightly larger table are a design nightmare. The bar tables come to just below knee level - it is impossible to put legs neither under nor to the side of the table (I am 5', quite small, my partner is 6'). You awkwardly knock knees with the wood and are forced to lean back leaving you over 6 feet from your drinking companion in the other chair. The only other seats are at the bar, usually my favorite place on earth. It's fine, but the bar area is rather unkempt for this type of establishment. The bussed barware sits in a bin in front of you, there is a lot of opening/closing of a black velvet curtain into a blindingly lit hallway to the bathroom/upstairs. So, yes, it was such a good time and I feel honored to have gone and enjoyed great cocktail, a way-better-than-it-needed-to-be snack, but for the price and the promise you should be able to sit properly. read more

Please note this review is only for The Lounge at Atera. I decided to take a couple of friends to The Lounge for a couple of reasons, they take reservations and I had heard good things about the cocktails and the atmosphere. I sent an email to the reservation email address on a Tuesday requesting a Friday night reservation. I received a response back immediately stating they could take my party of four at 9 pm that Friday. We arrived about 20 minutes early and were taken down in the elevator to The Lounge right away. The place only has three seats at the bar, two tables each with two chairs and two couches that could seat another six people or so. We were given both couches, but were told others might be sat next to us (which never happened.) Even though the space is small, the seating is well arranged and ideal for an intimate chat. The server was friendly and knowledgeable, but after he delivered our first round of drinks he didn't really pay much attention to us. I think it was more a function of him wanting to just give us our space than poor service, but overall I wish he had been a bit more attentive. The cocktail list contained about eight choices all of which were very different and unique. I tried two and enjoyed them both. There wasn't a price printed on the menu, but each cocktail was $16. Have I had better cocktails for less money? Yes, but I feel that the high price is justified given the almost private lounge that you and your party get to hang out in. read more

After several years of hearing nothing but amazing things I finally decided to try Atera, now in version 2.0 under Chef Emborg. I'd seen plenty of pictures of the "lobster roll" and other playful and technically masterful creations that were a hallmark of the restaurant under Matt Lightner and to a certain extent I expected that spirit to remain intact. I found, though, that this was largely not the case, and that's ok. Atera 2.0 dispenses with the gimmicks and focuses on very serious food, which is outstanding. Adjectives which could describe the entire menu are "fresh" and "light". In the fashion of contemporary Nordic restaurants, Emborg's cuisine elevates the inherent qualities of fresh local and imported ingredients with the lightest of touches, but with astonishing precision and attention to detail. Highlights included the golden Osetra caviar with pistachio ice cream and beer creme, which was without a doubt the best way I have ever been served caviar. Mackerel served nearly raw with fresh vegetables and dashi was a unique nod to Japanese cuisine, which was followed by an oyster cooked to perfect buttery smoothness. The most memorable of all dishes, though, was the lobster, perfectly poached and served with fresh apple and celeriac puree, served with a cup of lobster chamomile bisque on the side. I'm still having dreams about this one. My only (very) minor issue is with the $105 "temperance pairing". I'm a big fan of Eater's Ryan Sutton, who called this "the city's best tasting-menu pairing," and I was intrigued enough to give it a shot. While it was fantastic, and I loved that these were all thoughtfully created, hand-crafted beverages that I won't find anywhere else, I'm not sure 6 glasses of what mostly amounts to fruit juice is worth that much money. The service at Atera is impeccably attentive, on par with the best restaurants anywhere. The atmosphere and decor are warm, though aesthetically it's not the most remarkable restaurant. The earthy hues and abundance of green plants combined with the 80's rock soundtrack felt very similar to San Francisco's Saison (also a fantastic restaurant). If you're a discerning food lover and are comfortable spending this much on food, this is one of the best places in the city to go. read more

My boyfriend surprised me by bringing to this gastronomic restaurant. When we first walked in, we were greeted by a very small, cozy lounge. Then was led up the elevator to the main dining area. We sat around the chef bar for the first hand experiences. The food was amazingly good, creative, and surprising. You can't tell what the texture really is until you put it in your mouth. Brilliant!! The truffle! Uni! Razor clams! Scallops! we're so out of the scale! Awesome experience! read more

I have never had a dining experience quite like Atera before, making it incredibly memorable! The dishes were inventive and unique - most of them I enjoyed and a couple I didn't, but that can be my personal preference against certain ingredients. Even so, this kind of dining is about experiencing new tastes and combination of tastes. The rest of my party thoroughly loved the wine pairing; many of the pairings were with sake making it somewhat difference from what you'd expect. Again, another unique aspect of the dining experience. I did not have the wine pairing because I was pregnant. How they handled my pregnancy is actually what impressed me most about the service. We told them in advance of my "condition" and they assured us that they understand my dietary restrictions and would be able to make accommodations for me. I figured I'd still have to pass on some dishes, but they went above and beyond in making sure every dish was appropriate for an expectant mother! For the dishes that were supposed to be undercooked, they made sure to cook mine longer. They provided pasteurized butter for me. Although any of us could order it, they specifically offered me the tea tasting to make up for not being able to have the wine pairing. This made their already stellar service, which is to be expected, even more outstanding. read more

Overall an amazing restaurant. Service was great and the food was spectacular! Probably some of the best food I have ever had.

My palate is ridiculously small. The list of things that I won't eat is way bigger than what I will eat. If any protein besides beef, pork, chicken or fish is put in front of me, I tend to pass it to my always more adventurous dining partners. That being said, I prefer dives rather than "tasting menu" restaurants like Atera. If I feel out of place because I'm wearing jeans and a golf shirt, I get uncomfortable, no matter how good the food is. However, my friend wanted to take me here for my birthday and I figured WNYOLO (Why Not You Only Live Once). I'm glad I came because as I look at the tasting log that they hand you at the end of the meal (in expensive paper stock) I thoroughly enjoyed myself. I ate things that I would never have dreamt up in an acid trip. Fried lichen chips. Squid ink sauce. Sea urchin. Beer foam macarons. There was quite a bit of sophisticated molecular gastronomy going on here, and almost everything tasted good to great. There were 1 or 2 things that I didn't care for too much, but batting a thousand out of 20 tries is an impossible thing to ask out of any restaurant. The service was impeccable. The servers are all men, and good looking men at that, so eye candy alert for the ladies. Your meal will be about three hours long, and they handhold very well. Making good small talk, eye contact, and attentiveness. These guys probably have day jobs at Bergdorf's. Expect the check to be in line with Bergdorf's, as a peek at the check came out to about $150 per person. One of the fun things about the place is finding it. There is no sign outside the entrance that says "Atera". A kind employee will come out to get you if you have the befuddled look standing in the street. read more

We had a great night here. We were cerebrating both our daughter graduation form NYU and an early anniv. We arrived about 15 minutes late for the allowed time of 6:30. In seconds we were welcomed with a great drink and the start of an amazing evening. The food was stunning to look at and eat. Each of the paired courses do have Nordic spin. We were lucky enough to have dined at NOMA and do love this approach of top notch ingredients combined in inventive ways. For example fresh spring white asparagus with cheese. Yes it was amazing. Service was well paced and engaging. We did both one wine tasting and the Non booze tasting. Both were excellent. Yes it is pricey. But its an experience. so go !! read more

My family & I (party of 5) went to Atera w/high expectations last night. As a native New Yorker I've had some really great culinary expierence during my 51 years here on this earth. Sadly Atera was not one of them. To us their food lacked in flavor. To many cold plates, more hot dishes should have been served for this time of year. Presentation of each plate was true culinary artistry & the staff was on point, but the food..sigh was lack luster. For instance A couple weeks earlier my wife and I went to Del Posto. Their captains course was outstanding each presentation packed a punch of flavors that evolved w/each bite more pleasing to the palate. We didn't get that from Atera. read more

Atera - New American Near Me - New York, New York

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Not sure how you sum up Atera in a simple Yelp review. Atera assaults the senses with creative, delicate, funny and downright delicious food. The room is so intimate with the single concrete table top wrapping around the kitchen. I suspect the menu changes pretty regularly, since the 20 tasting plates are peak seasonal foods. So don t be mistaken, you are in a 2 Michelin star restaurant. They take food, service, drinks, atmosphere seriously, but you don t have to be dressed to kill and you can feel at home with one of the most eclectic playlists of 70's and 80's rock I have heard in a long while. The place is expensive, so be ready for that. If you hate lobster, or caviar, or chocolate truffles, or ..., then I am sure there are other places for you. If not, then Atera it is! read more

Atera is truly an experience. I'm normally pretty lackluster with my choice of food. But at atera I was falling in love items I normally would have avoided. Same goes for the wine I never drink it, but atera had my whole personality flipped upside down. It has to be one of the most memorable days of my life. It was the day I proposed to my fiancée, and was wrapped together beautifully by the help of this wonderful staff. Thank you again for all the love you showed us while celebrating. read more

I am a food lover, but the thing that impressed me most about Atera was the front-of-the-house staff. Each was very personable and attentive and willing to answer my virtually endless string of questions. In addition, the food and drink were presented with flair. I often felt as if I was at a magic show or a play. As for the food, it was very good. Presentation and flavor ruled the day. Emphasis was on high-quality and often expensive ingredients like shaved truffles, foie gras and caviar. The only negative comments I have were that the flavors often bordered on potpourri with liberal use of lavender, juniper, edible flowers and other heavily perfumed herbs. Also, cream, butter and fat were amply represented in the savory dishes, but not as much in the desserts, which I felt were the only weak spots on the menu. If I had to do it again, I would not have gone with the wine pairing. I am not that big a drinker, and the wine filled me up to the point that by the end of the meal, I felt uncomfortably full. My husband got the temperance pairing which consisted of a flight of mocktails that were all unique and flavorful. I actually preferred his drinks to my own. In summary, overall, everything was excellent. I would do it again, but I would do it more wisely, omitting a lot of the beverages and letting the food be the star of the show, as it should be. read more