Atera — New York City (7/2015)


Although this was my third visit to Atera, it was more like a first visit again.  The original chef of Atera left a couple of months before, with a new chef (another Noma alumnus) being installed about a month or so prior to my visit.  Conceptually, the restaurant is the same, focused on a small plates tasting menu using fresh, local ingredients.  With that, my expectation was a more Nordic approach to flavors.  The menu below was actually presented at the end of the meal.

I was told it was not a coincidence that I was sitting in the exact same spot as my prior visits.  It’s the seat for the solo diner.

I selected a glass of the Chassagne Montrachet white Burgundy to go with the start of the meal.

After a hot towel, they brought a cup of green tomato water with juniper oil, which was a fragrant and sweet refreshing start.  Soon after, they offered a plate of herbs and flowers (nasturtium, fava leaf, agretti, lime mint, pea flower all from their herb garden) with a shrimp emulsion dip.  They had just started serving the dish on this evening.

For the full write-up, click here.

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