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Impeccable food and service, I enjoyed every minute of the experience. The restaurant worked with me in advance to accommodate dietary restrictions, and everything went off without a hitch on the day of the meal. I was especially impressed by the non-alcoholic drink pairing, which had some uniquely intense flavors. I'll be thinking of that smoked ginger drink for a long time! Portion sizes are on the smaller side though, so I wouldn't recommend showing up while ravenously hungry.
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This was a top two dining experience of my life. The only other competitor was Core by Claire Smyth in London (a 3-star Michelin restaurant). It's hard to believe food can taste this good. Even compared to other fantastic restaurants in NYC, even Michelin rated ones, this goes above and beyond them in quality and taste. The Temperance Pairing is a must. Two in our party got it, and even though they were willing to share tastes with the others, I was jealous even though we were drinking wonderful wines. Come expecting an experience that may just change the way you view food.
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This review is overdue. I've dined at Atera since 2017 every time I visit NYC, at least once a year (minus the pandemic). It is one of my favorite restaurants in the world. The Tasting Menu is always simple, beautifully plated, and memorable. I still remember first tasting their signature osetra caviar with pistachio. When I last dined in December 2024, my favorite dishes were the truffle comte, and the lobster caviar taco. There is always an ingredient that makes it unique. The dessert dishes are equally delicious. My favorite dessert dishes from the last time I dined were blueberry, lemon, lemongrass, and blood orange with cream and vanilla. I appreciate the use of fruits in dessert before transitioning to chocolate. The wine selection is perfect, and the sommelier is helpful. We usually start with a glass of champagne, opt for a German/Austrian Riesling or White Burgundy, followed by a bottle of Red Burgundy, and perhaps dessert wine. The service is excellent when you arrive, dine, and depart. The staff are attentive and knowledgeable. I appreciate the table counter set-up and observing how the team prepares, communicates, and provides service. It is elegant but does feel intimidating. I've been fortunate to dine in Michelin restaurants in 8 countries, including Elven Madison Park, Per Se, and Le Bernardin in New York. I've consistently enjoyed and preferred my dining experience at Atera over other restaurants. I am not an 'expert'; I simply appreciate unique flavors and admire the talent and hard work it takes to create and tell a story with dishes and provide the highest level of service. Atera has achieved this every time I have dined. My criterion is simple: do I remember the dish (and the experience) the next day, and after several years? And the answer is 'yes' when I dine at Atera.
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The best dish was surprisingly the corn soup with pork and tomato. The setting of the restaurant is smaller than I expected but I liked that. The staff was attentive and great
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I got the tasting menu with the wine pairing and it did not disappoint. While every dish was amazing, my favorites were the caviar and custard, tuna with watermelon and basil, the corn cappuccino and the peach filled with raspberry. While the ambience is gray and cold, I believe the purpose is to transform you into feeling like you're in the kitchen with the chefs (as you are) and it really makes the experience feel more comforting as the meal progresses. This is an experience for any epicurean looking to try flavors and combinations that you've never had, nor expected to have.