Atera 2 Michelin Stars Chef Ronny Emborg We had been here once before during a lull in the pandemic last year. At that time we were one of only three couples allowed in at a time for social distancing. This time they were fully open, with three couples and two four-tops. Oyster with caviar and passion fruit. Very nice start to the meal. Light and flavorful. Chicken skin over Iberian ham and rye toast. Amazing crunch and flavor! Only repeat from last year and we were super excited to see it again! Kaluga caviar over a savory custard in bonito broth. Probably the best caviar dish I have ever had. Perfect balance of taste, texture, temperature, aroma, and appearance. Tuna (paper thin!!) over king crab and a crispy hot rice block. Fantastic and creative. Seared Hudson Valley Foie Gras topped with thinly sliced apple and then julienned mushroom. Savory broth base (I don't know what exactly was in that but had real Umami punch). This was amazing. Razor clam with a basil reduction, savory foam, and steamed tomatoes. I think those were rice puffs but I can't remember which type. A great combination, and well prepared. Halibut with cucumber balls and a herb sauce. Very creative and unique. Flavors very well balanced and interesting. Waygu served with a quail egg in hot broth. Amazing and perfectly prepared. Broth gently warmed the raw Waygu but did not overcook at all. Beef (I forget the cut) gently seared after some slow heating method (not sour vide so I assume dry heat oven?) with a minimalist broth base. Great follow up to the Waygu. Lamb with sweet peas and zucchini and a emulsion of some root vegetable. No gamey flavor. Fantastically presented and prepared. I paid extra for a 1901 Madeira. Best dessert wine I have ever had. It was incredible. The sommelier stated that they stumbled upon this vintage and that it is highly unlikely I will ever find it again. Super happy I partook. Lemon dessert (processed somehow) over a lemon buttermilk sauce. Really nicely done and unique. They gave us an extra dessert... a caramel foam over a sweet chocolate mousse (if I remember correctly). It was perfectly salty to complement the sweeter previous and following dishes. A set of four mini desserts; strawberry-ginger, coffee-chocolate, sorghum-peanut, citrus-olive oil. Fun and creative! They play classic and 80s through 90s rock during service. It actually works really well with the almost silent and graceful work of the team. Taste- 10/10 Creativity- 10/10 Presentation- 10/10 Service- 10/10 Ambience- 10/10 Honestly I think they deserve a third Michelin star. Perhaps they will receive it one day. We will go here every time we travel to New York City if we are lucky enough to be able to get reservations. read more

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This is a wonderful, special occasion restaurant - it comes with a hefty pricetag but it was a lovely experience from beginning to end. The space is beautifully crafted, small and intimate with just the right touch of elegance. Not surprisingly, the service was excellent; not rushed but always attentive to our needs. The tasting menu has around 8 courses and we also opted for the wine pairing. The wine pairing is expensive but I would highly recommend it; the pairings were unique and flavorful on their own but more importantly exquisitely matched to each dish. When we met, it was a fairly seafood heavy menu but who can complain about caviar... caviar.. and more caviar?? Every dish was elegantly composed and balanced. It's hard to pick favorites; there were no bad dishes. Overall, it was a lovely journey and met the high expectations we had for the experience. Due to the limited counter seating, I'd recommend coming with one person or max 2, and it certainly makes for a special date night. read more

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We went to celebrate our anniversary and it was an incredible experience! The service was on point - we opted for the wine pairing and we were definitely having a good time!! The good and presentations plating was just another level. The lighting in the dining room is a little dim imo but that's a different type of vibe. read more

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Disappointing and uncomfortable experience. When you first enter, there's 10 wait staff and chefs just standing around watching you while you get seated. The atmosphere was not relaxing. The dining area was one room and felt quite cold. There were scattered quiet conversations going on and I felt that we had to whisper because the room got so quiet at times. The place felt uptight and a bit pretentious. I understand its a Michelin star experience but the experience did not feel accessible or welcoming. I was showing my boyfriend a short video on my phone and was asked to turn off my video (reasonably so) and I did. A few minutes later, I was taking a photo of the course and the same waiter, older gentleman with ponytail, came over and said "I'm going to have to ask you to turn off your phone hope you understand...", and I told him I was just taking pictures and he apologized for mishearing. The situation was a bit awkward and strange since they were playing loud guitar music in the background. The best and only memorable dish was the steam egg and caviar, the rest of the courses were under seasoned, uncreative, and lacking in presentation. Also don't understand why there is an open kitchen when most of the ingredients were prepped in a different kitchen. Given the price ($300+) and reputation of the place, it was very underwhelming. read more

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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. read more

Where do I start? Small seating area around the kitchen and one group seating in the back. I pretty much tried all the mocktails and woah. My drinks are way better and more creative than the regular alcohol drinks without a doubt. My absolute favorite, that I wish I could drink an indefinite amount of, was the smokey drink. They smoke it!! I loved seeing them prepare my drink because there is just so much involved. It seems way more complex than a food dish. All of that work to create such a unique drink. I'm amazed. They even stamped their cubed ice with their restaurant name. It's the little things like this that catch my eye. Moving onto the creativity of the dish. The one that stood out the most was the ramen noodles that were not your typical carb noodles. It tasted exactly like ramen. But it's not! It's actually squid. Wahhh. I know. I was in disbelief. To even imagine something like this. I avoid carbs on a daily unless I go out to eat but having protein ramen that tastes exactly like regular carb random. Wow. I'm impressed. As for the rest of the dishes, amazing. The first few dishes were my favorite for the unique flavors. Only downside is we left starving. Maybe I tend to fill up on the free carbs in between dishes when I go fine dining or the complimentary dishes not on the menu. Bathroom is dark and only has one. Staff were nice. Very quiet here otherwise. Dress code is nonexistent. There was a huge range of clothes from super causal sweat pants and sneakers to very dressy. You can't go wrong with anything. If you go for your bday, they add a candle to your dessert. That's about it for personalization. Overall, good meal. read more

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4.5 stars. Accompanied a girlfriend and hadn't read much about Atera. The dining room is immaculate and has mostly counter seating. Service was 5 stars. I was late due to traffic and they were nice about it. The smell of the hand soap in the bathroom was memorable, and I couldn't put my finger on the smell. The ingredients were top notch. We got a copy of the menu as we were leaving. We enjoyed a few drinks with our meal. The plating and flavors were a delight to experience. While it's an open kitchen, the actual kitchen part was further from our seats and very unobtrusive. Favorite dishes: - Caviar with egg custard and smoked olive oil. The most memorable as I often make egg custard at home. - Wagyu beef (not pictured) - Lamb (not pictured) - Beef with corn - Razor clam Least favorite dishes: - Dessert. I like dessert a lot and of the 3 dishes, I only liked the lemon one. - Foie gras. I normally love seared foie gras but this one was harder to eat in a bowl. - Yellowfin tuna over scallop and fried sushi rice. While the overall flavor was good, this was also hard to eat and I never discerned the scallop. read more

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Awesome meal with impeccable presentation and interesting flavor combinations. Service was so calm and professional. Though we sat at the counter it felt very upscale and you felt attended to. read more

Befitting it's two-star reputation, Atera was inarguably one of the best if not the best food I've ever eaten. It is a unique dining experience, but the service and the experience eating at the Chef's counter are impeccable. Watching Masters of their craft carefully execute complex dishes was a treat. The Sommelier, with outstanding wine knowledge, was delightful to chat with. His wine parings were my favorite part of this experience. They told us not to count the number of courses (but it was 14 for our meal though the menu changes frequently so expect something different each time) and I felt full over the two hour experience. For those interested in a fine dining experience I would highly recommend considering Atera. read more

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Go watch the trailer for @themenufilm . It's the upcoming black comedy horror film that is set to be released in three weeks that focuses on a young couple who visits an exclusive destination restaurant on a remote island where the acclaimed chef has prepared a lavish tasting menu. @ateranyc reminded me of the aesthetic of The Menu minus the horror. Atera is an intimate two Michelin star fine dining restaurant in Tribeca that seeks to ignite the senses through its hyper sensory kitchen. Dark and an almost clinically modern space, the restaurant seats 12ish people at a chef's counter with a smaller table off to the side that seats 4-6, ensuring that everyone has front row seats to the dance that is the chefs meticulously "performing" the tasting menu like clockwork. I really wanted to like this tasting menu, but there were a few too many misses throughout the meal. Certain dishes felt muddled, were one note, or lacked texture / flavor. Highlights of the evening though were definitely the Iberico Ham (really interesting flavor combination with the ham draped over some rich tuna, a medley of onion and pepper, sitting on top of a great toast - reminded me of the Tuna dish from @cloverhillbk with more depth of flavor ), Duck (every ingredient served a purpose with the pear, carrot, and balsamic sauce work; I had been eyeing them prepping the duck at the stove all evening), and the Olive Oil dessert (a gelatinous spoonful of olive oil with a pinch of acid from added citrus). I would visit Atera again to see how the tasting menu changes and opt in to their temperance pairing (it's inspired by the Dutch tradition of drinking juices with meals; but, because many Americans enjoy dinner cocktails, Atera offers this non-alcoholic cocktail pairing instead). -------- Tasting Menu (10/28/22): Lobster | Tomato, Basil ÆBLESKIVER | Crab, Comte, Lime Kaluga Caviar | Custard, Bonito Iberico Ham | Tuna, Onion, Pepper Langoustine | Squash, Citrus King Salmon | Spinach, Daikon, Roe Squid | Foie Gras, Shrimp, Scallion Short Rib | Sunchoke, Mushroom Duck | Pear, Carrot, Balsamic Apple | Hazelnut, Vanilla Chocolate | Currant, Thyme Lemon | Cream, Chocolate Olive Oil | Citrus Sorghum | Peanut -------- IG: @dinelikeaduchess read more

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Girlfriend booked this place for my birthday and it was an amazing experience! When you first walk-in, you're presented with the view of the entire counter and the open kitchen. The restaurant was much smaller than I expected but we were all very well spaced out. Each group of 2 had an entire counter to themselves, so arguably the experience during COVID was actually enhanced. I personally loved the seafood options more than the non-seafood options here. They were wonderfully done and all pretty creative. We split a wine pairing between us and it paired really well. Food and service was above and beyond in these times! Many many different things we tried here scallop, finger lime ham, chicken skin, rye king crab, tuna, brioche sea urchin, egg, truffle kaluga caviar, pistachio, IPA langoustine, onion, tomato salmon, sake, rice, trout roe dumpling, potato, scallop duck, strawberry, mushroom beef, squash, foie gras, truffle citrus, vanilla, cream palm, bourbon, merginue honey, nougat sorghum, peanut red miso caramel read more

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A solid 4 stars! I went as a solo diner and had an amazing time dining at Atera. The seating is chef's table so you get to sit and watch the chef's prepare each dish, so it's like diner and a show. The tasting menu had about eight courses, all of which were really good. My personal favorites were (i) the steam egg and caviar; (ii) the iberico ham; and the stuffed wing. The ham especially stood out because conceptually the ham and he tuna shouldn't work but somehow it all came together. There was one pasta dish however that just didn't work. There were some circles that kind of tasted plastic. I'm still not sure what it was meant to be. One of the things that really made Atera stand out to me was their temperance pairing. As someone who isn't a big wine drinker, having this as an alternative was great and each of the drinks presented were really unique like the beet drink meant to replace the red wine, the opening non-alcoholic champagne and the smoked ginger which had a smokey rich taste. The service was also excellent. The staff was super friendly yet professional and really enhanced the dining experience. So why only 4 stars? Because I was pretty hungry after I left. I don't think at that price tag you should be thinking what's an appropriate amount of time to wait until you can eat again shortly after leaving but that's how I felt. Overall, a pretty good meal, but definitely not one I feel the need to repeat again. read more

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Terrific evening at Atera. Kate made us feel welcome the moment we entered the dining room. Every course was outstanding. We particularly loved the Kaluga caviar, the halibut, the wagyu, and the duck. Looking forward to coming back for the new menu. read more

My husband got FOOD POISONING here last week, it was BAD. Worst part is he emailed them to let them know and NO RESPONSE back!! Horrible, DO NOT GO! read more

5/5 food, 5/5 presentation, 5/5 atmosphere (intimate but not stuffy, especially as people get deeper into the wine) Atera exceeded my expectations! Of all the tasting menus I've tried in NYC, Atera's has the most consistent excellence among all courses. Interestingly, I found I wasn't absolutely blown away by any single course, but rather had a very strong appreciation for each one. So it's very hard for me to directly compare Atera with my other two favorite 2-star restaurants (Aska and Aquavit), where I was blown away by 2-3 dishes but found the rest of the dishes only relatively good. One thing that I thought Atera did better than other tasting menus was the main course meats -- I've found several restaurants to be quite boring where they seem to only care about the cook/temperature of the meat but are lacking in the creativity and general flavoring of the rest of the dish. But not Atera! Both of the main meats I tried had very good pairings of sauces, garnishes, etc. Everything I tried and thoughts: 1. Lobster with tomato, basil, and caviar -- you already know when it's caviar + creamy white + the green oil that it's going to be delicious 2. Crab, comte, lime -- cheesy, pretty good, the lime is very subtle but makes the bite taste very surprising 3. Kaluga caviar -- one of my favorite dishes. The egg custard was so creamy and they are VERY generous with the amount of caviar. I wish there was slightly more egg custard though since I found the ratio a bit heavy on caviar (but obviously wouldn't want there to be less caviar!) 4. Iberico ham -- honestly enjoyed this one much more than I thought I would! The tuna was a surprising pairing that worked. Delicious. 5. Langoustine -- I love langoustine and this dish did not disappoint! The butternut squash purée was also very tasty, and the plate was beautiful. 6. King salmon -- pleasantly surprised by this one too! I usually don't love the dishes with a vegetable draped over but this one was very tasty. I wonder how the salmon was cooked because it really melted in my mouth. 7. Squid -- honestly this dish looked terrifying in pictures online. Descriptions only said "foie gras" and I was afraid they shaved foie gras pate into little curly spirals, which would've been very scary. I was a bit relieved when they said the curly things were squid though and the foie gras was actually the seared foie gras underneath. I liked the umami Asian-ness of this dish, and the broth reminded me of a nice bowl of ramen. I do stand by my initial disdain for the presentation of this dish though. Aren't they aware there's a Japanese HORROR film about spirals? The shape is not pleasant. 8. Short rib -- great cook and flavor 9. Duck -- liked the pear-ing 10. Palate cleanser apple with hazelnut: this was the best palate cleanser I've ever tried!! Shocking because normally the palate cleanser course is just forgettable, but the hint of hazelnut was actually very delicious - left me wanting more 11. Chocolate mousse with currant and thyme -- I'm not the biggest fan of fruit flavors mixed with chocolate so this dish was just ok for me but I appreciated it 12. Trio of desserts -- the olive oil bite was very interesting. I enjoyed the texture. The bonbon was yummy, and the last bite of the trio tasted like a peanut butter cup and was tasty. I was shocked that there were reviews saying people got "pizza afterwards" because I was pretty full! And those reviewers were women too! I wasn't stuffed and wishing I was never born (like after Per Se), but I was definitely uncomfortably full after this meal. I wish I had fasted instead of eating lunch! read more

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The overall experience was underwhelming.Out of 11 courses, only the carviar on custard and crab ravioli in broth were memorable. Base on the value, food and service, I would not recommend it read more

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What an amazing unforgettable menu and experience. Was on my bucket list to try a 2 Michelin star restaurant and each course of this amazing 12 course sampler meal blew me away. Complete with mock-tail pairings and the ambiance and service and friendliness of the staff. The beauty and smell and flavor of each dish was something I'll never forget. Thank you for an unbelievable experience. read more

This two star Michelin joint in Manhattan has all the makings of being an all star, but slightly misses the mark. The location is interesting. Tucked inside the lobby of a medical building hides this beautiful space. A total nod to old New York. Super romantic! The staff is attentive and very helpful. The wine list is extensive and solid. They also offer a mocktail menu. As for the food...everything is good and the kitchen is on point, but very little left me wanting to rush back. I think that is the issue. In a town full of amazing restaurants, for this price, there are better options. That being said the stars were the trout roe, the caviar (two raw dishes) and the squab. I would be curious to revisit. Maybe this menu wasn't the one for me. Either way it was very good. read more

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Simply amazing. We loved every single course. Each plate was a piece of art, every bite memorably delicious. The venue is really unique with a small U-shaped bar and a single table just behind it. It isn't the same seamless service at some other Michelin starred restaurants, but it more than makes up for that by giving diners a literal front seat to the kitchen. These chefs are magicians and it was amazing watching them work. We can't wait to return! read more

I had one of the best culinary experiences ever here. Do yourself a favor and do the wine pairing if you can, I tried some amazing wines. My favorite dish was probably the trout roe with foie gras, but it was super hard to pick a favorite The flavors were so on point and everything got better throughout the tasting. I tried one of the mocktails which may have been better than an actual cocktail. I felt like it was a very laid back tasting experience, and also super intimate. read more

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The overall experience was worth every penny, but that's not to say there isn't room for improvement. For having 2 Michelin stars, everything was for the most part there. Setting: The restaurant is very unassuming, and when you walk in, you're brought into a moderate-to-dim lighted room in which most of the decor is a little bit darker. It's an open kitchen concept. There are 12 bar seats available and a small table in the back. There was a small group of 3 sitting back there when I ate here. There is 1 head chef (Ronny Emborg) that did not interact with the guests nor did he smile too much. There are 3 other chefs all working in tandem - they have a really good system going. There were 3-4 other "servers" that assisted with serving the food, placing and clearing utensils, refilling wine / water, ect. Every one defaulted to a very straight face, but would put on a smile when interacting with guests. Food: Overall the food was top notch. Many creative blends of flavours, well presented, and everything cooked perfectly. I think the halibut was about 30 seconds overcooked but at this point I'm being pedantic. I love perfectly cooked scallops, and the beef (tenderloin?) was very tender. Some dishes (like the one with uni and truffle was quite heavy) Wine: We skipped the wine pairings and instead, asked for a recommendation of a bottle of white. It was a good recommendation and generally paired quite well with the meal . Service: This was mostly impeccable. They properly improvised a few times when we were in the way, but stuck to traditional fine dining etiquette. Multiple personnel helped us and all persons were on point. At the end of the day (or night): We left feeling very full and satisfied. While other reviews have mentioned a more relaxed feel - I think it would have helped if the servers / chefs smiled a little bit more. You can take off your suit jacket guys, it'll be more comfortable. They give you a personalized menu on your way out. Guests wearing black attire - I don't know if they have black napkins, but the white napkins left a LOT of lint on my suit pants. I forgot to ask for a different napkin, but didn't notice until on the subway ride home. Special note: Check out the photos in the bathroom. I'm not going to tell you what's in there, but it's quite interesting. read more

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Another 2 stars Michelin restaurant. I think now I can catch the trend in these Michelin stars restaurant. Atera is worth the price. Everything is cooked perfectly with passions in it and creativity in it. read more

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

Over all .very good service .good food .but I don' t like the dessert.too sweet for me .the sushi with ikura is very impressive. read more

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I really dislike giving restaurants bad reviews when service is excellent, but I was disappointed after having dinner at Atera. First, I have no complaints about the service. It was friendly, professional and well-paced. We had the same server who served us at Farra (Atera's sister winebar) earlier this week and he was just as welcoming. The ambiance is nice with the chef's counter featuring prominently in the small space. I did feel the choice of soundtrack was a bit off for a 2 Michelin star restaurant. 15 courses for $298 pp excluding gratuity - I think this may be the most expensive meal I've had, very pricey even for NYC standards. Now my gripes: 1. It seemed 12/15 courses were dominated by salt and fat. Truffle and caviar made multiple appearances throughout the menu. I love those ingredients and get why they need to be included at this price point but I feel they were overused to the point of becoming boring. Many dishes were sorely lacking a third flavor (acid, bitterness or sweetness). 2. The presentation of several dishes were a bit lacking because they used a 'draping' technique where one of the ingredients obscures all the others. The yellowfin tuna dish with sea urchin and rice was a perfect example of this. The thin sheet of tuna completed covered the sea urchin and rice leavin the dish looking like a red blob. The beef/foie gras/beet/black currant dish also suffered from a similar problem with the thin beets covering everything. 3. There was no take-home item. Typically 1 or 2-Michelin star places leave you with a little to-go bag with pastries or candies for later. Not a huge deal, but I feel this is par for this caliber of restaurant. 4. I will say the first two desserts (lemon/buttermilk/lemongrass and mandarin/ginger/dulce) were absolutely delicious and interesting. These were my favorite dishes of the night --- however it's not a great sign when desserts are the highlights of your 15 course tasting menu. In summary, no complaints about the service or the cookery -- just about the repetitiveness of many dishes and the one or two-note flavors that did not meet the expectations of a 2-star restaurant at this price point. I have to say we preferred our experience at Farra earlier this week -- try the foie gras mousse. We were still talking about it days later! read more

Great food, presentation and service...no complaints! Thanks for a wonderful experience, Atera! The music playlist was engaging and eclectic: Harry Belafonte, The Stones, Peter Gabriel, Florence + the Machine, Louis Armstrong, Levon Helm, etc. Partner had some hot tea...Nan mei white tea buds.  I had the 8.5% alcohol Boulevard Tank 7 Saison and a shot of the Casa Dragones tequila, which was strong, yet very smooth! A nice card of the menu is presented at the end. A very classy restaurant and worth the price of admission! Sequence of dishes: Oyster: partially encased in a passionfruit gelatin, topped with a mild cream, dotted with idk (i forgot)...a flavor explosion! Red Snapper: sandwiched between nori with a hint of lime...delicate and delicious! Kaluga Caviar: atop a mild custard (nice contrast) in a warm broth...comforting! Yellowfin Tuna: covered with a mini slab of sea urchin, sprinkled with truffle and topped with idk  (shredded seaweed? was very mild)...satisfying! Dumpling: a potato dumpling with warm parmesan froth...tasty! Diver Scallop: nicely sliced into 3 pieces, nestled in a nice frothy concoction, was able to evenly distribute the kohlrabi, kale and caviar into I each bite (thought these were brussel sprout leaves, but was wrong)...a seafood delight! Halibut: piece of halibut with slices of cuttlefish in a yuzu sauce...so good! Wagyu: slices of wagyu with an egg yolk (quail?) in a delicious, hot broth...getting carnivorous! Venison: medium rare venison with a light sauce...very lean and tasty! Beef: with parsnip and truffle..no knife needed...just look at it! Lemon: perfect combination of buttermilk and  lemongrass! Mandarin: orange, ginger and dulce blended altogether...i could drink a pint of this! Coffee/Chocolate, Sorghum/Peanut, Mango/Almond as the last dessert...a perfect ending! read more

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Amazing food, fantastic service, and the perfect balance between sophisticated and relaxed. Can't go wrong for a birthday or celebration. read more

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Whenever I visit New York I try to eat at a few Michelin star restaurants and this trip I tried the two star Atera. This was NOT a cheap meal, dinner is $298 not including tip or drinks. I added the temperance nonalcoholic pairing and my total bill was something ridiculous (I can't remember but I think close to $500 including drinks and tip.) To be honest, I think the meal was fine for a 2 Michelin star place. Service was amazing and the view of the kitchen was great. In terms of the menu, it leans more creative which I appreciate having dined at many places now. However, some of the stuff was definitely hit or miss. Like, the oyster passion fruit was ok but not an amazing combination (but yay for passion fruit jello!). The yellowfin tuna with foie gras was actually kinda weird and not my thing at all. Most of the duck and beef was good but not super memorable. There were definitely some dishes that were amazing, like the dumping and the scallops. Other things were just standard good. The desserts were amazing! I love the ginger ice cream hahaha. Actually one of the best aspects of this restaurant was the nonalcoholic pairing with the meal. I can't really drink alcohol but I love nonalcoholic cocktails and like I am here to spend money so TAKE MY MONEY. The temperance pairing was expensive but a lot of fun. Every drink was amazing and there was this great smokey tea that was supposed to be like whiskey which I ADORED. There was so much variety between sweeter drinks and more savory drinks. I heard they are getting rid of the temperance pairing but I think that would be a travesty because it was so freaking good and memorable!! All in all, I am happy I went and the meal was very nice but I don't think this is a place where I feel like I need to go again. If you are trying to eat your way through the Michelin star restaurants in New York or looking for a fancy date spot, I don't think you will be disappointed by this place. read more

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I had a truly fantastic experience at Atera, and if feasible for you, I believe it is worth your time. Atera has a delicious tasting menu, and if you care about Michelin stars, I felt it was very much on par with my experiences at Chef's Table (2/2020), Eleven Madison (2/2019), and Le Bernardin (8/2018) (I haven't been to Per Se so cannot comment). This was an all-around fun evening, the music is excellent, the service staff is immaculate, the wine pairing and mocktail menu were great, and the food is absolutely spot on. Experience: I like cooking, and I personally find it fascinating to watch Chefs work. At Atera, it seems like every seat is a front-row seat. The main seating area is a U-shaped bar around the kitchen, with a bar high table sort of off-center of the bottom of the U. I was at the bar high table and was very happy with my view. Each dish was served by a chef, which was very neat to meet the people who work so hard on their craft. The team members who did the place settings, glasses, and clearing were awesome. I found them to be extraordinarily professional and very friendly. Their recommendations for drinks were spot on. The plates and dishes were cool and generally added to the dining experience. Food: Everything was outstanding, there wasn't a single dish that I did not enjoy immensely. I really enjoyed the chicken skin, ham, and rye, the potato dumpling with the parmesan foam. Also, the yellowfin tuna had this rice that was crunchy and was amazing. The sea scallop was delicious, I typically get my scallops fresh from a place near where scallop boats go out and I was very pleased with this scallop. The beef with foie gras, beet, and a black currant sauce was delicious, and the wagyu beef cooked in this broth was tender and flavorful. Beverage: I did the wine pairing and my partner did the mocktail menu. I enjoyed how the selected wine enhanced and/or complemented the dishes, and if you like wine pairings, I believe you will enjoy this. I really strongly urge you or someone in your party to get the mocktail menu at least once. It was the coolest thing, they created wine or cocktails from these different beverages which was spot on. The first called Champine was this soda infused or flavored by pine sprigs, was their take on Champagne. Another was this mocktail called smoked ginger that was their take on scotch and it was wonderful and had a super pleasant smokey flavor. the grapefruit "martini" and the cucumber mocktails were also spot on. My hope is that in the future they give an option of the mocktail cocktails with an alcohol addition. read more

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Amazing!! I want to put Atera and Le Bernardin as my two favorite fine dining restaurants in New York The space is tiny, but service is great- friendly and smooth Every single course is soooo delicious! The flavor palette in Atera is very creative and delicate My favorite 3 courses are: 1. Chicken skin cracker 2. Scallop 3. wagyu shabu shabu I also loved the wine pairing. Every wine is carefully chosen and pairs well with food read more

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One "server" can ruin a night in a matter of seconds. Read customer reviews here and on yelp, as it seems everyone is talking about the same guy for the past whatever years. Can't even remember what the menu was anymore. Establishments like this and the menu are seriously a dime a dozen in Manhattan. Unlucky experience? No. Sorry to the Chef, but New Yorkers...don't waste your time and money here, NOT worthy of the michelin stars. (***Especially parents, this place does NOT allow you to access your phone for a few seconds to check on a little toddler at home -- even after paying the ridiculous bill and everyone leaving...only left a tip because one staff member that made it somewhat enjoyable) As you can see, I don't review places...but that shows how horrible it was that I'm on here. Even the lovely couple next to us had to give a few comments. Cliff notes: Food - Meh Service - Trash Ambience - Obnoxious music suited for a bar in over Hells Kitchen. Tip: If you're a real critic of the full dining experience, read the reviews sorted from low to high ratings. read more

The chef table was very intimate seating arrangement. It's around the kitchen, so you can see the chef's prepare each dish which was a nice experience. It is a little weird at first because so many people (staff) are standing around staring at you. There is only room to fit about 14 people total for dining. The atmosphere was nice but very dark. There is only one bathroom and it is very dark as well. I will say it took forever to order and get my first drink, with so many people standing around you would think service would be impeccable. Not that service was bad, it just didn't live up to the standard I thought it would. Other than that everyone was very nice and the wine sommelier Dan was very knowledgeable and friendly. Now for the food, everything was delicious and had a beautiful presentation. I also added the wine pairing which was expensive but definitely worth it! I will definitely come back again! read more

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Reopening after the 2nd Covid lockdown, the open kitchen design and the 25% occupancy limit creates an even more spaceous atmosphere. The service, amazing as ever, has not declined. I was quite enjoyed the selection of a dozen small courses, immaculately prepared and presented. But that isn't what impressed me: Although I am not a vegetarian, I was surprised to see the chef gladly adjust the tasting menu for the couple seated to my left, to their immense praise. I have only been able to find one Michelin vegetarian restaurant in my travels over the past 5 years (in Wien), and I sympathise with their normally offered limited selection of uninspired salads. I thoroughly enjoyed this excellent meal, (along with the vegetarians next to me) and I cannot wait to return. 2021 02 13. M2. read more

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This is one of the most expensive Michelin Star restaurants I've ever visited. Per Se, which is only slightly more in price, BUT their price includes gratuity AND any non-alcohol drinks like tea, coffee, or soft drinks. Atera's price does not include gratuity nor non-alcohol drinks. So if you add merely the gratuity, this place is already more than Per Se. And Per Se has 3 Michelin Stars! This place has only two. Atomix, which also has two Michelin Stars, is priced LESS than Atera, and their price INCLUDES gratuity. Also, at Atera, there is no complimentary bread at all. So after such an expensive meal, I went home and had to have a piece of cake to satiate myself. Yes, everything was delicious and fantastic. But I will not be returning. In NYC, there are plenty other Michelin Star restaurants that cost less, just as delicious, and that fully satisfy your hunger. read more

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

So far ... my absolute favorite tasting experience It's very engaging diverse creative cozy yet profesional Makes you feel all your senses and really focus on the tasting not eating read more

Rating this 2/5 based off of experience, service, and value. We were so excited to book our reservation one month in advance and I felt robbed of the money we paid upon leaving the restaurant. Booked a trip to NY and dined at Atera back in November to celebrate my birthday and our anniversary. Unfortunately, the food did not blow us away for $300+ per head. I was expecting molecular gastronomy to be integrated into the food but we did not see any of those techniques executed. Each dish was also quite small, and tended to have much of the same flavor profile consisting of egg roe and caviar. I actually felt a bit sick to my stomach because almost every dish had these elements and it was extremely fishy and salty. For 2 michelin stars, I was very confused by the menu and felt hungry the entire time. On the service front, it was pretty great, and it was cool to sit at the bar and watch the chefs work. However, I felt uncomfortable and pressured by the mixologist/sommelier's behavior when I told him I was not drinking alcohol that night. He asked me at least 3-4 times over the night if I would consider trying something from the non-alcoholic cocktails list, which I declined politely each time. The other thing that sticks out is the vibe. I thought it would be a bit more comfortable and casual environment, but it actually felt somewhat stiff and the service, although courteous, was robotic. We were also sat next to a couple who made me a bit uncomfortable, as they were talking to us about their many homes across California, C-level executive jobs, and extravagant travels. As a student who had saved up for this trip and meal, it turned me off. Just a note that the environment was somewhat stuffy. I really think we would have enjoyed a nice meal for cheaper at a steakhouse, or Gramercy tavern, Carbone, etc there are so many better options in NY. We actually much preferred our $69 omakase meal the next night. read more

We came here for the 8:15PM dinner seating on a weekend and had a delightful tasting menu experience, fitting for an establishment with 2 Michelin stars. Food: there were about 15 courses total. The seating concept is a U-shaped bar so that patrons can observe the open kitchen and hardworking chefs assembling their meal. Everything we tasted was exquisite, from the abundant caviar to the light foam that was featured in several of the dishes. My favorite savory dish was the halibut floating in a green soup, topped by a spoonful orange roe. Not only was this dish aesthetically pleasing, but it was also perfectly balanced in terms of texture, density, and flavor. Some of the dishes, such as the king crab and rice topped with tuna, also had a mild Asian flair which was interesting. My favorite dessert was the lemon sorbet! Light and refreshing, it was encompassed by a hard yellow shell that you had to crack by aggressively hitting with your spoon. Interacting with your food always makes it more fun! Service: overall very good, with one exception: the sommelier was visibly annoyed and quite curt/rude with us when we opted not to add the wine pairing option to our meal. Apart from this, everyone else who served us was polite and very nice. The two men who were clearing our plates and setting up fresh utensils between courses were incredibly coordinated and choreographed. The chefs who assembled our meals in front of us took turns serving and introducing the dishes, which allows for a more personalized and intimate experience. Decor: the interior was very dark and moody. The bar/counter is matte black, which contrasted nicely with the white plates. None of the dining area decor stood out to me as particularly unique or revolutionary. Could be better. However, I will say that the bathroom decor was extremely strange and weirdly sexual...you must go see for yourself. Overall, a solid experience and a nice splurge if you want to treat yourself. read more

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Look, the food is great - 4/5. Where they unfortunately lose out is service. It can be the greatest food in the world, but I'm not really interested in returning to a restaurant where I feel unwelcome, regardless of how much money I'm spending. We had a really strange/awkward experience with one of the servers who made us feel guilty for not ordering any drinks (both alcoholic or non alcoholic). Every time we were asked if we wanted a beverage, we politely declined and were met with some beverage suggestions, and then finally a "just water?" and the most condescending smile. We then had to respond by confirming that yes, we would like "just water". Are you earning commission on number of drinks sold? Is that why $600 for two people plus tip isn't enough to have "just water?" Overall, the kitchen atmosphere felt pretty neutral, borderline cold/too cool for school. The way it's structured is that they do almost all the prep work in the back, so it's not really like you get to see anything. It's mostly just watching the back of the room walk around, and the "just water" guy. If you're there for just the food then go ahead, try it out. But if you also care about the atmosphere when booking something for a special event or celebration, eh - probably a miss. read more

One of the best dinners I've ever had. Each dish was a perfect blend of complex flavors, texture, and tenderness. Wine pairings further enhanced the experience and the mocktails were equally impressive. Service was excellent, my only minor complaint was we felt a bit rushed through the dishes. I get that there was another seating coming up, but having a few extra minutes would've allowed us the chance to further appreciate the experience. Waygu Beef w/Shrimp Broth & Snap Peas was incredible, King Salmon was phenomenal. Cucumber, Scallops & Lemon Verbena was my favorite. read more

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Food was awesome. Service was great and so was the atmosphere. It was my first experience and I would highly recommend it!

My Michelin resume includes most of the 1-star and 2-stars, and all the 3-stars except for Masa. This was my worst Michelin triggered restaurant I have been to. I was there to celebrate my sisters birthday. Upon entry, it's actually quite bizarre, I would say, they had approximately 10-12 wait staff and chefs just standing around watching us enter. Very different from other open kitchen restaurants where everyone behind the counter is running around rushing to prepare each course with precision timing and delivery. Nope, not here. As we began our dinner, I began to see why. Many of the dishes were soupy (3 courses), foamy (4 courses) , and saucey. If you enjoy that, then this is the place for you. I never understood foam... but the chef loved it! I must admit though, of all the Michelin restaurants, Atera had the best dessert courses. read more