Atera **

Kira Jabri
6 hours ago
3 min read

We ended our New York City trip with a bang, and Atera was definitely a beautiful way to close out an incredible week of dining. After so many memorable meals across the city over the years we continue to discover new gems for our collection of fine dining memories.

Tuna, Coconut, Lime
Squid, custard, bonito
Wagyu Nori, Rice, Caviar

The space itself is stunning. The dining room is centered around a U-shaped counter that wraps around the open kitchen, if you follow us you know we love a chef’s counter.

The vibe of the resturant was spectacular, and the service was phenomenal. There is an energy to Atera that we absolutely loved. It is sophisticated without feeling overly formal, and while the cooking is incredibly serious, the experience itself remains warm and engaging.

The food was just as memorable. One of the early bites was a savory æbleskiver, filled with aged Comté and finished with yuzu gel and truffle. A elevated vertion of the traditional Danish pancake-like pastries. There is something spectacular when a chef takes a traditional dish and elevates it beyone imagination. We will get to Denmark one day.

The Foie Gras Mousse with Strawberry, Watermelon, Lychee, and Caviar was something truly extraordinary, both in flavor and presentation. On paper, there is a lot happening here the richness of foie gras, sweetness and acidity from the fruit, and salinity from the caviar. Yet somehow it all worked together beautifully. It was visually striking, but more importantly, it tasted every bit as impressive as it looked.

Another family favorite was the Lobster with Sweetbread. What a combination. The natural sweetness and delicate texture of the lobster paired beautifully with the richness of the sweetbread, creating a combination we wouldn't necessarily have expected but absolutely loved.

The Halibut with Crab, Lemon, and Melon was summer on a plate. After some of the richer courses, this felt bright, fresh, and beautifully balanced. The sweetness of the crab and melon against the halibut and acidity of the lemon made the dish feel light while still maintaining the complexity we had come to expect from the menu.

Beef, Asparagus, Porcini
Foie Gras Mousse, Strawberry, Watermelon, Lychee, and Caviar
Current Calamansi Strawberry

That balance carried throughout the evening. Atera's food is certainly inventive, but there is always a purpose behind the creativity. Courses are visually beautiful and technically impressive, yet flavor remains at the center of the experience. That distinction matters to us. We love beautiful food, but at the end of the day, it still has to be delicious and Atera absolutely delivered.

There was also something particularly special about the timing of our visit. We learned that after twelve years at Atera, Chef Ronny Emborg will be leaving at the end of August to begin a new chapter. We felt incredibly fortunate to experience Atera and his cooking during his final weeks at the restaurant, and we look forward to seeing what comes next for both Chef Emborg and Atera.