Atera honors the poetry of nature and creativity
in pursuit of an immersive sensory dining experience
Tasting Menu – $298
We are not able to accommodate all food allergies and dietary restrictions. Please confirm with the restaurant prior to booking for specific menu needs.
We offer a seasonal, continuously evolving tasting menu.
We offer wine pairings for $198 per person. We also have wines by the glass, an extensive bottle list, and a limited spirits selection.
We have a nonalcoholic Temperance pairing available for $118 per person.
We welcome parties of 1 to 4 guests in our Main Dining Room
Tuesday through Friday, and Sunday, at 5pm and 8:15pm
Saturday at 1:15pm, 5pm and 8:15pm
Monday at 7pm
Reservations are available online 4 weeks before the date of the reservation
Unfortunately, we are not able to accommodate all dietary restrictions.
Please email us at firstname.lastname@example.org prior to booking to inquire about specific menu needs.
Please no phone calls or flash photography in the dining room.
We accept cancellations or changes, when available, up until 48 hours before your reservation.
For more information contact: email@example.com
The Main Dining Room consists of a Chef’s counter looking into our open kitchen, and a high top table adjacent to the counter. Available for either a half night or full night buyout.
Our Private Room is currently closed for renovation and will reopen in late 2023.
Please contact us for pricing, room and date availability.
Atera is a Basque word that translates to: “To go out.”
We live in a world of senses. Everything we experience is captured and brought to our consciousness only by our senses. They are our single point of contact to the reality in which we act. A gentle summer breeze kissing our cheek has to be captured and decoded by our senses before it even makes any sense in our brains.
The same can be said about the crackling hiss from a New Year’s rocket before it explodes in the sky in a deafening boom, leaving colorful trails across the sky.
The smell burns in our nose, our eardrums vibrate and the eyes perceive flaming magenta and cobalt blue.
Our senses guide us through the world – sound, color, feeling, smell, and taste. Nothing makes the senses feel more alive than the act of eating, and nothing makes more sense than to enjoy a good meal. And from this feeling the sensory kitchen is born.
Chasing the best produce is to chase nature itself. But no matter how much we try to control it, nature always has the final say, and we must obey its seasons.
We do this in an attempt to make the kitchen more honest, but mostly and simply because it by far generates the best taste. If you pay attention to our servings you will also realize that the colors in our kitchen reflect the season.
In the summertime we serve green, juicy and vigorous creations while wintertime follows a darker, deeper and more thoughtful trail. Throughout a menu, we always pursue the delicate shades of the different colours. After all, nature is our maestro.
We are a diverse group from different cultures and backgrounds working toward the same goal.
Matthew Abbick, Naul Almonte, Adam Backer, Aaron Chang, Homin Choi, Gabriel Collado, Etienne Coulibaly, Mitchell Dessaure, Marielle Garcia, Klaus Græsborg, Zach Herrera, Sabrina Leder, Hyein Lee, Manfredo Lima, Peter Lin, Dan Lusardi, Dustin Mehrtens, Chidima Okafor, Erin Paterson, Jose Pineda, Katin Shalit, and Michael Stein.
77 Worth Street, New York, NY
Reservations : ExploreTock.com or follow up at: firstname.lastname@example.org
General Inquiries : email@example.com
For all press enquiries, please email: firstname.lastname@example.org