Wax On, Wax Off – Not everyone gets the chance to see the craft and attention required to maintain the level of excellence of our restaurant and wares. These three gentlemen are true artisans

The Cold Room – Even in our state of the art kitchen, the veins of old New York City run right through the middle. The column pictured above is a result of the preservation of a historic landmark building in the heart of downtown Manhattan

Ice cube preparation for the Temperance pairing

Bread in progress

Herbal digestif production

Grading and selecting the best and most beautiful herbs and flowers for service

Wine Class – Two o’clock every Thursday. Don’t be late

Tea Time – We at Atera are extremely well steeped in the traditions of this ancient pastime

First stage of burnt onion juice. The onions are charred black and pressed for their sweet and bitter juice

Milk tuile

Fresh pine from Bohditree Farm in New Jersey is used to make fresh oils and infusions

The legendary three-year-old fish sauce

Green almonds from California

By slowly heating milk at just the right temperature, it creates a beautiful and delicate skin

Cleaning tender sweet snow crab from the northeast Atlantic

We prepare these lamb saddles from Elysian Fields for aging by coating them in their own fat to protect the exterior from getting too dry

Spring onion terrine

Family Meal - Dinner with the family is what we look forward to daily at Atera. We enjoy eating healthy and plenty, with select coffee and iced matcha to get us ready for our big night. But that is not the only buzz, we even take turns DJing our dinner time which makes this time with each other invigorating, memorable, and fun

Hidden Gardens in a Tribeca Sub-Basement – The Garden is the root of everything we do. It is from here that our creativity blooms

The Communal Table – We have come from all over the world to work side by side at the same table. This daily exchange of culture, flavor, and tradition shapes our palette every day

Second step in butter production