• Atera
  • Dinner
  • Reservation
  • Private dining
  • Gallery
  • About
  • Behind the scenes
  • Contact

Atera honors the poetry of nature and creativity
in pursuit of an immersive sensory dining experience

 

Welcome

scroll down

Dining at Atera

 

Tasting Menu – $298

Wine Pairing – $198

Temperance – $108

 

We offer a seasonal, continuously evolving tasting menu.

download our wine list
scroll down

Make a Reservation

 

 

We welcome parties of 1 to 4 guests in our Main Dining Room

Tuesday through Friday at 5:15pm and 8:00pm
Saturday at 1:30pm, 5:15pm, and 8:00pm

 

 

Reservations are available online 4 weeks before the date of the reservation

 


We will happily accommodate all food allergies and dietary restrictions. Please leave a note with your reservation detailing any specific requirements or email the restaurant after booking.


book @ exploretock
Please fill in form above to make a reservation

Cancellations:
We accept cancellations or changes, when available, up until 48 hours before your reservation.

For more information contact: reservations@ateranyc.com

scroll down

Private Dining

Large Parties are suspended indefinitely

The Main Dining Room

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.

The Library

The Library is our private dining room and can accommodate up to 10 guests. Here we serve the same tasting menu as in our main dining room.

Please contact us for pricing, room and date availability.


privateevents@ateranyc.com
scroll down

Gallery

Atera_Gallery_01

Temperance pairing pistachio milkshake

Atera_Gallery_21

Atera

Atera_Gallery_03

Temperance pairing Cote de Beet (Beet, toasted oak, black currant, thyme oil)

Atera_Gallery_04

Live scallop, apple, and horseradish

Atera_Gallery_05

Atera

Atera_Gallery_07

Tea pairing, Taiwanese Tung Ting

Atera_Gallery_08

Matt Abbick

Atera_Gallery_09

Atera

Atera_Gallery_10

Atera

Atera_Gallery_11

Atera

Atera_Gallery_12

Crispy waffle and fermented mushrooms

Atera_Gallery_13

Crab, tomatoes, and arctic rose

Atera_Gallery_14

Temperance pairing Negroni (Juniper sap “gin”, Peruvian quinine “campari”, Sultana nectar “vermouth")

Atera_Gallery_15

Ronny Emborg

Atera_Gallery_16

Grilled asparagus, milk skin, lovage and whey

Atera_Gallery_17

Ice cream on pine oil, sea buckthorn and crispy milk

Atera_Gallery_18

Sepia, cured lardo, fish sauce

Atera_Gallery_19

Black currant, peanut, foie gras

About

Atera is a Basque word that translates to: “To go out.”

The sensory kitchen

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.

Produce

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 like a servant obeys his master.

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 colours 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.

Ronny Emborg, Executive chef

The Team

We are a diverse group from different cultures and backgrounds working toward the same goal.

Matthew Abbick, Robert Baskin, Kristina Cabello, YuMing Chan, Diana Gligor, Kevin Horan, Ian Kang, Jake Keller, Manfredo Lima, Erin Paterson, Kevin Rose, Katin Shalit, Michael Stein, and Alec Vaughn.

scroll down
Your browser does not support the video tag.

Behind the Scenes

Atera - wax on, wax off

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

Atera - the cold room

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

Atera - ice

Ice cube preparation for the Temperance pairing

Atera - bread

Bread in progress

Atera - herbs

Herbal digestif production

Atera - flowers

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

Atera - wine

Staff wine training.

Atera - tea

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

Atera - onion juice

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

Atera - milk tuile

Milk tuile

Atera - Bonditree Farm

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

Atera - milk

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

Atera - snow crab

Cleaning tender sweet snow crab from the northeast Atlantic

Atera - meat

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

Atera - onions

Spring onion terrine

Atera - behind the scenes

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

Atera - behind the scenes

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

Atera - behind the scenes

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

Atera - butter

Second step in butter production

Contact

77 Worth Street New York, NY 212.226.1444
General Inquiries : info@ateranyc.com
Reservations : ExploreTock.com or follow up at: reservations@ateranyc.com

For all press enquiries, please email: press@ateranyc.com

We are always looking for talent. Email us at careers@ateranyc.com for more information about opportunities.