Atera honors the poetry of nature and creativity
in pursuit of an immersive sensory dining experience
Welcome
Dining at Atera
We offer a highly seasonal and continuously evolving tasting menu experience.
Please allow 2½ hours for you and your guests.
Menu – $ 275
Wine pairing – $ 175
Reserve wine pairing – $ 365
Temperance pairing – $ 105
Tea progression – $ 95
All prices include service.
Make a Reservation
We welcome parties of 1 – 5 guests in our main dining room
Tuesday through Friday at 6pm and 9:30pm
and Saturday at 1:30pm, 6pm, and 9:30pm
Reservations are available online 6 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 @ OpenTable
Cancellations:
We accept cancellations or changes, when available, with no charge, up until 48 hours before your reservation.
The cancellation and no-show fee within 48 hours of your reservation is $195 for every seat cancelled.
Reservations made within 48 hours are subject to the same policy.
For more information contact: reservations@ateranyc.com
Private Dining
Atera has several different private dining options…
The Main Dining Room
The Main Dining Room can accommodate up to 18 guests and requires either a half night or full night buyout.
The Library
The Library is our private dining room and can accommodate up to 12 guests.
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, April Busch, Daniel Catalino, Daniel Kan, Manfredo Lima, Evan Manka, James Moore, Scott Murry, Inoussa Niampa, Rachael Palmer, Yumi Park, Erin Paterson, Pedro Pereira Meireles, Gabriel Rivera, Kevin Rose, Jordan Spesak, Michael Stein, and Alec Vaughn.
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
Staff wine training.
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
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
Contact
77 Worth Street New York, NY 212.226.1444
General Inquiries : info@ateranyc.com
Reservations : OpenTable 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.