Atera honors the poetry of nature and creativity
in pursuit of an immersive sensory dining experience
Welcome
Dining at Atera
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.
Our prices do not include any service or gratuity.
Make a Reservation
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 reservations@ateranyc.com prior to booking to inquire about specific menu needs.
Please no phone calls or flash photography in the dining room.
book @ exploretock
Cancellations:
We accept cancellations or changes, when available, up until 48 hours before your reservation.
For more information contact: reservations@ateranyc.com
Private Dining
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.
Private Dining Room
Our Private Room is currently closed for renovation and will reopen in late 2024.
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.
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.
Ronny Emborg, Executive chef
The Team
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, Diana Gligor, Klaus Græsborg, Zach Herrera, Parker Lim, Manfredo Lima, Peter Lin, Dan Lusardi, Dustin Mehrtens, Chidima Okafor, Erin Paterson, Jose Pineda, Katin Shalit, Taylor Sinkiewicz, and Michael Stein.
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
Reservations : ExploreTock.com or follow up at: reservations@ateranyc.com
General Inquiries : info@ateranyc.com
For all press enquiries, please email: press@ateranyc.com