Tue - Sat: 6PM - 9:30PM
Even in this "been-there, eaten-that" city, New Yorkers were surprised when young chef Matt Lightner rolled into town to collect stars (two Michelin, three New York Times) with his novel approach to fine dining. Blending the Modernist with the New Nordic with the simply delicious, a meal at Atera is so interactive that servers seem like co-conspirators as they gleefully explain the 28-course parade of dishes. That macaron sandwiching sturgeon caviar? It's made from beer. Those quaint quail eggs are cleverly fashioned from aioli. And the truffled moss crisp might make you wonder why you haven't eaten lichen before. Even familiar foods — perhaps honey-brined hake or a Wagyu steak topped with thinly-shaved mushroom — are extraordinary here. Each dish is plated in a mini-environment, often incorporating nests, branches and stones (for decorative use only). Diners who secured one of the 13 barstools at the polished concrete bar, or a place at the single six-seat table, have been known to seem crestfallen when the last course arrives — which may explain why so many prolong the experience at the restaurant's "secret" subterranean bar.Click to see map »
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