Here to report on Atera (2 stars) in NYC. I would not at all be surprised to see this restaurant elevated to 3 stars in the next NYC Michelin Guide due out next month. The food (plus the service and experience as a whole) was SPECTACULAR, second in NYC only to Eleven Madison Park for me (though I have yet to hit Chef's Table at Brooklyn Fare, and there are a few 2 stars I need to do -- Momofuku Ko, Jungsik, Aska, and Aquavit; I will be at Blanca this week).
Atera is not cheap. In fact, it is the most expensive of all the 2 star restaurants in NYC, and at $275 service included, it is even more expensive than the classic tasting menus at Jean-Georges or the tasting menu at Le Bernardin.
What I love about Atera is its fun, modern yet elegant atmosphere plus its adaptability. In addition to an extensive wine list (that includes some great offerings by the glass) and nice-looking cocktails, they offer regular wine pairings ($175), reserve wine pairings ($365), tea pairings ($95), and non-alcoholic beverage pairings ($105). I relish the ability to try a variety of fine wines by the glass paired with fabulous food and service, so I opted for the reserve pairings.
No menu is presented; you are simply served a series of over a dozen courses. Some of the wines are for individual courses, and some stretch over several. Unlike other wine pairings where you are given very specific amounts of wine, at Atera the pours are paced to the drinker. My glasses were all refilled generously.
My favorite courses were a raw Scottish langoustine with walnut cream sauce, shaved apple, and shaved foie gras; perfectly poached halibut with kohlrabi, celeriac puree, and brown butter sauce; diver scallop with corn; and golden osetra caviar with beer cream and pistachio ice cream. But I enjoyed everything.
The reserve wine pairings began with Krug Grande Cuvee, which was generously refilled twice. I had been hoping for something more interesting or unique, but I do love Krug and of course it paired well. Other memorable wines included a 2014 Dominique Lafon Puligny-Montrachet 1er Cru, 2000 Chateau Malescot St Exupery, and 1989 Chateau Suduiraut. Each of these was topped up.
I understand that Atera switched chefs a few years ago. If you have gone under the previous chef but not the current chef Ronny Emborg (who even served some of the dishes himself), I implore you to return.
I am curious how Atera will compare to Blanca, as both are counter-style 15-20 course restaurants. I'll of course report back, as it would be very difficult for Blanca to top Atera.