Atera

Creativity at its peak summarizes chef Ronny Emborg’s 17 seater dining experience. Every dish is packed with intense flavour. Service was seamlessly perfect, friendly and efficient. Decor and ambiance was warm and elegant. This was the best dinner experience I had in New York.

If you want to taste Western food but have Japanese service, you definitely can’t miss Atera. After each dish is brought to your table, the waiter will kindly introduce the origin and ingredients of these dishes to you. This allows you to clearly know that the food you spent a lot of money to come to such a restaurant with two Michelin stars is definitely worth the price. When you put it in your mouth and savor the details of the food, if you want a more in-depth introduction, the waiter will also take the trouble to explain it to you. Atera is a restaurant that uses molecular cuisine extensively. In addition to the freshness of the ingredients, it also cares about the taste after you eat it. It is a super high-end restaurant worth taking the time to savor.

List of restaurants that you must eat at N times before you die, today we will talk about No. 2 Atera, a 2-star Michelin restaurant in New York in 2017, is also the restaurant that made me climax all night after Ultraviolet by Paul Pairet in Shanghai. My god, Chef Ronny is also an alien, a genius among geniuses! Compared with Chef's Table at Brooklyn Fare in New York, Atera is the best restaurant in my "New York Star-Picking Journey" in terms of production, service, environment, cost-effectiveness, and Chinese taste. Reasons to eat here: Chef Ronny was once the chef of the Queen of Denmark; He once worked at the Spanish restaurant El Bulli (Bulldog), a pilgrimage site for world gourmets; He and his predecessor, Chef Matthew, who won the Mi2 honor for Atera three years ago, have the same goal, but he emphasizes the use and performance of flowers and plants; Boldly predict that under the leadership of Chef Ronny, Atera will win the Mi3 crown in 2018. Single-tongued woman's rating Restaurants I want to eat at for the rest of my life Restaurants you must visit once in your life Restaurants I would recommend to friends Restaurants you really have no choice Restaurants I absolutely do not recommend Chef's Table Menu of the day Lime/Juniper Lime drink A white, big, soft lump, is it for drinking? Yes, the lime drink will turn from solid to liquid within 2 minutes after it is served. A sip is full of fruity aroma and sourness, a great opening remark. Some people say that their gimmick is molecular cuisine, I laugh at their ignorance. You must have had "Frappuccino", right? The cream on top is made by the waiter using a siphon bottle and adding cream gas bombs, and then refrigerating for several hours. The method of making lemonade is to replace the cream gas bomb with a soda gas bomb, so it will also "collapse" like cream, and it is not a magical thing. Æbleskiver/Crab Puff pastry balls A very traditional Danish snack, the method is very similar to octopus balls, with cheese inside and crab meat outside, it feels very soft, and has an irresistible aroma of bread out of the oven. The dipping sauce on the side is wild berry jam and fruit vinegar blended in olive oil, sour and sweet with a little salty taste, it's great. Olives/Grapes California Olives I'm kidding you! The black olives you see are actually green grapes! A very classic molecular cuisine technique, using a lightning-fast gesture, rolling a circle in the pre-adjusted Kappa liquid, if you are slow, it will definitely be scrapped. By the way, if you have eaten the "Cherry Foie Gras" at Dadong, you can imagine the taste of "Olive Grape" - the touch of jelly on the tip of the tongue, the aroma of olive oil in the mouth, the taste is so gentle, it must be a higher-end product. After biting the "olive", the grape juice overflowed. Although it tasted "sour and sweet with a little salty", this time it was a deeper, heavier and more mature experience. Chef Ronny is amazing! Waffle/King Trumpet, Cheddar Jungle Sandwich This should be their routine dish. Different mushrooms are used in different seasons. This is the first "White Mushroom Sashimi" in my life. I envy the guests who have received truffles and matsutake before! What's more interesting is the other two layers: the middle layer is cheddar cheese, soft and fragrant; the bottom layer is waffles, thin and crispy; the sandwich made of these three ingredients with different personalities is very complementary in taste and flavor, super cool! Golden Osetra Caviar/Green Asparagus, IPA Iranian Osetra Caviar, Asparagus Sorbet and Beer Cream Osetra comes from Iran, one of the world's best caviar producing countries. It is of medium quality and comes from sturgeons that are sexually mature for more than 15 years. The top grade is Beluga, which is generally over 60 years old. There are only 100 of them in the world each year, which is extremely expensive. Iranian Osetra Caviar is not very salty. It is really good stuff. I love it! It tastes best when eaten with asparagus sorbet. It has a fairy-like feel. I personally feel that the beer cream is a bit redundant, which made me have a little caviar left. Now think about it, I should have shamelessly asked for more sorbet! Langoustine/Foie Gras, Apple Foie Gras, Apple and Crawfish Excuse me, where is the foie gras! Oh, those things that look like shaved ice are foie gras. I was so shocked. How could it be possible? I thought it was cheese, cheese or ice cream fragments. Those rolled up white things are fruits, I believe, but the chef told me they are apples, I don't believe it, it could be raw pears, or it could be radishes, how could it be apples? How come they don't oxidize and change color? The chef shrugged, smiled and said nothing, politely rejecting my curiosity, angry! It is undeniable that Chef Ronny is really good at playing. Salmon/Daikon, Roe Low-temperature salmon, radish and salmon roe The salmon meat hidden under the thin radish coat is well controlled, the taste is very tender and smooth, and it always goes best with dill. The salmon roe embellishment is just right, as if the best life of this fish has been eaten. Scallop/Celery, Cauliflower Scallop with celery and Brussels sprouts The menu says cauliflower (Cauliflower), but the menu that day gave Brussels sprouts, unknown edible flowers, and celery, which were arranged into a very beautiful plate decoration, so beautiful that I want to get married! The cooking time of scallops is amazing. Have you ever heard of seafood being cooked to medium rare? They did it! Side dishes: celery and Brussels sprouts, and unknown edible flowers Pretzel/Mustard & Whole Wheat Batard Egg rolls and whole wheat baguette Did you notice that Atera's rhythm is very interesting? The four appetizers before caviar are very creative, white, yellow, black, and then back to white.

One of the famous Chef's Table restaurants in New York, the restaurant is now run by the famous Danish chef Ronny Emborg, serving new Nordic/Mediterranean cuisine. The restaurant has an open kitchen, and diners sit around the kitchen, where they can watch the chef's cooking process up close and interact with the chef. The chef will personally serve the dishes, introduce the dishes, and answer diners' questions. The ingredients used include seafood, beef, mutton, poultry, local seasonal vegetables, caviar, foie gras, etc. from the surrounding area and imported from Europe. The cooking techniques depend on the ingredients, with both simple cooking to maintain the original taste and texture of the food, and molecular cooking-level processing to subvert the diners' experience. The seasoning follows the style of new Nordic cuisine, with a light taste but rich layers. In addition to the two sets of different levels of wine specially matched by the normal sommelier, the restaurant also provides two sets of non-alcoholic beverages, one set includes freshly made non-alcoholic cocktails and a variety of freshly squeezed fruit and vegetable juices, and the other set is a selection of teas from many parts of the world. The waiters remove the plates and replace the tableware in a timely manner, and the chef has made adjustments to the special dietary requirements that satisfy the diners.

This restaurant is an honorary restaurant. Their creativity is unparalleled, and it allows guests who dine infrequently to have a quiet and comfortable experience. Of course, the biggest problem is that the price is really super expensive, and the meal costs more than two hundred dollars.