I did perhaps way too much traveling in 2014 and neglected so much of NYC. I’m almost embarrassed to admit how long it has been since my last visit to Atera and I have no excuses as I have nothing but fond memories. Such a fantastic meal start to finish and while its hard to pick favorites, I keep thinking about the smoked mussels with their edible shells and the beet jerky which was a complete revelation. Will Douillet’s presence in just a few months is noticeable and the front of house experience was significantly improved over what I experienced in just a quick trip to the lounge a few months ago. Looking forward to a return visit this spring and taking advantage of what is amazing in NYC.

King crab – satsumaimo, winter cabbage

Caviar – tapenade, burnt cream

Madai – daikon, mushroom

Winter salad – yellow vegetables

Sea urchin – carrot, lobster

Shabu shabu – abalone, mangalitsa

Trout roe – squash, pumpkin seed

Smoked trout – brown butter, liver

Trout liver – apple, brown butter

Lobster roll – yeast, meringue

Geoduck – lardo, air baguette

Pig blood tart – tomato jam, black truffle

Hushpuppy – smoked yolk, corn

Beet jerky – crustacean cream

Smoked mussels – mussel jus, purple carrot

Dumpling – chicken, shrimp

Turbot – curry oil pil

Roasted duck – soured rice, green tea

Sherbet – cara cara, licorice caramel

Milk and crackers – preserved blueberries

Papua New Guinea – brioche, vanilla ice cream