NYC – 1/20/15 – Atera

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

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Caviar – tapenade, burnt cream

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Madai – daikon, mushroom

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Winter salad – yellow vegetables

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Sea urchin – carrot, lobster

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Shabu shabu – abalone, mangalitsa

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Trout roe – squash, pumpkin seed

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Smoked trout – brown butter, liver

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Trout liver – apple, brown butter

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Lobster roll – yeast, meringue

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Geoduck – lardo, air baguette

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Pig blood tart – tomato jam, black truffle

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Hushpuppy – smoked yolk, corn

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Beet jerky – crustacean cream

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Smoked mussels – mussel jus, purple carrot

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Dumpling – chicken, shrimp

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Turbot – curry oil pil

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Roasted duck – soured rice, green tea

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Sherbet – cara cara, licorice caramel

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Milk and crackers – preserved blueberries

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Papua New Guinea – brioche, vanilla ice cream

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