It was DH b’ day today. I read about Atera in some magazine and decided to book it, since we both like innovative, gastronomic , experimental cooking. Thanks to A/ex concierge, I made the request for a table in July and promptly, in Aug ( since the restaurant only takes tables 2 months out), they got us a table for tonight, 9.30 PM. It was such a fantastic experience! Before the meal even started off, there were so many SNACKS!! ( 7 to be precise) , 10 main courses, then , 5 desserts and 2 petit fours.
Since I can’t drink currently, still managed to convince hubby to get the wine parings- which he’s glad he did, as he really did enjoy it and Scott Cameron is such a super talented sommelier.
Chef Matt, was very much around, working the kitchen and presenting the dishes to the guests. He was very friendly and open to chatting about the inspiration behind his food.
They only offer dinner service, this restaurant is best if done in a group of 4 (there is just 1 table for that), or a couples outing.
It was one of my favorite meals that I have ever had- and I highly recommend it to everyone to go. They are in the process of re-creating their menu and I can’t wait to go back in a few months, to see what the new menu tastes like.
It was worth every penny spent, and it was a really fun and enjoyable evening.
Like I told hubby- he may buy better presents for me, but when it comes to his b’day dinners- I totally rock !! ( Park Avenue Autumn, Au Passage Paris, Atera just to name a few).
If you want to read other reviews, check this out
http://dinersjournal.blogs.nytimes.com/2012/07/17/three-dishes-at-atera/
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Macaroon with beer and american Caviar
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Flaxseed and coriander cookie with mushroom powder and pine butter
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Lobster roll with dry yeast meringue
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“Lichen”
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Quail egg with a pig blood and fat wafer
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Razor clams
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Swordfish belly cured and smoked
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The kitchen
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Now, the main courses start!- grilled tomato ice with sea urchin
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Diver scallops with black sesame seeds
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Peeky-toe crac, with artichoke flowers, herbed emulsion, strained buttermilk
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Lamb Tartare, black malt cracker
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cracker
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Seared duck heart , tender young veggies/ roots and flowers
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Rye bread
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Butter churned with cheese
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“Ramen”- the noodles were made of squid! came with a nice spice package
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Dried beet “Ember”with kale and a garlic emulsion
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Brined Hake with wildflower honey
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Barbecued Veal sweetbreads
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Wagu Beef strip Loin with marrow, smoked onion, shitake and matsutake
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White rose made with rose water and a lemon-lime sherbet
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Toasted grain ice-cream with grain vinegar, egg yoke, wheatgrass
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Dried fruit ( Tomato) with a raw cow’s milk ice-cream
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Churro – made from Salsify, white cardamon, cinnamon, served with a hazelnut sauce
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Bourbon cask ice cream sandwich with almond and vanilla
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