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 can never miss Atera. After each dish comes to your table, the waiter will kindly introduce the origin and material of the dishes. This lets you know that the food you spent a lot of money on at such a Michelin-starred restaurant is worth the fare. When you put it in the entrance and savor the details of the food, if you want to know more in-depth introductions, the waiter will also take the trouble to explain to you. Atera is a restaurant that uses a lot of molecular cuisine, and cares about the freshness of the ingredients, but also the taste of the food you eat. It is a super-end restaurant worth taking time to savor.

Before dying, I have to eat N times of the restaurant list. Today, let me talk about No.2Atera. The Michelin-star restaurant in New York in 2017 is also the restaurant that made me climax all night after Ultraviolet by Paul Pairet in Shanghai. My mother, Chef Ronny is also an alien, a genius among geniuses! Compared with the Mi3 restaurant in New York, Atera is the best restaurant in terms of production, service, environment, cost performance, and Chinese taste. These five aspects are the best restaurants I have felt in my "Star Picking Tour in New York". Must eat reason: Chef Ronny was the chef of the Queen of Denmark; He served as the pilgrimage site for world gourmets, the Spanish El Bulli restaurant (Bulldog); he returned with the former chef, who won the Mi2 honor three years ago for Atera, but he emphasized the use and performance of flowers and plants; Bold predictions under Chef Ronny, Atera won the Mi3 crown in 2018. Singleton woman rating I really want to eat a restaurant for a lifetime. The restaurant that must go once in a lifetime will recommend to friends. The restaurant that has no choice is definitely not recommended. The restaurant Chef's Table is a daily menu Lime/Juniper Lime drink white, big, soft one, is it drink? Yes, lime drinks will change from solid to liquid within 2 minutes after serving. A taste is full of fruity and sour, which is a great opening. Some people say that their steamed buns are molecular, and I laugh that they have not seen it. You must have drunk "Star Bingle", right? The cream is made by the waiter using siphon bottles and cream bombs, which are refrigerated for hours. The lime drink is to replace the cream bombs with soda bombs, so it will "break" like cream, not magical stuff. Muffin balls are very traditional Danish snacks, the practice is like octopus balls, the heart is cheese, plus crab meat, the hand is very soft, there is an irresistible aroma when bread is baked. The marinade on the side is wild berry jam and fruit vinegar mixed in olive oil, sour and sweet, plus a little salty taste, great. Olives/Grapes California olives lie to you! The black olives you see are actually green grapes! Very classic molecular cooking skills, using the lightning fast to hide the ringing gesture, in the pre-tuned Kappa liquid roll a circle, the hand slow will be scrapped. By the way, if you have eaten the "cherry foie gras" of Dadong's house, you can imagine the taste of "olive grapes". The touch of jelly comes from the tip of the tongue. The aroma of olive oil in your mouth is so gentle that it must be a more advanced product. After biting the "olives", the grape juice overflows. Although it is a taste of "sour and sweetness plus a little salty", this time it is a more profound, thicker and more mature experience, Chef Ronny is so amazing! Waffle/King Trumpet, Cheddar Zhenbacterial sandwiches should be their routine dishes, and different seasons will choose different mushrooms. This is the first "white spirit mushroom sashimi" in my life, so envious of the guests who have received truffles and truffles before! What's more interesting is the other two layers: the middle layer is the car cheese, soft and fragrant; the bottom layer is waffles, crisp and fragrant; These three different ingredients are combined to make sandwiches, both in taste and taste, super cool! Golden Osetra Caviar/Green Asparagus, IPA Iran's Osaiga caviar, asparagus snow bar and beer cream Osetra from Iran, one of the world's best caviar producers, are of the middle grade. Salmon derived from sexual maturity of more than 15 years. The top is Beluga, generally they are over 60 years old, only 100 tails a year worldwide, very expensive. Iran's Osaiga caviar will not be very salty, it is really good, super love! The entrance with the asparagus snow bar is the most delicious, there is a fairy; personally feel that the beer cream is a bit redundant, which makes me have a little caviar left. Now think about it, you should have some snow bar without face! Langoustine/Foie Gras, Apple foie gras, apples and mantis shrimp Excuse me, where is foie gras! Oh, those are foie gras like glaze, so shocked, how could it be, thought it was cheese, cheese or ice cream fragments. The rolled up white stuff is fruit, I believe it, but the chef told me it was apples, I don't believe it, it could be raw pears, it could be radishes, How could it be an apple? Why not oxidize, not discoloration? The chef shrugged, smiled and politely rejected my curiosity, angry! Undeniably, Chef Ronny you really play. Salmon/Daikon, Roe Low temperature salmon, radish and salmon eggs hidden under the thin coat of radish salmon fish control Very good, the taste is very tender and smooth, always the most suitable for the dill, the salmon eggs are just right, as if they have eaten the best life of this fish. Scallop/Celery, Cauliflower Fan Libei with leeks and cucumber kale menu is written on Cauliflower, but the menu on the day is cucumber kale, And unknown edible flowers, and leeks are set up as a very beautiful plate, so beautiful that you want to get married! Fan Libei's fire is too good to be, have you heard the requirement that seafood be five-point ripe, their family did it! Accessories: leeks and spores kale, There are also unknown edible small flowers Pretzel/Mustard & Whole Wheat Batard egg rolls and whole wheat sticks, you found that Atera's rhythm is very interesting, the four appetizers before caviar have a big brain hole, white, yellow, black, and then back to white

One of the famous Chef''s Table types of restaurants in New York, now hosted by Danish chef Ronny Emborg, the new Nordic/Mediterranean cuisine. The restaurant is an open kitchen, surrounded by diners, where you can watch the chef's cooking process up close and interact with the chef, who will personally serve and introduce the dishes and answer diners' questions. The ingredients include seafood, beef and mutton, poultry, local seasonal vegetables, and caviar, foie gras and other imported from Europe. The cooking techniques are determined by the ingredients, both simple cooking to maintain the original taste of the food, and molecular cuisine processing to bring subversive diners experience. The seasoning follows the style of new Nordic cuisine, with light but rich flavors. In addition to the two sets of different grades of wine specially matched by the normal sommelier, the restaurant also offers two sets of non-alcoholic beverages, one including freshly made non-alcoholic cocktails and a variety of freshly squeezed fruit and vegetable juices, and the other set of teas for choosing many places in the world. The waiter removed the dishes and replaced the tableware in time, and the chef made additional adjustments to the special dietary requirements.

This store is an honorary restaurant, their creativity is unparalleled, so that fewer guests have a quiet and comfortable experience, of course, the biggest problem is that the price is really super expensive, eating more than 200 dollars.