Creativity at its peak summarizes chef Ronny Emborg&rsquo;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.

Trip Gourmet Awards 2023

Atera

Jungsik never stepped on thunder 🌟 Michelin two stars are also very worthy of the name. I feel that this year&#39;s chef has been improved. The taste is very good. Of course, last year was not bad. Last year, I ate 235 💲 nine dishes and felt good [covering face] This year&#39;s 195 💲 seven dishes are just right. Don&#39;t be too perfect with wine. New York drop friends can go eat and see. ​​

Trip Gourmet Awards

No.12 of Fine Dining  in New York

This French restaurant in Soho is also a must-check in Brunch. Their home needs to be reserved in advance. Walk In will have to queue up for the restaurant. There is a furniture store. There are all kinds of good-looking tableware. Their home is not fast. It is suitable for a slow afternoon tea. If you only order one, That is not a large bacon platter. It is very suitable for drinking coffee and chatting with cheese, bread and fruit. It is suitable for eating snacks and other meals. The taste is refreshing. The price is very low. It can avoid lightning. Fresh shrimp, with grapefruit and avocado French cocktail seasoned, a light wine fragrance, It&#39;s fresh.

The word sound and color is originally used to describe other movies, but this restaurant can also be described like this, it can be said to be salty, this restaurant does make me very hearty. The color and fragrance, there is no flaw, can&#39;t find a reason to dislike it here. However, it should be said that prices are also relatively high-end consumption.

如果你想品尝西式餐点却拥有日式服务的话，那你绝对不可以错过Atera。在每一到菜上到你桌上之后，服务生会为你亲切的介绍著这些菜肴的由来与素材。这让你可以清楚的知道你花了大把银子来到这样标榜米其林二星的餐厅吃到的食物绝对值回票价。当你放入口中后，细细品味美食的细节时，如果你想要知道更深入的介绍，服务生同样会不厌其烦的跟你解说著。Atera是一间大量使用分子料理的餐厅，在意的除了食材的新鲜，更在乎你吃进去后的口感。是一间值得花时间细细品味的超高档餐厅。

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.

死前必须再吃N次的餐厅榜单，今天先说No.2Atera，2017年纽约米其林二星餐厅，也是继上海的Ultraviolet by Paul Pairet后让我整晚高潮的餐厅。我的妈呀，Chef Ronny也是外星人吧，天才中的天才啊！与纽约的米3餐厅Chef&#39;s Table atBrooklyn Fare相比，Atera无论是从出品、服务、环境、性价比、国人口味，这五个方面来说，都是我此行&ldquo;纽约摘星之旅&rdquo;中感受最好的餐厅。必吃理由：Chef Ronny曾是丹麦女王的家厨；他曾任职世界美食家们的朝圣地&mdash;&mdash;西班牙El Bulli餐厅（斗牛犬）；他与前任主厨，也就是三年前为Atera拿到米2荣誉的Chef Matthew殊途同归，但他更强调花草的运用和表现；大胆预言在Chef Ronny的带领下，2018年Atera勇夺米3桂冠。独舌妇评分 好想吃一辈子的餐厅一生必去一次的餐厅会向朋友推荐的餐厅实在没有选择的餐厅绝对不建议去的餐厅Chef&#39;s Table 是日菜单Lime/Juniper青柠饮白白的、大大的、柔柔的一坨，是喝的？没错，青柠饮在上桌后的2分钟内会从固体变成液体，浅尝一口是满满的果香和酸爽，非常棒的开场白。有些人说他们家的噱头是分子料理，我笑他们没见识。你一定喝过&ldquo;星冰乐&rdquo;吧？上面的奶油就是服务生用虹吸瓶外加奶油气弹，冷藏数小时后制成的。青柠饮的做法就是把奶油气弹换成了苏打气弹，所以也会像奶油一样&ldquo;垮掉&rdquo;，并非神奇的玩意。 &AElig;bleskiver/Crab松饼球非常传统的丹麦小吃，做法像极了章鱼小丸子，内心是乳酪，外加蟹肉，手感很松软，有面包出炉时难以抗拒的香气。一旁搭配的蘸料是野莓果酱和融入橄榄油里的果醋，酸酸甜甜外加一点点咸的滋味，好极了。Olives/Grapes加州橄榄骗你的啦！你所见的黑橄榄其实是绿葡萄啦！很经典的分子料理技艺，运用迅雷不及掩耳盗铃之手势，在预调的Kappa液里滚一圈，手慢的话一定报废。对了，若你吃过大董家的&ldquo;樱桃鹅肝&ldquo;的话，就能想象&ldquo;橄榄葡萄&rdquo;的口感&mdash;&mdash;舌尖传来来果冻的触感，含在嘴里有橄榄油的香气，这味道好温柔，肯定是更高级的货色。咬开&ldquo;橄榄&rdquo;后葡萄汁四溢，虽然又是&ldquo;酸酸甜甜外加一点点咸&rdquo;的滋味，但这次是更深远、更厚重、更成熟的体验，Chef Ronny好厉害！Waffle/King Trumpet, Cheddar珍菌三明治这应该是他们家的套路菜，不同的季节就选用不同的菌菇，这是我人生中第一口&ldquo;白灵菇刺身&rdquo;，好羡慕此前拿到过松露和松茸的客人哦！更有意思的是其他两层：中间一层是车打芝士，软绵香浓；最底下一层是华夫饼干，薄脆焦香；这三样性格迥异的食材组合而成的三明治，无论是口感还是味道都很互补，超酷！Golden Osetra Caviar/Green Asparagus, IPA伊朗奥赛佳鱼子酱、芦笋雪芭和啤酒奶油Osetra来自世界最佳鱼子酱产地之一的伊朗，档次居中，源于性成熟超过15年左右的鲟鱼。最顶级的是Beluga，一般它们的年纪在60岁以上，全世界每年才100尾，昂贵至极。伊朗奥赛佳鱼子酱吃口不会很咸，果然是好货色，超爱！与芦笋雪芭一起入口最是好吃，有仙气；个人感觉啤酒奶油有点多余，害我剩下一点鱼子酱吃不完。现在想想，应该不要脸地再要一些雪芭就好啦！ Langoustine/Foie Gras, Apple鹅肝、苹果和螯虾Excuse me，鹅肝在哪里嘛！哦，那些像刨冰的就是鹅肝了，太震惊了，怎么可能，还以为是奶酪、芝士或者冰激凌碎片呢。那些卷起来的、白白的东西是水果，我相信，但厨师告诉我是苹果，我不相信，可能是生梨，也可能是萝卜，怎么可能是苹果？怎么不会氧化，不会变色呀？厨师耸耸肩，笑而不语，礼貌地拒绝了我的好奇心，生气！不可否认，Chef Ronny你真会玩。Salmon/Daikon, Roe低温三文鱼，萝卜和三文鱼卵藏在萝卜薄衣下的三文鱼鱼肉控制的很好，口感非常嫩滑，始终和莳萝最般配，点缀的三文鱼卵恰到好处，仿佛吃掉了这条鱼最好的一生。Scallop/Celery, Cauliflower帆立贝配芹菜和抱子甘蓝菜单上写的是花菜（Cauliflower）但当日菜单给到的是抱子甘蓝，和不知名的食用花材，还有芹菜摆成了极美的盘饰，美好到想要结婚！帆立贝的火候牛逼到不行，你听过海鲜做到五分熟的要求吗，他们家做到了！配菜：芹菜和孢子甘蓝，还有不知名的食用小花花Pretzel/Mustard &amp; Whole Wheat Batard蛋卷和全麦法棍你发现吗，Atera的节奏很有意思，在鱼子酱之前的四道开胃菜脑洞很大，白色、黄色、黑色、再回到白

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 &quot;Star Picking Tour in New York&quot;. 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&#39;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 &quot;Star Bingle&quot;, 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 &quot;break&quot; 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 &quot;cherry foie gras&quot; of Dadong&#39;s house, you can imagine the taste of &quot;olive grapes&quot;. 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 &quot;olives&quot;, the grape juice overflows. Although it is a taste of &quot;sour and sweetness plus a little salty&quot;, 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 &quot;white spirit mushroom sashimi&quot; in my life, so envious of the guests who have received truffles and truffles before! What&#39;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&#39;s Osaiga caviar, asparagus snow bar and beer cream Osetra from Iran, one of the world&#39;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&#39;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&#39;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&#39;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 &amp; Whole Wheat Batard egg rolls and whole wheat sticks, you found that Atera&#39;s rhythm is very interesting, the four appetizers before caviar have a big brain hole, white, yellow, black, and then back to white

装潢漂亮的餐馆，菜品很有特色，味道好。

Beautifully decorated restaurant, the dishes are very special and delicious.

纽约著名Chef&#39;&#39;s Table类型餐厅之一，现由丹麦名厨Ronny Emborg主理新式北欧/地中海菜式。餐厅为开放式厨房，食客环绕厨房而坐，可以近距离观赏主厨的料理过程并与厨师互动，主厨会亲自上菜并介绍菜式以及回答食客的问题。选用食材包含周边以及从欧洲进口的海鲜，牛羊肉，家禽，当地的时蔬，以及鱼子酱，鹅肝等。料理技法试食材而定，既有简单的烹饪以保持食物原本的味道口感，也有分子料理级处理带来颠覆食客的体验。调味遵循新式北欧菜的风格，口味清淡却层次丰富。除正常侍酒师专门搭配的两套不同等级的配酒外，餐厅还提供两套非酒精饮料搭配，一套包括现调无酒精鸡尾酒以及各种鲜榨果蔬汁，另一套为选择世界多个地方的茶饮搭配。服务生撤盘更换餐具及时，主厨对特别的饮食要求都做出了另食客满意的调整。

One of the famous Chef&#39;&#39;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, where diners sit around the kitchen, and you can watch the chef&#39;s cooking process up close and interact with the chef, who will personally serve and introduce the dishes and answer diners&#39; 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.

这家饭店布置和装饰非常宜人。店里的饭菜可口美味。

The restaurant is very pleasantly furnished and decorated. The food in the store is delicious and delicious.

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