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, then you definitely can't miss Atera. After each dish arrives at your table, the waiter will kindly introduce you the origin and material of these dishes.
This allows you to clearly know that the food you have spent a lot of money to come to such a restaurant with two Michelin stars is definitely worth the fare. When you put it in your mouth and savor the details of the food, if you want to know a more in-depth introduction, the waiter will also take the trouble to explain to you. Atera is a restaurant that uses a lot of molecular cuisine. In addition to the freshness of the ingredients, it also cares about the taste after you eat it. It is an ultra-high-end restaurant worth spending time to savor.
The list of restaurants where you must eat N times before you die. Let’s talk about No. 2 today.
Atera, a two-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 god, Chef Ronny is also an alien, a genius of geniuses!
Compared with Chef's Table at Brooklyn Fare in New York, Atera has the best experience in the five aspects of production, service, environment, cost-effectiveness, and tastes of Chinese people. s restaurant.
Chef Ronny was the home chef of the Queen of Denmark;
He once served as a pilgrimage place for world gourmets-Spanish El Bulli restaurant (Bulldog);
He and his predecessor chef, Chef Matthew, who won the Mi 2 honor for Atera three years ago, have reached the same goal, but he emphasizes the use and performance of flowers and plants;
Boldly predict that under the leadership of Chef Ronny, Atera will win the Mi 3 championship in 2018.
Solitary woman score
I really want to eat a restaurant for a lifetime
A must-visit restaurant in a lifetime
A restaurant I would recommend to my friends
There is really no choice of restaurant
Definitely not recommended restaurant
Is the Japanese menu
The white, big, and soft lump is for drinking?
That's right, the lime drink will change from solid to liquid within 2 minutes after serving. It is full of fruity aroma and sourness in a taste, which is a great opening.
Some people say that their gimmick is molecular cuisine, I laughed at them. You must have drunk Frappuccino, right? The cream above is made by the waiter using a siphon bottle with a cream bomb and refrigerating it for several hours. The method of lime drink is to replace the cream bombs with soda bombs, so it will "break down" like cream, which is not a magical thing.
A very traditional Danish snack, the recipe is very similar to small octopus balls, with cheese inside and crab meat. It feels very soft and has an irresistible aroma when the bread is baked. The dipping sauce on the side is wild berry jam and fruit vinegar blended in olive oil. It is sweet and sour with a little salty taste, which is great.
Lie to you! The black olives you see are actually green grapes! Very classic molecular cooking skills, using the gesture of being too thunderous and stealing the bell, roll around in the pre-adjusted Kappa liquid. If your hand is slow, it will be scrapped. By the way, if you have eaten Dadong’s "Cherry Foie Gras", you can imagine the taste of "olive grapes"—the touch of jelly comes from the tip of your tongue, and the aroma of olive oil in your mouth is delicious. Gentleness is definitely more advanced stuff. After biting into the "olive", the grape juice overflowed. Although it is "sweet and sour with a little salty" taste, this time is a more profound, thicker, and more mature experience. Chef Ronny is amazing!
Waffle/King Trumpet, Cheddar
This should be their family's recipe. Different mushrooms are used in different seasons. This is the first "Bailing Mushroom Sashimi" in my life. I envy the customers who have had truffle and matsutake before!
More interesting are the other two layers: the middle layer is cheddar cheese, which is soft and fragrant; the bottom layer is waffles, which is crispy and burnt; the sandwiches composed of these three different ingredients, no matter the taste The flavors are complementary, so cool!
Golden Osetra Caviar/Green Asparagus, IPA
Iranian Osega Caviar, Asparagus Sorbet and Beer Cream
Osetra comes from Iran, one of the best caviar producing areas in the world. It is in the middle grade and originated from sturgeon that has been sexually mature for more than 15 years. The top one is Beluga. Generally, they are over 60 years old. There are only 100 fish in the world every year, which is extremely expensive. Iranian Osega Caviar is not very salty, it is really good, I love it! It is the best tasting together with asparagus sorbet. Personally, I feel that the beer cream is a bit redundant, leaving me with a little caviar. Now think about it, you should shamelessly ask for more sorbet!
Langoustine/Foie Gras, Apple
Foie gras, apple and crawfish
Excuse me, where is the foie gras! Oh, those like shaved ice are foie gras, so shocked, how could it be possible, I thought it was cheese, cheese or ice cream fragments. Those rolled up and white things are fruits, I believe, but the chef told me it’s apples. I don’t believe it. It may be raw pears or carrots. How could it be apples? How can it not be oxidized or discolored?
The chef shrugged, smiled without saying a word, and politely rejected my curiosity, angry! There is no denying that, Chef Ronny, you really know how to play.
Low-temperature salmon, radish and salmon roe
The salmon fish hidden under the thin coat of radish is well controlled, and the taste is very tender. It always matches the dill best. The embellished salmon eggs are just right, as if eating the best life of this fish.
The menu of Fan Libei with Celery and Brussels Sprouts says Cauliflower (Cauliflower), but the menu of the day is Brussels sprouts, and unknown edible flowers, and celery is placed in a beautiful dish, so beautiful. Want to get married! Fanlibei's popularity is too strong. Have you ever heard of the requirement of half-cooked seafood? They did it!
Garnishes: Celery and Brussels sprouts, and unknown edible florets
Pretzel/Mustard & Whole Wheat Batard
Egg rolls and whole wheat baguette
Did you find that the rhythm of Atera is very interesting, the four appetizers before the caviar are big brain holes, white, yellow, black, and back to white
All the dishes in this restaurant are made of the freshest ingredients of the season and the food is very good.
One of the famous Chef's Table restaurants in New York, now the new Nordic/Mediterranean cuisine is in charge of Danish celebrity chef Ronny Emborg. The restaurant is an open kitchen, where diners sit around the kitchen, and they can watch the chef’s cooking process up close and interact with the chef. The chef will personally serve dishes and introduce the dishes and answer diners’ questions. The selected ingredients include seafood, beef and mutton, poultry, local seasonal vegetables, caviar, foie gras, etc. from the surrounding and imported from Europe. The cooking technique depends on the ingredients. There are simple cooking to maintain the original taste and texture of the food, and molecular cooking-level processing to bring the experience of subverting the diners. The seasoning follows the style of the new Nordic cuisine, with light taste but rich layers. In addition to the two sets of different levels of wine pairing specially matched by the normal sommelier, the restaurant also provides two sets of non-alcoholic beverage pairings, one includes freshly tuned non-alcoholic cocktails and a variety of freshly squeezed fruit and vegetable juices, and the other is a world-wide choice Tea collocation in this place. The waiters withdrew the dishes and replaced the tableware in time, and the chef made adjustments to the special dietary requirements to satisfy the diners.