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​​Atera Revisited (7.20.25): Nordic Magic Meets Asian Flair​​ 🌟🍽️

Two years since my last visit to this ​​Michelin-starred Nordic gem​​, and wow—​​Atera has leveled up!​​ Tonight’s tasting menu was a masterclass in fusion: ​​Scandinavian precision meets Asian-American boldness​​, with zero misses (well, almost). Here’s the delicious breakdown: ​​🍷 The Pairings​​ • ​​Henri & Gilles Burgundy ‘22​​: Crisp, minerally—perfect with seafood. • ​​Jean Chauvenet Burgundy ‘21​​: Deeper, cherry-kissed—ideal for meats. ​​🌟 Standout Courses​​ 🦀 ​​Crab Tartlet​​: Coconut-cucumber crunch + sweet crab = summer on a spoon. 🍄 ​​Truffle Puff​​: Still ​​that iconic​​ cheesy-cloud bite. 🥚 ​​Caviar Egg Custard​​: Silky, briny, luxury in a cup. 🍒 ​​Foie Gras "Cherry Pie"​​: Tiny but explosive—like biting into a rich, buttery jewel. 🐟 ​​Tuna + Watermelon​​: Genius combo—peanut butter tied the sweet/savory chaos together. 🦞 ​​Lobster + Sweetbreads​​: Hidden under noodles?! ​​texture + truffle perfume = dish of the night. 🐮 ​​Braised Beef Cheek​​: ​​Fall-apart tender​​—no knife needed, just a happy sigh. ​​⚠️ Tiny Quibbles​​ 🦆 ​​Duck Course​​: Aged only 5 days—too mild next to the strong wine. 🍋 ​​Lemon Tart​​: Sugar rush (needed more zest to balance). ​​✨ The Vibe​​ Gone: The counter seats. Here: A ​​moody, intimate dining room​​—better for convos, same theatrical plating. ​​Final Verdict​​: ​​9/10​​—Atera’s ​​glow-up​​ is real. ​​Would I return?​​ Already planning my next booking. ​​Tried Atera’s new menu?​​ Fight me over the beef cheek love! 👇 #NYCMichelin #NordicNuance #TastingMenuRoyalty #FoieGrasForever #LobsterLust

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4 months ago

​​Atera Revisited (7.20.25): Nordic Magic Meets Asian Flair​​ 🌟🍽️

Two years since my last visit to this ​​Michelin-starred Nordic gem​​, and wow—​​Atera has leveled up!​​ Tonight’s tasting menu was a masterclass in fusion: ​​Scandinavian precision meets Asian-American boldness​​, with zero misses (well, almost). Here’s the delicious breakdown: ​​🍷 The Pairings​​ • ​​Henri & Gilles Burgundy ‘22​​: Crisp, minerally—perfect with seafood. • ​​Jean Chauvenet Burgundy ‘21​​: Deeper, cherry-kissed—ideal for meats. ​​🌟 Standout Courses​​ 🦀 ​​Crab Tartlet​​: Coconut-cucumber crunch + sweet crab = summer on a spoon. 🍄 ​​Truffle Puff​​: Still ​​that iconic​​ cheesy-cloud bite. 🥚 ​​Caviar Egg Custard​​: Silky, briny, luxury in a cup. 🍒 ​​Foie Gras "Cherry Pie"​​: Tiny but explosive—like biting into a rich, buttery jewel. 🐟 ​​Tuna + Watermelon​​: Genius combo—peanut butter tied the sweet/savory chaos together. 🦞 ​​Lobster + Sweetbreads​​: Hidden under noodles?! ​​texture + truffle perfume = dish of the night. 🐮 ​​Braised Beef Cheek​​: ​​Fall-apart tender​​—no knife needed, just a happy sigh. ​​⚠️ Tiny Quibbles​​ 🦆 ​​Duck Course​​: Aged only 5 days—too mild next to the strong wine. 🍋 ​​Lemon Tart​​: Sugar rush (needed more zest to balance). ​​✨ The Vibe​​ Gone: The counter seats. Here: A ​​moody, intimate dining room​​—better for convos, same theatrical plating. ​​Final Verdict​​: ​​9/10​​—Atera’s ​​glow-up​​ is real. ​​Would I return?​​ Already planning my next booking. ​​Tried Atera’s new menu?​​ Fight me over the beef cheek love! 👇 #NYCMichelin #NordicNuance #TastingMenuRoyalty #FoieGrasForever #LobsterLust

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