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 2024

Atera

Jungsik never makes mistakes🌟The two Michelin stars are well-deserved. I feel that the chef has been changed this year and the taste is very good👍Of course, last year&#39;s meal was also good. I felt full after eating 235💲nine dishes last year [covering face]. This year&#39;s meal of 195💲seven dishes is just right. The wine pairing is really perfect. Friends in New York can go and try it. ​​

Trip Gourmet Awards

No.11 of Fine Dining  in New York

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 definitely can&rsquo;t miss Atera. After each dish is brought to your table, the waiter will kindly introduce the origin and ingredients of these dishes to you.
This allows you to clearly know that the food you spent a lot of money to come to such a restaurant with two Michelin stars is definitely worth the price. When you put it in your mouth and savor the details of the food, if you want a more in-depth introduction, the waiter will also take the trouble to explain it to you. Atera is a restaurant that uses molecular cuisine extensively. In addition to the freshness of the ingredients, it also cares about the taste after you eat it. It is a super high-end restaurant worth taking the 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

List of restaurants that you must eat at N times before you die, today we will talk about No. 2

Atera, a 2-star Michelin 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 among geniuses!

Compared with Chef&#39;s Table at Brooklyn Fare in New York, Atera is the best restaurant in my &quot;New York Star-Picking Journey&quot; in terms of production, service, environment, cost-effectiveness, and Chinese taste.

Reasons to eat here:
Chef Ronny was once the chef of the Queen of Denmark;
He once worked at the Spanish restaurant El Bulli (Bulldog), a pilgrimage site for world gourmets;
He and his predecessor, Chef Matthew, who won the Mi2 honor for Atera three years ago, have 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 Mi3 crown in 2018.

Single-tongued woman&#39;s rating
Restaurants I want to eat at for the rest of my life
Restaurants you must visit once in your life
Restaurants I would recommend to friends
Restaurants you really have no choice
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Chef&#39;s Table
Menu of the day

Lime/Juniper
Lime drink

A white, big, soft lump, is it for drinking?

Yes, the lime drink will turn from solid to liquid within 2 minutes after it is served. A sip is full of fruity aroma and sourness, a great opening remark.

Some people say that their gimmick is molecular cuisine, I laugh at their ignorance. You must have had &quot;Frappuccino&quot;, right? The cream on top is made by the waiter using a siphon bottle and adding cream gas bombs, and then refrigerating for several hours. The method of making lemonade is to replace the cream gas bomb with a soda gas bomb, so it will also &quot;collapse&quot; like cream, and it is not a magical thing. 

&AElig;bleskiver/Crab
Puff pastry balls

A very traditional Danish snack, the method is very similar to octopus balls, with cheese inside and crab meat outside, it feels very soft, and has an irresistible aroma of bread out of the oven. The dipping sauce on the side is wild berry jam and fruit vinegar blended in olive oil, sour and sweet with a little salty taste, it&#39;s great.

Olives/Grapes
California Olives

I&#39;m kidding you! The black olives you see are actually green grapes! A very classic molecular cuisine technique, using a lightning-fast gesture, rolling a circle in the pre-adjusted Kappa liquid, if you are slow, it will definitely be scrapped. By the way, if you have eaten the &quot;Cherry Foie Gras&quot; at Dadong, you can imagine the taste of &quot;Olive Grape&quot; - the touch of jelly on the tip of the tongue, the aroma of olive oil in the mouth, the taste is so gentle, it must be a higher-end product. After biting the &quot;olive&quot;, the grape juice overflowed. Although it tasted &quot;sour and sweet with a little salty&quot;, this time it was a deeper, heavier and more mature experience. Chef Ronny is amazing!

Waffle/King Trumpet, Cheddar
Jungle Sandwich

This should be their routine dish. Different mushrooms are used in different seasons. This is the first &quot;White Mushroom Sashimi&quot; in my life. I envy the guests who have received truffles and matsutake before!

What&#39;s more interesting is the other two layers: the middle layer is cheddar cheese, soft and fragrant; the bottom layer is waffles, thin and crispy; the sandwich made of these three ingredients with different personalities is very complementary in taste and flavor, super cool!

Golden Osetra Caviar/Green Asparagus, IPA
Iranian Osetra Caviar, Asparagus Sorbet and Beer Cream

Osetra comes from Iran, one of the world&#39;s best caviar producing countries. It is of medium quality and comes from sturgeons that are sexually mature for more than 15 years. The top grade is Beluga, which is generally over 60 years old. There are only 100 of them in the world each year, which is extremely expensive. Iranian Osetra Caviar is not very salty. It is really good stuff. I love it! It tastes best when eaten with asparagus sorbet. It has a fairy-like feel. I personally feel that the beer cream is a bit redundant, which made me have a little caviar left. Now think about it, I should have shamelessly asked for more sorbet!

Langoustine/Foie Gras, Apple
Foie Gras, Apple and Crawfish

Excuse me, where is the foie gras! Oh, those things that look like shaved ice are foie gras. I was so shocked. How could it be possible? I thought it was cheese, cheese or ice cream fragments. Those rolled up white things are fruits, I believe, but the chef told me they are apples, I don&#39;t believe it, it could be raw pears, or it could be radishes, how could it be apples? How come they don&#39;t oxidize and change color?

The chef shrugged, smiled and said nothing, politely rejecting my curiosity, angry! It is undeniable that Chef Ronny is really good at playing.

Salmon/Daikon, Roe
Low-temperature salmon, radish and salmon roe

The salmon meat hidden under the thin radish coat is well controlled, the taste is very tender and smooth, and it always goes best with dill. The salmon roe embellishment is just right, as if the best life of this fish has been eaten.

Scallop/Celery, Cauliflower
Scallop with celery and Brussels sprouts The menu says cauliflower (Cauliflower), but the menu that day gave Brussels sprouts, unknown edible flowers, and celery, which were arranged into a very beautiful plate decoration, so beautiful that I want to get married! The cooking time of scallops is amazing. Have you ever heard of seafood being cooked to medium rare? They did it!

Side dishes: celery and Brussels sprouts, and unknown edible flowers

Pretzel/Mustard &amp; Whole Wheat Batard
Egg rolls and whole wheat baguette

Did you notice that Atera&#39;s rhythm is very interesting? The four appetizers before caviar are very creative, white, yellow, black, and then back to white.

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。

这家店是荣誉餐厅，他们家的创造性无以伦比，让少来就餐的客人们有一种恬静舒适的体验，当然了，最大的问题就是价格实在是超级的贵，吃下来要两百多美金。

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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. ​​

The word &quot;colorful and vivid&quot; is originally used to describe other movies, but this restaurant can also be described in this way. It can also be said to be salty and flavorful. This restaurant is indeed very much on my mind. The color, aroma and taste are flawless, and I can&#39;t find any reason not to like it. However, it must be said that the price is also a relatively high-end consumption.

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