A decade... As we reminisce our wedding day, I wonder what would be a fitting celebration Mitch has in store. If there is one thing we share in common, it is the love of finding good food and good place to celebrate food. The predictable side of him is knowing that he will take me out for dinner, the thrill of it is not knowing which place this time...
You would not think it is still the pandemic as the traffic to New York City remains as heavy. We walked in a door, and I thought, is this the place? Are we going to a doctor's office? Not knowing there is a secret spot that NYC is hiding. We are a little too early for his reservation and we are directed to its sister company, a wine bar next door, Farra.
We had Salmon Tartare and Foie Gras Mousse paired with white wine. It was a great start that I even joked to our server, should we just move the reservation here, he smiled and in a very assuring claim, "No, you will love Atera!"
As we enjoyed our hors d'oevre, my husband whispered, "Look that is Chef Ronny", glancing to the side. Why, do you know him? I laughed. I knew then that Atera is a special place. Mitch knew who the executive chef is, read his style and the story behind the food (or should I say the craftsmanship) of Atera.
As we walked back to Atera, we were greeted 'Happy Anniversary'. I love that welcoming tone and it is seldom that a conversation can even be long and leading in most dining as it is likely that they have to attend to another guest. Meanwhile, Atera has the luxury of time and attention because it is reserved for only a few guests. What else can make this night special? How about walking inside with one of your wedding music playing? ..."every little thing she does is magic, everything she do just turns me on. Even though my life before was tragic, now I know my love for her goes on..." Brought us down to memory lane, nostalgic and romantic. Well, no it was not requested, (but maybe it can?) I later found out that, through their Instagram post, that Michael (one of the team member) curates songs daily. Apparently, this night was booked with all couples, some celebrating anniversaries too; the music is a great touch in the soothing ambience of Atera.
The main dining room can be reserved in the Chef's Counter or in the High Top Table. He booked the High Top Table (can be reserved for 2-5 people) for both of us. It was as if a couples' night as there were (just) four other couples seated in the Chef's Counter.
Atera serves a tasting menu along with wine pairing or temperance- non-alcoholic beverage pairing, which I would love to talk about! It was my first to try such pairing, as it is typical to go along wine pairing. It was a great choice, at least on my vote, since my husband would argue that the wine is one of the best he had, as well!
Find out more about wines and wine pairing at Wine Library.
A tasting menu is always intriguing, to taste the food in itself is a journey. As I was unfamiliar with Atera, I would have not known that they define a "sensory kitchen" - as I later found out in their website. Needless to say, I eventually found it! As food is to be enjoyed by your senses, the way the food looks, how appetizing the smell is, the texture and feel of it, the sound of the drink pouring or food crackling and most especially, the taste. Atera has it all!
We traveled from sea to land and tasted the gift of nature; the ingredients respected at it is, and food elevated to a higher level. It requires intricacy and artistry to combine ingredients together to come up with a flavor so unique, it's unforgettable! Who would have thought that caviar can be served warm, in a custard? It is genius! And tasty! There is boldness in flavor and they are not afraid to give emphasis to it!
The tuna/king crab/rice is a layer of interesting, from a delicately sliced (thinly) tuna, enveloped the surprising king crab and held by the crunch of the rice. The chicken skin/ham/rye is another food of the senses. I could not imagine the work behind this artistry; to make this not look like chicken skin. Did I mention the crunch? What makes this more special is that Executive Chef, Ronny Emborg served it!
"How was Farra?", as Chef Ronny engaged in a small talk. In my head, this Chef has an eye to detail, a keen eye for attention to detail. He noticed us in Farra when he passed by. I am instantly a fan!
The distinctive rotation of who serves your food to me is a great way to experience food. You would not traditionally see the chef do such thing. But I think it shows how proud he is of his craft and we are star-struck! It is like Picasso presenting you his painting himself!
Although we did not meet the Master Sommelier of Atera, Mitch was telling me who he is (did I mention he really did his research, as he would always do before taking me to a surprise dinner). I really enjoyed the juices in their temperance pairing, it is having the unique take on champagne, martini, and wine. There is brilliance in looking at a glass of wine and tasting beets but not the awful taste of it (sorry I am not a fan of beets), but today was a good turn. My favorite was cucumber as it goes well with the halibut/cucumber/parsley/roe. I cannot help but make Mitch smell and taste the cucumber juice. Well, he is enjoying his wine pairing anyway as he toured the vineyards of France, Austria, California, Spain and Germany; and had a kick of it!
There is more to experience in Atera and words cannot give justice to the craft and the artisans within its walls. Unlike some fine dining experience, Atera gives a different definition of "fine", it shows finesse but in a relaxed atmosphere; that I think what makes the experience more enjoyable. This place is highly recommended for couples and small groups to enjoy the intimacy.
Thank you Atera, all your hard work for the love of food is appreciated. It was a great night to be remembered making our 10th year very special! I hope you get your third Michelin star!
Check out their website at atera.com and reservation is through tock.
