Feb 16, '13
Here is the full tasting menu from my recent dinner at 2 * Michelin starred
Atera in New York ( 77 Worth St New York, NY 10013, tel. +1 212-226-1444 ).
I did enjoy the dinner even if some of the savoury dishes were more cerebral and conceptual than delicious. (Which can be explained by Matt Lightner’s work at
Mugaritz and Noma.) Loved the desserts ( 3 * stars level) and the overall ambiance.
“Beer foam macaron, crème fraîche, caviar” Very good
“Flax seed cookie, coriander, pine nuts butter”
“Lobster roll, dry yeast meringue”
“Sunchoke chip, strained buttermilk, sour cream powder” Delicious
“Pickled quail eggs”
“Amaranth, smoked cheese, huckleberry” Loved it
“Lichen crisp, corn powder, herb emulsion, trumpet mushroom purée” It tasted like forest- why not!
“Heart of palm, bone marrow”
“Salt cured, hot smoked swordfish belly “ham””
“Pine nut miso, sea urchin”
“Diver scallops, fermented cabbage leaf”
“Lamb tartare with black malt cracker” Ever since Noma did its version of the beef tartare, raw meat tartare has become an obligatory dish at many new Scandinavian style restaurants. I don’t particularly like raw lamb, but this version of the dish was very good and went perfectly well with the black malt crackers.
“Black malt cracker”
Instant noodle interpretation. The noodles were made of squid. Rather gimmicky and not particularly good.
“Dried beet ember, smoked trout roe, crustacean emulsion, Upland cress, barnarea verna” Very good.
“Brined cod, wildflower honey, yogurt” Quite bland taste wise.
“Purple carrot, fresh peanuts, Burgundy cold”
“Beef strip, toasted wheatberries, Winterbore Kale” One of the best dishes of the night.
“Raw milk ice cream, fernet branca ice”
“Cracked egg ice cream, egg yolk jam”. The highlight of the evening – ingenious and very very good.
“Banana split, spiced marshmallows, candied parsley root”
“Churro ( made of salsify), cinnamon, white cardamom”
“Bourbon cask ice cream sandwich, almond, vanilla, oak”