Last night, Atera opened its downstairs cocktail bar. Don't expect a big, boisterous bar scene though. The tiny twelve-seat spot is as subdued as the upstairs restaurant: There are only a couple of stools at the bar itself, and the rest of the seating is dark leather chairs and a sofa. As for the drinks: Check out the full menu below, but look for drinks concocted by chef Matthew Lightner like the Meyer Shrub, a lemon-vinegar-and-saison mixture infused with vanilla-y tonka beans; the Sour Sumac, which is like a pisco sour dusted with its namesake shrub; and the hot, hearty-sounding Old Fashioned ale, a combination of brandy, beer, cream, ginger, and egg yolks. No food, yet, but the the place should start doing cheese by the end of the week and bar snacks shortly thereafter. People looking to snag one of the seats should e-mail for a reservation.
Some drinks, and the space, straight ahead.
Skirt steak with pecan and chipotle at left; caulifower and curry crema taco on the right.Photo: Victor Prado / New York Magazine
A taqueria isn't the most obvious next step for Spotted Pig, John Dory, and Breslin restaurateurs April Bloomfield and Ken Friedman, yet here is Salvation Taco, a collaboration at the Pod 39, with input from Fonda chef Roberto Santibañez and bartender Sam Anderson, who also created the cocktail list served at the hotel's rooftop bar. The restaurant makes its own corn tortillas and naan, drafted here in the service of grilled skirt steak, confit chicken thigh, and Moroccan-spiced lamb tacos and tortas. If you're looking for something more traditionally nose-to-tail (read: Bloomfield-esque), don't worry — you can get a snack of crispy pig's ears here, too. The restaurant is open for lunch now, and dinner service starts next week.
Call it tacos without borders.