What to Drink at Atera’s Downstairs Lounge
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.
Lounge Menu [PDF]
Gin, vodka, Pineau des Charentes, honey, sorrel, marigold, elderflower, anise
Photo: Melissa Hom
Tequila, mescal, grapefruit, lime, geranium, white cardomom, anise, clove
Photo: Melissa Hom
You access the bar via elevator.
Photo: Melissa Hom
Seating is done on a reservation-only basis.
Photo: Melissa Hom
A look at almost the entire room from the bar.
Photo: Melissa Hom
Served warm, brandy, ale, lemon, ginger, cream, egg yolk
Photo: Melissa Hom