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Atera

  1. shutdown diaries
    What It’s Like to Self-Quarantine With a Michelin-Starred ChefTwo-hundred square feet, six jars of seaweed, and one stubborn gnocchi recipe…
    By Kaitlin Menza
  2. Treat Yourself
    In Praise of the Solo FeastThe unexpected perks of splurging on an extravagant, hours-long tasting menu for one.
    By Sierra Tishgart
  3. Trendlet
    Adam Platt Ranks 6 of Our Favorite New Tasting MenusOver the last several months, newly refurbished tasting ateliers, discreet dining bars, and elaborately conceived chef’s menus have been popping up with such frequency that it’s hard to keep track of them all.
    By Adam Platt
  4. Mocktail Revolution
    This Faux Negroni Is Manhattan’s Most Distinguished New MocktailThe booze-free take on the classic cocktail is part of Atera’s new Temperance Pairing.
    By Chris Crowley
  5. Reopenings
    Michelin-Starred Atera Has Reopened With a Completely New Menu From Danish ChefThe celebrated Tribeca tasting counter will remain a destination for high-caliber, nature-inspired cooking.
    By Sierra Tishgart
  6. Chef Shuffle
    What to Know About Atera’s Next Chef, Ronny EmborgThe 32-year-old will take over after Matthew Lightner leaves next month.
    By Alan Sytsma
  7. Platt Chat
    Platt Chat: The World’s 50 Best ClubWhat happens when a restaurant goes from being the best in a city to aspiring to the title of best in the world?
    By Adam Platt and Alan Sytsma
  8. Grub Guides
    Spread It: 13 New York Restaurants That Take Butter Very SeriouslyIncluding Navy, Contra, and Betony.
    By Sierra Tishgart
  9. Leftovers
    Bocuse d’Or Fund-raising Dinner at Atera; Free Ice Cream at Big GayPlus: an all-pie dinner, and more, in today’s Leftovers.
  10. Team-Ups
    Joshua Skenes Will Cook a Very Special Dinner With Matt Lightner at AteraForager-chefs from both coasts converge in New York.
    By Hugh Merwin
  11. Foodievents
    Atera High Rollers Dinner Benefits Culinary Superstars of TomorrowUSA! USA!
    By Hugh Merwin
  12. Raw
    More Clams: Why Prices at New York Raw Bars Keep RisingNot content to simply shuck and serve, chefs are taking raw-bar preparations to the next level.
    By Hugh Merwin
  13. Grub Guides
    18 Places With Fantastic New Tomato Dishes to Eat This SummerIncluding Alder, the Musket Room, and Marietta.
    By Sierra Tishgart
  14. Great Noise Boom
    Platt: Why Restaurants Are Louder Than EverA look at the most disruptive restaurant trend over the past decade.
    By Adam Platt
  15. Clam Power
    A Guide to Buying, Shucking, and Eating ClamsIt’s hard to imagine that the humble clam was ever more fashionable than it is now.
    By Hugh Merwin
  16. Coming Soon
    Aska and Eleven Madison Vets Team Up on Brasserie Pushkin Replacement, BetonyThe new restaurant will have 85 seats.
    By Hugh Merwin
  17. Reservations
    Atera Now Requires You to Pay Before You EatNo turning back after you’ve made a reservation.
    By Sierra Tishgart
  18. Leftovers
    Hakkasan’s Chinese New Year Menu; A Laundry Bistro in the WorksPlus: Celebrate Purim with martinis and hamentashen at 92YTribeca, and more, in today’s Leftovers.
  19. Tasting Tyranny
    How ‘Tyrannical’ Are Fine-Dining Restaurants Really? NewFour hours of oppression at Blanca.
    By Sierra Tishgart
  20. User’s Guide
    Here Is Adam Platt’s ‘Where to Eat 2013’Everything you’d need to get by, and get dinner, in 2013.
    By Hugh Merwin
  21. Guest Chefs
    Atera Launching Guest Chef Dinner Series in JanuaryMatthew Lightner is collaborating with two big-time foreign chefs.
    By Sierra Tishgart
  22. What to Drink
    What to Drink at Atera’s Downstairs LoungeCan we interest you in a Sour Sumac?
    By Alan Sytsma
  23. Openings
    Atera’s Downstairs Lounge Opens TomorrowThe twelve-seat space will specialize in Matthew Lightner-designed drinks.
    By Alan Sytsma
  24. The Other Critics
    Tejal Rao Appreciates Life at Atera; Pete Wells Revisits ‘21’ ClubPlus: Ryan Sutton at Tori Shin, and more of this week’s restaurant reviews.
    By Max Thorn
  25. Family Meal
    Sea Lichen and Fruit Tarts: Family Meal at AteraThree staff meals during a fifteen-hour shift.
    By Hugh Merwin
  26. Zagatgate
    2013 Zagat Guide Released Early: Here Are the HighlightsOops! A bookseller released the guides early.
    By Hugh Merwin
  27. Think Small
    ‘Micro-Restaurant’ Atera May Not Scale, But Will Find a Way toBlanca and Brooklyn Fare may be great, but does their business model make sense?
    By Hugh Merwin
  28. The Other Critics
    Pete Wells Files a Double Dose of Disappointment; Ryan Sutton Loves AteraPlus: ‘The New Yorker’ hits Reynard, and more, all in our weekly critical roundup.
    By Max Thorn
  29. Empire Building
    All In: Why Do Successful Chefs Risk Their Reputations to Hit It Big in NewIt isn’t about the glory, it’s about the chance to make money all over the country.
    By Kurt Soller
  30. Coming Up
    Atera’s Downstairs Bar Should Open in October or NovemberThe working title is still “the Office.” No name yet.
    By Jenny Miller
  31. The Other Critics
    Pete Wells Impressed With Atera; New Yorker Finds Joanne TrattoriaPlus: Tejal Rao on Calliope, Jay Cheshes on Potlikker, and more of this week’s critical reviews.
    By Sarah Lawson
  32. The Other Critics
    Wells and Sutton Take a Shine to Perla; The New Yorker Praises AteraPlus: Sietsema at Parish Hall, Jay Cheshes at Gwynnett St., and more of this week’s restaurant reviews.
    By Sarah Lawson
  33. The Other Critics
    The Times Considers Upscale Asian; Cuozzo Complains at BrasseriePlus: Robert Sietsema hits racetrack restaurant Genting Palace, and more of this week’s restaurant reviews.
    By Rebecca Berg
  34. In the Magazine
    Adam Platt on Atera; Eric Ripert, Maria Loi, and Orhan Yegen Rate Greek YogurtsPlus: a sustainable street-meat festival, and more, in this week’s ‘New York.’
    By Jenny Miller
  35. In the Magazine
    Adam Platt Gives Atera Four Stars’New York’ Magazine’s chief critic weighs in on Matthew Lightner’s ambitious new project.
    By Alan Sytsma
  36. Earnestness
    Atera Is ‘the Most Amazing Restaurant in the World’ to SomebodyA business geek goes gaga.
    By Alyssa Shelasky
  37. Coming Soon
    Atera Adding Downstairs BarThe working title for the cocktail and coffee bar is the Office.
    By Alan Sytsma
  38. Openings
    What to Eat at Atera, Opening Next Tuesday in TribecaChef Matthew Lightner is offering a $150 ten-course foraging-focused menu.
    By Rob Patronite and Robin Raisfeld
  39. Coming Up
    Matthew Lightner to Show His Lichen for Wild Foods at AteraHe’ll serve a forest of delights for our urban jungle.
    By Jenny Miller
  40. Northeast by Northwest
    Oregon Overhaul: Is New York About to Become New Portland?Are the two cities actually culinary kindred spirits?
    By Jenny Miller
  41. Reopenings
    Compose Will Be Called Atera When It Reopens This FallWe doubt it’s related to the Indonesian radio station of the same name.
    By Alan Sytsma