About Pavs Gotter:
Atera honors the poetry of nature and creativity in pursuit of an immersive sensory dining experience Welcome scroll down Dining at Atera We offer a highly seasonal and continuously evolving tasting menu experience. Please allow 2½ hours for you and your guests. Menu – $ 275 Wine pairing – $ 175 Reserve wine pairing – $ 365 Temperance pairing – $ 105 Tea progression – $ 95 All prices include service. download our wine list scroll down Make a Reservation We welcome parties of 1 – 5 guests in our main dining room Tuesday through Friday at 6pm and 9:30pm and Saturday at 1:30pm, 6pm, and 9:30pm Reservations are available online 6 weeks before the date of the reservation We will happily accommodate all food allergies and dietary restrictions. Please leave a note with your reservation detailing any specific requirements or email the restaurant after booking. book @ OpenTable Please fill in form above to make a reservation Cancellations: We accept cancellations or changes, when available, with no charge, up until 48 hours before your reservation. The cancellation and no-show fee within 48 hours of your reservation is $195 for every seat cancelled. Reservations made within 48 hours are subject to the same policy. For more information contact: reservations@ateranyc.com scroll down Private Dining Atera has several different private dining options… The Main Dining Room The Main Dining Room can accommodate up to 18 guests and requires either a half night or full night buyout. The Library The Library is our private dining room and can accommodate up to 12 guests. Please contact us for pricing, room and date availability. privateevents@ateranyc.com scroll down Gallery About Atera is a Basque word that translates to: “To go out.” The sensory kitchen We live in a world of senses. Everything we experience is captured and brought to our consciousness only by our senses. They are our single point of contact to the reality in which we act. A gentle summer breeze kissing our cheek has to be captured and decoded by our senses before it even makes any sense in our brains. The same can be said about the crackling hiss from a New Year’s rocket before it explodes in the sky in a deafening boom, leaving colorful trails across the sky. The smell burns in our nose, our eardrums vibrate and the eyes perceive flaming magenta and cobalt blue. Our senses guide us through the world – sound, color, feeling, smell, and taste. Nothing makes the senses feel more alive than the act of eating, and nothing makes more sense than to enjoy a good meal. And from this feeling the sensory kitchen is born. Produce Chasing the best produce is to chase nature itself. But no matter how much we try to control it, nature always has the final say, and we must obey its seasons like a servant obeys his master. We do this in an attempt to make the kitchen more honest, but mostly and simply because it by far generates the best taste. If you pay attention to our servings you will also realize that the colours in our kitchen reflect the season. In the summertime we serve green, juicy and vigorous creations while wintertime follows a darker, deeper and more thoughtful trail. Throughout a menu, we always pursue the delicate shades of the different colours. After all, nature is our maestro.
Categories: Amish Bulk & Salvage Foods, Vegetarian Restaurants, Bottled & Canned Soft Drinks, Advertising Newspaper Classified and Adult Restaurants
