New York, US
Named after the Basque word for ‘to go out,’ Atera provides a sensory dining experience centred around the best seasonal produce. In summer, that might mean veal tenderloin roasted in cedar and presented tableside with red beet and celeriac, while winter items might include sea urchin with brioche, finger lime and turkey skin. Chef Ronny Emborg and his team take herbs and other ingredients from a hidden garden in their Tribeca sub-basement. Everything here, from tea service to wine, is treated as an art form.
77 Worth Street, Tribeca, New York, NY 10013