Powered By OpenTable: Restaurant Reservations. Right this way.
Restaurant Reservations - Free • Instant • Confirmed
  • Atera

  • Online Reservations

Atera
Atera

Atera Details

  • Dining Style: Fine Dining
  • Website: http://ateranyc.com
  • Phone: (212) 226-1444 x1
  • Hours of Operation: Atera offers reservations for dinner Tuesday-Saturday at 6:00pm and also at 9:30pm. The experience is approximately three hours.

  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Contemporary American, American
  • Executive Chef: Matthew Lightner
  • Dress Code: Business Casual
  • Accepts Walk-Ins: No
  • Additional Details: Beer, Chef's Table, Farm to Table, Full Bar, Non-Smoking Restaurant, Wine

Getting there

  • Cross Street: Church & Broadway
  • Public Transit: We can be reached by train on the 1/2 to Franklin St., A/C to Chambers St., the 4/5/J/Z to Brooklyn Bridge/City Hall, and the 6/N/Q/R to Canal St.
  • Parking: Street Parking
  • Parking Details: Public parking is available at the corner of Worth Street and West Broadway, one block west of Atera.
A word from Atera
Atera is a two Michelin star restaurant serving tasting menus only and dining experiences last approximately three hours. Please join us and spend the evening enjoying Chef Matt Lightner’s creative and playful market driven menu that makes Atera such a unique dining experience. With 20 plus courses and no printed menu, you are encouraged to let your imaginations run wild and guess the ingredients and composition of each dish. It is for this reason that we are unfortunately unable to accommodate all dietary restrictions or allergies, so if you or your dining companions are unable to consume a certain type of food, please contact us immediately at (212) 226-1444 instead of booking online. Please note that Atera does not accommodate aversions and the current menu does not accommodate dairy free or vegan diets, chocolate or nut allergies. Please be sure to check with your dining companions to confirm there are no dietary restrictions prior to booking. Continued
Awards voted by OpenTable diners
  • Diners' Choice WinnerContemporary American
Diner Reviews
  • "Only 15 diners sit around a bar (on comfortable seats) and watch the chefs prepare small courses that arrive in quick succession. The food is both experimental and familiar with bold and interesting flavors that are surprisingly light and well balanced. Many of the courses had a Japanese feel to them. There is no dress code (although most men wore shirts) and the atmosphere is casual with a 70's rock sound track - this really takes away the formality. It take around two hours, so it doesn't feel like a marathon. Would recommend for anyone who wants fine dining without the old-world feel of many New York restaurants. Staff are professional and efficient and do not get overly 'involved' with you. It also helps if you will eat everything."
    Dined on 7/18/2014
  • "The most wonderful evening, awesome food, actual bite size, not excessive which would make it horrible, the different tastes blow your mind. People are great, attitude is amazing, they are very friendly and make your time better"
    Dined on 7/10/2014
  • "It's easy to walk right by the restaurant if you are looking for the name. I couldn't find it. But if you look for the address you will be greeted warmly into a tiny lobby. If you are early you will be taken by elevator to a very charming and beautifully decorated intimate bar. When they are ready to seat you they will escort you to the dining area where you will not see tables and chairs, but U-shaped community seating facing the open kitchen. There were six chefs preparing beautiful dishes served by five cordial, professional and well informed men in suits. The food was creative and delicious. The wine list was extensive and their cocktails were unique."
    Dined on 7/10/2014
  • "Atera is justly regarded as one of the top restaurants in New York City right now and based on the dishes, service and room it is easy to see why. There isn't a single ho hum dish coming out of the kitchen, the service is top notch and the space, particularly the downstairs lounge, oozes sophistication and style. So why the but? One caveat is the almost exclusive focus on fish for the savory courses. I also felt that the meal we ate lacked an arc. Food, like any other art, should have a beginning, build to a crescendo and leave you with an appropriate finale. For us there was a procession of dishes, some which built on the former dish, others which didn't follow at all. Maybe I'm being picky but perhaps there is room for improvement."
    Dined on 7/9/2014
  • "Atera is truly an unforgettable experience. The food is imaginative and the service is unmatched. They are professional and the open kitchen allows you the chance to see how seamless the restaurant really is. I have eaten in many three Michelin restaurants and Matt Lightner and his team are absolutely on that level."
    Dined on 7/8/2014
  • "The tasting menu is very interesting and is comprised of 20 small courses. The staff is excellent and the service is very gracious. The wine list is extensive and has a great range of price tags. I would definitely recommend Atera to foodies."
    Dined on 6/26/2014
  • "I thought this should be a great restaurant with great taste, maybe because i am asian, which have a different point of view, I thought the food's quality does not match the price at all."
    Dined on 6/19/2014
  • "I wouldn't be surprised to see Atera get four stars from the New York Times or three stars from Michelin sometime in the next few years."
    Dined on 6/18/2014
  • "Atera is a special experience. The food is inventive and delicious. Only two repairs: first, the option with harmonized drinks not worth; it ends up being very expensive and on several occasions, no drink accompanies the dish; second, the cost - benefit ratio is a bit exaggerated, Atera prices are high. But it is an experience that is worth. At least once in a while ..."
    Dined on 6/11/2014
  • "This was my second visit to Atera and even better than the first. The food and "theater" of the experience was BEYOND. We immediately asked to make another reservation several months from now so we have time to save up. Each morsel of everything was like nothing we've experienced. Compared to others favorites of ours (Gotham, Per Se) at that level, this was by far the most complete, unique, and special experience."
    Dined on 6/7/2014
  • "Every dish was artfully crafted and presented beautifully. The complexity of flavors comes out in every dish and makes you wonder what's next with anticipation. This is a community seating style restaurant with open kitchen where the food is prepared directly in front of you. There was one table off to the side which seated 4 - 5 people but wasn't sure if it need to be reserved ahead of time for larger groups. There is no set menu so if you love to eat and be surprised this is a place for you."
    Dined on 6/7/2014
  • "Its hard to pick your favorite course at Atera because the moment you say "OMG, I need another 3 dish of the one that just got served" yet another dish surpasses your expectation as your Top 3 dishes in your mind keeps alternating as you work through this multi-course dinner. The menu is creative, flavors sophisticated, and visually daring at times, diners will surely be left with a sense of excitement and joy after this meal. Currently my FAVORITE tasting menu in the city, far underrated...and I am fine with that because reservations are still reasonably available."
    Dined on 6/5/2014
  • "When comparing the tasting menu at Atera to many of the others in the city, specifically Chef's Table and Momofuku Ko, Atera fell far short of creating the same experience. The dishes we had on this night were fairly similar in taste and style to each other, with a strong olive paste used on many of them, even on the caviar which completely overpowered the caviar. The service was excellent, and the staff were friendly, but the one big negative for me was the experience of smelling someone smoking POT somewhere inside the restaurant not only once but twice. We were told by the host to not worry about the smell, which leads me to think that it was one of the staff. For the price I expected more, but ultimately left disappointed."
    Dined on 5/30/2014
  • "This is the kind of adress we would like to keep for ourselves but we can't help sharing this unique experience... Coming from France we've made a diner ranked in our "top 3" composed of 3 stars Michelin. The cooking is reaching summits here, each of the 20 (small) dishes offering unexpected flavours, colours, very high level of precision in the taste. Wine list, well advised, offers the opportunity to answer the difficult challenge of food diversity. But Atera is much more: it is a very refined experience for only 12 guests, composed like a music set or a painting. Congratulation to the staff bringing a perfect touch of elegance, mystery and subtlety. A -very- great place."
    Dined on 5/29/2014
  • "This is a must go restaurant in NYC! Great gastronomy experience!!! Remarkable staff!"
    Dined on 5/28/2014
  • "We have worked our way through a number of the mega tasting menus in NYC and this is definitely near the top. "
    Dined on 5/17/2014
  • "Atera is not just a place to enjoy good food and great wines, it is an outstanding, original culinary experience! ATERA is in our top 10 of great restaurants! Hope to be back in New York AND to be lucky to get a table !"
    Dined on 5/16/2014
  • "Our 4th time there and will continue to come back to be surprised and carried away !!!"
    Dined on 5/15/2014
  • "Had a really nice evening at Atera!!! the food was amazing and the service impeccable. Good wine list, but they should have more american wines to offer."
    Dined on 5/15/2014
  • "We had a great evening with excellent food! The only downside for us was the music wich we found didn't fit with the food experience and distracted from the food experience, not just by the volume but mostly the type of music(think hard rock). We would have prefered more subtle and delicate music, to match the delicate food and flavors..."
    Dined on 5/10/2014
  • "The obsessive intricacy and care involved in each of the 21 'bites" resulted in a truly memorable and inspired experience. I can't wait to go back!"
    Dined on 5/6/2014
  • "Atera is an experience. People go for different reasons, but reservations should be limited to dedicated foodies with no food restrictions, as otherwise it's like having Michelangelo paint your portrait and telling him, "But don't use any blue or red." The suited servers maybe try to be a tad intimidating and a touch precious as they go thru all the extensive descriptions of each course and beverage, but that's the deliberately chosen house style. This is the most artful food I've ever eaten, and largely the most delicious. Very inventive combos and presentations, delightful "platings," as very few actual plates appear. Single-bite course move you to bribe for more, but by the end you will be satisfied. Go there, if only once."
    Dined on 5/3/2014
  • "So highly rated, so much anticipation, but alas this jaded foodie just did not come away impressed. Nor did my dining partner. Every single course was no larger than thumb sized. And the taste combinations were 18 out of 20 dishes just So-so. Including a very sad rendition of one single crispy-skinless Peking duck split among 17 diners. The food supply is so tight that one cannot request a second bite of any favorite course of the evening. Not even an extra piece of bread. I feel bad for the warm and lively servers let down by an unwilling kitchen. "
    Dined on 5/1/2014
  • "The food is spetacular!! 21 courses and ia difficult to say with one ia better"
    Dined on 4/30/2014
  • "Really, really interesting food. Great taste and great quality. The service was impeccable, even though the music level made it hard to hear the presentations of the food and wine at some times. They shoud just turn town the volume a Little bit on the music, or practice to speak loud and clear :-). But the knowledge of the presentation of food and wine by the waiters was very, very good. Also, consider having the Atera wine pairing with your food, even though it is quit expensive at $135. Besides great wine, it contained two very, very good beer pairings, and four Sake pairings. I had my first sparkeling Sake ever. The pairing really enhance the experience. Tip: Try sharring a wine pairing between you instead of having one each."
    Dined on 4/26/2014
  • "Atera was a superb restaurant that met all our expectations. The food was great and different, with interesting flavours and forms. The plating of the food was beautiful. "
    Dined on 4/22/2014
  • "Atera definitely earns its Michelin acclaims. It certainly isn't for "everyday" meals given the price point, but for any other special occasion, this definitely fits the bill. Chef Michael Lightner's creations are simply amazing both in taste and presentation. Watching the dishes being painstakingly prepared was just as enjoyable as eating each course. Service was impeccable, where the staff-to-diner ratio was seemingly 1-to-1. The one strange thing that occurred was that it seemed a bit awkward that we were asked to finish our final petite fours dessert downstairs in the bar. I assume it was because they needed to prepare for the next seating, but did kind of interrupt the flow of our dinner. The Milk Punch cocktail though, is tops!"
    Dined on 4/15/2014
  • "You have to try this!! Impeccable! Food , service , everything was GREAT! Thank you Atera!!"
    Dined on 4/15/2014
  • "One of the most (pleasantly) surprising NY restaurants! Worth the money!"
    Dined on 4/12/2014
  • "Of all the top restaurants in NYC Atera, at this time, serves the most baffling foodie experience."
    Dined on 4/11/2014
  • "Exciting experience where the quality of the produce prevails over show and over dressed plates Very fredh and tasty produce Energetic and excellent service"
    Dined on 4/10/2014
  • "Fun, creative, elegant, and most importantly DELICIOUS!!!"
    Dined on 4/5/2014
  • "Wow, props to them for being able to charge over $800 for two for this meal. Interesting certainly, but just not really very good. Truly at one-third the price it would be over-priced. It was fun but just not good. To paraphrase a well-known food critic who commented on a similar concept at a now-closed New York restaurant, I felt like a great big, bamboozled cheese. How do they stay open?"
    Dined on 4/4/2014
  • "Great food. Excellent for people searching for food experiences and those who are not afraid to try something new. Amazing food and excellent service"
    Dined on 4/2/2014
  • "Just got off my flight from SFO to JFK and I wanted something sparking , and Sommelier, Scott Cameron, recommended a most intriguing Sake champagne, Dewazakura, Tobiroku, Yamagata to start. It just made the evening start beautifully. Each dish was better than the last .I loved the Crab and green tomatoes, borage and salsa verde, Foie gras terrine with rhubarb, sweet ginger and sorrel. The Brittany Turbot , two services: head with a truffle soup, roasted back with asparagus.Suttle taste, perfectly cooked moist and tender."
    Dined on 3/19/2014
  • "Excellence, creativity and simplicity. Not overdoing, just perfect !"
    Dined on 3/19/2014
  • "exceptional food and service, real impressive staff knowledge about everything related to the meal. Only drawback is the price, expensive but about the same of other restaurants of the same level."
    Dined on 3/15/2014
  • "Excellent experience with knowledgeable and attentive servers. Aesthetically exquisite."
    Dined on 3/14/2014
  • "The price hear is equivalent to Daniel, but they miss Daniel's impossible to achieve mark of perfection. It's different, but frankly full of itself. For the price you pay ($195) plus extra if you want the caviar and of course any drinks in the overpriced drinks menu, a deconstructed and clever meal, which this is, should be perfect. Not just in every dish, but in the construction of the menu. Almost every dish was some form of fish, either whole (such as the indifferent halibut with fried halibut skin--really a fishy pork rind), or (the more successful) shellfish dishes. But when you build this kind of meal, you don't just have one meat dish, a very good duck. And you don't forget one of the elements, which they did for us, so I'll pass."
    Dined on 3/14/2014
  • "A once in a lifetime culinary experience! Three hours went by very fast, even with 20+ courses. The food was so fresh and a real treat for our taste buds. Highly recommend a beverage pairing with the meal. Loved watching the food preparation in the open kitchen."
    Dined on 3/12/2014