Counter dining can sometimes mean lots of elbows and competitive eaters who enjoy flaunting their culinary know-how. Fortunately, Atera's three-sided counter is large enough to ensure you’re sufficiently secluded, while still letting you enjoy the communal, immersive experience.
Things are certainly more grown-up and a little less rock-n-roll here, thanks to familiar and fully realized flavors. Danish chef Ronny Emborg and team serve up a nightly menu of multiple courses that progress from the light and subtle to the rich and robust. Thinly sliced scallops with toasted almond butter and ham salad poised atop a paper-thin rye cracker are delightful taste bud teasers. Then your meal may segue into distinctive signatures, like a spoonful of Kaluga caviar served in a white bowl decorated with Sicilian pistachio ice cream and a fermented IPA foam. Slow-baked Norwegian salmon finished with sake sauce, amber-tinted trout roe, and puffed jasmine rice is yet another instance of perfectly harmonious ingredients .
There may be plenty of tweezer action from these chefs as they plate up their beguiling creations, but they know that there’s nowhere to hide when food is this precise and delicate.