Beet Ember
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Trout roe, black bread, crustacean emulsion. gruner veltliner: sighardt donabaum, "zornberg," wachau, smargd 2008
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Atera
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77 Worth St, New York, NY 10013
212-226-1444
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What the experts are saying
"...hiroko masuike/the new york times at atera, clockwise from top left, cured scallops with green-tomato ice; a sunflower-toffee peach pit; beet ember; and a squid-ink-tinted baguette resembling a razor clam..."
- New York Times
"...these were followed by beet ember (its blackened with hay ash and garnished with smoked trout roe), and a pigeon breast that the kitchen ages for 21 days, to the outermost edge of gaminess, and dresses with a single, vividly fresh wild onion...ideal meal: snacks, beet ember, pigeon or lamb, chocolate charcoal, parsley root split..."
- New York Magazine
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