Known as the founder of ‘The Sensory Kitchen’, Chef Ronny Emborg brings an elegant and immersive experience to guests. This food artist got his start in Denmark at the Molskroen Hotel in 2002. While working for Queen Margaret II of Denmark, Chef Emborg was recruited by one of the top Michelin-starred restaurants, Marchal at the Hotel d’Angleterre. His unique style at Atera is positioned to bring our senses of sight, smell, feel, taste, and sound to life. Chef Emborg’s gastronomic experience is a true representation of art coming to life.
When guests enter Atera, they are met by an open kitchen concept. 12 bar seats are next to the kitchen where you can watch all of the cooking and preparation happening in real-time. You are met with impeccable and attentive service as well as a modern yet comfortable atmosphere. The 18-course tasting menu allows trying all that Atera has to offer. To complement this, their wine pairing provides an extensive enhancement to the dining experience. The menu is seasonal and continuously evolving which will keep guests coming back for more. Their seafood options never seem to disappoint, and each dish provides layers of flavors within. The halibut with pistachio brown butter is a dish that will truly melt in your mouth! Atera also provides an intricate tea tasting as well with their personal Tea Sommelier. This experience matches six types of tea with the traditional tasting menu, helping to unlock even more flavors.
During the COVID-19 pandemic, Atera created a 5-course to-go menu to continuously provide guests with a culinary experience. Fortunately, Atera is traditionally an intimate dining experience. Therefore, they have been able to easily adapt to the new COVID-19 restrictions. They are currently running at a 25% occupancy which in turn is creating a more spacious and custom dining experience for guests. The staff does a great job of keeping safety a top priority by guest numbers low and adhering to all local COVID guidelines.
Gayot: Top of Cuisines
James Beard Award
Phone: (212) 226-1444
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.