Atera recently raised the price of the tasting menu from $165 to $195 per person. If you want to try chef Matthew Lightner’s incredible food but can’t afford the full menu, try the Lounge. It’s right under the restaurant in the basement and it features some of the amuse-bouches from the tasting menu as well as other snacks. You can also get an amazing burger made with sirloin, beef tendon, and rib meat. It’s fried in lamb fat and comes with a side of whipped goose liver for the fries (which are SO good).
I’m in Cape Cod for the week and it’s a tradition to make lobster rolls and take them to the beach (along with a bottle of rosé and some Cape Cod chips). This year, we decided to grill the fresh lobster instead of boiling it.
Even though lobsters don’t have a central nervous system or central cortex (and are unlikely to register pain), I plunged a sharp knife between its eyes in order to kill the lobster quickly and humanely. After the jump, you will see some very GRAPHIC IMAGES of the butchering of the fresh lobster, along with a recipe… CLICK HERE FOR GRAPHIC LOBSTER PHOTOS
I just had the best ice cream of my life at Victory Garden! Their goat’s milk herbal ice cream (shown below) and their chocolate rosemary blend were both incredibly delicious, it was like a dream come true! I added cacao nibs, my favorite ice cream topping. They have other toppings, too, like mastic wafers and honeycomb candy.
New York NY 10014
We stopped at Amaru Pisco Bar in Jackson Heights last night before having dinner at El Anzuelo Fino and it was amazing! They serve dozens of varieties of pisco, a grape brandy made in Peru and Chile.
The cocktails are $10 each. We ordered the coca sour (made with La Diablada pisco, Aqwa coca liquor, lemon, egg white, simple syrup, and orange bitters) and a seasonal cocktail called the Callao Long (made with Macchu pisco, ginger, watermelon juice, and lime). Please like the Chinook Olive on Facebook!
For dinner we had jalea, a mixture of fried seafood served with pickled red onions. The ceviche mixto was delicious and came with a little bowl of leche de tigre, the citrus marinade used to prepare ceviche.
84-13 Northerb Blvd
Jackson Heights NY
El Anzuelo Fino
86-01 Northern Blvd