Jump to content


Photo

Sunday In Brooklyn (Atera alums in South Williamsburg)


  • Please log in to reply
47 replies to this topic

#1 Daniel

Daniel

    Advanced Member

  • Members
  • PipPipPip
  • 12,808 posts

Posted 09 January 2017 - 10:58 PM

Sorry about the title mess up

 

I went here the other night and let me tell you what, this place is exciting.  We drank a ton and ate a ton and my memory is hazy or at least for right now it is but, everything was good.. Some of it very good.. And it's an interesting and exciting concept.. Most of the food is probiotic or fermented or has some sort of culture in it and if I didn't eat most of the menu perhaps I wouldnt have picked up on it.. A place with a concept that isnt stuffed down your throat or seems forced to work.. 

 

The space is super comfortable.. It's homey and like three levels but, still warm and charming.   The menu is very seafood focused which i love.. We tried to order a 3 pound seabass head but, they were sold out.. So, we settled on a 2 lb monkfish tail and a whole fluke.. Both were awesome..  Both were cooked in their wood oven..  I generally do not like monkfish tail.. In fact, i like mine, I like Alicia's and that's about it.. Now, I really like theirs.. Like, really like theirs.. It was served in some white cultured sauce.. I am sure there is more to it and I am completely wrong but, I can tell you with 100 percent certainty I loved it at the time.. 

 

So many good things, I suggest you read the menu.. The only thing I was not crazy about was a squash dish for an appetizer.. It was not bad, just kind of boring.   Also, the sourdough bread made with a 100 year old starter brought over from Alaska is ridiculously good.  The oyster buns, the pickle plate, the risotto or rice grits. are very good 

 

Good stuff, i am excited to go back.. It's the most original restaurant I have been to in some time. 


Ason, I keep planets in orbit.

#2 Sneakeater

Sneakeater

    Advanced Member

  • Members
  • PipPipPip
  • 58,427 posts

Posted 09 January 2017 - 11:17 PM

Just to place it for everyone, this is the former Isa space.

 

Given the priors, you have to ask how this compares to Olmsted.  Sounds like it's more fun, if nothing else.


Bar Loser

MF Old

#3 Daniel

Daniel

    Advanced Member

  • Members
  • PipPipPip
  • 12,808 posts

Posted 09 January 2017 - 11:22 PM

Just to place it for everyone, this is the former Isa space.
 
Given the priors, you have to ask how this compares to Olmsted.  Sounds like it's more fun, if nothing else.

 
I find it more enjoyable
Ason, I keep planets in orbit.

#4 GerryOlds

GerryOlds

    Advanced Member

  • Members
  • PipPipPip
  • 756 posts

Posted 10 January 2017 - 01:17 AM

Daniel, did you get a look upstairs? When I went, they said they were mostly using the upper floors for events.

 

Sneak, you'd be correct in making the Olmsted comparison. The cooking is very similar. There was a carrot cake dessert where the intention is for the cake to taste like fresh carrots (it does) with I think a mezcal frosting. Really nice.



#5 Suzanne F

Suzanne F

    Advanced Member

  • Members
  • PipPipPip
  • 21,031 posts

Posted 10 January 2017 - 03:09 PM

As Daniel notes, the thread title needs fixing: no garlic from Atera was involved. Can a mod please correct to "alums"? TIA.

[/stickler]

 

ETA: Thank you.


I apologize to those who already know this. -- Lex, 9 July 2017 - 12:53 PM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#6 Daniel

Daniel

    Advanced Member

  • Members
  • PipPipPip
  • 12,808 posts

Posted 10 January 2017 - 03:33 PM

Daniel, did you get a look upstairs? When I went, they said they were mostly using the upper floors for events.

 

Sneak, you'd be correct in making the Olmsted comparison. The cooking is very similar. There was a carrot cake dessert where the intention is for the cake to taste like fresh carrots (it does) with I think a mezcal frosting. Really nice.

 

Gerry Olds, you secretly go everywhere.. 


Ason, I keep planets in orbit.

#7 GerryOlds

GerryOlds

    Advanced Member

  • Members
  • PipPipPip
  • 756 posts

Posted 10 January 2017 - 04:28 PM

Sure I get around, but I don't always kiss and tell  ;)



#8 johannabanana

johannabanana

    Advanced Member

  • Members
  • PipPipPip
  • 346 posts

Posted 11 January 2017 - 04:05 AM

Not as enamored of this place as Daniel. His report inspired my visit

 

A "snack" of oven-roasted ham and lamb's tongue with mustard was very good and generous. Bread was fine but limited by its being an individual-sized loaf, indeed more like a giant roll. I don't love bread that has been re-warmed in the oven, though. (Better the bread be cold if it's good bread.)

 

The rice grits tasted too much like raw/unripe pumpkin for my liking. Just ok.

 

The oven-roasted black bass ($60) was, for me, unappetizingly served with at least a stick of cold "mussel butter" grated over it like cheese. More importantly, the fish was slightly undercooked and didn't come off the bone entirely, which I felt less forgiving about given the price. The greens accompanying the fish were good, and generous, too.

 

I was excited to come back to the former Isa space but I think (the original) Isa was better.



#9 Daniel

Daniel

    Advanced Member

  • Members
  • PipPipPip
  • 12,808 posts

Posted 11 January 2017 - 04:22 AM

sheet, sorry about that.. Our bread was perfect, we ordered two.. perhaps ours was more fresh being that it was a saturday night.. Our fish was cooked perfectly,  i removed the bone in one swoop and was cooked perfectly.. we also had no greens served with ours.. Sorry again, i feel like our experiences were different.. But, the monkfish really stood out for me, as did the bread.. The grits tasted of that funky cheese more than anything in my opinion.. 

i feel badly.. I also get excited about anything that is different than the norm.. maybe i fell in love with the concept and the idea of everything being probiotic. 


Ason, I keep planets in orbit.

#10 johannabanana

johannabanana

    Advanced Member

  • Members
  • PipPipPip
  • 346 posts

Posted 11 January 2017 - 05:19 AM

I figured the kitchen wasn't executing as well as on the night you went. Funnily enough, we found the food a little hard to digest - all that butter on the fish!



#11 Daniel

Daniel

    Advanced Member

  • Members
  • PipPipPip
  • 12,808 posts

Posted 18 April 2017 - 02:31 PM

I've probably been here 7 times since I have written my first encounter.. I love this place.. They implemented a new menu about a week ago.. We've tried a lot of the menu.. They have a roof top that will be opening soon. We went upstairs and drank a bottle last night.. Had some really nice wine from the Finger Lakes of all places.. Anyway, place is delicious. the staff is so nice.. We had a potato and clam dish last night that was fantastic.. Though, everything was really lovely.. 


Ason, I keep planets in orbit.

#12 Suzanne F

Suzanne F

    Advanced Member

  • Members
  • PipPipPip
  • 21,031 posts

Posted 18 April 2017 - 10:10 PM

Finger Lakes region produces some nice dry rieslings. Thank you, Dr. Konstantin Frank.


I apologize to those who already know this. -- Lex, 9 July 2017 - 12:53 PM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#13 Daniel

Daniel

    Advanced Member

  • Members
  • PipPipPip
  • 12,808 posts

Posted 18 April 2017 - 10:38 PM

Bell weather was the producer
Ason, I keep planets in orbit.

#14 Sneakeater

Sneakeater

    Advanced Member

  • Members
  • PipPipPip
  • 58,427 posts

Posted 18 April 2017 - 10:48 PM

Not to mention the best New World Rkatsiteli.
Bar Loser

MF Old

#15 Daniel

Daniel

    Advanced Member

  • Members
  • PipPipPip
  • 12,808 posts

Posted 25 April 2017 - 02:52 PM

Wowza, came back here last night and had a terrific meal.. There are three dishes that I love that are on their seasonal menu.. The one is the Hen of Wood Mushrooms.. Very generous portions of these mushrooms roasted in their wood fire oven and finished with a vinaigrette.. Beautiful mushrooms, lovely method of cooking, really nice vinegar. I am a happy camper.. I also love those little potatoes in  the dashi with clams.. Potatoes and clams, i am a fan. Finally, this is a home run too is their black cod pastrami.  The cod is always a beautiful piece, it is smoked perfectly, it is then cooked perfectly, it is crusted with pastrami seasoning.. Then served with rye toasts and a sour cream and an array of pickled vegetables.. There were cucumbers, onions and radishes.  it's just so familiar and comforting and done so damn well.. 

 

I have taken everyone that visits me here.. My aunt and uncle on one side, my aunt and uncle on the other side of the family, Mss A's sister, our architect, our friends visiting from Philly, our friends visiting from California, it's seriously one of the more interesting places I can think of.. If this is not the start of a serious new trend, or if this is not already part of a trend, then, I don't know what..  

 

My aunt has had stomach cancer and has issues that come with that, I figured this fermented and probiotic style of food would certainly be more gentle on her.. She loved it so much, she plans on bringing a friend there for lunch today.   

 

We ended with the two specials of the evening.. A 55 dollar half a pigs head.. It came with mustard and red endive.  The pig head was seasoned so well, cooked so perfectly.. It was perfection.. Often times,  a restaurant will have one of these items for show, or for instagram or for a dare or something but, this dish was better than any protein I have had a restaurant in recent memory..  They had their signature sort of fermented taste to the marinade but, then with the crispy skin and the smoke from the fire, it was just beyond good.. The meat itself reflected more of a perfect trotter with much less fat. We had their ramps and toasted rice special served along side..    

 

I am telling you, this place is fantastic, well at least to me it is.. 


Ason, I keep planets in orbit.