Diver Scallops
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Citrus ice, gin botanicals. sorrel: fresh juice, wildflower honey
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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
"...after the snack portion of our meal was cleared away, the waiters brought frizzled bits of soft-shell crab floating in a rich, smoky substance called brown-butter bouillon (this looks like its just washed up on the beach, said the chatty gastronome), and a serving of gin-cured diver scallops set between dissolving little slats of juniper-flavored meringue..."
- New York Magazine
"...diver scallops maybe it was too much ice back to back, but we werent really feeling this..."
- the infatuation
"...diver scallops cured with gin botanicals (sheep sorrel) with picked green tomatoes and sesame sheep sorrel would play the citrus component here, they have a very mild lemony aroma, but it lacked that acidity overall..."
- Chubby's New York Food Diary
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