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July 21, 2012

Matthew Lightner plays with your food

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The chef at Atera,

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a new restaurant in New York City which garnered three stars in Pete Wells' review 

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in this past Wednesday's New York Times Dining section,

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transforms his ingredients beyond recognition.

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Pictured from the top down:

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A baguette tinted with squid ink to resemble a razor clam; Sunflower toffee fashioned to look like a peach pit; Raw scallops cured in gin botanicals, then interwoven with shards of green tomato ice, with a scattering of black sesame seeds on top; A charred lump of beet; A white rose of frozen rosewater; Chocolate truffles on moss, evoking black walnuts.

July 21, 2012 at 10:01 AM | Permalink


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