Matthew Lightner is the former executive chef of 2* Atera in New York City.
His return to Oregon will hopefully bring Michelin to Oregon for the first time.
I had the good fortune to be taken to Atera twice. Not sure I would ever pay that much myself (or, rather, I'm pretty sure I would not be able to pay that much), but I loved it. Not everyone agrees with me though. I think S DB said it was something like eating "the forest floor" and I don't think he meant that in a good way. Will be interested to see what he does out there.
Oh hold on there good Sir...!
We did go and loved it...! Forest floor a good thing...!
Also had the curious distinction that when we (being the last to leave) got our coats the exceedingly well dressed fellows said--"Hope we see you again Steve, helicopters, octopus...we know..." Just when I thought I was famous I realized that when you are serving only 24 people a night you can easily Google every guest...Oh well...
He was loved here before..........but if course TBD...........they have a farm.......the 'fermentor' is from NOMA........fingers crossed.....what did it cost before wine in NYC?
I believe it was $74,000.