
MYLES ATHERTON
MYLES ATHERTON
Terroir Based Cooking

Refined techniques applied to wood fired cooking with thoughtful presentation
Flavor Foundation Built on Flame
Bio
Culinary Institute of America Alumni
Class 2004 with Honors
New York City Restaurant Veteran
Gramercy Tavern, The Modern, Hearth, Country
Entrepreneur
Fifteen years of ownership experience
Philosophy
My culinary philosophy is rooted in the essence of the region and it’s distinct terroir. The expression of Northwestern Connecticut’s essence begins with the oak and maple wood that fuels the grill and oven. The offerings from the region’s farmers, fisheries, sugarhouses, and creameries encapsulate the rich tapestry of the soil, water, and climate. My role is to honor their dedication and passion by treating their creations with the utmost respect. I present my craft through thoughtful yet simple presentations - ensuring that every member of our community has a place at the table to share a meal together and break bread.

Myles Atherton | Duck Turnup & Chipaline

Myles Atherton | Gnocchi Black Trumpet

Myles Atherton | Orange and Lavander Bugnes

Myles Atherton | Cod Potato Stew

Myles Atherton | Thanksgiving Turkey

Myles Atherton | Chocolate Malt Soufflé

Myles Atherton | Chicken Ramp Spätzle

Myles Atherton | Scalops Butternut Ham

Myles Atherton | Meyer Lemon

Myles Atherton | Duck Confit

Myles Atherton | Pork Potato Cabbage

Myles Atherton | Blueberry Cobler

Myles Atherton | Brased Rabbit Green Garlic

Myles Atherton | Spring Egg

Myles Atherton | Meyer Lemon Soufflé

Myles Atherton | Seafood and Fennel Salad

Myles Atherton | Roast & Confit Duck Orange

Myles Atherton | Chocolate Carmel Tart

Myles Atherton | Venison and Polenta

Myles Atherton | Oyster Mushrooms Grilled Green Onions and Purple Chervil Slow-Poached Egg On Toast.

Myles Atherton | Lemon Tarts
Myles Atherton | Fire Roasted Duck

Myles Atherton | Quail Ballottine Favas and White Asparagus

Myles Atherton | Pralines

Myles Atherton | Frog Legs

Myles Atherton | Shellfish and Chorizo

Myles Atherton | Daqui

Myles Atherton | Corn Bread Blinis Caviar
Myles Atherton | Pea Soup with Crab
Myles Atherton | Roasted Sweet Breads and Sherried Potatoes
Myles Atherton | Roasted Winter Vegetables

Myles Atherton | Poached Egg with Asparagus Morels and Peas

Myles Atherton | Roasting Sweet Breads
Myles Atherton | Venison Ragout and polenta
Myles Atherton | Foie Gras Toast

Myles Atherton | Ramp Tart Flambé
Myles Atherton | Cod Summer Salad

Myles Atherton | Spaetzel and suckling pig

myles atherton | Olive Oil Poached Potatoes, Caviar and creme fraiche

Myles Atherton | Fire-roasted Clams
Myles Atherton | Dandelion Greens and Oyster Mushrooms

Myles Atherton | Mignonette and Oysters
Myles Atherton | Caesar Gratin
Myles Atherton | Gougères

Myles Atherton | Au Gratin potatoes and Fire-Roasted Lobster

Myles Atherton | Scallops over grilled onions
Myles Atherton | Roasted Brussel Sprouts

Myles Atherton | Sausasge Pasta

Myles Atherton | Sirloin Potatos Grilled Green Onion Grilled Romain

Myles Atherton | Fried Green Tomatos Crab Bur Blanc Bea Shoots

Myles Atherton | Rabbit Ragout
Myles Atherton | Carbonara and Poached Egg

Myles Atherton | Lobster
Myles Atherton | Wood Broiled Oysters
Myles Atherton | Pork Chop Acorn squash Brussel Sprouts
Myles Atherton | Grilled Oysters Prawns and Bread
Myles Atherton | Potatos Kaile Venson
Myles Atherton | Spring Peas Fava Beans and Mushrooms
Myles Atherton | Bone Marow Stuffed Potato with Chive Blossoms
Myles Atherton | Quail
Myles Atherton | Salmon Fennel Cusecuse
Myles Atherton | Lobster and Parsnips

Myles Atherton | Octopus Preseved Lemon Herbs

Myles Atherton | Foie Gras and Sherry Dandelion Greens

Myles Atherton | Foie Gras Terrine

Myles Atherton | Salmon Nudie and Asparagus

Myles Atherton | Frisée Salad and Poached Egg

Myles Atherton | Chicken

Myles Atherton | Soft Shell Crab

Myles Atherton | Beef Tenderloin Asparagus and Béarnaise Sauce
Myles Atherton | Roasted Cauliflower
Myles Atherton | Pork Rillettes Chicken Liver Mouse

Myles Atherton | Ribeye for Two

Myles Atherton | Caviar Cream Puff
Myles Atherton | Wood Roasted Duck and Fall Veg

Myles Atherton | Ribeye

Myles Atherton | Scalops Corn and Chantarels
Myles Atherton | Roasted Beet and Frisee Fried Shallots
Myles Atherton | Pork Spatzle and Kale

Myles Atherton | Halobit Fried Green Tomatos Dill Sauce

Myles Atherton | Spring Pasta Peas Morels Lobster
Myles Atherton | Munk Fish Green Beans
Myles Atherton | Smoke Sausage

Myles Atherton | Blueberry

Myles Atherton | Soft shell Crab and Potatos

Myles Atherton | Bone Marrow Stuffed Potatoes

Myles Athertonm | Zucchini Fromage Blanc

Myles Atherton | Sardines

Myles Atherton | Neo Classical Wedge

Myle Atherton | Chocolate and Rasberry

Myles Atherton | Pork Belly

Myles Atherton | Pork Sauce Charcuterie

Myles Atherton | Blood Orange Tart