Atoboy
- 43 E. 28th St., New York, 10016, United States
- 46 - 68 USD • Korean, Contemporary
Take Away
Mon-Sat plus a weekday rotating menu available on their Instagram account.
Atoboy
- 43 E. 28th St., New York, 10016, United States
- 46 - 68 USD • Korean, Contemporary
MICHELIN Guide’s Point Of View
Together with his wife, Ellia, Chef Junghyun Park wows diners from start to finish at this Gramercy hot spot with their unapologetic love for Korean food. The fact that they eschew any kind of city pretense in favor of a deeply welcoming atmosphere simply adds to the lure.
Decked with polished cement floors, distinctive posters and communal tables, the interior leans grungy-punk while the menu woos diners with its adventurous—yet approachable—take on Korean cooking. Here you may find braised eggplant with snow crab and tomato; or fried chicken brined in pineapple juice, coated in tempura batter, and served with a ginger-peanut butter sauce. Close out with a refreshing sujeonggwa granita with lychee yogurt, burrata and candied walnut.
- = Bib Gourmand: good quality, good value cooking
- ò Simple restaurant
Speciality
- Fried chicken-brined in pineapple juice,lightly coated in a delicate tempura batter made with five types of flour, served with ginger peanut butter sauce
- Sautéed sunchokes and oyster mushrooms were tossed with slivers of orange
- Sujeonggwa granita
The First Day We Got Our Stars: Junghyun Park
The chef of two-MICHELIN-starred contemporary Korean restaurant Atomix in New York City shares what it was like when they received their first star in 2018.
Eating Off Duty with Junghyun Park
We explore where and what celebrated chefs eat outside their kitchens.
Chef Speed Round: Park, Cohen and Clonts (Video)
Chefs get tested in this fun video series.
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