Atoboy is a Korean-inspired cuisine.
"Borrowing its name from the ancient Korean word ‘Ato’ meaning gift, Atoboy first opened its doors in July of 2016, inspired by the concept of banchan: small side dishes served with every Korean meal.
It has since been recognized by New York Times, the Michelin Guide, OAD alongside global dining destinations.
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Atoboy currently offers a 5-course prix-fixe menu alongside a curated selection of beverages with a focus on wines."
1 / TARTLET
yukpo, asparagus, dubu-ricotta mousse

The Parcela Candido 2019 was exceptional, elegant, and very enticing.

I found the tartlet to be pleasantly light, airy, and truly innovative. The surface presentation conceals the savory ingredients beneath the dubu-ricotta mouse.
2 / CHRYSANTHEMUM
maesil, leek, aged cheddar
SALMON*
perilla, yuzu, rye bugak
YELLOWTAIL*
broccoli rabe, tofu, crispy potato


3 / OCTOPUS
gochujang macha, butter bean, rhubarb
SEA URCHIN*
egg jjim, gim, heart of palm
BROCCOLI DI CICCIO
dureup, pinenut, creme fraiche

The octopus was probably the most tender I've ever had. I used to not eat it because it was always so chewy; but the presentation made it so irresistible I had to try it. Thankfully, Atoboy has changed my perspective on consuming octopus.

The sea urchin was my favorite part of this selection. Having lived in Japan, where uni is always fresh, it tasted very much like home. Such was a reminiscent spoonful.

I did not realize that I would fall in love with eating broccoli. The crème fraiche was so stupendous that I cleaned the plate dry.
4 / COD
scallion cream, perilla seed, pecorino
LAMB*
white asparagus, sugar snap peas
PORK BELLY
black mustard, butterball potato, buchu muchim

ADD ON:
FRIED CHICKEN
spicy peanut sauce, gochujang sauce

*Each prix-fixe comes with a bowl of Seasonal Rice, Banchan, and Kimchi
The bonchan that was created for us was a tofu crumble with shiitake mushrooms.

Yes, the fried chicken add-on was so worth it. The breading was so articulate and one of a kind!
Pro-tip: dip the chicken in both sauces. Highly recommended by the staff.

The cod with the scallion cream was the honorable mention of the night. The taste was very subtle, but there were small hints that made you want to eat more. I honestly think that it was the most underrated dish that we tried that night. It was so delicious, and we were even given a tip to try the fried chicken with the scallion cream which yielded amazing results!

The lamb hid from us beneath its overhead shield of white asparagus, but we triumphed and was able to capture the delectable dish. The pairing of the white asparagus along with with the savory blend from the lamb was too perfect. Funny story, originally TJ and I both thought that the "shield" of white asparagus was actually daikon, but then Lisa corrected us and proved to us that we were wrong the entire time.

The pork belly caught me by surprise. Pork belly is one of my favorite meats because it is super cheap and so versatile; which made me question ordering this dish. Luckily, Lisa had ordered it and it was definitely worth the order. I enjoyed the unexpected ingredients that created this work of art.

5 / SUJEONGGWA GRANITA
lychee yogurt, burrata, walnut
INJEOLMI MOUSSE
cocoa crumble, soybean, rice cake

The sujeonggwa granita really reminded me of 수정과 because the cinnamon flavor was so rich. The dessert was super refreshing and was a great palette cleanser. I usually enjoy 수정과 after meals since it has a good mix of cinnamon and sugar. It reminds me of French toast, but in a liquid form. This dessert is similar to shaved ice, or the Taiwanese shaved ice. Though, what really stood out was the burrata. I never imagined cheese as a dessert, but the flavors really masked it well. It was a light cheese so the taste wasn't really affected.
The injeolmi mousse satisfied my sweet tooth, but I was drawn back a bit because my first bite felt like I was eating mochi for a second. I was told that many have the impression they're eating a "choco pie" but I think that the mochi taste gave it more individuality from the cheap comparison. I am not really a fan of mochi, but the texture and flavor that came with this dessert really set the tone for future tastings.

My experience at Atoboy was beyond superb. I was completely in awe every time a new dish came out. Pairing the foods with the wine and the soju was also a good choice. I enjoy Korean cuisine far too often, possibly more than the average restaurant goer, but Atoboy stands out in comparison to most. The dishes were innovative, creative, and reminded me of a homestyle feel with a hint of artistic value. Each ingredient was equal in value to each dish, all working together complimentary to the success that is presented to you. I highly recommend this restaurant to New Yorkers, and anyone that wants a different perspective on Korean cuisine as Atoboy will be the voice of change. You will leave full, happy, and wanting more.
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