When it comes to restaurant options in New York City there is always a vast array to choose from daily. But a new with Banchan-Style venue is proving to be a superstar on the scene.
ATOBOY, located at 43 E. 28th Street (between Park and Madison Avenue), officially opened this week and we are applauding its launch. Former Jungsik Chef Junghyun Park and his wife Ellia Park, along with Hand Hospitality have created a sensation.
The restaurant brings exciting and creative modern Korean fare to the neighborhood with a Banchan-Style tasting menu. From what was once a location of an old deli, comes a new sleek spot full of hot design and even hotter dishes.
From the moment you walk in you are greeted with an urban edge look and an energetic vibe. The staff warmly seats you and takes you on an amazing foodie journey.
The menu is superb. The restaurant borrows its name from the Old Korean saying “Ato,” which means “gift.” Dishes highlight seasonal local ingredients prepared with traditional Korean techniques, in an approachable tasting menu format. There is simply no wrong choice. All dishes have a unique flavor and beautiful presentation. The unique tasting menu offers diners their choice of rice (traditional or seasonal varieties), and a choice of three banchan-style dishes for $36—which are encouraged to be shared with the entire table.
Dishes include: Soybean sprout, king oyster mushroom, tofu, mustard; Carrot, pearl onion, chestnut, gangang; Eggplant, snow crab, tomato, lemon; Mackerel, green chili, spinach, scallion; Pork Jowl, barley, ssamjang, romaine; Chicken, spicy peanut butter, garlic; Tartare, oyster, radish top, potato; and several additional options.
Standout options include the interesting Eggplant that is served in a surprising way; the Avocado, which is healthy and delicious; the Tartare that melts in your mouth like warm butter; the Chicken, which is delicious and well-cooked; and the Brisket that is divine.
The menu will change often based on seasonality and local market ingredients. In addition to the tasting menu, a small selection of la carte side dishes can be ordered for an additional cost, such as different styles of Kimchi and Jangajji—which are types of pickled and fermented ingredients commonly eaten in Korean cuisine.
The beverage list features an impressive list of wine, beer and soju. Three cocktails are also featured including the Hwayo Tonic; Pear Sangria with rosemary and white wine; and Hwayo Ginger Rosso, made with ginger syrup, grapefruit and premium soju. The specialty drinks are certainly heavenly.
The food really is as cool as the location, which is destined to appease all types of customer. Custom design elements can be found throughout ATOBOY, including a plateware collaboration with Korean-based ceramic artisan, Soilbaker—which marks the company’s first restaurant partnership in the United States. Another Korean collaboration is the Sungho Ahn aprons that the servers wear, which are inspired by traditional “Hanbok” or Korean clothing.
The thoughtful background of the dynamic couple opening this incredible location is felt in the legacy of this restaurant.
ATOBOY is open for dinner Monday through Saturday, from 5:30PM to 10:00PM. Lunch will begin in the following few weeks. Reservations are available through Resy. To contact the restaurant please call (646) 476-7217, or visit http://www.atoboynyc.com/.