Atoboy
It’s almost fall here in NYC and the breeze is starting to change and get colder. You can see people’s clothing transition as well from shorts and flip flops to sweatpants and hoodies.
It’s always a fascinating sight for me to see the new season unravel itself to the wandering people. Rain pouring is now becoming more constant and outdoor activities and gatherings start to vanish so now is the perfect time to dine at restaurants. So excited to finally make my way to Atoboy located at 43 E 28th Street in the Flatiron District.
The sister restaurant of Atomix which is located just nearby, Atoboy also offers a tasting menu but more on the casual side of things. Offering a 5-course tasting menu designed to showcase quality ingredients and seasonal fare. On the helm is Chef Nate Kuester who’s take on Korean cuisine truly highlights his talent as the creative leader of the force. On the dining room area GM Arni Cabatingan leads by example and fine attention to detail that no stone is left unturned. Now the table is set for our meal to commence… ☺
For my first course I was served the Gim Bugak with foie gras mousse and summer pepper. It was a perfect way to start the meal with its intricate presentation and deep flavors.
The second course was the amberjack with celtuce in a savory broth and brown butter. This dish shows the delicacy in preparation and quality in execution of the team.
The wine pairing for the 1st 2 courses was a nice rose wine that gave the dishes the balance that it needed and added some crisp and freshness.
The third course was the sea urchin with egg jjim, gim and heart of palm. This dish was exceptional with a roller coaster of different textures and the umami was so rich that every bite was so good.
My fourth course was lamb with oyster mushroom, horse radish and squash blossom. The lamb was cooked to perfection and tasted outstanding. The fried chicken was also served and came with a spicy gochujang sauce and spicy peanut sauce and sweet corn rice and pickled cucumber.
For dessert the Sujeonggwa granita with lychee yogurt, burrata and walnuts was incredible.
This turned out to be a full meal than I expected but I’m so happy that it did.
#KULINARYATRAVELS is off to Ramen Ishida next...