Atomix
Today, is going to be a special edition story as it will be our first time visiting a 2 Michelin Starred restaurant. Atomix, located at 104 E 30TH Street, is one of the hottest spaces here for the past few years.
“Ato” meaning gift in ancient Korean is where the innovative cuisine of husband-and-wife team Chef Jungyhun and Ellia Park hope to deliver to the world using NYC as their stage. Atomix, a follow up to their well-loved firstborn Atoboy is a place where they showcase Korean ingredients, traditions, and technique through a unique tasting menu.
The restaurant door opened promptly at 8:15 to usher us in and seat us through the chef’s counter where the evening’s festivities will commence.
The 1st course this evening was a striped beakfish with a black truffle dashi that was a perfect way to start the meal. This was perfectly paired with a Chenin Blanc that gave the dish the balance of acidity and flavor.
The 2nd course was sweet shrimp, eggplant, tomato and salmon roe which was exceptional. The contrast of flavors and textures were out of this world.
Our 3rd course was filletfish with filletfish liver and pan shell clam with cauliflower. This dish was so exotic in both taste and preparation that we could do nothing but admire the perfect execution of the dish.
Our 4th dish was Songyi mushroom, king crab and quail egg with galangal broth. This was my first time trying songyi ever and the broth had a nice light flavor that went well with the rice and fish floss.
Our 6th course was green circle chicken with popcorn and black currant sauce. The black currant sauce was so rich and lively that it gave the dish both a bright color and deep umami.
Our 5th dish was a largehead hairtail with gochugaru and sesame seeds. This was the spiciest course of the evening but paired well with a generous topping of Caviar.
Our 7th and final savory course was mangalitsa pork rack from New Jersey. The pork was so tender and packed so much flavor that it makes you wonder why it is so far less popular than Berkshire or Duroc.
At this point after 2 amuse bouche starters and 7 savory courses and a few glasses of wine some dessert was in order.
The 1st dessert served was Huckleberry Ice with hibiscus tea and variegated fig. This dish was so light and had a nice balance of sweetness and textures.
Our 2nd dessert and final course of the evening was pine nut ice cream with cinnamon curd and pine cone. The pine cone syrup was so flavorful and the dish was just perfect in all aspects from texture to portioning.
This has been an amazing dining experience and a meal that I will never forget. Thank you very much to Chef Park, Allie and the entire Atomix team for inviting me over and sharing this feast with me.
#KULINARYATRAVELS is off to PIG HEAVEN next…