ATOBOY

 
A little spread of our supper. Photo by Monique Muse.

A little spread of our supper. Photo by Monique Muse.

Atoboy is a casual take on fine-dining and a modern take on Korean cuisine. On Sunday, it reassured the Restaurateur Club that adventurous new tastes will continue to overcome the inescapably high barrier to entry in the New York City dining scene. The minimalist atmosphere in the dining room, with its polished concrete floors and strips of ceiling lights, struck us as a comfortable contrast to the bustle of the Flatiron district outside its doors. The room, free of distraction, let the food take its earned place at center stage.

Co-Owner/Manager Ellia Park. Photo by Monique Muse.

Co-Owner/Manager Ellia Park. Photo by Monique Muse.

Co-Owner/Exec. Chef "JP." 

Co-Owner/Exec. Chef "JP." 

The combined experience of chefs Junghyun and Ellia Park, who have both earned Michelin stars for restaurants in the past, shaped Atoboy’s many well-crafted small plates called banchan—which, we agreed, may be on their way to redefining modern Korean food in the United States. This has been the general opinion from the press as well. When we asked Chef Junghyun Park about his outlook on food critics, he told us he has come to understand his restaurant’s success mostly in terms of a collective opinion from his guests. Ours was that Atoboy is a flavorful standout. 

Photo by Monique Muse.

Photo by Monique Muse.

All photos from the event are available on our Facebook page here.

 
Sonia Rhodes