Atoboy NYC Korean Prix Fixe Menu Review
A decade after opening in Nomad, chefs Junghyun 'JP' Park and Ellia Jeongeun Park's Atoboy continues to impress with a required Korean prix fixe menu.
Chefs Junghyun 'JP' Park and Ellia Jeongeun Park opened Atoboy in Manhattan's Nomad neighborhood ten years ago. The restaurant requires every diner to order a prix fixe menu, offering three courses for $60 or four courses for $70, with optional a la carte add-ons.
According to a recent review from Eater, the industrial space features cement walls, basic chairs, and fluorescent lighting. The kitchen, however, produces dishes that play with flavors, textures, and temperatures. The Parks' Na:Eun Hospitality company later opened the acclaimed Atomix two blocks away two years after Atoboy's debut.
What to order
Each prix fixe meal includes the egg jjim. This cold-served steamed egg dish contains chewy shrimp bits and is topped with pickled hearts of palm, toasted gim, and puffed quinoa.
Of the first-course options, the cured fluke is a refreshing choice. It balances sweet, spicy, crunchy, and chewy elements with Korean pear, pickled cucumbers, and a sinus-clearing Korean mustard paste dressing. A granita made from a tea berry melts over the top.
The plump mussels come scattered on a plate. They are surrounded by dollops of a spicy green sauce, halved sugar snap peas, a very spicy oil, and a scattering of greens.
An optional add-on is the wagyu ribs for $7. This meaty dish features chunks of beef and potatoes cooked in a black bean paste, served with grilled gem lettuce.
The daily-changing banchan and sides are noted as being great. One reviewer's selection included red beet kimchi, garlic scrapes jjangajji, and mustard green jjangajji, with particular enjoyment of the rice.
The crispy boneless chicken received high praise for its slight sweetness. Of the accompanying sauces, the reviewer preferred the spicy, creamy peanut one. For those not wanting a full $28 seven-piece order on top of the prix fixe, a half-order of three pieces is available for $16.
The desserts and drinks
The desserts are described as creative, delightful, and refreshing. A recommended finish is the sujeonggwa granita, which mixes tangy lychee yogurt with crunchy walnuts and creamy burrata cheese.
For drinks, the review suggests trusting the options from sommeliers Joshua Lorbes and Daeyoung Kim and wine director Nick Elia. The Naegroni, priced at $18, is a soju-based Negroni spiced with habanero. The restaurant also teamed up with German winery Eva Fricke for a minerally 2024 riesling called the Sonnenberg. A Korean option is the chungju rice wine from Yangchon Brewery.
Our team tracks notable restaurant fixtures and chef movements; you can see more on our fixtures page. For insights into how established venues like this maintain their edge, our internal stats provide useful context. The enduring success of a decade-old concept in a competitive market is a significant data point.
