Atoboy New York - Buy Reservations

We are fortunate to have had the opportunity to spend many memorable date nights and dinners with friends at Atoboy. Unparalleled service and hospitality led by an incredibly talented and tireless team. Everything on the menu is great. Try the fried chicken.

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Price fixe menu where you have some agency of dishes for each course. Overall enjoyed my meal, though the earlier courses were much more compelling than the later courses. Restaurant is trying to serve creative takes on Korean food in a more casual setting and I do think they mostly succeed but the meal overall didn't wow me. See below for longer takes on dishes.First dish everyone had was uni atop a bed of roasted seaweed all over steamed egg. The texture of the steamed egg was silky and pristine and I love uni in general but I thought that the quantity of roasted seaweed better suited the appearance of the dish moreso than the flavor. It was frankly difficult to recognize much flavor besides the seaweed which is a shame when your amuse bouche is centered on uni.Endive starter was excellent, nutty piave and cashews were brightened with the zest of cara cara oranges and the endives helped ground everything together again. Probably highlight of the meal. Other had a beef tartare which was good but seemed to be lacking in brightness and the creamy fatty sauce kind of overwhelmed most people's palates.Delicata squash was fried tempura style and served with other vegetables and served atop a sauce that I'd best place as a nuttier, earthier hoison? Delicata was fried well and I honestly couldn't have enough of the sauce. Other options were a crab salad that was disappointing to say the least. Did not try the octopus but friends were a very big fan.Shared the fried chicken add on and I would agree that you almost certainly should get it if you are coming. Chicken is fried to a shatteringly crisp exterior while still keeping a juicy center. Served with a gochujang sauce and spicy peanut sauce which was really cool, would love to see that more often with fried chicken. Wish the heat was quite a bit higher though.My main dish was fried skate served with tartare sauce. Nothing really cool going on here except well cooked skate. Trying the pork ribs, they were also fine, exactly what you'd expect from roasted ribs with a sweet, slightly spicy sauce although I did think they were slightly over cooked, some bits edging on dry. Lamb seemed mostly unremarkable, just a slice of medium rare meat although maybe the asparagus and spring onion do a lot to lift it up. Overall disappointed by mains, felt like none of the creative and fun flavors that I had with the endives salad or even the potential of things like the uni amuse bouche were present.Granita dessert was boldly cinnamony but fresh, never straying into cinabbon territory even with the dairy bits of buratta. Would recommend.

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My friend managed to snag a reservation on a Tuesday night, so I gladly tagged along. There were three of us, which ended up being the perfect party size since we could try everything on the menu, although we opted not to get the endives since one of our party was allergic to nuts.Overall, my favorite dishes were the octopus, the fried chicken, and the yellowtail. The fried chicken was perfectly crispy on the outside and tender inside, but not too rich/juicy or overwhelming. I ended up eating it without the sauce since I actually preferred the plain flavor. The octopus and the yellowtail I felt were very unique in terms of the sauce -- especially for the yellowtail, which just had the slightest hint of sweetness from the grape. It contrasted perfectly with the more tart sauce, which I definitely appreciated.Everything else I felt was decent, but not particularly standout. The ribs especially were underwhelming, as they were a bit dry; the lamb was also not one of my top dishes here since the fat still retained a lot of the gamey flavor. I also generally prefer lean meat, so that probably played a role as well. The pumpkin/apple dish was also just not my thing texture-wise, although the taste was fine.For $75 (plus the additional cost for the octopus, lamb, and fried chicken), I thought this was a suitable tasting menu for sure. If you are willing to spend a bit more (especially if you're already planning to pay for the extra-cost dishes), I think I would definitely still recommend going to Jua instead.

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Mostly hits (octopus, ribs, yellowtail, crab salad) and a few just-ok dishes (endive salad and shaved ice desert). Really great service. Interesting decor. Phenomenal cocktail (naegroni).

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Come to Atoboy for great service and creative dishes, but be prepared to order quite a bit as the dishes are on the smaller side. Makes for a great tasting of most of the menu.Atmosphere is minimal & clinical with hard white lighting, but thankfully you're distracted by the beautifully presented dishes in front of you.

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I made a reservation at Atoboy - about a month out on a Wednesday night - when I read about Junghyun Park's 2023 James Beard nomination for best new chef. I was intrigued by the description of upscale Korean banchan and even more intrigued by a $75 prix fix inclusive of the service fee. I liked the simplicity of the decor. Some have described it as cafeteria style but I'd say it's definitely more upscale than that. I'd call it industrial chic. The host was extremely nice, offering me either a table immediately, or a much better table if I was willing to wait a few minutes. I opted for the latter and we were still seated a minute before our actual reservation time - despite the host's profuse apologies for the delay.As for the rest of the service - while friendly - I have to say that I felt uncomfortably rushed through the entire meal. Dishes came out so quickly that I always had at least half the previous dish on my plate and was chewing when the next one came out (and these are not large dishes by any means). It must have been mere minutes between courses. After the last course, they cleared the table while I still had half my rice bowl full and the banchan had been barely touched. We were in and out in under an hour, if that tells you anything. Despite that uncomfortable rush, the food was quite good. Every dish was extremely unique and each bite full or rich, decadent flavor.Starter:Sea Urchin - loved this, even though I don't always love sea urchin. It is perfectly prepared and the flavor, when mixed with dried seaweed, was quite delicious.First Course:Yellowtail - one of the best preparations of yellowtail I've ever had, I almost wish I had something to dip in the remaining sauce in the dish after I'd eaten all of the very fresh and perfectly textured yellowtail.Second Course:Octopus - normally I don't think that octopus needs to be or should be fried, but they did it just right here. It created a slightly crispy outside without affecting the texture of the rest of the dish.Third Course / Main:Served with a side of rice and two banchans to share, I chose the duck on the server's recommendation despite having read a yelp review about it being too rich. It is definitely rich - it's like eating foie gras - but I am a huge fan of foie gras so for me that was a major plus. I can see how it might be too heavy for some, though.It was plenty of food so as much as I would have liked to have tried the fried chicken, it would have been too much. There were several upgraded course options (tartare, scallop, pork) as well as the fried chicken add on, but we did not opt for any of those.All in all a very interesting, flavorful and decadent meal. Given that service is included (don't be fooled by the additional tip line on the bill) it is also very reasonably priced, even more so if you don't upgrade, add on, or have cocktails. Not sure if I would rush back given the experience, since this is somewhere you'd go for a special occasion but you probably don't want to be rushed out the door in an hour on a special occasion.

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Good food and experience but not jumping at the chance to come back. The ambience and interior give a mix between industrial and korean cafeteria vibes. We could tell that they're going for a Michelin star at this restaurant. Pre-fix menu so definitely recommend coming with 2-3 people so you can try all the dishes. The portions look small but were quite filling. Each dish was quite interesting and flavors were compelling. However, some of them didn't hit the mark for us (would recommend to add the fried chicken). Their menu does rotate so just check before you go to make sure you like the items. They comped our drinks since we had to wait a few minutes before our table was ready. An interesting bathroom situation downstairs...

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Have to say that I was quite disappointed with the overall experience. To begin with, the prices were quite high, and for the quality of food, I was expecting much more.I did have a good first impression with the uni dish. I love uni and this was a well-prepared and tasty dish. However, my satisfaction with the first dish was short-lived, as the other dishes that followed were a letdown.The duck and other meat dishes were difficult to chew and not at all enjoyable. The meat was so tough that I found it difficult to even take a bite. It was as if the dishes were overcooked or not prepared with proper care.Adding to my disappointment, the dishes were not original. I was hoping to try something new and unique, but instead, the menu featured dishes that are quite common in Korean cuisine. There was nothing that stood out or made me feel like I was experiencing something special.Lastly, I felt that the price I paid was not justified by the quality of the food. In fact, I could have gotten much better Korean food at a fraction of the cost at other restaurants in the city.

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I've been here 3 times now and it's been consistently impressive. Don't live here, but make it a point to get a res here every time I visit bc it's just that consistently good. Their menu always changes, so you're never tired of it but you always know what to expect. How many restaurants can say they're familiar yet surprising every time? There's a handful of other Korean fusion restaurants in NYC and I always compare them to Atoboy--and none of them can compare. Plus $75 for a 4-course prix-fixe menu at this quality is such a steal! Definitely get the fried chicken add-on. The breading is the thinnest and lightest I've ever seen and the meat is succulent and tender. But I think what really takes it over the top is the unique peanut sauce--it's slightly sweeter than expected but balances the salt from the fried chicken brilliantly.

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The restaurant has taken the traditional Korean banchan and elevated it to new heights with an innovative, large-format offering that is both delicious and affordable, thanks to their prix fixe menu.Every single bite of the food was outstanding, from the bold and flavorful dishes to the subtle and nuanced flavors. And to top it off, the restaurant also has an impressive wine selection that perfectly complements the food.To end the meal, I enjoyed a cup of hot tea and a delectable dessert, which was the perfect way to cap off an already wonderful dining experience.Overall, I highly recommend Atoboy for anyone looking for a unique and delicious culinary adventure. The food, wine, and service all combine to create a memorable and satisfying dining experience that will leave you wanting more.

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The food on the other hand was just good. The stand out dish by far was the yellowtail. Liked the fried chicken but not sure if I would recommend. Overall glad I tried it but wouldn't rush out to recommend.

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Atoboy is a fine dining eatery in the Flatiron district and is 'it's named self' the definition of 'inspiring'. The decor is cafeteria-styled with exposed stone walls and wooden tables but beautifully plated delicious food more than compensates for the minimalistic ambience. A menu fly-over revealed food fare such as 'octopus with chimichurri and potato', 'duck with chanterelle and quince' and other goodies. I went with the signature 'fried chicken with peanut sauce' which was super. The tasting menu is a downright deal with a roster of small dishes that runs the menu gamut of Atoboy's Korean delights.

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Great innovative food with sauces and combinations not expected in a Korean restaurant. The cucumber based sauce is to die for! Only one of the plates was not up to standard but the dessert was outstanding!

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Fixed menu of 3 courses 75 dollars . Ok. Extra drinks and 3 plates at bottom of menu..’bill comes . We paid extra for every plate on fixed menu.. ate least 25 / 30 Nobody told us that is was extra money for certain dishes within fixed menu… Bill was crazy over priced . Never again . We were fooled

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Our experience at Atoboy was unmatched. Every course was better than the last. The fried chicken is a must-have. We even got seconds. Our server Hannah was phenomenal and so helpful choosing our dishes and the drinks to go with them! Really cool vibe and environment makes this such a unique dining experience. A must have if you’re travelling to NYC looking for something new!

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PROS Service is excellent, food is essential and well balanced. Environment is great and price is well deserved Loved all details and overall atmosphere CONS Tasting menu is good, quantity is few. Choice is great on menu 75$ each but there are significant plates with more money on top if you go for them. Cocktail list has 2 options only.

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This was a bad experience, we were 5 diners and each tried a different dish It was like a Russian roulette, each dish was completely different and not necessarily in a good way. The waiters were not helpful. And we came out very disappointed from the meal

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Went for dinner on a visit to NYC. The food was not very good in general and was served VERY quickly. Hardly had time to breathe between the different courses in the tasting menu. Felt like a marathon...

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Everyone talks about the fried chicken and the way the meal is setup its almost required since it's the best dish and the meal a on the small side without it. The chicken is nicely brined and fried in a good, clean oil that makes it super crispy. Awesome. Some other standouts include the shrimp mando and pork belly. The only thing that wasn't a hit was the desserts, which was technically prepped well but just was lacking something to make it stand out.

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