Where Korean tradition meets NoMad sophistication, Atoboy New York City transforms humble banchan into the evening's main event through Chef Junghyun Park's innovative prix-fixe experience. This Michelin Bib Gourmand recipient has redefined Korean dining since 2016, elevating traditional side dishes into shareable masterpieces that honor heritage while embracing contemporary technique.

The story begins with Chef Junghyun "JP" Park and his wife Ellia Park's vision to showcase Korean hospitality through "ato"—meaning gift in ancient Korean. After honing his craft at two-Michelin-starred Jungsik and London's acclaimed Ledbury, Park created Atoboy as an accessible gateway to Korean flavors, later expanding to the ultra-premium Atomix. The restaurant's philosophy centers on banchan culture, where small dishes traditionally accompany rice become the celebrated stars. This approach has earned consistent Michelin recognition and positioned Atoboy among New York City's essential dining destinations, proving that innovation and tradition can coexist beautifully.

The cuisine showcases Park's mastery of Korean flavor profiles through a carefully curated prix-fixe format, allowing diners to select from three progressive courses. Signature dishes include the legendary fried chicken glazed with gochujang and peanut butter sauce, creating an unexpected harmony of heat and richness. The egg preparation featuring sea urchin and caviar demonstrates technical precision, while beef tartare with perilla showcases Korean herbs in contemporary presentations. Each plate balances fermented elements like doenjang with seasonal ingredients, creating the umami-rich profiles that define Korean gastronomy. The menu evolves seasonally, ensuring repeat visitors discover new interpretations of banchan traditions within the fine dining framework.

Atoboy's minimalist interior, designed by Creative Union Network, features warm wood accents against industrial concrete, creating an atmosphere both intimate and modern. The 70-seat space encourages conversation while maintaining sophistication, with an open kitchen adding energy without overwhelming the serene environment. Service strikes the perfect balance between knowledgeable guidance and unobtrusive professionalism, with staff expertly navigating wine pairings from their curated selection of natural producers and Korean spirits including soju and sake. The beverage program emphasizes food-friendly selections that complement Korean cuisine's bold flavors, featuring rare bottles not found elsewhere in the city.

Reservations through Resy are essential for experiencing this NoMad gem, where Korean tradition receives its most thoughtful contemporary interpretation. Atoboy represents the future of Korean dining in New York City—respectful of heritage yet fearlessly innovative, accessible yet refined.