Where to Eat In And Around NYC’s Koreatown
"One of the surprise hits of 2016, Atoboy offers a unique interpretation of banchan in a prix fixe setting, using Western ingredients and European technique. Instead of a typical canned corn with melted mozzarella, Atoboy serves corn with taleggio, bacon, and doenjang (soybean paste), and a mackerel served with green chili instead of gochujang (spicy bean paste) Occasionally, chef Junghyun Park will source desserts from La Tabatiere, a baker who also worked at two star Michelin-restaurant Jungsik." - Sam Kim
