Atoboy

"Atoboy has a few different family meals that can feed between two and six people who you may or may not be related to (or just you, several timesI. They also have a la carte options like gochujang chicken and fish cakes with shishito peppers. It’s all available for dinner delivery or takeout, and you can place your order online." - hannah albertine

"At Atoboy in Flatiron, you’ll have to order the $75 prix fixe in order to get the fried chicken add-on, which’ll cost another $28. For some exceptional Korean fried chicken, it’s worth every last penny. You’ll get a small bucket of thighs and drums with a thick and crispy crust, decorated with fried garlic chips. The meat on this chicken is so juicy that it belongs in a pouch with a straw—there’s not a dry, stringy bit of breast meat to be found here. After your first naked bite, make sure to dunk your chicken in the sides of gochujang sauce and peanut sauce. Use this spot for a quiet meal with a group." - will hartman, willa moore, molly fitzpatrick

"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

"Atoboy offers a four-course dinner prix-fixe for $75, featuring standout fish and meat preparations, including dishes like uni atop custardy egg and quinoa, beef tartare, and savory short rib." - Eater Staff

"Inspired by banchan, but far more voluptuous and filling, the refined food at this Korean eatery (not to be confused with LES food-free cocktail temple Attaboy) is made by a hotshot, Michelin-starred chef. Think: Korean pear with calamansi,shrimp with white kimchi and buerre blanc, pork belly and cauliflower, or fried chicken with addictive peanut sauce. Desserts tend to be bright, floral eye-openers for the night ahead. Wine is the focus of the drink menu here, with a tightly curated list that leaves room for experimentation alongside the classic Californian and French numbers." - Emily Saladino, Devra Ferst