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"Tasty yet not overpowering. Beautiful setting. Very attentive. Didn 't feel rushed. Atomix ain 't Atoboy 's remix. Neither is another 'fusion ' place. It 's all about creating a new format for Korean fine dining. Cold sides and comforting rice pairing with warm dishes. The future is here! Good if you know Korean food e.g. the ice cream is from a Korean pine dessert. Don 't look at it as a French tasting menu. More surf less turf. No bringing back of laminated pastry which I don 't care for. Most including myself would serve a lot of cold dishes for a 10 course menu but they cooked fresh warm dishes during this mild spring opening night. Rezpek!"
Téléphone: +16464767217,+12126581115
Adresse: 104 E 30th StNY 10016, New York City, United States
Ville: New York City
Site Web: https://www.atomixnyc.com/
Mercredi: 05:30 -23:00
Jeudi: 05:30 -23:00
Vendredi: 05:30 -23:00
Samedi: 05:30 -23:00
Dimanche: 05:30 -23:00
Plats: 7
Commodités: 25
Catégories: 5
Avis: 1281
They change their menu every season (four times a year) and we were told the chef refuses to reuse any protein dish, which means even repeat diners will get to experience something different every time they visit. We had the summer menu of the year at the chef’s counter and the it was wonderful from start to finish. The space is very intimate and the servers are all so friendly. They love to stop by and chat while you enjoy your meal. All of the them sounded like such big foodies! They showed a notable passion for the dishes they presented and they gushed over the flavors with me. The star of the show was the sea cucumber dish. I think it was the general consensus around the table, too. I’m...
I think much of the hype behind Atomix stems from the belief that most of the 2-star 3-star restaurants in NYC feel extremely dated compared to what many 1-stars are doing. Now is the hype justified? I’m torn. I’d give the July 2022 menu 3.5 stars while the service/experience 5+ stars. The meal didn’t start for me until the third course: red pepper noodles, jellyfish, and pine nut milk. The pine nut milk was sweet and excellent, pairing well with the unique textures of the jellyfish and noodles. The starters and courses that came beforehand were very safe. The other course I enjoyed was the sea cucumber, jidan sauce, and fermented tofu rice. It was a very nostalgic dish for me, and I’m alway...
This is not only a meal but an experience, guided by not only the generous and attentive staff, but the writing of the chef. Located in a renovated brown stone, there is nothing about Atomix that is left to chance; every detail of your experience has been considered and catered to. Some of the best service I have ever had at a Michelin star restaurant! I will eagerly go again and see the other seasons pass; the menu is revamped every four months and we were lucky to debut the summer menu. The food was interesting, educational and yet familiar to those acquaintanced with Korean food. A dining experience I cannot wait to have again. Once again a shot out to the wonderful staff, who engaged all...
ABSOLUTELY AMAZING. As a Korean, I was a bit skeptical visiting this joint. However, after visiting this restaurant, it has become one of my favorite, if not, my favorite restaurant in the city. Each meal comes with historical descriptions of the dish in a card pairing, which is very unique. AND each cards are designed by NYC local artists. The staff are very engaging, friendly, and helpful if you needed ANYTHING. Each dish were prepared in the open kitchen and served by staffs with harmonic timing. The drinks, including the plum cocktail, were excellent! I never thought Korean contemporary can be world-known cuisine. But now I understand, it certainly have a place for it. I will be returnin...
Tasty yet not overpowering. Beautiful setting. Very attentive. Didn 't feel rushed. Atomix ain 't Atoboy 's remix. Neither is another 'fusion ' place. It 's all about creating a new format for Korean fine dining. Cold sides and comforting rice pairing with warm dishes. The future is here! Good if you know Korean food e.g. the ice cream is from a Korean pine dessert. Don 't look at it as a French tasting menu. More surf less turf. No bringing back of laminated pastry which I don 't care for. Most including myself would serve a lot of cold dishes for a 10 course menu but they cooked fresh warm dishes during this mild spring opening night. Rezpek!
