This Is Still One of NYC's Hottest Restaurants, Even After Seven Years

"The two-Michelin-starred restaurant - named the best restaurant in North America by 50 Best - comes from Ellia and Junghyun "JP" Park, who also own Atoboy, Naro, and Seoul Salon. The sleek restaurant is in an unlikely location: It occupies a portion of the ground floor and basement of a residential brownstone in Murray Hill. Even sleeker than the space is the food: Chef Park is serving a 10-course menu that's personal, refined, and beautiful."

"The tasting menu ($450 in December, $385 other months) is based on seasonality, but on my recent visit, standout dishes included a fried abalone dish inspired by a Korean Chinese dish called tangsuyuk and local monkfish liver with squid and tangerine. I'm rarely blown away by dessert, but both sweet courses - a passionfruit ice with white lotus tea jelly and tapioca pudding, and a rice ice cream, soybean mousse, and honeycomb dish - were memorable and light."

"Atomix's food is sophisticated and exciting, but the service is the best I've experienced in NYC. It's attentive while not feeling stuffy - I had conversations ranging from Nathan Fielder to the best pizza in Jersey City. It's no wonder they received the James Beard Award for Outstanding Hospitality this year. At $110, the nonalcoholic and low-ABV beverage options are delightful. It includes teas, fermented drinks, and nonalcoholic wines."

Atomix opened in 2018 and established itself as a leading example of Korean fine dining in New York. The restaurant holds two Michelin stars and received a top North America ranking from 50 Best. Owners are Ellia and Junghyun "JP" Park, who also operate Atoboy, Naro, and Seoul Salon. The restaurant occupies ground-floor and basement space of a Murray Hill brownstone. Chef Park serves a seasonal 10-course tasting menu available at the upstairs bar or the 28-seat chef’s counter downstairs. Standout dishes include a tangsuyuk-inspired fried abalone and local monkfish liver with squid and tangerine. Service earned a James Beard Award for Outstanding Hospitality. A $110 nonalcoholic and low-ABV beverage program features teas, fermented drinks, and nonalcoholic wines.

Read at Eater NY