Atoboy — Restaurant in New York

Tartlets - Soft, crispy tartlet carefully caresses a rich, aromatic, and slightly sour seasonal summer squash-ricotta mousse. Yukpo, or Korean beef jerky is sprinkled on top for that delightful smokiness and umami.

Fluke with Strawberry and Sangria sauce - we're lucky to be gifted this dish of raw fluke. I was pleasantly surprised by how much I liked the lean, flaky texture of the fluke. The slight chewiness helps you appreciate the sweetness of the strawberries, the fragrance of the shiso, and the tanginess of the seafood soup.

XO Scallops with Orange Slices - an upgrade over the regular menu features the freshest scallops, swimming in a pool of umami, the crunchy fragrance of the xo sauce, paired with a perfectly tart slice of orange and breadcrumbs to create a melody of all the pleasant flavors that you can imagine in your mouth.

Broccolini with Crème Fraiche, Pine Nuts. - Broccolini and garlic scapes infused with a delicious buttery flavour are a great way to eat your veggies, especially if you provide a simple yet tasty addition of pine nuts, and a generous portion of crème fraiche to layer on that indulgence

Prawn Mandu with Corn and Creamy Lobster Soup. - What lies underneath a delicately thin layer of crisp, is a juicy and crispy bite of mashed shrimp. Once you bite down, an explosion of fresh shrimp flavour breaks out, as the creaminess of the foie gras and lobster broth caresses your tongue.

Fried Chicken with Peanut Sauce and Gochujang - The definition of a delicately fried, JUICY pieces of chicken. Something so good it's worth burning your mouth for. Past that crispy, golden veil is a mouth-watering, moist piece of chicken that shows its full potential when dipped in a tangy gochujang sauce or a fragrant, nutty peanut sauce that I will admit, is lacking in abundance because I loved it so much

Pork Belly with Potato Puree and Enoki Mushrooms - fatty pieces of roasted pork belly that's tender and pairs well with the rice. The potato puree tasted like potato but also a like sour and cheesy. Also came with some fresh herb.

Steamed Halibut in Sweet Halibut Soup and Congee - This halibut is cooked wonderfully, flaky, sound and fall apart in your mouth, served with a sweet, umami soup based on the natural flavours of the fish, and garnished with chives for that extra fragrance. I also typically don't like congee.

Chocolate Mousse - A deep, rich and smooth chocolate outer layer encompasses a smooth but marshmallow-y texture from the ingenious rice cakes that are incorporated into the mousse on the inside. The result is a decadent, chocolatey goodness that melts in your mouth, topped with a cocoa crumble to add that extra tickle of chocolate in your nose.

Granita - the only complaint is the portion size here. This cinnamon based granita is a first experience for me, a literal melt-in-your-mouth texture with a pleasant spice from the cinnamon, paired with a perfectly not-to-sweet lychee yoghurt which is smooth as butter, and a layer of burrata to add that extra creaminess. The walnuts are also indispensable to rounding out the texture to make should that this dish doesn't fall flat.

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We were lucky to get a last minute reservation for 5pm on a Wednesday (2 people) last summer. It was pretty easy to choose our dishes from the prix fixe menu -- all of the meat/seafood options.

The steamed egg with seaweed and uni snack course was very comforting and delicious. I loved the textural combination of seaweed and silky smooth egg custard.

For the next course we had the beef tartare, which was quite good in both texture and flavor. We also had the yellowtail crudo was also nice and fresh, with a yuzu dashi sauce that had the perfect mix of citrus and umami.

Next we got the octopus, which costed $16 extra. The octopus was plentiful and tender. It came with a kimchi chorizo that was a bit sour but added good flavor without making the fried octopus soggy. We also had the scallop. Though it was a bit sweet, and only came with one scallop, the scallop was perfectly cooked.

For the last course, we had the pork belly and the tile fish. The pork belly was not my favorite -- it was pretty tender but the glaze was a bit sweet. I loved the fish dish. The fish was very tender and had a delightful concoction of shrimp and egg stuffed inside of it. The broth was delicious and smooth. It reminded me a bit of a hot and sour soup because it had woodear, oyster, and enoki mushrooms as well as some thinly sliced egg. That was definitely my favorite dish and it went really well with the rice. The rice was so good! I usually don't even finish half of a rice bowl, but I finished the entire bowl.

The banchan that came with the last course were not that good. The cucumbers and kkakdugi were a bit over-fermented. The banchan could've been better to match the level of the other food. We also got the rose refresher drink which looks good but was pretty watery and a similar price to the alcoholic drinks. Wouldn't recommend. We didn't try the desserts but we heard the granita is very good.

At the end of this meal, I was quite full, which I wasn't expecting. I'm really glad I got to try this place. It does Korean fusion quite well, carefully selecting elements for a usually successful combination. The portion sizes are pretty small but because of the rice at the end, you will still get full. This is a great place for a tasting menu, but I'm not sure if it's worth the price. I loved that fish dish and the rice, though...so that was...

Interesting upscale reinvention of modern Korean food. I went here with a friend for a birthday and it was definitely an interesting experience.

The (only) option is the prix-fixe menu, which is $75 per person. This isn't so bad for a higher end restaurant in the city, but some of the dishes have a small upcharge and dessert is not included.

We got to try a decent amount of the dishes since we each ordered a different option from each "category" and overall the food was clearly high quality and well made. I felt that the appetizers and "amuse bouche" were more interesting than the entrees. Favorites included the bluefin tuna, the sweet shrimp, and the sea urchin, which was very fresh. I personally felt like the squid was interesting but not good. For lack of a better of way of describing it, it tasted like a fancy hot dog. Overpowering slightly sweet smoky flavor, I could not taste any squid at all.

The main dishes we got, the cod and the pork galbi, were good but not anything really out of the ordinary. The fried chicken, which comes at a hefty supplement, is very good though. The portion is a healthy size, getting one order for a group or two or three is enough. It reminded me more of Japanese fried chicken (karaage) than traditional Korean fried chicken as the "breading" was very light and not quite as heavy which I liked. We also shared their signature dessert, the "sujeonggwa granita" which was very good.

Why am I giving it a 4/5? The food was pretty good but I didn't really feel like it was worth the price. It ended up being a little over $300 total for two people, with one drink per person. The appetizers and the dessert were probably the most interesting parts of the meal.

The other thing I didn't like is that until very recently they were a "gratuity included" restaurant but this has changed as of this month. This is essentially a "stealth" increase of 20% on all of the prices as that is a pretty standard tip at a place like this. And the last thing is a small thing, but the utensils were dirty. Some literally had fingerprints on them. I wouldn't mind at a cheaper restaurant at all but come on guys - for how... strongly priced the meals are here, I don't think clean silverware is an unreasonable...