Jorim: Wagyu short rib, summer truffles, fermented Pyogo sauce, brackern fern, lacto fermented pyogo, minari
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Ipgasim: Salted strawberry, fermented strawberry and elderflower juice, perilla granita, elderflower cream, fresh small strawberry, fresh wild strawberry
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Atomix, NYC (July 2019)
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Gui: Spanish mackerel from Chiba, ginger rice cream, green Chajogi oil, mussel jeotgal
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Barley rice with nettles and chives
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Atomix, NYC (July 2019)
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Suyuk: Mangalitsa pork loin, clam jus, black radish, buckwheat sprout, toasted buckwheat
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Rice with fried shrimp
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Jeon: Oyster from Washington, pork sauce, Nuruk lemon purée, napa cabbage
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Atomix, NYC (July 2019)
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Suk Hwe: Langoustine from Scotland, dureup, smoked dubu, smoked bone marrow
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Atomix, NYC (July 2019)
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Suk Chae: sugar snap peas, Kaluga hybrid caviar, bluefin tuna from Spain, blackened cabbage dashi
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Jjim: King crab from Norway, Miyeok sauce, spinach, green pepper oil
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Atomix, NYC (July 2019)
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Atomix NYC is not only one of the top meals we’ve ever had in New York, but the entire US. We were lucky to catch the end of the spring menu in July, which is full of delicious umami bombs. Eater named Atomix one of the 16 best new restaurants earlier this month, and rightfully so.
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Atomix, opened in 2018, is a Korean fine dining restaurant by husband-and-wife team Junghyun Park and Ellia Park. Everyone sits around the chef's counter with front-row seats to the action. Each course is accompanied with a menu card, detailing the philosophy and ingredients behind the dish. The pacing was perfect, the hospitality was warm and casual, and most importantly, the food was absolutely delicious. It was hit after hit, with each course delivering flavorful joy. Can't wait to be back!
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Atomix, NYC (July 2019)
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Smoked trout roe with radish rice
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Tart with sweet shrimp
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Guk: firefly squid from Hyogo, fermented chickpea, and squid soup
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Atomix, NYC (July 2019)
#cityfoodsters_nyc
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_
#visitnyc #nyceats #atomixnyc