Dinning should be a multi-layered experience that delights every sense. Restaurants that manage an adequate balance between excellent food, immersive locales and intimate outings are few but those who do are often found among the top restaurants in the world. One such example is Atomix, the highly-praised dining and bar experience by powerhouse duo Chef Junghyun and Ellia Park, who also own Atoboy, the high-end Korean bar in NoMad, NYC.
Located in the 104 East 30th Street in New York, Atomix combines traditional Korean elements and modern features in all aspects. The bi-level locale consists of a first-floor intimate bar & lounge and a lower-level dining room for 14 people. Both spaces were designed in collaboration with Younglae Kim, Korean top designer at Studio Writers design firm. Furniture by designers Karim Rashid and Amanda Levete complement the black granite chef counter and soft grey tones with their modularity and comfort. The whole space is illuminated by fixtures from Apparatus and Flos, creating a whole neo-industrial aesthetic that awarded the restaurant with the James Beard Award for Best Restaurant Design: 75 Seats and Under in 2019.
The experience oozes exclusivity and luxury from the very beginning, having each guest choose their own pair of artisan chopsticks for their stay. Each set of chopsticks is customized and specially made by Korean artists like Kyungmin Yu and Guirae Park. This is but a celebration of Korean culture and craftsmanship, further displayed in the curated plateware for the restaurant, elaborated by Korean companies like Sikijand and Choeunsook and ceramists like Sui Park, Namhee Kim and Youme Oh. Even the staff’s uniforms echo the restaurant’s design and Korean aesthetics, designed by Sungho Ahn, celebrated Korean designer based in New York.
The dining experience itself is unique, with two sittings at 6:00 and 9:00 pm Thursday through Saturday. The dining room is small and intimate, encircling the open kitchen, where guests get to witness Junghyun Park’s expertise in traditional Korean food making and contemporary cooking techniques. The ten-course meal is comprised of millenary Korean ingredients with a modern twist including TWIGIM 튀김 (Langoustine, Chopi, Nasturtium, Anise Hyssop); JEON 전 (Golden Eye Snapper, Jinjang, Mustard); GUI 구이 (Wagyu, Fermented Pear Juice, Garlic); and HUSIK 후식 (Nurungji, Pine Honey, Milk). Park has been praised for bringing Korean traditions forth and making them available to the public, breaking down cultural taboos and going above and beyond what is expected of Korean food in the western market. Some ingredients are produced in house by Chef Park such as sesame oil, perilla oil and pine nut oil, while others such as soybean paste and fermented pickled vegetables are imported directly from trusted Korean manufacturers, ensuring high quality and freshness in every plate. Each dish is accompanied by a small card detailing its history, cultural relevance or some other miscellaneous information on the ingredient or the course itself. At the end of the night, guests are encouraged to take the 10 cards with them as an educational memento of the experience.
Pairings are also available, curated by sommelier Jhonel Faelnar, chosen from a selection of classic and eclectic producers, which include some of the finest white wines and a short list of balanced, exclusive red and sparkling wines.
Awarded with multiple accolades such as a James Beard nomination for Best New Restaurant, ranking in the World’s 50 Best Restaurants extended list, named one of Esquire’s Best New Restaurants in America, Robb Report’s Best New Restaurant-United States, critic Pete Wells’ Top 10 New Restaurants in 2018 and two Michelin Stars, Atomix is without a doubt one of the moment’s hottest restaurants.
Exclusivity, intimacy and luxury ingredients, and a well-rounded experience sure to excite all the senses are all to be expected in Atomix. Korean excellency and a unique evening are the main concerns for both Chef Junghyun and Ellia Park, committed to exceed all expectations on Asian food and New York City’s culinary scene.