Atoboy

Although I enjoy eating out and trying new places, there is a rather bittersweet irony to life that the more restaurants and cuisines one has tried, the less often these experiences bring about complete and unreserved joy. I recently had one of these meals at Atoboy, a modern restaurant based on banchan, the side dishes served at the start of a Korean meal. To put it simply: everything tasted so good. Each dish felt new and different, even if I’d had similar dishes before, and every bite was full of flavors and textures that I didn’t know I needed. Like banchan, all of the plates are meant to be shared, and this sense of communal dining pervades the entire room. Everything about the space embodied and enhanced the relaxed and carefree atmosphere that comes from sharing good food with good friends. I loved this experience, and I wouldn’t have changed a thing.

 
Starter: crispy seaweed crisps. I have always believed that Koreans make the best seaweed, and this held true.

Starter: crispy seaweed crisps. I have always believed that Koreans make the best seaweed, and this held true.

Salmon, , Melon, Yuzu, Ricotta

Salmon, , Melon, Yuzu, Ricotta

Asparagus, Egg Yolk, Black Sesame, Aleppo Pepper

Asparagus, Egg Yolk, Black Sesame, Aleppo Pepper

Egg, Uni, Quinoa, Kim, Heart of Palm

Egg, Uni, Quinoa, Kim, Heart of Palm

Octopus, Peach, Mojo Verde, Fermented Dubu

Octopus, Peach, Mojo Verde, Fermented Dubu

Rice (Upgraded: Shiitake), Apple Kimchi, Eggplant Kimchi #squadgoals

Rice (Upgraded: Shiitake), Apple Kimchi, Eggplant Kimchi #squadgoals

Sujeonggwa (Cinnamon Punch) Granita, Burrata, Walnut, Lychee. Corn Tea.

Sujeonggwa (Cinnamon Punch) Granita, Burrata, Walnut, Lychee. Corn Tea.

 

Camera: Leica Q

Date: December 2018