openings

Atomix, the Upscale, Tasting-Menu Sequel to Atoboy, Opens May 30

The chef’s counter at Atomix.

Junghyun Park might have made his name in New York by translating the fast and furious onslaught of traditional banchan into an elegant but affordable (originally $36, now $42) three-course prix fixe at the modern-Korean Atoboy, but before that, he was chef de cuisine at Tribeca’s Jungsik, hence no stranger to the rarefied realms of fine dining. At Atomix, slated to open May 30, he’ll serve a ten-course menu at a 16-seat chef’s counter, with twice-nightly seatings bookable on the Tock reservation platform and an optional $135 beverage pairing to accompany the $175 tasting.

Here, in a bilevel space formerly occupied by the Georgian restaurant Pepela, he aims to apply his own loosely interpretive spin to the art of Korean fine dining, employing traditional cooking techniques and ingredients both Eastern and Western, seasonal and in some cases (caviar, langoustine, wagyu) luxurious. As at Atoboy, Park’s partners are his wife, manager Ellia Park, and Hand Hospitality, an investor in several Korean and Japanese restaurants in Manhattan. They’ve conceived the townhouse premises as two distinct destinations: an upstairs bar and lounge, serving cocktails devised by Jesse Vida and Samantha Casuga (of BlackTail and the Dead Rabbit, respectively) and snacks (including Atoboy’s signature fried chicken), and the downstairs lounge and chef’s counter. Together, they form a sleek backdrop for Korean interior and fashion design, artwork, ceramics, and even one-of-a-kind chopsticks that diners are invited to select themselves. Here, a look at the space and some of the food and drink.

Sea bream with uni. Photo: Melissa Hom
Golden Osetra caviar with artichoke, fresh curd, and pine nut. Photo: Melissa Hom
Jeon of golden-eye snapper. Photo: Melissa Hom
Fried langoustine with nasturtium, Korean pepper, and anise hyssop. Photo: Melissa Hom
Eggplant, smoked eel, and fermented-soybean paste. Photo: Melissa Hom
The chopsticks collection. Photo: Melissa Hom
A cocktail with Carib-Korean influences combines soju with Velvet Falernum, vermouth, and soda (plus lime and banana liqueur). Photo: Melissa Hom
Kentucky bourbon meets New Jersey apple brandy meets Japanese whisky infused with corn silk. Photo: Melissa Hom
The upstairs bar and lounge serves cocktails and light bites. Photo: Melissa Hom
The downstairs lounge, where meals begin with pre-dinner snacks. Photo: Melissa Hom
Partners Ellia and Junghyun Park. Photo: Melissa Hom

104 E. 30th St., nr. Park Ave. S.; no phone

Atomix Is the Upscale, Tasting-Menu Sequel to Atoboy