Atomix 2nd Visit — New York City (6/2019)


Atomix is still a relatively new restaurant on the scene. Even though they recently were awarded a Michelin star, I was hoping that after my first visit in March, their menu would still be evolving as the seasons changed. I enjoyed the first experience enough even with its flaws that I wanted to see what they would do with a late spring/early summer menu. Since I had planned a visit to New York well in advance, I was able to secure a reservation through Tock right when seats were released for the date and time I wanted (Reservations are released a month at a time on the first day of the prior month and are pre-paid). Diners are seated around a U-shaped counter which encloses the beverage preparation area.
The chef spent time at Jungsik, New York’s 2-star Michelin Korean fine dining restaurant. Atomix presents a seasonal, Korean cuisine-inspired tasting menu. They offer wine pairings with their courses. However, I opted to start the meal with their house-made Magnolia kombucha and then asked them to serve teas from their list as appropriate.

While I was considering the beverage options, I was offered as a small bite soon after being seating. It was white shrimp tartare with pine nuts and fermented white asparagus.

The next small bite was smoked trout roe and rice in a seaweed cracker wrap.
I started off with Magnolia kombucha as a beverage.
As before, each course is preceded by presentation of a card that provided the name of the Korean course. The art on the cards for this menu had the Korean symbols for each course depicted abstractly on one side. Each card listed the principle ingredients followed by discussions covering the history of using the specific ingredients, the sources, the preparation methods, and/or general comments about the menu and the research involved for its creation. Finally, the creator of the serving dish is listed.

The first course was a soup featuring firefly squid seasoned with mirin (sweet rice wine) and Yondu (a seasoning derived from simmered vegetables). With it was fermented chickpea with squid, beech mushroom and more mirin and Yondu. At the counter, they finished with squid soup (a squid dashi seasoned with dried anchovy, garlic, scallions and mirin).

For the full write-up, click here.

For the write-up from the first visit, click here.

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