If you’ve ever dined out at Korean restaurants, you're probably familiar with banchan, the side dishes that are served along with rice which are an integral component of the meal. At Atoboy, these side dishes become the focus as they're married with Western ingredients and techniques along with the small plate dining concept. The modern Korean eatery is helmed by Junghyun Park, the former chef de cuisine at Jungsik, the first Korean restaurant in the US to be awarded two Michelin stars. The name comes from the Korean word “Ato” which means “gift.” Located in Nomad behind a low key facade that one could easily miss if not looking for it, the restaurant has a decidedly industrial meets sparse vibe with concrete walls and minimally detailed wood tables and chairs.
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