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tasting menu korean kaiseki

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#31 Orik

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Posted 04 October 2018 - 01:58 PM

Very good. Some new place awkwardness but also some spectacular bites, and they're well meaning and in a different league from every other modern Korean I've tried. Aska has nothing to worry about in my book, yet.


sandwiches that are large and filling and do not contain tuna or prawns

#32 The Flon

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Posted 16 October 2018 - 07:08 PM

Today's NYT review is furthering my anticipation of this Saturday's booking although I'm not too surprised as everyone on here that's already visited has had very positive feedback.

 

I saw on their somm's Instagram that someone had an 81 Rioja recently. Out of my price range but looking forward to that wine list. They emailed it to me last week.



#33 Orik

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Posted 16 October 2018 - 08:38 PM

It worked well with the food, as you might expect. Crazy price, but what's new.


sandwiches that are large and filling and do not contain tuna or prawns

#34 Orik

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Posted 16 October 2018 - 10:48 PM

One thing I'm curious about wrt both Aska and Atomix is how they get away with fermenting food, as no fermentation can take place in DOH temperatures. 


sandwiches that are large and filling and do not contain tuna or prawns

#35 Sneakeater

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Posted 16 October 2018 - 11:29 PM

Shhhhhhhhhhhhhhh
Bar Loser

MF Old

#36 The Flon

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Posted 16 October 2018 - 11:43 PM

It worked well with the food, as you might expect. Crazy price, but what's new.

of course it was you!

#37 Wilfrid

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Posted 18 October 2018 - 12:22 AM

One thing I'm curious about wrt both Aska and Atomix is how they get away with fermenting food, as no fermentation can take place in DOH temperatures.


Why sushi chefs don't wear rubber gloves.

#38 Seth Gordon

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Posted 18 October 2018 - 04:18 PM

One thing I'm curious about wrt both Aska and Atomix is how they get away with fermenting food, as no fermentation can take place in DOH temperatures. 

 

It's fermented off-site, or in a special area that's not regular "food prep" - there are legal ways to do it. If there weren't, every place making salami, every Korean place making kimchee, and The Pickle Guys would all have to close up shop. I read once about an Italian restaurant that hung their house-made salamis in the wine cellar to age. As long as it wasn't the food prep area, it was perfectly legal.



#39 Orik

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Posted 18 October 2018 - 05:14 PM

I believe article 81 does not share your perspective.


sandwiches that are large and filling and do not contain tuna or prawns

#40 Seth Gordon

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Posted 19 October 2018 - 02:34 PM

I believe article 81 does not share your perspective.

 

 

Article 81, if I'm remembering correctly, covers spaces where food is sold to or prepared into its final form for the end-consumer - restaurants to caterers to vending machines. BUT there are legal ways to separate spaces into different corporate entities. If there's a space offsite, or even a connected site (sub-basement or side room) that is entity "Ato Manufacturing, LLC" - as long as it follows the proper guidelines for vinegar manufacture or whatever, then "sells" those products to Atoboy LLC and Atomix LLC, it would all be good. 

I mean, clearly people are making and selling fermented and cured products in New York City. Obviously there are ways to do it otherwise Katz's Deli, Russ & Daughters, The Pickle Guys, and most of K-Town wouldn't exist. 

 



#41 Orik

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Posted 19 October 2018 - 08:34 PM

Yes, I know the dept of ag stuff (see Harry & Ida, and more mysteriously, Alidoro), somehow I don't think k-town is set up that way. But who knows, maybe they file a haccp plan for every fermented item.


sandwiches that are large and filling and do not contain tuna or prawns

#42 Wilfrid

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Posted 19 October 2018 - 11:54 PM

I banned Harry & Ida from my life when they finally admitted that the reason they are always out of the smoked eel sandwich is they don't get the stuff any more and haven't served it in months. Still on the menu as sucker bait.

#43 Orik

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Posted 20 October 2018 - 12:18 AM

Yeah, it's pastrami or yesteryear's pastrami ("pastrami meatball"). 

 

And even that:

 

June 2015:

 

https://www.google.c...ps/uv?hl=en&pb=!1s0x89c25976157be155%3A0x5a106d92929e48d9!2m22!2m2!1i80!2i80!3m1!2i20!16m16!1b1!2m2!1m1!1e1!2m2!1m1!1e3!2m2!1m1!1e5!2m2!1m1!1e4!2m2!1m1!1e6!3m1!7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipMrhlP1XnKT89LVRhdgppwRZlSwKtXdBpNTytkZ%3Dw170-h128-k-no!5sharry%20ida%20-%20Google%20Search&imagekey=!1e10!2sAF1QipObQSiBabyg6_ilNRNlgPnDMnK_eLGcyqgydYx7&sa=X&ved=2ahUKEwigsbKy3pPeAhVpTd8KHWhMCeMQoiowCnoECAoQCQ

 

September 2018:

 

https://www.google.c...ps/uv?hl=en&pb=!1s0x89c25976157be155%3A0x5a106d92929e48d9!2m22!2m2!1i80!2i80!3m1!2i20!16m16!1b1!2m2!1m1!1e1!2m2!1m1!1e3!2m2!1m1!1e5!2m2!1m1!1e4!2m2!1m1!1e6!3m1!7e115!4shttps%3A%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipMrhlP1XnKT89LVRhdgppwRZlSwKtXdBpNTytkZ%3Dw170-h128-k-no!5sharry%20ida%20-%20Google%20Search&imagekey=!1e10!2sAF1QipN-Nqlmxiens3nLvb-Mzk4v5NLNP8tKFUXxWELK&sa=X&ved=2ahUKEwigsbKy3pPeAhVpTd8KHWhMCeMQoiowCnoECAoQCQ


sandwiches that are large and filling and do not contain tuna or prawns

#44 sweatshorts

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Posted 20 October 2018 - 12:55 PM

"Yes I would like one cucumber sandwich please"



#45 Tubbs

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Posted 18 November 2018 - 02:42 AM

Yes this place is fantastic. For wine, the old mosel Riesling was my favorite pairing and probably would have worked with most courses. An older burg or Rhone red would be fine as well. Even though there's not of ton of meat the food has tons of unami and doesn't necessarily need white wine There 97 ponnard epenoux on the list that I bet would be stellar.





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