Recent social media posts
05/27/2026
back by popular demand, our Fried Chicken & Mochi Waffles are here to stay! 🍗🧇
after becoming a guest favorite during our Mother’s Day special, we’re now serving them every Monday through Wednesday at Atoboy.
available in very limited quantity, so reserve your table early!
05/26/2026
We’re welcoming to Atoboy for a special BTG takeover with Marina Castillo🍷
Join us June 2nd from 5–7PM as we pour mountain-grown Chardonnay and Malbec from Argentina’s renowned high-altitude vineyards in Mendoza.
Founded by the Catena family and led today by Dr. Laura Catena, Catena Zapata is celebrated for pioneering high-elevation winemaking, crafting wines with freshness, structure, and depth shaped by the Andes.
One night only, available by the glass.
05/20/2026
We’re Hiring!
good food starts with a great team
if you’re passionate about food, teamwork, and creating memorable dining experiences,
we’d love to hear from you.
visa sponsorships are also available for qualifying candidates.
email us at [email protected]
05/19/2026
nothing hits quite like an icy granita after a long, hot day ☀️🍧
our sujeonggwa granita is a summer favorite, a refreshing take on the traditional korean cinnamon and persimmon punch.
layered with lychee yogurt, walnuts, and creamy burrata, it’s the kind of sweet treat that keeps you coming back for more 🙂↕️
05/15/2026
you’re in for a reel treat 🎣
salmon with cauliflower, white kimchi, yuzu kosho foam, and toasted oranges, the perfect balance of smokiness with a little zing for a bright kick.
05/14/2026
crispy, crunchy, and made to order, exactly how fried chicken should be 🍗
huge thanks to the team for featuring our Atoboy Fried Chicken and capturing every step behind it.
watch the full video on YouTube, link in bio.
05/13/2026
spring must-haves 🌱
have you tried our bangs island mussels yet? a must before the season ends!
plump mussels with a little heat from jeyuk pork and fresh buchu greens for the perfect pop of color.
we’ll sea you at dinner 😉
05/08/2026
say hello to omija sour, our mother’s day special cocktail 🩷
soju • makgeolli • omija
available sunday, 5/10 only.
05/06/2026
a little heat won’t hurt ❤️🔥
crispy squash with a sweet and spicy gochujang glaze that hits just the right spot
can you take the heat?
05/01/2026
Mother’s Day just got better at Atoboy!
Come celebrate with our prix-fixe menu and our special add-on, Atoboy Fried Chicken with Mochi Waffles 🧇🍗
Available for brunch and dinner on Sun, 5/10.
Reservations via link in bio.
04/30/2026
Asparagus for spring 🌿
crispy asparagus with housemade japchae.
a Korean-style mix of vegetables, for the perfect crunchy and fresh bite!
see you tonight at Atoboy
04/28/2026
a little rewind to our evening with Marc Hochar of Château Musar at Atoboy 🍷
few selections from Lebanon’s Bekaa Valley are still available by the glass, while they last.
04/23/2026
Corkage-free Mondays at Atoboy 🍾
Join us for dinner and bring a bottle you’ve been saving, or something new you’re excited to share.
Reserve via link in bio.
*Up to 2 bottles per party. Standard corkage applies after. Max 4 bottles.
04/22/2026
BTS of our Mother’s Day special 🧇🍗
come celebrate Mother’s Day with our prix-fixe menu, plus our special add-on, double fried chicken and mochi waffles
made for the moms who deserve a little extra 😉
Book your table via link in bio
04/17/2026
green flags only 💚
asparagus with housemade japchae, garlic, and cilantro.
crispy, fresh, and quickly becoming the table favorite.
available for this spring.
04/15/2026
Join us for a special Mother’s Day brunch on Sunday, May 10th🌷
Celebrate with our beloved $75 prix-fixe menu, along with a festive add-on of Double Fried Chicken and Mochi Waffles - perfect for sharing and making the day extra memorable.
Reserve your table via link in bio.
04/06/2026
still thinking about our fluke? 💭
refreshingly delicate and a little unexpected — oiji cucumber, jellyfish, omija.
come by tonight!
reservations in bio.
04/01/2026
this one’s a bit shellfish… you’ll want it all to yourself 😋
plump bang island mussels with a little heat from jeyuk, balanced with sweet snap peas and fresh buchu.
join us tonight, reservations on resy.
03/31/2026
Chateau Musar, by the glass 🍷
We’re excited to welcome Marc Hochar to Atoboy.
Join us April 7th, 5-7PM, with Marc pouring and sharing the wines throughout the evening.
Wines from Lebanon’s Bekaa Valley, known for depth, age, and a story in every glass!
03/30/2026
A little rewind to our evening with at Atoboy 🍷
A few selections are still available by the glass, while they last.
03/27/2026
Atoboy x AAPI Food & Wine Weekend
Last weekend, we welcomed chefs and winemakers from across the country for a collaboration rooted in shared stories, flavors, and community.
From Portland to New York, this dinner brought together voices shaping the future of AAPI food and wine, all around one table.
Special thanks to the teams at , , and for making it all happen! 💛
03/25/2026
meat your match: wagyu yukhwe
Atoboy’s take on traditional Korean raw beef, with gochujang for subtle heat, Korean pear for crunch and sweetness, and egg yolk to finish.
swipe to rewind ⏮️
03/17/2026
Atoboy and NARO welcome the AAPI Food & Wine Fest from Oregon to New York City for a weekend celebrating Asian American and Pacific Islander voices in food and wine.
Friday, March 20 - Atoboy x Langbaan x JinJu Patisserie:
Five-course collaboration dinner with visiting chefs and winemakers from the Willamette Valley.
Saturday, March 21 - East Meets West Tastemaker Tour at NARO:
A walk-around tasting with bites from Langbaan, JinJu Patisserie, Han Oak, NARO, and Boro Brine alongside wines from Willamette Valley producers.
Join us for a weekend of collaboration, thoughtful wines, and shared tables.
Tickets at the link in bio.
03/17/2026
We’re pouring Alzinger by the glass at Atoboy 🍷
Join us March 23, 5-7PM for a BTG takeover with Katharina Alzinger, featuring Grüner Veltliner and Riesling from Austria’s Wachau.
Bright, mineral wines shaped by steep vineyards above the Danube.
03/15/2026
First look at our Kvarøy Arctic x Atoboy collab 🐟
As part of Arctic After Dark (March 9–22), we’re serving Kvarøy Arctic salmon with cauliflower, white kimchi foam, and orange for a little sweet zing.
Dive in while it lasts. 🌊
Address
43 E 28th Street
New York, NY
10016
To get to the location on E 28th Street in New York, you can take the subway and get off at the 28th Street Station. From there, walk east for about two blocks until you reach the destination.
If you prefer to drive, there are several parking garages nearby that offer hourly or daily rates. One option is the Icon Parking Garage located on E 28th Street between Park Avenue South and Madison Avenue.
Please note that traffic and parking in this area can be challenging during peak hours, so it's recommended to plan accordingly and allow extra time for travel.
Opening Hours
| Monday |
5:30pm - 9pm |
| Tuesday |
5:30pm - 9pm |
| Wednesday |
5:30pm - 9pm |
| Thursday |
5:30pm - 10pm |
| Friday |
5:30pm - 9:30pm |
| Saturday |
5:30pm - 10pm |
| Sunday |
5:30pm - 9:30pm |
Alerts
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What people say
Korean restaurants are known for their bold and flavorful dishes, and Atoboy on E 28th Street in New York is no exception. This refined Korean dining experience is led by former Jungsik chef de cuisine Jung Hyun Park, who was recently awarded the 2023 Best Chef: New York State. Atoboy's elevated take on banchan, or small side dishes, has been praised as one of the best dining experiences in NYC. Their fall-off-the-bone pork ribs with gochujang and chimichurri are a must-try dish that will leave you wanting more. The yellowtail in yuza and gyeoja dressing is another standout dish that showcases the restaurant's attention to detail and flavor combinations. And for those looking for a refreshing drink, try their newest mocktail, the Rose Refresher made with Fiore 001, a 0.0% ABV apéritivo with summery notes of rose and bitter orange. Atoboy's sharing-style plates make it easy to try multiple dishes at once, so gather your friends and head over to this award-winning Korean gem in NYC.
