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Fresh, not smoked, salmon, with elderflower, radish, and Yuzu (the lastest fashionable citrus fruit) cream (the tiny white dots)
Beef tartare, oyster, tarragon, kohlrabi
Atoboy, at 43 East 28th Street, was opened by Chef Junghyun Park in 2016. Borrowing its name from the ancient Korean word 'Ato', meaning gift, Atoboy is inspired by the concept of barchan: small side dishes served with every Korean meal.
served with Parma ham, sud & sol tomatoes, demi-glace mayonnaise and black olive canapes
Seasonal Specials September 12th - September 24th
Week 37-38 2015
All recipes, creation & plating by Chef Erwin Husken
All photography by Kenneth Theysen l Timeless-Pixx Aruba
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210 Likes on Instagram
6 Comments on Instagram:
donibaneko0: 😍😍😍😍😍
instagram.com/freak.puma.cooks: Delicioso! El tartar es lo más bello que hay para pescado 😍
detapitasenlacalle: @donibaneko0 👍👍👌👌
detapitasenlacalle: @pumacaotico.gastro totalmente de acuerdo 👌👍