I went in 2020, it was $200 a person at that point. The caviar course was the only course I enjoyed. I see everyone adores Atomix here (it was hyped back then too). Has it changed that drastically?
vagrantwastrel on
We’ve been multiple times over the years and I feel like every time gets better and better, but obviously everyone’s tastes are different. If you didn’t like it last time, there are so many other A+ fine dining restaurants in the city, so why bother with the difficulty of getting a reservation?
Inter_932 on
I feel like they’re definitely leaning into 50 Best and have gone all in on luxury ingredients. In Year 1 I rarely saw A5 Wagyu, truffle, caviar and now there are far more courses that include those – dare I say it – boring ingredients…
Just my 2 cents. Still tasty, just felt more interesting when it first opened.
Zealotstim on
I have to say though that plating is fantastic
Resident_Analysis370 on
There was a post in r/FoodNYC recently as well how overrated someone’s experience was there recently.
Remember the days here when someone here would bring out the pitchforks and would threaten you if you ever said anything bad about Atomix. It was the ultimate circle jerk fest.
expotato78 on
How much did you pay for that flight of mucous?
yourgrandmasgrandma on
When I went the sommelier was a total wanker and it majorly soured our experience, but everything else about our meal was really great.
AoEMageWoW on
I used to cook at a certain French restaurant in midtown and we would have stages from Atomix all the time. This was in 2018-2020 before they got upgraded. At least back then, the cooks complained about the culture there. I never found it super interesting from a culinary standpoint but I do think they put out some cool stuff. The jellyfish and pine nut comes to mind. One thing I will say is the chive cuts in the last picture leave alot to be desired. You’d be surprised how much you can tell about a restaurant from the chive cuts.
Firm_Interaction_816 on
Was that the full menu as well (which, please correct me if I’m mistaken, is priced at over $350)?
msb45 on
You’re getting downvoted, but I have to say I was very underwhelmed by Atomix as well.
I just didn’t find the flavors exciting or the meal memorable, and the often lauded service felt stiff and forced to me.
It clearly appeals to certain people and not others, as it’s one of the most popular restaurants around here, but I didn’t enjoy my experience there.
UnderstandingHot9999 on
Atomix is great. Been 3 times, and one wasn’t quite as good as the other 2, but all 3 I thought were very good.
11 Comments
I went in 2020, it was $200 a person at that point. The caviar course was the only course I enjoyed. I see everyone adores Atomix here (it was hyped back then too). Has it changed that drastically?
We’ve been multiple times over the years and I feel like every time gets better and better, but obviously everyone’s tastes are different. If you didn’t like it last time, there are so many other A+ fine dining restaurants in the city, so why bother with the difficulty of getting a reservation?
I feel like they’re definitely leaning into 50 Best and have gone all in on luxury ingredients. In Year 1 I rarely saw A5 Wagyu, truffle, caviar and now there are far more courses that include those – dare I say it – boring ingredients…
Just my 2 cents. Still tasty, just felt more interesting when it first opened.
I have to say though that plating is fantastic
There was a post in r/FoodNYC recently as well how overrated someone’s experience was there recently.
Remember the days here when someone here would bring out the pitchforks and would threaten you if you ever said anything bad about Atomix. It was the ultimate circle jerk fest.
How much did you pay for that flight of mucous?
When I went the sommelier was a total wanker and it majorly soured our experience, but everything else about our meal was really great.
I used to cook at a certain French restaurant in midtown and we would have stages from Atomix all the time. This was in 2018-2020 before they got upgraded. At least back then, the cooks complained about the culture there. I never found it super interesting from a culinary standpoint but I do think they put out some cool stuff. The jellyfish and pine nut comes to mind. One thing I will say is the chive cuts in the last picture leave alot to be desired. You’d be surprised how much you can tell about a restaurant from the chive cuts.
Was that the full menu as well (which, please correct me if I’m mistaken, is priced at over $350)?
You’re getting downvoted, but I have to say I was very underwhelmed by Atomix as well.
I just didn’t find the flavors exciting or the meal memorable, and the often lauded service felt stiff and forced to me.
It clearly appeals to certain people and not others, as it’s one of the most popular restaurants around here, but I didn’t enjoy my experience there.
Atomix is great. Been 3 times, and one wasn’t quite as good as the other 2, but all 3 I thought were very good.