When your neighbors are as talented as this, collaboration is unquestionable. Atoboy chefs Junghyun Park and Mark Nobello developed an elaborate sandwich with pastry chef Dominique Ansel, whose Workshop bakery in NoMad is a few blocks away. Their Korean-style egg bread is a brioche bread with glazed perilla leaf topped with egg custard, a layer of mozzarella cheese and macaroni spiced with kimchi, minced brown, and ham. smoked cotton and pickled radish. A cinnamon sujeonggwa tea latte with ginger is served with, $20 for both, limited to two people per person Friday through Sunday until they sell out.
Dominique Ansel Workshop, 17 East 27th Street, 212-901-1015, dominiqueanselworkshop.com.
https://www.nytimes.com/2022/02/22/dining/atoboy-dominique-ansel.html A packaged bread from Team Atoboy and the Dominique Ansel Workshop