Recently, the modern Asian restaurant Hortus NYC announced its Spring Menu. Newly-appointed executive chef Geo Park and Managing Partner Suhum Jang seamlessly blended Chinese, Japanese, South Asian, and European cuisines. Jang designed the wine and cocktail programs as well.
Spring appetizers included Flat Pasta, Hortus Salad, and Hamachi. The entrees were Short Ribs, Cod, and roasted chicken. Additional desserts were Berry Bingsu and Yuzu Panna Cotta. The new dishes complemented familiar favorites like the King Crab Noodles, Royal Platter, and Sea Urchin Donabe. Diners savored the rich flavors in Hortus’ elegant ambiance.
In April 2018, Hortus NYC opened its doors. It is located in New York City’s vibrant NoMad area. The restaurant offered unique and carefully-crafted dishes. In 2019 and 2020, it became a Diner’s Choice restaurant. Also in 2020, the Michelin Guide recognized the establishment. Hortus’ interior is divided into four distinct areas on two floors.
Park and Jang dedicated the first floor to bar dining. This floor had a Chef’s Table and an open kitchen. The second floor contained the main dining room and glass-enclosed garden room. Both had warm, spherical lights and green wallpaper. New dishes matched the restaurant’s springtime theme.
The flat pasta had a large raviolo with creamy ricotta mushroom filling beneath it. Park topped the dish with grilled white asparagus, bonito, chives, and pickled portobello mushrooms. The appetizer played a delightful twist on typical ravioli. Diners cut the sharable dish with forks and knives. It paired perfectly with the Peach Mule cocktail.
The perfectly-balanced drink contained Soju, tonic, peach, and crushed ice. Jang topped it with basil leaves and lemon. It came with two thin straws, which allowed diners to share. The soju tasted smooth, mild, and crisp. The tonic water had bitter and sweet flavors. The lemon offered a sour, zesty twist.
The tender cod had a crunchy miso crust. Creamy lobster risotto sat underneath it. Park topped the entree with basil and spring onions. The rich sidedish contrasted with the fish’s crispy flavor. The dish had an elegant presentation on a charcoal-colored plate. The truffle donabe had a different presentation.
This entree contained cured egg yolk, black truffle, and wild mushrooms in an authentic clay pot. Customers could add short ribs to the dish. Upon serving it, the server instructed diners to mix the main dish thoroughly. Park explained, “We actually cook the rice in the clay pot.” The entree went well with the Black Plum cocktail.
The drink had Soju, burnt orange, makgeolli, basil leaves, and crushed ice. Again, the well-balanced drink delighted guests. The Soju had a smooth texture, while the makgeolli tasted tangy. The burnt orange provided another sweet-tart taste. The basil leaves added color to the drink’s presentation.
A menu highlight was the King Crab Noodles. It featured fettuccine, mala, shallots, onions, and cream sauce. Park placed long pieces of crab meat on time. The dish had a rich, savory flavor.
Another standout dish was the Royal Seafood Platter. The appetizer came with Hortus’ elaborate tasting menu. It showcased chilled lobster tail, shrimp cocktail, and hamachi crudo on ice. Purple orchids accompanied the seafood. The savory and salty flavors were a great introduction to an elegant meal.
The Berry Bingsu had shaved milk raspberry flakes and raspberry compote. The cold dish came in a charcoal-colored bowl with a spoon. The shavings gave the dessert a unique texture, while the compote created a sweet flavor. The Yuzu Panna Cotta featured raspberry as well.
This layer cake slice had a butter crumble with a raspberry top and fruit-flavored syrup. More raspberries accompanied the treat. Fruit provided an excellent contrast for the baked good. While the crumble tasted sweet, the raspberries had tangier flavors.
