Welcome to Hortus NYC: a Michelin-recognized gem nestled in the heart of Nomad. A mature and sleek lobby greets you as you check in with the host, browse the menu stand, and are led upstairs to the intimate indoor seating balcony.
Blending Asian fusion flavors and techniques with a modern American flair, Chef Lenny Moon has captured the hearts of new yorkers. We stopped by on Tuesday evening to sample some of their exciting new spring menu items, as well as some classic menu favorites.
First up was the Royal Platter: lobster tails, jumbo shrimp cocktail, salmon crudo, and caviar-topped oysters arrived in a wooden bento box filled with ice. This delicious selection primed us perfectly for our meal with its fresh flavors and light fare. Our favorite of the platter were the oysters – some of the best we’ve had in the city. Next, our soju-based cocktails arrived. We ordered the Piña, a lime, mint, and pineapple based drink, and the Black Plum, which had a makgeolli and burnt orange flavor profile. The Piña is great for those wanting a light & sweet fruity sip, and the Black Plum is perfect for old-fashioned-lovers or those who prefer a less sweet, more boozy pairing to their meal.
For appetizers, we ordered two Hortus fan-favorites – the Yuzu Bacon Rose Pasta and the King Crab Noodle. Both generous enough to be a main dish, each had such distinct flavors. The Yuzu Pasta, which the host described to us as a classic rigatoni vodka with a sweetness lent from the rose and a citrusy essence from the yuzu, was decadent and that savory-sweet goodness found in all my favorite dishes. The King Crab Noodle was also creamy and thick, but had notes of spices to it due to the mala, a Sichuan spice, in the sauce. Topped with crab meat, the seafood element did not overwhelm the pasta but added a tasteful fresh complement to the buttery sauce.
The Ribeye and the Duck, a new spring menu item, were our mains of choice. The ribeye arrived with a miso chimichurri sauce, green beans, and crispy potatoes. The duck confit was my favorite item of the meal, cooked to perfect tender juiciness and surrounded by an orange hoisin sauce with quinoa salad and pickled beets. Finally, for dessert, we tried their Matcha Tiramisu and their Yuzu Panna Cotta. Where the Yuzu Pasta has a subtle hint of citrus, the panna cotta is packed with explosive citrusy flavor – each bite was mouth-puckeringly sour balanced with the rich, creamy panna cotta base, with a butter cookie crumble and raspberries on top. The Tiramisu was fluffy with a subtle sweetness and matcha flavor that contrasted the punch panna cotta perfectly.
After enjoying our food, we caught up with restaurant captain Sarah to learn a bit more about the vision behind Hortus:
What’s the vision behind Hortus?
Sarah: Hortus stands for “garden” in Latin. We’re actually asian-fusion, we lean towards Korean, Chinese, Japanese, more on the asian side, but has a European twist which you can see on some of the dishes.
How are the seasonal menus selected?
Sarah: We’ve had 3 different chefs, all have been Korean. The first chef developed the menu to be a mix of Korean and Latin, the second chef was right before the pandemic, and our new chef, Lenny Moon, decides on the menu with the owner and manager. They change the menu 2-3 times per year, around summer and winter.
What is your favorite dish from each course?
Sarah: Love the Kumamoto Oysters and Salmon Crudo. The King Crab Noodle is the top, definitely, and the Truffle Donabe with the Hangar steak is what we’re known for. It’s been on the menu for the past 4 years. My favorite dessert is the Matcha Tiramisu.
Any hidden gems on the menu you’d like guests to know about?
Sarah: The salad has an incredible dressing, and has papaya and mango. That’s definitely a hidden gem. I’d say for appetizers – the Prawns and Oysters, and for main, the Sea Urchin Donabe. People tend to be afraid of the raw sea urchin. The Yuzu Panna Cotta is definitely underrated for dessert, since people don’t know what panna cotta is, but it’s delicious.
Anything else you want people to know about Hortus?
Sarah: I want them to know we’re affordable, especially for being on 5th Avenue, and to give us a try!
Our 4-course meal was truly a delight, and we highly recommend booking a reservation at Hortus NYC as soon as you can to celebrate spring with their new menu!
