The holidays came early to BLACKBARN this week, where the restaurant has transformed its warm, cabin-like interior into a cozy haven for festive brunch. Twinkling seasonal décor, rustic touches, and the warming scent of cinnamon set the tone as Santa and Mrs. Claus float table to table greeting guests. It’s the type of atmosphere that reminds even the grinchiest of New Yorkers what the holidays are all about.
Whether you’re a seasoned brunch enthusiast or looking for a new place to try Hortus NYC promises to deliver with their affordable brunch in the heart of 5th Avenue. Known for its Michelin-starred Chef Geo Park, the restaurant has been making waves with its innovative approach to cuisine. With their doors opening at 10:30 am on weekends and 11:30 am on weekdays, Hortus NYC welcomes brunch enthusiasts into their beautiful upstairs dining room and hidden garden oasis, until the last call at 2:15 pm every day. The name Hortus NYC, Latin for garden, reflects the emphasis on freshness, and the theme of the garden runs through the interior.
While the traditional brunch offerings like chicken and waffles have their own charm, Hortus NYC has reimagined the brunch landscape with menu items like Mochi Pancakes accompanied by Butter Cream and Kimchi Jam, and Korean-style poached eggs with house-made hash browns, seasonal mix salad, topped with rice vinegar soy sauce. What sets this brunch experience apart is the unique way the meals are served. At $30 per person, the menu is designed for groups to share five plates, including three appetizers for the table and the choice of two entrées. The team at Hortus NYC will adjust the portion sizes to ensure each guest is well-fed.
In addition to the new dishes, Hortus NYC is offering 2-hour bottomless cocktails for $25 per person. Curated by Managing Partner Suhum Jang (Daniel, Jungsik) these unique cocktails are rooted in Asian influences. For a refreshing start, Pear Affair blends Hummy Seltzer, Pear, and Soju, garnished with mint. If you’re in the mood for a twist on the classic, the Yuzu Aperol Spritz is crafted with Prosecco, Yuzu, Aperol, and orange slices. You can’t go wrong with the timeless Mimosa or their signature Hortus Hugo cocktail blends Prosecco, elderflower, lime, and is garnished with fragrant mint leaves.
To keep things interesting we asked for our appetizers and entrees to come out at the same time alternating between different plates and returning to our favorites on the table. We ended up with 6 dishes as our Korean-style poached eggs were compliments of the chef.
Yuzu Bacon Rose Pasta: Our first dish was the Yuzu Bacon Rose Pasta. It featured rigatoni pasta in rose cream sauce with Yuzu bacon. As I took my first bite I tasted the balance and harmony of each ingredient complimenting the perfectly cooked rigatoni pasta. The bacon had a touch of maple sweetness, and the cheese added a mild bitterness. Each bite brought a burst of flavors—zesty bacon, creamy rose sauce, and depth from the cheese. It was a great start to the meal and an unforgettable dish.
Prime Meat Ball Sandwich: For our second dish, we tried the Prime Meatball Sandwich, featuring Galbi marinated beef, pickled mushrooms, red onion, and truffle. At first glance, it resembled a classic hotdog bun, but with a gourmet twist. Instead of plain white bread the chef used a toasted brioche-style bun to hold the rest of the food substituting franks for meatballs. The optional truffle which we opted for added a rich flavor to the meal and complimented well with the other ingredients without overpowering the dish. The overall texture wasn’t overly cooked but tender and soft.
Fruit Salad: For our third dish, we enjoyed the Fruit Salad which comprised a medley of cucumbers, assorted fruits, creamy yogurt, and a subtle touch of chili oil. The inclusion of cucumbers and fruit offered a delightful mix of textures and flavors. The yogurt base provided a refreshing contrast, balancing the dish’s overall profile. As we savored each bite, it became evident that the peaches and other fruits had been carefully selected for their freshness. The yogurt, with its sweet-mild tanginess, harmonized perfectly with the fruits. The addition of chili oil provided a subtle kick, enhancing the overall taste without overpowering the dish.
Poached Egg (Korean Style): For our fourth dish, we tried the Poached Egg (Korean Style). This dish featured a house-made hash brown, a seasonal mix salad, and a drizzle of rice vinegar soy sauce. The hash brown had a unique appeal, offering a crispy exterior with a hint of seasoning. It was a delightful departure from the usual scrambled or fried eggs we were accustomed to. While the salad that accompanied the dish had a slightly bitter note, the addition of cheese with the soy sauce lent a savory balance.
Burrata & Beet: For our 5th dish, we tried the Burrata & Beet featuring a medley of heirloom tomatoes & beets accompanied by mozzarella cheese, and adorned with delicate basil leaves. We appreciated the creative combination of flavors and textures. Heirloom tomatoes took center stage, offering a burst of color and a fresh, juicy taste. However, the standout element of the dish was the yellow beet. Its vibrant hue added an eye-catching appeal to the plate. It’s subtle sweetness and tender texture offered a unique contrast to the savory components of the dish.
Mochi Pancake: For our final dish, we tried the Mochi Pancake featuring a combination of buttercream and kimchi jam on the side as well as maple yuzu bacon. The kimchi’s presence was not overpowering and had a balanced, pickle-like sweetness. The buttercream stole the show with its sweet airy texture. It was the perfect substitute for syrup and worked well spread across the mochi pancakes. If you enjoy an unconventional sweet and savory meal this will not disappoint.
To explore the complete brunch menu at Hortus NYC please visit here We hope your culinary adventure at Hortus NYC is as delightful as ours. Bon appétit!