ATHLEISURE MAG #94 OCT ISSUE | JOURNEY OF FLAVORS Hortus NYC

We truly enjoyed catching up with new and old friends while we covered the Food Network's Wine Food Festival! What do you do after being able to enjoy some of the most amazing bites? You check out a fantastic restaurant that has been on your list for awhile to continue to enjoy the positive vibes that a great meal can provide!

We found ourselves at Hortus NYC here in NYC where we knew that we wanted to try their amazing Tasting Menu as well as cocktails that include one of our favorites, soju! The laid back ambiance and cool tones was a great way to decompress after some hectic days. We wanted to find out more about what we eat and the restaurant itself. We took some time to chat with Suhum Jang, Managing Partner of Hortus to find out more.

ATHLEISURE MAG: Before we delve into Hortus NYC, tell us about when the restaurant opened as well as a bit about the ambiance in terms of the design aesthetic!

HORTUS NYC: Hortus NYC opened in 2018. The name Hortus NYC, Latin for garden, reflects the emphasis on freshness, and the theme of the garden runs through the interior. The restaurant is divided into four distinct areas, the first floor is dedicated to bar dining with an open kitchen and a Chef’s Table. The second floor contains an adjoining glass-enclosed hidden garden oasis complete with lights hanging above for a warm and intimate glow in the evening as well as the main dining room, which offers exquisite views of the illuminated stained-glass windows at the Marble Collegiate Church across the street.

AM: Tell us about who the chef of Hortus NYC and what is his culinary background ?

HN: Chef Geo Park initially served as the opening sous chef at Hortus NYC in 2018 and moved on to work in the kitchen at Michelin-starred Jua. He returned to Hortus NYC in the spring of 2023 and is using the techniques he has learned from his other posts to add his own touches to the menu at Hortus NYC.

AM: You received a Michelin plate in 2020 and the menu is an interesting blend of cuisines that come together beautifully, what can you tell us about the countries that you draw from in the menu?

HN: We have blended the cuisines of many Southeast Asian countries, including China, Thailand, and Korea, to design a unique menu that combines the flavors in unexpected ways, expressed throughout European techniques. This is part of our mission to reinvent how we approach modern Asian cuisine.

AM: We had the pleasure of enjoying the Tasting Menu - can you tell us more about this?

HN: The Hortus Tasting Menu allows guests to curate their own experience and is not a set tasting menu. It begins with The Hortus Royal Platter, which includes chilled lobster tail, hamachi crudo, and a shrimp cocktail, with an option to add a dozen oysters, paired with gochujang and a lightly sweet, tart plum mignonette. It is followed by a choice of an appetizer, main course, and dessert from our dinner menu, which allows diners to curate their own tasting menu and enjoy various dishes from our a la carte menu.

AM: Are diners able to pick menu items a la carte?

HN: Yes in addition to offering the Hortus Tasting Menu and Prix Fixe options, diners can order dishes a la carte.

AM: That's great! We definitely love the Tasting Menu and found that we added a few items as well. What are 3 appetizers that you suggest that the table can share?

HN: Three appetizers I would recommend, that are also great for sharing are: the Hamachi Crudo in a yuzu kosho sauce with cucumbers, pickled pepper, and orange segment; Crispy Rice, topped with spicy tuna, quinoa, and sriracha truffles; and King Crab Noodle, fettuccini in mala and cream sauce with shallots and scallions, which is a house favorite.

AM: Tell us about your 3 favorite mains that you suggest that we should try upon our next visit for dinner?

HN: A few favorites from our dinner menu are: Sea Urchin Donabe, a clay pot filled with rice infused with nori puree, topped with, ikura roe, a cured egg yolk, sea urchin, and freshly shaved truffle; our Cod, which has a gochujang crust and is served over lobster risotto accompanied by charred Spring onion; and the Truffle Donabe, probably our most famous dish composed of wild mushrooms, cured egg yolk, black truffle, and an option to add short rib, served over rice in a clay pot.

AM: You have 3 desserts on the menu - we enjoyed the Yuzu Panna Cotta as well as the Matcha Tiramisu! Can you tell us about all 3 desserts?

HN: All of our desserts blend Asian flavors with traditional European desserts. For instance, the Matcha Tiramisu uses matcha in place of espresso and cocoa; Our Panna Cotta uses Yuzu, an Asian citrus fruit, to add a new flavor profile to the classic dish; and Mango Bread Pudding, which was inspired by the classic bread putting, using more exotic ingredients to add a twist.

AM: The cocktail menu had a number of options that included soju and sake. What are 3 drinks that you suggest that we should enjoy for our next visit?

HN: I would suggest: the Pear Affair, made with Hummy Seltzer, pear, and soju; and Piña, jinro, lychee puree, and Lunar Seltzer; for dinner. For brunch-goers, I would suggest our Yuza Aperol Spritz, consisting of Prosecco, Aperol, yuza, and orange.

AM: For those that are looking for wine, beer, soju, or sake what are 3 beverages that we can enjoy by the glass to enhance our meal?

HN: Our wines by the glass rotate seasonally and currently feature: Chardonnay, Louis Moreau 1er Cru from Chablis, France and Pinot Noir, Morgan, from Santa Lucia Highlands, California.

For beer, I would also recommend a current Hortus seasonal pick, the Rydeen Pilsner from Japan. It is slowly fermented in low temperatures, making it easy to drink, with an emphasis on aroma and a clean finish. The rich malt flavor, refreshing bitterness and aroma of hops expand gently in the mouth.

AM: For those coming in for lunch, can you walk us through the menu?

HN: Our lunch specials are offered for both take-out and delivery, as well as dine-in, and included: Spicy Pork, pork belly marinated in a spicy Korean-style sauce; Miso Cod; and grilled Short Rib in a Korean galbi sauce. Each lunch special is served as a set with seasonal Ceviche, a Nokdu-Stick, Fried Calamari, a side of Rice, and Seasonal Vegetables.

AM: We're always excited for brunch. Tell us about this as it seems like there is a focus on sharing plates.

HN: The brunch menu is designed for parties to share five plates, that includes three appetizers for the table and a choice of two entrées. The experience is priced at $30 per person and the team at Hortus NYC will adjust the portion sizes to ensure each guest is well fed.

The appetizers are: Mochi Pancake, with Kimchi jam, buttercream, maple syrup Yuzu, with an option to add Maple Yuzu Bacon for an additional $3; Burrata & Beet, marinated in a tomato vinaigrette, served with a tomato medley and basil; and Fruit Salad, cucumbers and fruit medley in yogurt, finished with chili oil.

Entrée choices include: Poached Egg (Korean Style) served with house-made hash browns and a seasonal mixed salad dressed with rice vinegar soy sauce; Prime Meat Ball Sandwich filled with galbi marinaded beef meatballs, pickled mushroom, and red onion with an option for to add Truffle $10; and Yuzu Bacon Rose Pasta, rigatoni in a rose cream sauce with yuzu bacon.

AM: We're in the fall and eventually will be focused on the holiday season, will there be additional dishes added to the menu that are seasonal in nature?

HN: New for the season is our justlaunched Bar Menu, that is available at our 10-seat bar, facing our open kitchen. It adds a new dimension to our restaurant by providing diners with the choice to enjoy small bites paired with our lowABV soju and sake based cocktails as well as our wines by the glass. The bar menu includes: Steak and Shishito Pepper, with house-made lemon soy and crispy garlic chips; Fried Calamari and Nokdu Sticks, with mung beans, kimchi, and house soy sauce; Chicken Sausage and Cheese with pickled mustard seed and green and red aioli; and Korea-Galbi Chicken Wings.

AM: Will you have any events during the holiday season that you would like to share with us?

HN: Each year we offer Christmas Eve and Christmas Day dining specials, and host a New Year Eve Party complete with a complimentary glass of Champagne for a toast.

@hortusnyc

PHOTOGRAPHY CREDITS | Hortus NYC