Giving Asian cuisine a New American twist, this new restaurant is an ambitious project from Suhum Jang (ex Per Se, Daniel, Jung Sik) and executive chef Seungjoon Choi (Blanca and Marea).
Latin for garden, Hortus NYC features a botanical-inspired theme striking an elegant tone, with bar dining, an open kitchen and a chef’s table on the ground floor, and a garden lounge and main dining room upstairs.
Chef Choi pushes boundaries of Asian and American cuisine, with bold flavors and innovative ingredient combinations. Oysters come with gochujang and tart plum mignonette; hummus gets an Asian makeover with Ssamjang, a spicy Korean dipping sauce; and cheese boards are spiced up with yuja marmalade. Larger plates include a Korean-style chicken stew or braised pork belly.
The menu includes raw bar specialties, charcoal-grilled eggplant, Korean-style chicken stew or braised pork belly. Seasonings like gochujang, Sichuan pepper, tart plums and ssamjang, a Korean dipping sauce, are plenty.
Wines and Japanese craft beers and sake.