Giving Asian cuisine a New American twist, Hortus NYC is an ambitious dining destination by Suhum Jang (of Per Se, Daniel, Jung Sik) and executive chef Seungjoon Choi (Blanca and Marea). The fine-dining restaurant joins other great newcomers in the area, including Henry NoMad and Black Seed.
Latin for garden, Hortus NYC combines a botanical-inspired theme with sophistication and class. The main dining room features hunter green walls and lush greenery, alongside blue velvety chairs and grand lighting fixtures. While there is an actual outdoor garden on the second floor, the best place in the house is located downstairs, where you’ll find an open kitchen for intimate dinners and special tasting menus.
Chef Choi isn’t scared to test the boundaries of Asian and American cuisine, bringing you bold flavors with unexpected ingredients. Oysters come with gochujang and tart plum mignonette, hummus gets a kick thanks to a spicy-sweet Korean dipping sauce, and cheese boards welcome Asian condiments like yuja marmalade. Larger plates are on the menu too, including an interesting-sounding ‘deconstructed’ Korean stew, consisting of grilled spiced chicken and shishito peppers.
Hortus NYC offers a diverse drink list, from red and white wines to Japanese craft beers and sake. Premium soju takes center stage in the cocktails, mixed with mango tonic and lavender salt, or thyme and lime.