Geo Park has been named the new Executive Chef at Hortus NYC. Park initially served as the opening sous chef of Hortus NYC in 2018 and moved on to work in the kitchen at Michelin-starred Jua and has now returned to Hortus NYC. He has collaborated with Managing Partner Suhum Jang (Per Se, Daniel, Jungsik) to create a menu that seamlessly blends the flavors of China, Japan, Korea and Southeast Asia with subtle European twists.
Chef Park added his own touches to Hortus NYC, breathing new life into the menu, highlighting diverse seasonal ingredients. His additions to the menu include appetizers: Hortus Salad, grilled calamari with sugar snap pears, edamame, hummus and shaved parmesan cheese over leafy greens; Hamachi in yuzu kosho sauce with cucumber, pickled peppers and blood orange. Entrees are: Chicken, roasted chicken breast, chicken sausage and grilled seasonal vegetables in house curry with Thai basil; Short Rib, braised short rib with daikon ecrasé, roasted baby carrots and fried mushrooms; and Cod, with a miso crust served over lobster risotto with charred spring onion.
The newer dishes complement Hortus NYC’s mainstays like: the Royal Platter chilled lobster tail, Hamachi crudo, shrimp cocktail and an option to include a dozen oysters; King Crab Noodle, fettucine with mala in a cream sauce topped with shallots, scallions and king crab; and Sea Urchin Donabe, ikura and cured egg yolk over a bed or nori rice served in a clay pot topped with sea urchin.
Hortus NYC continues to offer one of the best value tasting menus in New York City, the aptly named Hortus Tasting Menu, which includes the Royal Platter for two, as well as a choice of an appetizer, main course and dessert for each person, with the option to add a wine pairing.
Hortus NYC’s wine program was curated by Suhum Jang who has specially selected bottles of fine sparkling wines and champagne, red and white wines from France, Italy, New Zealand and U.S., Japanese craft beer such as Stout Echigo and Pale Ale Kanazawa, Korean bottled beer, Junmai ginjo and Junmai sake by the glass, unfiltered rice wine, soju and premium soju are also available. The program menu also features the Hortus Pour, a red wine, white wine or sake that Jang has personally chosen at an approachable price point.
Jang has also created a low-ABV soju-based cocktail program that perfectly complements the cuisine. They include: Oolong High with oolong tea, soju, lemon and cane sugar; 5th Ave with Jinro 24, Hwayo 23, tonic, mint and lime; and Piña, Kinro with lime and mint, garnished with a chipotle pineapple chip.
Hortus NYC has recently introduced a new brunch menu. Chef Park curated a creative, yet approachably priced menu that blends Asian flavors for a new American style. Highlights from the brunch menu include: Mochi Pancake, with Kimchi jam, buttercream, maple syrup Yuzu, with an option to add Maple Yuzu Bacon; Yuzu Bacon Rose Pasta, that includes yuzu bacon, rigatoni in a rose cream sauce; amongst other options.
The name Hortus NYC, Latin for garden, reflects the emphasis on freshness, and the theme of the garden runs through the interior. 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.
