Hortus, a pan-Asian spot in NoMad, offers diners a touch of sophistication. A slate gray bar, sculpted seating and intricate brass lighting gives way to a large private table in the back and additional seating a floor above. A raw bar boasts fresh seafood with an Asian twist. Think oysters with gochujang and plum mignonette; shrimp cocktail with jalapeño, cucumber & avocado; and King Crab with crème fraîche, celtuce and red sorrel. Dig deeper and you'll find an assortment of small plates and charcuterie. Steamed mussels swim in a bone marrow broth that been simmering for at least ten hours the night before and drizzled with fiery chili oil. Braised pork belly stands a good two inches high, but melts away with every bite. It’s ultra rich and delicious. It's served with bok choy, sautéed shiitake mushrooms and a complimentary roll with scallion butter. A grilled ribeye with wild mushrooms and garbi sauce for sharing also looks delicious. Wine, sake and soju are also offered.
- Thomas Rafael