First Look: Ortzi, a Basque Restaurant by Chef Jose Garces

Acclaimed chef opens second NYC eatery
April 24, 2017
by Abigail Abesamis

Photos by Daniel Krieger

The gist: Celebrated chef Jose Garces (winner of a James Beard award for Best Chef: Mid-Atlantic and owner of several restaurants including Amada, Tinto and Distrito) debuts Ortzi, his second NYC venture following Amada (NYC spin-off of Philly original), today (April 24) at the recently opened LUMA Hotel Times Square. Drawing from his personal experiences as a young chef living in Spain, modern dishes inspired by Basque Country cuisine take center stage. A special emphasis is placed on dishes cooked in cazuelas, Spanish terra cotta cooking pots, with traditional tapas to round out the menu.


The food: With the help of chef de cuisine Michael Han (formerly at Bouley and A Voce), the all-day menu consists of modern Basque-inspired dishes, with a $75 chef’s tasting menu. Look for cazuelas, crudos, conservas and traditional tapas a la planxa. Dinner highlights include toro (bluefin tuna belly, Arbequina olive oil, caviar; pictured above), bacalao cazuela (black cod, cockles, parsley emulsion; pictured below) and morcilla (blood sausage, potato purée, roasted apple). For breakfast, there’s Benedicto (chorizo, Swiss chard, poached egg, espelette hollandaise, potato hash) and bocadillo (egg sandwich with Manchego, bacon, brioche, potato hash). Lunch offerings feature a selection of crudos, conservas and cazuelas plus the Ortzi burger (dry-aged beef, idiazábal, onion jam). Check out the full menu below.

Wine by the porron

The drinks: Led by Charles Prusik (previously Lupa Osteria Romana), Ortzi’s beverage program highlights wines from Spain’s Basque region and features signature cocktails inspired by cities in Spain and France. Expect to see natural and biodynamic wines from regions near the Atlantic Ocean and the Pyrenees by the glass and bottle, plus a special selection served by the porron, a traditional Spanish wine pitcher (pictured above). Spanish and French beer, cider and sherry complete the drink menu.

The bar

The space: Designed by CSS Architecture, the sleek dining space is outfitted with an open kitchen and wood-paneled bar. Unique light fixtures and black accents throughout complete the modern scene. The full menu is available at the bar and lounge, in addition to the main dining room.

Bacalao cazuela

Parfait de miel

The details: Open for breakfast Monday through Friday, 7–10 AM (weekend breakfast and brunch to come); lunch Monday through Sunday, 11:30 AM–2:30 PM; and dinner Monday through Sunday 5–11 PM. An abbreviated menu is offered between regular hours. 

120 W. 41st St.; 212-730-8900 

jose garces
basque cuisine