We’re huge fans of Jose Garces, his cookbook, his restaurants, his shows. And now we’re getting another chance to experience his food: the Iron Chef opened up a new resto in NYC, Ortzi, and we want to go.
The restaurant, in the Luma Hotel in Times Square, is an original concept; unlike his first NYC restaurant, Amada, a second branch of his upscale Philly spot. It focuses on Basque cuisine, specifically fishes cooked in cazuelas, Spain’s famous clay cooking pots.
They definitely seem to be the star of the menu, with eight options to choose from, including a roasted king crab with piquillo aioli, a black cod with cockles and parsley emulsion, a rabbit stew, and a braised oxtail with chickpeas and a tomato and fennel sofrito.
Rounding out the menu are sections of crudos, verduras, and a la planxa and we want them all. We see you morcilla, trucha, and gambas. The restaurant will also be serving breakfast and lunch (it is inside a hotel after all). The lunch menu seems to be a paired down version of dinner with the addition of a bocadillos section.
Prices are in the “date night / fancy night / someone else is paying” range and there is a tasting menu available. Who wants to go? Your treat?