For his second NYC restaurant, Jose Garces—a James Beard-award winning chef known for both his status as a prolific restaurateur in Philadelphia (and elsewhere) and a stint as a "Next Iron Chef"—mines the rich tapestry of Spanish cuisine yet again at Ortzi, which debuted near Bryant Park this week. The Basque Country, the cuisine of which Garces says "helped shape the chef [he] is today," informs the dishes coming from Ortzi's kitchen, which will be led by Chef de Cuisine Michael Han.
Garces mined Andalusian fare for the NYC offshoot of Amada, and though Ortzi's an original, the chef has previously explored Basque cuisine at other restaurants. Hearty stews cooked in a terracotta cazuela, raw fish crudos, and conservas—preserved foods typically served from cans or jars in France and Spain—are the focal points of the menu.
Since it's located in a hotel, the restaurant will also serve breakfast dishes including a Bocadillo egg sandwich with mancheg and bacon on brioche with potato hash, and lunch dishes including an Ortzi Burger made with dry aged beef, idiazábal (a sheep's milk cheese) and onion jam.
120 West 41 Street, 212-730-8900; ortzirestaurant.com