Philadelphia chef Jose Garces does not want to be a one-hit wonder in New York. Today, the Food Network personality will open Ortzi, his second restaurant here, in the Luma Hotel in Times Square. Unlike his New York debut Amada, a branch of one of his Philadelphia restaurants, it’s a new concept and will focus on Basque cuisine. More specifically, Garces and his chef de cuisine Michael Han, who worked at Bouley and A Voce, will put the spotlight on dishes cooked in cazuelas, Spain’s traditional clay cooking vessels. These come in eight varieties, ranging from braised oxtail with tomato-and-fennel sofrito to a seafood stew with marcona-almond picada. The menu will be rounded out by crudos and conservas, like cockles with chorizo; and griddled dishes, including lamb chops with garlic; plus bocadillos for breakfast (potato hash and egg) and lunch (five varieties, including hanger steak). Along with cocktails and mostly Spanish ciders, the drinks menu includes a txakolina and cider-style beer served using the porron, a Spanish wine pitcher with an elongated spout.
Ortzi, 120 W. 41st St., nr. Sixth Ave.; 212-730-8900