Ortzi Awards

Ortzi Restaurant Review:

About the restaurant: Chef Jose Garces knows a thing or two about Spanish cuisine, having opened many similar restaurants in Philadelphia and New York. His venture Ortzi focuses on Basque cooking. With its location in the back of LUMA Hotel Times Square, the place might be overlooked for the exciting flavor combinations that are coming out of its open kitchen. But, in fact, the beauty of it being in a hotel is that it’s open for three meals throughout the day. It’s also perfect for a quick after-work tapas and drink.

Likes: Unusual dishes with preserved/canned ingredients are exciting.
Dislikes: Walking through the lobby can be irritating with hotel guests coming and going.

Food & Drinks: Ortzi offers a menu of warm Spanish tapas including cazuelas cooked in terra cotta pots and cold preparations like crudos and conservas, dishes using canned and preserved ingredients. Seafood is a star here, whether cold or hot. You might want to start with something from the charcuteria, perhaps a selection of queso mixto with some jamón Serrano or Ibérico. Follow that with a seafood pintxo such as the red snapper tartare with a Spanish olive purée, and get experimental with a tinned tuna dish of bonito del norte served with rémoulade and caper berries. And don’t miss dessert; the copa caramel is a memorable tribute to Spain with milk chocolate pudding, orange zest, burnt-sugar foam and Spain’s Pedro Ximénez sherry. Sherries and dry apple ciders poured from a porron are available. Ortzi offers an affordable selection of Spanish and South American wines as well.