Jose Garces’s Newest Manhattan Restaurant Focuses on Basque Cooking

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Cazuelas include the zarzuela seafood stew with red prawns, mussels, calamari, fideos, and marcona-almond picada. Photo: Liz Clayman

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.

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Cider house txuleta: a 24-ounce, dry-aged bone-in rib eye with green chile and potato. Photo: Liz Clayman

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The costillas de cerdo cazuela comes with pork ribs, alubias de tolosa, black-bean stew, and guindilla peppers. Photo: Liz Clayman

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The polluelo cazuela comes with wood-roasted poussin, nora chili grits, and quail egg. Photo: Liz Clayman

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The Biscay bocadillo with hanger steak, La Peral cheese, caramelized onions, and tomato. Photo: Liz Clayman

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The Donostia Cooler with Gin Mare, Emile Pernot Liqueur Sapin, and Marió Vermut de Res Extra Seco. Photo: Liz Clayman

Ortzi, 120 W. 41st St., nr. Sixth Ave.; 212-730-8900