My spouse and I dined at Ortzi for lunch on a Saturday in
early August 2019. Ortzi is open daily for
breakfast, lunch, dinner, and drinks, with a brief hour or so closure between
meals. Diners can book a spot using the
online Open Table reservation system.
Ortzi opened in April 2017 on West 41st Street (between Broadway and 6th Avenues)
on the street level of the Luma Hotel. Ortzi is located a half-block from
Bryant Park (with the main branch of the New York Public Library at its far
end).
Although Ortzi is located in
the Times Square/Theatre District, we felt that the environment and the quality
of the food and service exceeded the usual tourist restaurants in the area. Patrons
enter the restaurant either from the hotel lobby or directly from the street. A
grouping of high-top tables is located near the front windows, with the
majority of the seating located at regular-height tables in the more private
self-contained rear space, which is dominated by the restaurant’s semi-open
kitchen. A small bar (with perhaps eight seats) joins the two dining areas; the
drinks bar also contains a small charcuterie area, although it was not
in use when we dined, with meats and cheeses coming from the kitchen instead. Décor runs toward the minimalist.
Iron Chef and James Beard award-winning Chef Jose Garces
operates Ortzi. We have previously dined at several of Chef’s other
restaurants, including Philadelphia’s Amada (see our review from December 2012),
Volver (see our review from December 2019), and Atlantic City’s Olon and
Okatshe (both located in the Tropicana Casino; see our reviews from July 2018
and August 2019). Other Garces holdings include Village Whiskey, Tinto, The
Olde Bar, JG Domestic, Distrito, and Buena Onda Tacos in Philly, and Stella in
New Hope.
Ortzi serves Basque (Spanish) cuisine. We shared four small
plates (tapas): the tortilla espanola (with sausage and salsa), croquetas de
jamon (with tomato), brochetas de cerdo (green tomato, chicharrones), and albondigas
(topped with a poached egg and served with two toast points [although four
toast points would have been more appropriate in order to sop up all the
delicious saucy goodness]). For dessert, we shared the pastel vasco, a custard
tart garnished with apricot sauce and almonds.
We dined at the bar for our pleasant and enjoyable meal at
Ortzi; the bartender provided us great service, and we loved the delicious food
and casual atmosphere of the front dining/lobby area.
