Ortzi

Jose Garces, the James Beard Award–winning chef behind Battery Park’s Amada, cultivated his taste for Basque cuisine during his years living in Spain. He taps into those flavors, and more specifically cazuelas (dishes cooked inside terra-cotta pots), at this Basque-inspired restaurant inside Times Square’s Luma Hotel. Along with those cazuelas (pork ribs, seafood stew), Garces and chef de cuisine Michael Han (Bouley, A Voce) pad out their menu with conservas (preserved foods), grilled tapas and a selection of crudos (fluke with chickpea miso, hamachi with piquillo peppers). Cocktails are inspired by Spain and France—a gin-and-tonic Donostia Cooler, a Biarritz Daisy with rhum agricole and banana liqueur. Wines are also pulled from the Basque region and are offered by the glass or the porron, a communal Spanish pitcher.