Damian, the most recent effort by widely acclaimed Mexican chef Enrique Olvera and partner Daniela Soto-Innes, began serving clients from its overbooked reservation list as of October 21. I doubt you'll taste anything this year as good as husk meringue with corn mousse ($12); Olvera pulverizes corn husk leaves into a powder that's blended into a traditional meringue, in which he enfolds an intense pudding of corn puree, cream, and mascarpone. Dinner. TASTING MENU. Lunch. A Atla is the latest restaurant concept from chef Enrique Olvera and is set to open in New York within the next month. Not wanting to miss the Next Big Thing, Gotham foodies went gaga over Cosme before it even served a single carnita. SHERRY. To revisit this article, visit My Profile, then View saved stories. Lunch. Any information published by Condé Nast Traveler is not intended as a substitute for medical advice, and you should not take any action before consulting with a healthcare professional. (Stephanie Keith for New York Daily News) That deafening roar from E. 21st St. is the hype surrounding Cosme, the first U.S. restaurant from muy caliente Mexico City chef Enrique Olvera. Ad Choices, The Hot Seat: Enrique Olvera's Cosme in NYC. Menu; Private … Expect turned-on-the-head combos like an impossibly crispy rectangle of chicharron playing the role of tostada, with paper-thin slices of tomatillo in addition to the requisite avocado, cilantro, and radish. But I've had better versions at humble Mexican joints in the South Bronx. Black bass, caraflex cabbage, mojo de ajo. Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine. Sparkling water comes gratis. His first foray outside his native land comes with risks, especially in the cutthroat New York City dining scene. 18:00 - 21:30. 14:00 - 17:30. Located in Manhattan’s Flatiron District, Cosme's spacious 3,500-square-foot interior is made up of clean lines, muted tones, and an unobtrusive division between the front of the house/bar area and the main dining room, each seating about 65. Toggle Navigation. membrillo con queso, buñuelo. Book. All these combinations were new and exciting, yet immediately familiar. And when Cosme opened its doors late last October, the place was already booked for months, before anybody had even tasted a … moment. Olvera returns closer to home with the fried-tortilla staple chilaquiles ($19). Heirloom grits, chanterelles, NY cheddar, truffle. When it came to desserts, a "husk" meringue, cracked open and oozing corn mousse, competed with a south-of-the-border-style carrot cake (candied carrots, cinnamon cake, and cream cheese ice cream) as the most impressive dulce. Cosme, the first U.S. restaurant from master Mexican chef Enrique Olvera, is one of the best new restaurants in New York City. Our most popular newsletter for destination inspiration, travel tips, trip itineraries, and everything else you need to be an expert traveler in this beautiful world. Concord grape raspado, avocado sorbet. 372 Lafayette St, NoHo, NY 10012 (347) 662-3522. 18:00 - 21:30. We walked in at 6 on a weekday without reservations and were graciously seated. Cosme should feel like an indulgence; at the moment, it's just an extravagance. Short rib, onions, bone marrow. Olvera’s first job after graduation brought him to Chicago’s Everest in 1999. There's an early-1990s fusion whiff about a sliver of Boston mackerel ($18) with a bloom of rough kohlrabi and a blob of mustardy Caesar dressing, too-preciously arranged on a giant white plate. Chef Enrique Olvera made his culinary name with Pujol—a Mexico City institution since it opened in 2000. It's also Olvera's cooking in high gear, a collision of haute-humble flavors and textures that make a beautiful mess on the plate. Irresistible homemade purple tortillas land on the table with a luscious pumpkin-chile-tomato puree for dipping. Chef Enrique Olvera’s much anticipated modern Mexican restaurant, Damian, opens on October 21 for dinner service after several years of development. There's also a shrimp and hamachi ceviche-stuffed avocado bathed in a spicy "cocktail sauce" and a silky black bean puree accompanying lobster pibil(a traditional slow-roasting technique from the Yucatán Peninsula). And those were just the mains. The decor strikes a balance between comfort and modernity, but it is the menu that makes this restaurant stand apart, elevating and reinterpreting Mexican without losing the essence of the country's diverse indigenous cuisine. Chicharron served with sliced tomatillo, avocado, radish, cilantro, and DIY hot sauce. Tasting menu . Cosme is a restaurant in New York City’s Flatiron District serving contemporary cuisine inspired and rooted in Mexican flavors and traditions while celebrating local and seasonal ingredients. 14:00 - 17:30. All-day eatery for contemporary Mexican bites by Enrique Olvera and Daniela Soto-Innes, served alongside an approachable, yet sophisticated beverage program by Yana Volfson. It's sweet, savory, crackly, silky, and completely enchanting. And burrata with salsa verde ($22) tastes as awkward as it sounds, an icky Mexitalian Frankenstein that should have stayed in the lab. Hazelnut sorbet, bosc pears, café . After a recent visit, we understand what all the hype is about. But it's hard to reconcile the numbers on the menu with the Scrooge-like morsels on the plate. Olvera has appeared on Netflix series Chef's Table Season 2, Episode 4. Chef Enrique Olvera made his culinary name with Pujol—a Mexico City institution since it opened in 2000. That deafening roar from E. 21st St. is the hype surrounding Cosme, the first U.S. restaurant from muy caliente Mexico City chef Enrique Olvera. All rights reserved. But Cosme's cross-cultural experiments don't fly so high. Enrique Olvera's importance for gastronomy goes far beyond the territory of his native country: although he was one of the first chefs to prove that Mexican cuisine is much more than traditional cooking, he helped show the world all the cultural richness behind … Boston mackerel, kohlrabi and Caesar dressing at Cosme, from chef Enrique Olvera.

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