18:00 - 21:30. Open since fall 2014, Cosme has achieved the remarkable by living up to the almost impossible hype that accompanied Chef Olvera’s Manhattan debut. Olvera does stop bean counting — at least when he's serving them. Concord grape raspado, avocado sorbet. Book. It pairs perfectly with Cosme's superb custom-blended coffee ($2.75) from the motherland. In his homeland, Olvera's a Danny Meyer-tier superstar. Chef Enrique Olvera’s much anticipated modern Mexican restaurant, Damian, opens on October 21 for dinner service after several years of development. His cooking is always changing; it draws ideas from everywhere, always reinterpreting and evolving, but with the roots in Mexican ingredients and techniques of all times. 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. We certainly won’t bet against it. A Atla is the latest restaurant concept from chef Enrique Olvera and is set to open in New York within the next month. So far, Olvera's Cosme lives up to the hype. He is the owner and head chef of Pujol, a Mexican haute cuisine restaurant in Mexico City, which is currently ranked 12th in the world according to the 2019 annual The World's 50 Best Restaurants listing. We walked in at 6 on a weekday without reservations and were graciously seated. Tasting menu . Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Menu; Private Dining; Careers; Gift Cards; Reservations; 372 Lafayette St, NoHo, NY 10012 (347) 662-3522. Film. Condé Nast Traveler may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. White ayocote bean salad ($14) with pickled radish, explosive little habaneros, and smoky charred cucumber vinaigrette may be Cosme's most generous dish. World-renowned Chefs Enrique Olvera and Daniela Soto-Innes create dishes rooted in Mexican flavors and traditions, while also celebrating local and seasonal ingredients from the Hudson Valley and surrounding region. Suggestion: Ignore fear-mongering about impossible-to-score tables here. Not wanting to miss the Next Big Thing, Gotham foodies went gaga over Cosme before it even served a single carnita. Ad Choices, The Hot Seat: Enrique Olvera's Cosme in NYC. Olvera returns closer to home with the fried-tortilla staple chilaquiles ($19). Menu; Private … 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 … Chef Enrique Olvera made his culinary name with Pujol—a Mexico City institution since it opened in 2000. Chef Enrique Olvera made his culinary name with Pujol—a Mexico City institution since it opened in 2000. Fronted up by head chef Daniela Soto-Innes, Atla, which is located on Lafayette Street, will offer up casual and healthy Mexican cuisine that steps away from Olvera’s more high-end Cosme restaurant concept. They might end up feeling a little cheated. Boston mackerel, kohlrabi and Caesar dressing at Cosme, from chef Enrique Olvera. His first foray outside his native land comes with risks, especially in the cutthroat New York City dining scene. Dinner starts on a generous note. Olvera bounces a riot of wasabi and lime against cool scallops, cucumber, and jicama. Born in Mexico with strong culinary ties to Mexico City and Tobasco, Enrique Olvera studied cooking at the Culinary Institute of America, earning the gold medal from the New York Société Culinaire Philanthropique and the Jacob Rosenthal Leadership Award. Many consider Pujol the country's best restaurant (as well as one of the top 50 in the world in 2014) and it remains the pinnacle of Mexican fine dining. Irresistible homemade purple tortillas land on the table with a luscious pumpkin-chile-tomato puree for dipping. Short rib, onions, bone marrow. Dinner. Cosme, the first U.S. restaurant from master Mexican chef Enrique Olvera, is one of the best new restaurants in New York City. Cosme should feel like an indulgence; at the moment, it's just an extravagance. Tamarind lamb breast, chayote, flour tortilla. 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. Hazelnut sorbet, bosc pears, café . Reservations. (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. An experiment that doesn’t quite work: Burrata with salsa verde at Cosme, courtesy of chef Enrique Olvera. Our momentary awe gave way to another "Where's the beef?" 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. 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. And when Cosme opened its doors late last October, the place was already booked for months, before anybody had even tasted a … SHERRY. Skip to main content. Chef Enrique Olvera of Mexico City makes his much anticipated NYC debut with the Flatiron Mexican restaurant Cosme. “Enrique Olvera is not only a mentor to many Mexican chefs — he is the mentor of Mexico,” said Eduardo García, known as Lalo, who at age … But Cosme's cross-cultural experiments don't fly so high. A hamachi starter ($19) spotlights Olvera's spicy magic, with piquant serrano chilies and puckery dried lime sending an electric charge through mellow fish. Enrique Olvera (born 1976) is a Mexican chef. Condé Nast Traveler does not provide medical advice, diagnosis, or treatment. 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. Taco Bar. membrillo con queso, buñuelo. And those were just the mains. Lunch. (Stephanie Keith for New York Daily News), ’She was my princess’: Grandmother of Brooklyn ‘sweet 16′ shooting victim remembers teen destined for better things, ‘They saved that woman’s life’: Hero cops wounded in shootout with Queens domestic violence suspect, Girl, 14, sexually assaulted in NYC doctor’s office hallway in shocking caught-on-camera attack, New York auctioning off hundreds of Jordans and other high-end kicks confiscated in L.I. 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. 14:00 - 17:30. Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine. Heirloom grits, chanterelles, NY cheddar, truffle. A perfectly cooked egg, prickly salsa roja, and refined queso fresco don't rescue this mushy, fancy-pants flop. 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. It's a pleasure to see a chef with great ideas try to make a go of it in Gotham, and I wish I could wholeheartedly recommend Olvera's sleek, sexy restaurant. Enrique Olvera opened Pujol in Mexico City in 2000. But I've had better versions at humble Mexican joints in the South Bronx. Flora outnumber fauna on the skimpy-looking platter, though. 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. Lunch. But with three razor-thin strips of yellowtail marooned on a huge white plate, it's a tiny spark.

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