Cosme- Best New Restaurant 2015 in NYC

Last updated on February 13, 2016

The bar out front is packed. Asides from bar stools and table, there were several knee-high table with sofa in the front room. I’m guessing it was meant to be lounge area, but since not everyone get a reservation, there were parties there having their dinner at the lounge. It’s petty awkward. The knee-tall table could pass for appetizers and drinks, but for entree, it won’t be comfortable.
Dinning room is dark but vibrant. There were built-ins throughout the place shelving varieties of wines . There were a couple larger table in the dinning room. Perfect for bigger groups. Sleek wood table with a small plant at each, adding a little bit green to the otherwise colorless room (the walls are actually green, but with the dimmed lighting, I barely noticed it).

The drinks menu would take an hour at least to study thru. Cocktails on the 1st pages, other than the wine list, there is a full page on Mezcales, then another full page of tequilas. We heard the Mezcal were amazing, but the cocktails were hard to pass up. We had the El Ninja and Scoville Sour. It was beyond superb. Both had perfect combination. Just a bit sour then come a hint of sweetness. Both scream SUMMER!!! The El Ninja has a piece of dehydrated pineapple in it, after soaking in the cocktail, it makes a delicious snack. I wish I can have it everyday!

The menu is divided into 3 sections. The first is obviously appetizers, most of it are curdos, and all seems very appealing. The 2nd section is a little confusing. It has us scratching our heads. Is it salad? 2nd appetizers? Or first course? But since we already knew we were gonna get the Duck Carnitas for entree, that help us make the decision to skip the entire 2nd section.

Complimentary starter for the table is tortillas with chile, pumpkin seed butter dip. It packs a little kick but not enough to burn, just enough to wake up my palate.

There are a lot of avocado in the appetizers menu. Both of our appetizers have avocado in it too. The Uni totsada comes on a little plate. Fresh, sweet uni on top a layer of avocado, with bone marrow salsa underneath all atop a thin crunchy tortillas with a little bit of jalapeno on it. While I totally forgot that bone marrow in the mix, it’s a delicious little bite. So many different texture and flavors. All ingredients are super fresh, almost don’t need any seasoning and they compliment each other perfectly avocado’s creaminess, tomatoes’ freshness, play very well with uni’s rich and sweetness.

Duck carnitas, onions, radishes, salsa verde (to share) 59
Carnitas means little meats, but this duck carnitas is anything but little!!!
Brightest star of the night. Since we shared the duck, which means we couldn’t taste as many dishes or varieties as we would want. But this is a choice we do not regret. Simply because this is the BEST duck EVER!!! Daniel Humm, your duck now has competition. The duck was absolutely heavenly. Tender, juicy, and rich. it was like pull pork in duck form but much more tastier. No need for a knife. Meat was easily separated by fork. The skin of the duck is sweet. Served in a cast iron pan, there is a layer of duck fat at the bottom, but it didn’t feel heavy at all, certainly adds aroma. We had worried that it would be too salty for us, but it wasn’t at all. The juice from the duck is its best natural seasoning. The portion was generous. It can definitely serve more than two. The duck came with a stack of fresh tortillas, along with chipotle sauce and a spicy sauce. Tortillas served in a folded napkin. They are warm and fluffy!!! I love the smell of the flour and the warmth it felt. There were a lot of meat, there were some radishes and cilantro that come with the duck, which add crunchiness. But with the amount of meat, I wish there were more veggies to counter balance the meat. Or I’d gladly order a side of cucumber or radish on the side if that were an option. Between the 2 of us, we couldn’t finish the duck, but it made an exquisite sandwich the next day.

Husk meringue with corn mousse.
t was not as sweet as we were afraid of. It was savory-sweet and it was perfect. It’s creaminess, and the shell-like outer layer gave it great contrast. Use a spoon to crack it as if it’s an egg. It does have the same texture. There were even a hint of salt on the shell. There were enough instagram pictures of the dish to let us know what to expect. But when I crack the shell, it didn’t flood out like lava as I thought it would, it just restrained in the shell, but it was velvety. The salty-sweet contrast reminded us of the our beloved “milk & honey” at NoMad. So glad we saved room for dessert.

Cosme is well worth the hype. Mexican superstar Chef Enrique Olvera hit everything on point! From cocktails to desserts, Cosme exceed out expectation. It was a delicious night. We only wish we could have space for more. We will definitely be back, and next time, we are bringing help, so we can sample many more dishes and Mezcales.