Cosme

The story

Crafted with passion, served with love

A Mexican Kitchen Rooted in New York

Cosme is chef-founder Enrique Olvera's restaurant in New York City's Flatiron District, and it has earned its place among the World's 50 Best Restaurants four consecutive times – reaching as high as number 22 in 2021. That sustained recognition reflects something consistent and considered rather than a momentary flash: a kitchen that takes Mexican cuisine seriously without treating it as a museum piece.

The cooking is led by Cuisine Chef Gustavo Garnica, with Pastry Chef Eva Ramirez overseeing desserts. Together, the team builds a menu that draws on Mexican flavors and traditions while leaning into the best local and seasonal ingredients the Northeast has to offer – Maine uni, Montauk fluke, Atlantic scallops, Omaha Angus beef. The result is a menu that feels grounded in two places at once.

What to Eat

Standout dishes span the menu's range without effort. The Maine Uni Tostada arrives with salsa mexicana, bone marrow, and avocado – a combination that is both precise and generous. The Mole de la Casa, served with garnet sweet potato and savoy spinach, is the kind of dish that demonstrates what Mexican cuisine can do when it is given time and attention. For the table, the Pekin Duck Carnitas – radishes, onion, cilantro – and the Romanesco Tlayuda with stracciatella are both designed to be shared and are better for it.

Eva Ramirez's desserts hold their own: the Corn Husk Meringue has become something of a signature, and the Pecan Tamal offers a quieter, more grounded ending to the meal.

Drinks and the Room

The beverage program draws from the same cultural well as the kitchen. A margarita list runs from a classic Cimarrón Blanco build to a mezcal variation and a Cadillac finished with black salt. The cocktail menu goes further – the Tlāloc Old Fashioned, built with duck carnitas reduction and maple alongside espadín and añejo tequila, is the kind of drink that earns its place next to the food. Non-alcoholic options include a Jasmine Pearl Horchata and a Watermelon Agua Fresca with hoja santa.

Towards the back of the restaurant, a private dining room accommodates up to 14 guests in a quieter, more intimate setting – available with set menus and beverage packages for larger groups.