Cosme NYC, Nr. 25 in the world top 50.

I very much anticipated my dinner at Cosme in NYC. Booked a table at 5:15 PM as it was the only slot available and it suited me well before the long flight back to Dubai. I’m not sure why they accept 5:15 as a reservation slot since the kitchen only opens at 5:30 – 6:00 ish. So I was left waiting in the lounge with water. There was free wifi, so took the time to call my brother via WhatsApp . A service that is blocked by Etisalat in the UAE. The restaurant is dimly lit and the combo of black ceilings, dark wood, copper/good light features and grey flooring is becoming a bit “Déjà-vu”. However it keeps the focus on the food. Table settings are also minimalistic. No table cloths or placemats. 

For the cocktail I ordered the …..sour….which had a nice heat kick and was delicious, I started to explore the menu which is contemporary mexican as expected by the famous chef Enrique Olvera from Pujol ( in Mexico City I still need to learn more about it to understand all the terms. My waiter is very friendly and takes his time to explain. Although some dishes where still a bit hazy I took my chances. For the “bread” I was served a crispy tostada I think made from purple potatoes and corn flower? It was served with a hot dipping sauce made from pabluano peppers? and had a subtle smokey, chorizo kind of after taste. Not bad, but not special…

I ordered two of the tapas size starters. The Fluke Tostada with blue corn aioli and the Arctic char With sea buckthorn aguachile and turmeric.
The fluke (a flounder) was raw wafer thin cut and placed on top of the luke warm tostada, top it with a squeeze of lime and its an OK dish, but I would feel better if it was 8$ or 10$ and not an eye watering 25$. The Arctic char was more related to the price, although still too pricey. The char was delicious fresh and marinated in the buckthorn leaving a real fresh note.

There is a whole section of vegetables on the menu and here I ordered the highlight of the dinner, the Endive, Ayocote Beans, Avocado, Wild pine nuts. The beans where blended to become a humus like paste, really nice. The combination of the crisp fresh andives, soft avocado and the pine nuts is really good. All toped with a drizzle of Olive oil. On to the mains, the Lamb belly Taco‘s, Chayote, Tamarindo is delicious. The lamb really crispy bits and pulled bits of meat the sauce comes seperate and needs to be added acording to your own flavor profile. Both good dishes but way overpriced unfortunately. It‘s a pitty, but people are still coming in in hurdles so…
I ordered a surprising glass of Mexican Red, Baja Area, a Merlot Cab blend I have been told only 12.8% but a very rich taste! I like it!

The dessert is the dish that will be remebered, Husk meringue and corn mouse. The dish is complex and with every spoon I discover new flavours. Creamy sweet, crispy texture from the meringue, and salty corn. Also affordable at 19$.

Service is good, though very casual. To come to a conclusion, food is good but just way overpriced. Knowing the ingredients used are dirtcheap it is a feat how they are converted to star dishes but it leaves you thinking where the steep prices are coming from. The second time I‘m a bit dissapointed with a restaurant out of The Top 50….starting to wonder….hmmmm.

My rating:

Service: 5/7
Food: 5/7
Ambiance: 5/7