I started taking pictures for this food blog idea years ago and the first restaurant I did it at was Pujol, in Mexico City.
The same famed Pujol chef Enrique Olvera then opened Cosme in New York and so I had to try it and in doing so I feel like I have almost come full circle, in a way 😉
Cosme is a much more lively, sceney place than Pujol (which is classier, quieter, more dimly lit, more elegant and with an older crowd, at least the night I visited). It’s in the Flatiron District and you can sit at the tables in the back, at the bar in the front or in the lounge chairs of the entrance/foyer area, the menu is the same, the attitude and surrounding company changes a lot.
We tried mostly seafood appetizers. The scallops were good but the radish, but the giant jicama (yam bean root) shavings it came with were a bit overwhelming, especially visually, as they covered everything. The Uni tostada with bone marrow salsa was really good and, most notably, the Fluke with ants and sesame were the absolute winner!
The octopus memela with black beans, salsa verde and queso fresco was great as a dish but would have not been as remarkable without the bed or flavors around the tentacles.
Considering this should be THE Mexican spot in NY I expected a lot more from the herb guacamole, which was underwhelming and a bit bland.
The corn tempura softshell crab with shishito mole and tomatoes was probably the best entrée (and by that I mean main course… another misappropriated and misused word of the new English language).
Possibly one of the best 9-course dinners I’ve had in Paris.
Reservations are a must and expect to be there for 3 hours.
Carte Blanche menu (you don’t need to pick anything, just tell them if you have any dietary restrictions) and set price of €85 without wine and €150 with wine (cheese and water are extra). If you are into wine they have a wine menu to die for with some of the best (hardest to find and most expensive bottles). You can do the wine pairing menu where every course comes with a pairing or you can get a bottle from their menu.
The highlights were the raw tuna with oven-dried blood oranges (one of the best raw tuna renditions ever!) and a dessert consisting of mandarin sorbet sitting atop some meringue crumbles, a cloud of a frozen solid mousse made with the inside of a squash seeds, some sugar glazed squash seeds underneath and a bed of squash mousse at the very bottom: something of a superior originality and taste!
Mini brioche with cheese mousse (sorry about the lines in the picture, some weird artifact of the lighting of this restaurant).
Asparagus in a leaf.
A clam and an an oyster hide underneath a mouse of vegetables.
The superior raw tuna with blood oranges that had to be desiccated in the oven.
Cod with clams and white asparagus.
Masterfully cooked juicy duck on a bed of spinach, peas and avocado mousse.
Unexpectedly hard goat cheese and a salad.
That’s the mandarin sorbet sitting atop some meringue crumbles, a cloud of a frozen solid mousse made with the inside of a squash seeds, some sugar glazed squash seeds underneath (that’s the dark/black stuff you see in the picture) and a bed of squash mousse at the very bottom: something of a superior originality and taste!
Warm chocolate mousse and cold hazelnut ice cream under a layer of crumbled oven roasted berries and chocolate.