Cosme

Unforgettable experience overall. Very nice and dimmed atmosphere which has an intimate vibe. Plenty of small dishes to share. Scallop and octopus are remarkable, do not miss! Mole sauce is equally delicious and pretty light. Corn dessert is also a must! Slightly salty, crunchy and creamy guarantee a flavor explosion in your mouth :) Will be back soon…

Amazing experience! Having previously dined at Pujol and Manta, I was really excited to visit another restaurant by Chef Enrique Olvera and it absolutely lived up my expectactions!<br>The duck carnitas was absolutely delicious, full of flavor and perfectly executed. The Ninja cocktail was amazing and the Corn Husk Meringe was to die for!<br>The service was attentive and warm.<br>I loved everything about this place and can't wait to come back!

From appetizers to desserts, everything we had at Cosme was executed at an exceptionally high level. The restaurant strikes a rare balance between creativity and authenticity, drawing on Oaxacan ingredients and traditional techniques. Fresh tortillas are cooked on a comal, and seasonal dishes highlight ingredients indigenous to Oaxaca. A big shoutout to the wait staff, who were deeply knowledgeable and eager to share that depth with us. I’m really not sure how you improve further from here

I’ve been coming to Cosme for 12 years, I’ve dined over 30 times and gave this a 5 star review for a decade. After my last two visits, the restaurant has fallen to a subpar experience not worth visiting.<br><br>The service is average and if you are a table of two, they really pack you in. You are uncomfortably close to the table next to you. However, there used to be a value proposition at Cosme, amazing food, great portions, high prices but you left full and satisfied.<br><br>The restaurant team has decided to shrink their food items while simultaneously raising prices, to leave you unsatisfied and wanting more.<br><br>The corn husk meringue has been an iconic dessert that put Cosme on the map, why after 12 years have you decided to shrink it ? It’s almost a half portion now for $23 !?<br><br>The duck carnitas have been shrunk so they are now a good starter, not a good main. $115 + tax and tip results in a $140 duck that makes about 4 large tacos. It used to make 6 large tacos and was fairly priced at $90.<br><br>This restaurant has fallen off many lists, it’s no longer a top 50 and I see why. It’s so disappointing. It’s been a great decade together. But unless they reroute this tasteless course of greed they are on, this will be the last time we dine at Cosme.<br><br>Bring back the original corn husk meringue. I’m sure at $23 your profit margins are high enough.

Cosme delivers a refined, modern take on Mexican cuisine that stands out in New York’s dining scene. The flavors are thoughtful and layered, balancing tradition with contemporary technique in a way that feels intentional rather than flashy. Each dish is composed with precision, highlighting high-quality ingredients and bold, clean seasoning.<br><br>The atmosphere strikes that rare balance between upscale and comfortable — polished but not pretentious. Service is attentive, knowledgeable, and well-paced, adding to the overall experience without overshadowing it.<br><br>This is elevated Mexican dining done with confidence and restraint. Creative, well-executed, and memorable without trying too hard.

A complete delight, don’t miss the opportunity to come here.<br><br>I had the pleasure of coming with my wife during Restaurant Week, and everything we tried was incredible. If I go again, I would definitely order the Icelandic Arctic Char Everything Bagel Tostada, the duck enmoladas, and the hazelnut flan. The mole is unbelievable, and the flan is so enjoyable. Even the tortillas were amazing, they truly taste like authentic handmade Mexican tortillas.<br><br>The place itself is beautifully decorated, perfect for a date night or even a more formal dinner. The staff was extremely nice, Alejandra and Fidel were the best.<br><br>I truly loved this place and I’m definitely coming back.

Food was alright. Overall a 6.8/10. For the mains, the flavours were very one dimensional after a while. Not really worth the hefty price tag. The meringue dessert was delightful though, and I would come back purely for that. The interior is very nice, and the restaurant is ambient lit.

I’ve been here twice, once for a group birthday dinner and another time for an anniversary, and would gladly come back. The food here is phenomenal and perfect for sharing - my favorites are the duck carnitas, guac, and octopus. Do keep in mind that most items lean on the saltier side, but the warm tortillas accompanying every dish helps balance everything out. Service is consistently great and everyone working there seems to be extremely knowledgeable about the restaurant dishes, never hesitating to answer questions or provide recommendations. Overall, an amazing restaurant in Flatiron that’s perfect for all occasions!

Good atmosphere and nice service. The octopus was good even though it was a bit too salty. The Peking duck carnitas tacos were interesting but probably not worth it. It does come with a ton of meat!<br><br>Corn meringue was interesting.

Great food and quality ingredients. The michelada was amazing. Scallops are a must try. The Mole was amazing too! The staff is very experienced and knowledgeable. Very nice and friendly as well. Food was amazing. Would definitely come again!

Overall had a lovely dining experience, but honestly expected more given the price point. Guacamole with the crudite was surprisingly good, extremely fresh and a great starter. Aguachile, scallops, and mole were ok, nothing to rave about. Duck carnitas was fantastic, the meat was tender and pulled apart beautifully. Corn husk meringue was 10/10, just the right amount of sweetness and great blend of textures!

The restaurant combines modern Mexican flavors with a relaxed, stylish atmosphere, and everything felt very well thought out.<br><br>We started with the guacamole, which was outstanding — rich, fresh, and with a gentle spicy note that added a nice touch. We finished it almost immediately.<br><br>The Montauk fluke was light, refreshing, and perfectly tender. The octopus was incredibly soft, and the sauce brought all the flavors together beautifully. The Pékin duck carnitas were another highlight — flavorful, satisfying, and even better with the warm tortillas.<br><br>Although we were already full, we still decided to try the Meringue dessert, and it was absolutely worth it. A lovely finish to the meal.<br><br>Overall, the food, service, and atmosphere made the evening really special.<br>I’d happily return, especially to try their brunch churros next time.

Well-seasoned ceviche with probably one of the best corn tortilla chips I’ve had (house made), perfectly cooked Maine lobster with tangy red sauce and fresh green sauce (the only thing I could be picky about is that the red sauce is slightly salty), and soft churro with chocolate dip.<br><br>Beautiful interior, great food, and amazing service.

​We visited the renowned Cosme restaurant tonight, led by celebrated Mexican Chef Enrique Olvera in NYC, and were met with immense curiosity and a tremendous surprise!<br>​Atmosphere & Vibe<br>​Upon entering, the place immediately offers a warm, contemporary, and chic atmosphere. It’s noticeably spacious, which is a huge plus in the Big Apple where elbow room is often scarce. This contributes greatly to a comfortable dining experience.<br>​The Culinary Experience<br>​Getting straight to the point: the food is fantastic. It is creative, flavorful, and full of intention. The kitchen clearly respects the quality of the ingredients and treats them with care. My appreciation isn't just because of my roots and the marvelous way it evokes the flavors of Mexico, but because the cooking is truly outstanding.<br>​The Mole (A Must-Try): This dish is a knockout. What a masterful way to share such an emblematic plate of Mexican gastronomy with the world! The accompanying sweet potato is perfectly balanced—it enhances the mole's flavor without overpowering it. The tortillas served alongside are excellent and generously sized.<br>​Duck Carnitas: These are a sheer delight; they literally melt in your mouth. They were, hands down, the family's favorite.<br>​Uni Tostadas: They were good, but they didn't particularly surprise me.<br>​Night's Special: The quesadillas with huitlacoche (corn smut) and squash blossoms were absolutely delicious.<br>​Drinks & Dessert<br>​Special mention goes to the beverages. We tried the House Red, a Baja California wine made exclusively for Cosme, which was definitely worth it. The carajillo (espresso with liquor) was perfectly prepared and a sublime match for the incredible Cornhusk Merengue—this is honestly the best dessert I've had in a long time.<br>​Service & Final Thoughts<br>​Finally, I must highlight the service. Andrea was an excellent guide throughout our dinner. We were accompanied by two young children, and she was consistently attentive and kind. We even received a complimentary cake because we were celebrating a birthday—a lovely touch!<br>​The only consideration is that this is not a restaurant for tight budgets, but it is absolutely worth the splurge for special occasions. We will undoubtedly return for another celebration!

Cosme proves that fine dining requires neither white tablecloths nor hushed silence to command respect. The space balances industrial design with a warmth that feels effortless, much like the service.<br><br>We began with the Maine Uni Tostada. Pairing sea urchin with bone marrow salsa is a bold move that pays off magnificently. It is creamy, briny, and demonstrates a mastery of texture that sets the tone for the meal. The Octopus was equally impressive, sporting a char that gave way to a tender interior, all elevated by the subtle heat of chile morita.<br>The Duck Carnitas, however, are the undisputed king of this menu. Served in a cast-iron skillet to share, the meat is unctuous and rich without being heavy. Constructing the perfect bite with the fresh tortillas and radishes feels like a ritual you will want to repeat.<br><br>We finished with the Corn Husk Meringue. It looks like modern art and tastes like nostalgic genius. Enrique Olvera’s kitchen is firing on all cylinders, delivering a meal that is as intelligent as it is delicious.