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COSME scallops, fresh wasabi, cucumber, jicama, lime
Paul WagtouiczScallops with jicama at Cosme

Get a sneak peek of Cosme, Mexico City native Enrique Olvera's first U.S. restaurant

By Rheanna O'Neil Bellomo
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Scallops with jicama at CosmePaul Wagtouicz


Already one of the world’s most respected chefs, Mexico City native Enrique Olvera is primed to unleash South of the Border supernova
Cosme, his first anxiously awaited U.S. foray, on October 28. (For perspective, food-world brass René Redzepi [Noma], Danny Bowien [Mission Cantina] and Jeff Gordinier trekked all the way to Mexico to feast on the goosebump-inducing mole at his flagship, Pujol.) An international flight will soon no longer be necessary—by month’s end, Olvera will be manning his Flatiron kitchen, sourcing local ingredients (with the exception of Mexican peppers, beans and corns) for dishes that surpass popular expectations of Mexican fare: octopus cocktail with red corn juice, a Manhattan clam chowder spiked with mescal and studded with cactus, and sopes piled high with fresh lobster. And instead of a tasting menu like Pujol’s, here, plates are meant to be shared, but with mushroom-and-potato barbacoa and pulled suckling pig with sour oranges on the docket, you definitely won’t want to. 35 E 21st St between Broadway and Park Ave South (212-913-9659; cosmenyc.com)

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CosmePaul Wagtouicz

CosmePaul Wagtouicz

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