All-Day Mexican Fare at Atla

the light, airy and spacious dining room at atla

Enrique Olvera’s Cosme is one of the best restaurants in the city, and the duck carnitas and husk meringue are two signature dishes that I’ve raved about to others. But the high price points and fine dining atmosphere at Cosme don’t allow for frequent visits. Things are about to change now that Olvera has introduced a more accessible, casual Mexican concept called Atla in Noho. I can now enjoy Michelin-caliber cooking at reasonable prices at any time of day, and as a result, Atla is fast becoming my favorite everyday, neighborhood standby.Read More

2 Years Later: Sushi Nakazawa and Cosme, Still Good

It’s always nice to see that a restaurant you really love but haven’t been to in awhile is still killing it several years later. I did a recent status check on two of my 2014 favorites, Sushi Nakazawa and Cosme, and I’m happy to report that both of these places are just as good as ever.


Sushi Nakazawa
23 Commerce St, New York, NY 10014
(212) 924-2212

chef daisuke nakazawa
chef daisuke nakazawa

Read More

Cosmopolitan Mexican at Cosme

New York has never been known for its Mexican food. In fact, Mexican food in New York is usually defined by an inferiority complex. We immediately defer to the West Coast as having far superior options, while we sheepishly point people in the direction of Dos Caminos and Rosa Mexicana.

But a lot has changed. Suddenly taco is becoming really trendy. We have all these places like Mission Cantina, Empellon and Taqueria Diana that are making decent tacos. And now we are home to Cosme, a high-end Mexican restaurant run by chef Enrique Olvera, who also runs Pujol, one of the top restaurants in the world. It’s shocking that something other than French, Italian or new fangled Asian is getting so much attention. There’s so much excitement that the restaurant is fully booked through 2015. Craziness. Good call on my part on booking a random table two months out on Open Table as soon as the reservations opened up.

Don’t expect a traditional Mexican menu at Cosme. You won’t see any direct references to chips and guac and the word taco makes a single appearance. Instead, you’ll see things like uni tostada or raw hamachi. Olvera has said that he didn’t come to New York to “cook like his grandmother”, and you wouldn’t find many of these items on her table. Mexican food tends to be very hearty and heavy on strong spices like garlic, cilantro and onion, but Olvera’s take is a much cleaner and more refined version. You’ll still see the traditional spices represented, and corn, whether in the form of a tortilla or a dessert, plays a pivotal role, but less familiar ingredients are utilized so that the end result is a bit more ambiguous in origin, like one of those striking Bennetton models you see in those interesting ads.

Each table gets a complimentary plate of warm, crispy tostadas with pumpkin seed butter. It’s an updated take on the chips and salsa combination that Westerners have come to expect from a Mexican restaurant. The tostadas were a bit plain on their own, but the accompanying pumpkin seed butter was packed with flavor. It tasted like a black sesame peanut butter hummus, and while it was very distinctive and original, it can never win over my heart like a bowl of good guac. I could’ve used several more tostadas than the two that they gave us, as my margarita was extremely strong. The drinks here are very potent, fyi.

tostada with pumpkin seed butter
tostada with pumpkin seed butter
the smoky el ninja cocktail and the strong, traditional margarita
the smoky el ninja cocktail and the margarita

The serving sizes here are small and very pricey, but the best value item by far is the duck carnitas. This dish is meant for two, but it could easily feed 4 people. The taut firmness you usually associate with duck breast gets totally broken down, and the end result is a cut of meat that is incredibly marbled and tender, the byproduct of having been braised in its own fat and oil. Even a small bite of this would be a sin, one worth committing, of course, and they give you about a thousand opportunities to do so, since the slab of meat is so large and thick. The accompanying tortillas are small, which helps you pace yourself, and the onions and salsa verde help to enhance the meat even further.

duck carnitas with white onions, radish and salsa verde
duck carnitas with white onions, radish and salsa verde
duck carnitas up close
duck carnitas up close

The duck carnitas was an anomaly in terms of portion size, the rest of the menu is definitely smaller and lighter. The cobia al pastor features a white fish cooked al pastor or kebab style, which is something you don’t come across everyday. The resulting flavors were surprisingly very clean and bright, and I felt like I was eating the fish in its pure form. The sweet pineapple puree was a nice complement to the cobia’s mildness, which assumed the acidity nicely.

cobia al pastor with pineapple sauce and cilantro
cobia al pastor with pineapple sauce and cilantro

The white ayocote bean salad was entirely different from my expectations. I was expecting an actual green salad with beans, but what arrived instead was a white bean puree that resembled a very smooth hummus, with radishes and green leaves arranged around it like a wreath. It was very oily and rich, although the vegetables helped to offset this somewhat. I guess I was confused initially as to how to best consume this. Usually when I see a white bean puree I want a piece of bread or some chips to dip into it, but this was not an option as it arrived without an arsenal of carbs. You basically had to eat the bean on its own with a few greens nestled in, which was unusual, but somehow it worked.

white ayocote bean salad with radish and charred cucumber vinaigrette
white ayocote bean salad with radish and charred cucumber vinaigrette

We ended the meal on an extreme high with the husk meringue and corn mousse, one of the best desserts I have ever had in a long time. The presentation was gorgeous–the meringue resembled a cracked egg yielding an overflowing bounty of sweet corn mousse. The mousse itself tasted like a panna cotta, although there were moments when it tasted sweet, and other times when it tasted much more salty and savory. It’s a dessert that gives you what you want, but it also keeps you on its toes with some unexpected changes, and the experience is a very rewarding one.

husk meringue and corn mousse
husk meringue and corn mousse

As I mentioned earlier, Cosme is fully booked for the next few months, but you could always try your hand at the bar, which also offers the full dining room menu. As much as I enjoyed the food here, I’m in no hurry to rush back. This is definitely a special occasion place, with special prices to match, although for good reason. Cosme is showing that Mexican food deserves a place in the realm of fine dining, and that it can be so much more than just tacos and enchiladas. And it’s nice to finally claim a really good one as one of our own–we can’t keep letting the West Coast and Rick Bayless have all the glory!


Cosme
35 E. 21st St (between Park Ave and Broadway)
New York, NY 10010
(212) 913-9659

Cosme

Favorite Foods of 2014

2014 was a good year for food. It was a year that involved an unprecedented amount of travel, due to the record number of friends getting married this year, and many of their ceremonies took place internationally. As a result, this created many opportunities for interesting meals–breakfast sushi at Tsukiji market or unripe strawberries in Copenhagen are not experiences that can be easily had back at home.

While the international meals were memorable, the majority of my favorite meals took place in New York, and Kansas City and New Orleans weren’t too shabby, either. Honestly, with so many chefs training at the same restaurants and then setting shop elsewhere, you can find really good cooking anywhere. But that also means that many of the meals and food trends seem all too similar. It’s amazing how many small plates, Brooklyn-esque farm-to-table restaurants exist in the world.

I personally preferred those meals that still retained their regional traits to the ambiguous New World Global cuisine that proliferated everywhere else. So my favorite food moments in 2014 crosses many borders and price points, a reflection of the glamorous and janky meals that were unique to the cities I ate them in. In no particular order, here is a round up of my favorite foods in 2014.

1. the z-man sandwich from oklahoma joe’s in kansas city

oklahoma joe's - the z-man sandwich

2. the melt-in-your-mouth sea eel from nakamura in tokyo

nakamura - 18 sea eel

3. the epic peking duck dinner at decoy in new york

peking duck

4. the ricotta gnocchi from the eddy in new york

ricotta gnocchi with oyster mushrooms, squash, rosemary and hazelnuts

5. the husk meringue with corn mousse dessert from cosme in new york

husk meringue and corn mousse

6. the duck carnitas from cosme in new york

duck carnitas with white onions, radish and salsa verde

7. the duck fat rice with kale and chinese sausage from tuome in new york

rice with kale, chinese sausage and duck fat

8. the beef tartare from manfreds in copenhagen

beef tartare with watercress

9. the breakfast sushi from tsukiji market in tokyo

image

10. the omakase at sushi nakazawa in new york

nakazawa hamming it up with shrimp

11. the whitefish donburi bowl from ivan ramen slurp shop in new york

ivan ramen slurp shop - smoked whitefish donburi

12. the kale and wild mushroom risotto from gato in new york

kale and wild mushroom paella with crispy artichokes and egg

13. the lobster ravioli from cherche midi in new york

homemade lobster ravioli

14. the #1 bagel sandwich from black seed bagels in new york

black seed - sandwich 1

15. the butcher’s steak at st. anselm in new york (my pictures were so crappy and not post-worthy, but i would highly recommend that you brave the no reservation policy and make the trek out to brooklyn for this amazing piece of meat)