Enrique Olvera's signature dish at Cosme — a thin, crispy corn tostada base spread with rich, buttery bone marrow, topped with generous uni (sea urchin) and bright pickled onion. Luxurious, umami-driven, and utterly simple. The contrast of crispy toast, creamy marrow, briny uni, and acidic pickle is masterful.
Tips from diners
Eat it immediately — the tostada gets soggy if it sits. One bite, full experience.
Tender, rich duck leg confit that falls apart at the touch of a spoon. Served on warm handmade tortillas with house pickles, raw onion, and fresh cilantro. A showstopping main course designed for sharing — the slow-cooked duck is supremely luxurious and pairs perfectly with the simplicity of warm tortillas.
Tips from diners
Build your own tortillas with the duck, pickles, and onion — let each diner customize their bite.
Meant for two but generous for one hungry person. You'll have room for dessert even after this.
Enrique Olvera's signature dessert — a light meringue infused with corn husk essence, served with seasonal fruit and delicate accompaniments. Sweet but not heavy, showcasing Cosme's commitment to refined Mexican ingredients.
Tips from diners
A light finish to a heavy meal — the corn husk flavoring is subtle and unique. Don't skip it.
A Cosme twist on esquites (Mexican street corn salad) — fresh corn kernels tossed with sweet crab meat, creamy sauce, salty cotija cheese, and bright chili powder. Light, summery, seasonal. A vegetable-forward dish that doesn't feel like a side.
Tips from diners
Great pairing with richer mains — the corn and crab are bright and refreshing.
Tender, charred grilled octopus on a crispy corn tostada, finished with bright green herb oil and a smooth emulsion underneath. A lighter alternative to the bone marrow uni — showcase seafood preparation with excellent technique.
Tips from diners
The octopus is grilled perfectly — tender without being rubbery. Order if you want something lighter than the uni.
Cosme is Chef Enrique Olvera's (Pujol, Mexico City) fine-dining Mexican restaurant in Flatiron, featuring seasonal Mexican ingredients with playful, unexpected technique. Think uni tostadas with bone marrow, duck carnitas for two, and heirloom corn in unexpected forms. Elegant setting, upscale prices, reservation-only.
Book on Resy at least 2 weeks in advance — this is a destination restaurant and seats fill fast.
The menu changes seasonally. Check the website or ask your server for daily specials — the ingredients are what drives the menu.
This is upscale fine dining — expect a formal but approachable vibe. Great for celebrations and impressive dates.
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