Snagged a dinner reservation after hearing wonderful things about this restaurant. the service here is excellent and its quite vibey, although i will say its very loud and ur seated very close to people. i couldnt hear the waitresses when they were explaining what we were eating and we didnt get the menu before to know what to expect/reference in terms of the good this is where the culinary excellence comes into play - every bite we took and every dish they brought out was a unique and delicious experience. we had chicken, beef, shrimp, tuna, pigeon - truly so much variety and so well cooked! even the staff was so generous and did a great job with plating and making us feel welcomed dessert was also a major hit for me - im so picky with dessert so that really made me happy def coming back and would highly recommend read more

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Dined last night with friends and we were able to try nearly the entire a la carte menu (passed on the NY strip). We were impressed with the creative flavors, quality execution, and generous portions. The hamachi collar was a universal favorite with its unique seasoning that highlighted the perfectly tender hamachi. Other standouts included the beef cecina tlayuda, surf clam la diabla toast, and duck enmoladas. We tried both the chocoflan and rhubarb tres leches and preferred the airy chocoflan to the slightly under soaked tres leches. Corima provides a refined yet relaxing atmosphere to enjoy the dishes it presents. The staff were attentive and friendly without being overbearing. It was apparent they were proud of the experience provided. With one Michelin star, Corima delivers on its promise of delicious inventive food that honors both its roots and the diversity of its contemporary environment. The service is professional while warm and ushers an evening well worth the visit. 4.5/5 read more

Grabbed a same-day reservation for bar seats on a Saturday and had a fantastic dinner here. I ordered à la carte and tried: + Chupacabra cocktail + San Pedro cocktail + Corajudo cocktail + Sourdough flour tortilla + hamachi collar + Duck enmoladas + Surf clam à la Diablo + Beef cecina tlayuda + Rhubarb tres leches Cocktails had nice presentation but weren't super memorable so would prob get wine next time. Favorite bites were the tortilla, hamachi collar and beef tlayuda. Surf clam was also great. Also - the portions were huge! Def could have done one less dish. No need to do the tasting here imo. read more

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Extremely underwhelming 1-Michelin star experience at Corima for me. The ambiance and vibe inside the place was definitely very cozy and nice. When it comes to the food, none of the courses stood out or were memorable at all for me. I only really mildly enjoyed two of the courses, which were the tortilla & butter course, and the squid course. All other courses were bland and virtually tasteless, while some of them were still somehow over-salted. The servers instructed me to eat the branzino collar course "like chicken wings" which was an absolutely terrible idea. They did tell us of bones in the fish, but when I'm told to eat something like a chicken wing, I'm going to pick it up and take a bite right out of the middle of it. I got a mouth full of small rib bones which ruined the course for me because I was paranoid and kept pulling bones out of my mouth while chewing through the course. This course execution was not a good idea IMO for a Michelin meal service. I think you'd be okay skipping this one, even if you're on a quest to complete the Michelin list. read more

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Me and my boyfriend came here for the dinner tasting menu on his birthday and had a great time. Corima is a very cute restaurant perfect for a date night with their intimate lighting. The food was great and we were both pretty satiated after our meal. The servers did a great job explaining each dish but I wish they talked a little slower because there was a lot to each dish. We both thought the sourdough tortilla with the recado negro butter, branzino, morel taco, and their new soufflé were the standout dishes. Only complaint about the whole experience was that the pacing of the courses was a little inconsistent and at the end we waited for a very long time before we got our check. Some of the servers left before we did and they were fully shutting down the kitchen before we paid. Overall though I definitely recommend and would return! read more

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Corima had been on quite a few "top NYC restaurants of 2025" lists, so it had been on my radar and I had been wanting to try. A friend suggested the Lower East Side for an evening out, and we wanted a nearby spot, so Corima felt like a good choice. I booked through Resy and had the option of the chef's table or tasting menu (both prix fixe at $125) or ordering à la carte. The cancellation policy is one of the strictest I have seen short of losing a full deposit, you are charged $35 plus tax per person if you do not cancel within 24 hours. I was also texted the day of the reservation to remind me of a two-hour seating limit, although we ended up staying longer without issue. The restaurant is deep in the LES near East Broadway, with views of the bridge. It looks like all the nearby spots from the outside, but once inside the atmosphere feels cool, calming, and contemporary. There are a few tables along the front, and my friend and I sat at the bar. I started with their take on a margarita (San Pedro), which ended up being my favorite item of the night. It was topped with a foam (unfortunately the foam disappeared quickly), but the drink itself was excellent. There was also an intriguing beet-based cocktail on the menu that I was tempted to try. We began with the clam toast, which was interesting and substantial: thick, heavy toast topped with tomatoes, onions, and generous pieces of clam, along with thinly sliced tomatoes. Next came the lobster (langosta), which I regretted ordering almost immediately. It was beautifully presented, but there were not many bites of meat for $50+. An accompanying bread or something to soak up the sauce would have made this feel more worthwhile. Next we got a mushroom and corn dish, with egg and lots of cheese which felt confused. The egg was difficult to spread, there was too much cheese, and too many competing flavors, smoky, truffle-forward, and very saucy. My friend did not enjoy it, and while I ate a lot of it, it was overly rich and left my stomach feeling unsettled. The sourdough tortilla and butter was quite good. The butter had an interesting flavor, but the dish could have used another piece of tortilla, or it would have been better served earlier in the meal (or with the lobster broth). Last, we had the duck enmoldas with mole, then topped with foam, which were was flavorful and well-cooked, but one component (a spicy crunch element) felt overdone. By that point in the meal, I was overwhelmed by the intensity of flavors. The staff was very helpful and attentive, especially when explaining both the menu and the drinks, which are not particularly intuitive. I was also about ten minutes late, and they seated my friend without any issue, which I appreciated. Overall, I suspect the tasting menu might be the better experience, with smaller portions and a more curated progression. That said, I am not sure I would return. I used to frequent Cosme, which I found fantastic, and more recently Casa Carmen, both high-end Mexican restaurants, of which the food was simpler with outstanding and different flavors, and well-balanced dishes. Corima's food leaned overly flavored and very contemporary, which ultimately did not work well for my palate or my stomach. read more

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I heard a lot of mixed reviews prior to coming in and I ended up loving it. I'm a huge fan of contemporary Mexican. I go to CDMX a lot and I've been to most of their Michelin/50 best recognized restaurants and I think the Corima was just as great as any of them. Started out at the bar where I was pretty impressed with their craft cocktail menu. Potato Churro with egg yolk and green peppercorn, Sourdough Tortilla, Dry aged duck with duck consommé, Wagyu tartare tart with bone marrow and caviar, cornhusk ice cream with corn fudge and stewed strawberries read more

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Corima is a fairly new upscale Mexican spot and I was excited to finally try it! One thing I wish they'd improve is keeping the website menu updated. I had my eye on the chicken tamale and thought it would be part of the tasting menu, but the selection had changed--which was a little disappointing (though understandable since menus can vary). Overall, the food was solid. The standout for me was the duck--tender, flavorful, and paired with a sourdough tortilla. Absolutely amazing!!! The branzino collar was another hit, very flavorful, delicious! That said, I did find most of the dishes slightly salty... Service was on the slower side--water refills and drink orders took longer than they should have. The cocktails themselves weren't very strong, more like mocktails. On a lighter note, the general manager in the kitchen was kinda hot... so I guess that's a plus. ;) read more

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I came here for my friend's birthday and was able to get reservations a few days out. Granted, we were trying to get reservations for a Wednesday night. The service and ambiance were great! They surprised us with an additional dessert for my friend birthday and they even let us sit there for 5 hours and when we were already done eating for about 1-2 hours. Amazing! As for the food, it was good but not amazing. There were a lot of "finger" foods but the temperature was too hot to eat right away or it was too messy and saucy. The branzino was too small for the amount of bones it had. I think more than half of it was bone. I also wish I given a utensil to eat with it because it was very saucy. Overall, a good experience! Would recommend. read more

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Solid tasting menu with wine pairing. Wine pairing pours weren't shy and complemented each dish. The first "course" of many small bites was probably our favorite followed by dessert. read more

Corima - Mexican Near Me - New York, New York

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We came back for the à la carte menu and it was truly incredible. The sourdough, beef tlayuda, clam toast, and esquites all were some of the best dishes I've eaten lately and felt new/different from what you'd get anywhere else, while the lobster and duck enmoladas were absolutely perfect versions of those respective dishes. read more

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It has been a while since I have been WOW'd at any place especially when it comes to the spots that happen to be Michelin star rated. From the moment we arrived to the moment we left it happened to be stories about the Mexican with a touch of Japanese fusion dishes and their origins. I'm a fan of exploring a curated menu, which they have al a carte as well, to know what the place wants you to explore and taste. We added the drink pair as well that came with some wine as well as the Vermouth Spritz that had this touch of tomato that was so amazingly refreshing we ordered two more! I always take photos and wait til the morning time to write reviews to see what my palette can remember... The branzino collar riddled with little bones, eaten with your hands had a burst of fresh flavors as a play off of zarandeados. The Razor clam ceviche, I could honestly have that as a daily refresher to any meal. The opening bite of tender steak in what seemed to be a savory Reese's cup still mentally lingers as the set up of a lifetime to a wonderful meal. All in all as I rant, this is a must try. Only real critique in the room with a variety of music playing and great atmosphere is that I wish the dishes ended on a lighter note though they did a great job of heavy to light to heavy to light as refreshers. Great Job and special shout out to Francisco & Ivan as well as our original server who's name escapes me at the moment but thank you for this memorable meal! read more

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Hot take: best 1-Michelin tasting menu experience in NYC. I came to Corima for my birthday. My girlfriend knows I love to try fancy restaurants but that I tend to love spicy, flavorful cuisines the most. Corima is exactly that- spicy, herby, flavorful. Even though it's a fancy Michelin star place, it does not compromise on its Mexican flavors or make the too frequent mistake of whitewashing its cuisine. Everything here tastes flavorful and rich. While I won't recap the whole menu, the central theme is dishes that are plated beautifully with usual Michelin star skill, but with flavors that feel authentic to Mexico, and of course with ingredients that are indeed from Mexico. My favorite of the bunch was the taco, which featured a crispy layer of fried rooster skin as well as a ton of herbs and spices. I also loved the steak with mole sauce, which felt different from the usual rare ribeye with only butter and thyme you get at most upscale restaurants. My other favorites would probably be the crispy branzino collar and the cuttlefish soup that changes color when you mix it (see the video). Overall, the menu was truly mindblowingly good and left me feeling like I had the best 1 Michelin star meal of my life so far. Service was amazing as well- every dish was explained very well and we felt attended to throughout. I also loved our seats, as we got to sit right up front watching the open kitchen. It was pretty cool to watch the chefs work and call out orders and such- I'd highly recommend the counter seats. Overall, this is a must visit experience in NYC and maybe the best 1 Michelin star tasting menu in NYC. Definitely check it out. read more

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Enjoyed the tasting menu last night with the spirit tasting. The menu in the back is just as delicious and interesting as the à la carte menu up front and you still get the tortilla! Service was warm, attentive and informative. I had never had Mexican rum or whiskey before. The morcilla (blood sausage) taco was fantastic. And shaved beef heart on the new potatoes! Wow read more

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KenScale: 7.75/10 Visits: November 2025 After our trip to Mexico City earlier this year, I would say Mexican cuisine in the U.S. wherever my wife Jun and I went to has never quite felt the same. Perhaps that is more of an East Coast problem (we certainly had an amazing meal at Holbox in LA a few years ago), but I kept missing the rich and complex flavor of Mexican cuisine I encountered from fine dining restaurants to simple taquerias. On our recent visit to New York City, I decided to give a shot to Corima in Chinatown, along with Jun's friend and her husband from Hispanic / Spanish heritage that we had known for a long time. Overall, the dinner we had at Corima was mostly fine, but after a few weeks later, I couldn't quite remember any particularly memorable dishes. Corima, which translates to "circle of sharing" according to the restaurant, is a fairly new restaurant from chef Fidel Caballero focusing on the cuisine of northern Mexico with a modern twist (what the chef would call "Progressive Mexican"). There are a la carte menu options as well as a tasting menu available at $125 per person; we opted for the latter. The first few bites were promising, starting with a playful twist to the popular snack Buñuelo with cuttlefish and white asparagus. Jun particularly enjoyed the collar of Branzino with spicy Chintextle sauce, and I also quite enjoyed kohlrabi tostada with sea spaghetti and caviar. Among the larger dishes, my favorite was new potatoes with hay-smoked cream and beef heart; the rich and creamy flavor of the dish was quite apt for an autumn night. On the other hand, my biggest disappointment was probably monkfish with green Fushimi pepper sauce; the flavor of the sauce was surprisingly muted and I was expecting a bit more impact. The taco with fuqi feipian (thinly sliced Sichuan-style beef and offal) and Okinawa sweet potato, on the other hand, had too much going on in terms of flavor; Jun's friend, who loves cooking and eating, didn't finish the relatively small bite. The last savory course was dry aged NY strip with honeynut squash; the beef was not bad but I certainly expected something less predictable to wow me at the end. Sourdough flour tortilla with butter flavored with recado negro (a type of black seasoning paste) came alongside the beef; I get that the tortilla was intended to serve as the bread dish but it was somewhat of an odd pair in a sense that I couldn't wrap the beef around with tortilla given its fluffy volume. The desserts were more or less fine, but again nothing that surprised me. The restaurant was packed during our dinner on Saturday; if you want to check out the restaurant, booking in advance is highly recommended. One positive thing from Corima was the thoughtful wine list; I was impressed with the breadth of wines from Mexico to Germany. The service was overall attentive, and the casual downtown vibe of the dining space was also a plus in our experience. I asked Jun's friend what she thought of our experience at the end, and she struggled to give a wholehearted endorsement. I felt the same (Jun was a bit more complimentary); I appreciated the kitchen's attempt to showcase Mexican cuisine from a new, modern angle, but seems to have lost a bit of direction in terms of preserving the essence of what makes Mexico such a celebrated culinary destination. read more

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We loved Corima! We went there for the tasting menu. This was the first Mexican fine dining spot I've been to. It was really good. All the dishes were spot on! We were at the chef's counter. All the staff we chatted with were really cool and kind. I really liked the taco dish. It had so many mixes of different flavors that worked well together. The vibe there was amazing, and I liked their playlist (asked them for it too LOL). read more

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9:28pm - somewhere in upper Manhattan - April 15th 2025 I'm scrolling aimlessly through Resy and OpenTable, trying to find the perfect dinner for one on Thursday. I needed to eat at a starred restaurant I hadn't been to yet. I was surprised to see that newly minted Corima had bar availability for 1 on the following Thursday. Fully preparing to go a la carte, I booked my spot and began my usual ritual before any high end restaurant - reading reviews and saving photos of dishes I just HAD to try. 6:30pm - Chinatown - April 17th, 2025 I get off at the pee soaked East Broadway platform and make my way to Corima. The sun was beginning to set and created luminous visual anomalies off of the lower manhattan skyscrapers. There was some event going on nearby on canal street (or was it some other poor business that's gotten absolutely whored out to death on TikTok??) either way, I shoulder checked my way through until I found Corima's elegant opaque-glasses entrance. The minute I sat at the bar, they offered me the tasting menu. I thought this was a privilege reserved for those who had the foresight to book a table months in advance. I immediately accepted. $115 for 12 courses is a steal in New York. I'm going spare all of you the gritty, profane details. Each and every course broke all my preconceived notions on trash cuts of fish, organ meats, and challenged me to view clandestine Mexican food from a refined lens. The menu leans hard into seafood (specifically hard to find "junk" cuts). Dishes like the cod bladder chicharron, cuddle fish udon, and branzino collar were far better than halibut at some 2 star modernist joint. The nettle taco transcended rationality. The offal taco presented an intestinal dilemma that ended up being 100x tastier than some top tier cut of carne asada. The gin Uni sour - I thought it was downright diabolical to put seafood in a cocktail. I was wrong - you need to have this!!! 11:30pm - April 17th - Russian Vodka Room As I sat at my usual post Michelin dinner dive bar reflecting on this amazing meal, I made a pledge to myself that I will state publicly. And that is I will be returning here every season!! read more

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Tasting menu review: After a disastrously disappointing dinner at Cosme, I was distressed to be semi-surprised with a night out at Corima a few days later. In fact, I even begged several times to cancel our dinner. I'm glad no one listened to me. This is what "upscale" and "adventurous" Mexican cuisine should be. I don't particularly like these adjectives in relation to non-white cuisines, because let's face it, there's more than a hint of racism/white superiority in their use. But in the case of Corima, it's necessary to employ these types of words or risk having people walk in expecting overpriced tacos (cough*Cosme $142 duck tacos *cough). Corima is unapologetically adventurous. So adventurous that the chef refuses to disclose the tasting menu ahead of time. You learn about each dish when it's served--when it's too late to get fussy unless you want to make things awkward. And to that I say--flame on: - Smoked eel & kampachi mille-feuille, nori, avocado leaf: The requisite small bite amuse bouche that every proper upscale tasting menu begins with. This was interesting and fun, better than other recent bouches I've had. - Branzino collar, chintextle, cascabel: Delectable, fatty and tender, the way collar should be, and well-seasoned with a unique medley of favors - Corn soba, skatewing dashi, dulse: A fun idea to use tortilla as strips of "soba" noodle, but the texture was a bit too thick and chewy to be enjoyed as noodz. The smokey dashi was divine, though. - Cuttlefish, liver pipian, pork skin, pataxtle: Unpopular opinion, but I love wet crunchy things--think Chinese jellyfish, white wood ear, etc. They're many people's worst textural nightmare, but they work for me. This was a bowl full of long, stringy, wet crunchy things. And it was amazeballs. I now demand that all my cuttlefish be cut thin and noodle-sized. - Endive, chrysanthemum, surf clam, hazelnut nogada: Crunchy, slightly bitter and topped with the most perfect, snow white nogada one could ever want. How good was the sauce? I effing turned to the wall and LICKED IT CLEAN! Our server thought that was hilarious. - Veal brain char siu, cilantro gremolata, shiso leaf: Remember that thing about not disclosing what we're eating until we're served with it? Yeah, this is why that's a thing. I've had many different animals' brains, including cows', but never baby cows'. The fatty taste and texture worked as a pseudo slice of char siu, and the fresh shiso was the perfect punch of pungency to round out each bite. Don't be a coward if you're served this. Eat it. - Hake, macomber turnip, sauerkraut chilmole: Well made, but a bit simple. Then again, maybe they intended it that way after the previous brains. - Rabbit, winter mushrooms, blood mole: It's a universal truth that every upscale tasting menu (at least the ones in NYC) feature a requisite meat course that's usually just a lump of soulless beef (typically American Wagyu) seared semi-rare and accompanied by the saddest side vegetable you'll ever seen. I don't know why chefs serve this (something tells me it's not by choice, but by Americans' obsession with red meat), but I hate it. Thankfully, Corima didn't go the basic b*tch route and actually cooked up something unique: a three-day rabbit terrine lovingly accompanied with blood--yes, blood--mole. And it works. - Sourdough flour tortilla, recado negro butter: Transition course of uniquely textured tortilla that more or less looked, felt and tasted like Malaysian roti, served with a delicious homemade butter full of umami. - Nopal sorbet, crystallized sorrel, kiwiberry: So much uniqueness in one dessert. Did you know nopal could be made into a sorbet? If you said nopal, you're just like me! And did you know you could candy sorrel? And that kiwiberries offer the perfect tart sweetness to round out the unique concerto in your mouth? Wow.... - Gamtae, guayaba, mango & chocolate bonbon, black sesame praline: Then there was dessert #2 of small bon bons and truffles, each covered and filled with tastes that only the ancient Aztecs would fully understand. We also splurged and added on their famous chocoflan with truffle glaze and sunchoke creme anglaise. And you should too, because it's only $12 and more unique than ANY dessert twice its price. Yes, I will make that wager against any $25+ upscale dessert in the city. The chocolate was subtle, the flan pillowy, the truffle a revelation, and the sunchoke heavenly. Find me another $12 dessert with such creativity and originality. I dare you. Service was stellar--our guy was clearly passionate about food and we had many great conversations with him about the menu and NYC Mexican fine dining in general. The decor is an interesting mix of hole-in-the-wall meets romantic, with lots of exposed brick and exposed pipe. In short, dine here if you're sick of blowing $100 on date nights with disappointing food and are ready for a revelation. read more

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Probably the weirdest restaurant I've eaten at since moving to NYC. The food is bizarre and if you don't know the people you're dining with, assume the Coleslaw Rule applies (one third will actually like it). The seating arrangements are painfully hard and wooden. I bruised the bone in my elbow just resting on it for the dinner seating. It's still sore days later. Main knock here is that we had a hair in the tuna sashimi and then I had an eyelash hair on a plate that was given to me later. Just an odd blend of formality and sloppiness, pomp and torture. Once you start exhausting your options, give it a shot, but not until then. read more

opted for the tasting menu at the bar. Drinks were really good, started off with a beer and had two other cocktails. Gotta say each dish popped in their own right. Presentation was on point and service was 10/10. They explained every dish with deep detail. Vibe is dark and moody and great dinner spot ambiance read more

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A wonder tasting menu! Great service and wonder open kitchen. Watching the kitchen prepare each course is always a treat. Low lighting sets the mood. read more

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It was a rough start. They don't seem to have a working phone number. I tried calling their restaurant on Thursday starting from 5:00pm up until 8:00pm and they never picked up their phone! If you have modifications to the reservation, you'll never actually get someone on the phone. And no, resy couldn't make the request we were looking for. We arrived at 8:00, 15 minutes early for our reservation but the hostess said the table wont be ready until 8:30. My friend who arrived earlier asked to sit at the bar and she was refused because there was a reservation for the bar. She was now frustrated as she arrived early and on time for our reservation that won't start until 15 minutes after and has nowhere to wait. The hostess eventually acquiesced and said okay that's fine because that bar reservation doesn't start until 8:30. I've never been in the service industry, so perhaps I'm missing something here but why was my friend refused initially if we were going to get seated at our table (at 8:30) by the time the bar seats had to be given up (at 8:30)? Once we were seated, we received complimentary bubbly, which was nice. We were eventually seated at our table. At the table, we were given a drinks menu and the server said they'd return in a bit, but were able to order drinks first. Maybe 15 minutes go by and no one has come back to check on us, but we see the same server seat the next table over to us and take their orders as well. We follow up on our drinks with someone who unbeknownst to us is the chef and owner of the restaurant. Our drinks come out immediately after. We ask the server if there's a menu and they said no, which I thought was odd. What if I don't like certain food items? What if I'm allergic? To which the server said which items don't you like? I listed what I didn't like and he said none of those items are on the menu. I still thought, how odd, didn't like that and never got an explanation on what to expect. The courses eventually come out but slowly, and their saving grace was that every single course was so good. The table that was seated next to us finished about 30 minutes before us though and we were peeved because we were at the restaurant from 8:00 till 11:30pm. 3.5 hour service is ridiculous and unacceptable. We did flag that to the server and he apologized and said it depends on how the chef sections off the service, which I didn't understand but wasn't going to pursue further. Mainly I just wanted them to be aware that it's not ok. We made eye contact with the guy who flagged down the drinks for us and he came over to talk and turns out he's the chef and owner of the place. Out of curiosity I queried why they don't provide the menu upfront but at the end and he said well, what did you think about the Veal brain? And now I understood. I looked up the guy after and it's Fidel Caballero. I'm not familiar with his work, but we were thoroughly impressed with the tasting menu. I only realized after the meal that every dish's presentation was covered with something, as if to mask what it actually was, and for us to just trust the process and the chef. I am a picky eater as I'm a creature of comfort, but I fully trusted the process and ate everything without questioning it. The dishes were unique and packed with flavor and did not taste familiar. To make the patron's experience better I think the servers should let us know that the menu will be served at the end because the chef wants us to trust the process and at that point ask if anyone has allergies. The lack of service in the beginning can be explained now as well, perhaps as well it's a tasting menu so what service did we need, especially since a menu wasn't to be given in the beginning. Despite the service, I would still give my experience 5 stars because the food was that good and the price of $110 for a tasting menu is as affordable as it can get. After speaking with the chef and owner, I also better understood the intention behind the presentation of the dishes and the menu being shared at the end. read more

Came by on a Friday night to try the tasting menu as a birthday celebration. Small cozy restaurant with a bunch of tables and some counter seating. The menu started off with some small starters. The branzino collar was probably my favorite, nicely grilled and seasoned, and is eaten like a chicken wing, I only wish it was a bigger piece. The beans/burdock/veal brain? Dish was interesting, and actually went well with the home made tortilla, but the presentation of the dish could use a little work. For the main items the dry aged pork was amazing, super tender and flavorful, but the vegetable it was paired with was so salty I barely could eat it. The turbot fish was standard. Shrimp taco was nice and crispy. Overall, a nice meal, with attentive service. read more

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Came for NYE, which is always a bit of a gamble everywhere, so I will probably still come back and give this another chance. It seemed like the prixe fixe focused on "fancy" food instead of the Mexican cuisine which is their specialty which was a mistake imo. Chilled seafood, oysters, caviar, foie gras, etc. the best part of the night was the taco (which was actually delectable.) My husband's shrimp was still partially raw and the last main course was something like a beef Wellington with a huge piece of beef wrapped in foie gras and puff pastry which was a really intense heavy end to a meal when presumably people (at least at our 7 pm seating) are continuing the night. read more

Mega disappointment. Probably the most generic tasting menu I've had that plays it extremely safe, despite the promise of the dishes - and manages to be extremely bland in all things flavor and spice. A couple of dishes were pretty good and one was very good, but everything else is only memorable for how shockingly bland it all was. The à la carte menu looks better from pictures, but truly wtf are the chef/owners doing - intentionally dumbing down your menu and neutering spice to appeal to mid palates? It's not possible to taste the stuff being served and genuinely say this is bold, good food. Do better. read more

When someone might describe something as "maybe the best in the world", it's usually an exaggeration. When describing Corima it's not outside the realm of possibility. We had been looking for a place to celebrate a birthday, and as a fan of both Mexican food and tasting menus Corima looked like a good option to my date. We booked the tasting menu and added the wine pairing supplement. On entry the space has a bar on the right, tables on the left and in the center and finally a chefs counter in the rear (where we were sat). Service began with the cocktail menu and wine list, with the cocktail menu too tempting to resist. My date had a drink with cold brew, and myself one with mezcal, a preview of an excellent evening to come. Once the cocktails were done the first beverage pairing came out. The sommelier (not sure exactly his title but he had great taste) was very knowledgeable and spoke to each beverage before serving. The choices were uniformly excellent and demonstrated a fantastic integration between the chef and the drink program. There were more than a couple of surprises, with the pairings far more adventurous than simply deciding between red or white wine. The food itself, of course, was top notch. It's hard to decide on a favorite but the wood ear mushroom taco, the sour dough tortilla with butter, and the beans all good out. There were a number of dishes with a smoky element, with hints of spice throughout. Each was presented beautifully on plates I was tempted to steal. The only disappointing plate was the last, because there were no more to enjoy after. It's hard to recall a better meal. The world is a more beautiful place because Corima exists. read more

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Well deserved 5 star review. They recently got a Michelin star which is very well deserved. We got the tasting menu and sat at the bar so got to observe and be part of all the actions which was super fun. I got to bring home a menu with a list of everything the fed us. The restaurant is a little small and can get crowded but they make up for it with the delicious food and friendly cooks. Everything they put in front of us was outstanding but the taco stole my heart! read more

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I made a reservation for bar seats thinking it was the chef's counter. That was my mistake. But they were very accommodating and gave us a table in the back to participate in the tasting menu. There were two incidents that happened that dropped this review to a 4 instead of 5. The first one happened after we were seated. It took a long time before anyone came over to take our drinks, however we could see the wait staff standing against the wall. When they finally did take our order, they had to come back and confirm because they forgot what it was. You don't impress me by not writing things down, you impress me by getting it right the first time. There say you need about 2 hours for the tasting menu and we found the pacing pretty good. The flavors were very interesting and generally good. The cocktails were pretty wild too, they had an uni gin fizz. Some highlights of the foods: the tostada, the "bread" service, and the duck heart tacos. The second error of the night came from the back of house. The Berkshire pork, although tasty, was undercooked. Some parts were just raw. The space is very modern. You forget you're in Chinatown and not in somewhere in Midtown. I do wished they had more than one restroom. Overall I would come back but they do need some improvements. read more

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My husband and I are retired, so we went during the week when it is less crowded. And, we chose to sit at the chef's counter where the kitchen action surrounded us. Flames and delicate details were on display. Very exciting. Each dish on the tasting menu was explained and everything was delicious. We had a great time. read more

Absolutely phenomenal meal. Chef Fidel and Sofia's incredibly hard work is evident in every bite. We dined at the Chef's counter and it was one of our most memorable meals in NY in years. When every other restaurant popping up in NY serves the same hipster hamachi crudo, Chef Fidel's creativity is a shining star amongst the sea of mediocrity in the NY dining scene. It is obvious from the first bites why Corima got it's star in under a year. The entire team was a well-oiled machine and watching them work was like witnessing an orchestra perform a masterpiece. It meant so much to me that Eliana and the entire kitchen staff took my allergies so seriously. Mariano's wine pairings were exquisite and perfectly complemented Chef Fidel's different ranges of tasting notes in each dish. We will absolutely be back very very soon. read more

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We ate at Corima last week. Since we could only get a reservation at the bar, we couldn't have the pri fixe. Maybe I've lost my sense of adventure but the presentation of some dishes was weird. The duck dish was flavorful but it was covered by a non-descript sauce that looked like marshmellow fluff. The corn dish was very rich and salty. The mingy turbot and asparagus were swimming in greenish foam. The (single) scallop was good as was the sourdough tortilla and spread. My husband's chocolate cake was very good. My mango sorbet was accompanied by a citrus ice and a berry sauce both of which were salty. I couldn't finish it. The drinks were good. read more

Incredible new tasting menu, from chef Fidel Caballero, formerly of Contra. There's an a la carte menu up front, with chefs counter/regular seating in the back for the tasting menu. We tried the tasting menu.m: amuse, 5 courses plus an optional supplement, and 2 desserts plus a supplement, and every bite was amazing. And for just $98 it's really a steal for this quality of food. Already packed after one week, make sure you get in soon, and don't miss the supplemental Quesadilla and Chocolate Cake / Flan dessert situation. I'm coming back ASAP for the a la carte menu. read more

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wonderful meal, great food and service and value. the food was interesting and unique, with fun flavors and executed well. loved the quesadilla, the super soft and warm tortilla and butter, and the thinly sliced tuna with beans. the surtida de puerco was a great entree but on the heavy side, would've liked a bit of acid to balance. the star for me was the surf clam toast - amazing flavors and a good amount of heat that didn't cross the line. cocktails/NA beverages were solid, the uni gin sour is very good and the drink with cilantro was awesome too read more

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Amazing meal last night. Every dish was memorable. Even the veal brain. Chef asked me if I liked it and truthfully it's probably the best preparation of brain I had, covered in cilantro gremolata :). Cover it up Chef, and I'll eat it. Branzino collar was life changing. Rabbit terrine wrapped in flour tortilla with bomb butter spread on top and mole whattttt CRAZY GOOD. Just go eat here. And sit at the counter to watch all the chefs do magic. read more

Corima - Menu 2/25 - Mexican Near Me - New York, New York

If I could give Corima more than 5 stars, I would! This has quickly become one of my new favorite restaurants in the city. We went here for a celebratory dinner, and from the moment we walked in, the experience was flawless. They greeted us with complimentary sparkling wine, setting the tone for an exceptional evening. Every single dish we tried was outstanding--flavorful, creative, and beautifully presented. And I have to mention the butter: creamy, decadent, and infused with a subtle curry-like flavor that left us all in awe. It was unlike anything I've ever tasted. The atmosphere was warm and inviting. Can't wait to come back! read more

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Amazing! Best tasting menu we've had in a long while. Highly worth it and recommend. We loved every dish but special standouts were the housemade tortillas made with chicken fat, appetizers, dashi, dry aged duck breast, and the desserts my god. The coconut mango passionfruit and meringue dessert was everything you could possibly hope for and be surprised/delighted by in a dessert. We made the decision to also get the chocoflan, and I must say I'm so thankful we did. The chocoflan was such a well-balanced dessert, all the caramels and chocolate cake and flan complementing each other perfectly so it wasn't overtly sweet. I cannot rave enough about this place. Loved the atmosphere, truly did feel like we had been transported outside of NYC. Service was impeccable, so warm and helpful. After having several back to back highend restaurants throughout NYC Restaurant Week, Corima delivered a tasting menu that will definitely stay in our memories for years to come. I'm amazed by this restaurant and can't wait to see this place take off. I'm just glad we had the opportunity to dine here so soon after opening. Excited to come back again as their menu evolves! read more

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I usually stay away from new restaurants because new establishments usually have kinks to work out. Corima was different, from the minute we stepped in, it felt like they got their operations down. Service was top notch, no hiccups on timing of food. We did the $98 tasting menu and sat at chef's counter. I was intrigued by chef Fidel Caballero's background, and the food exceeded my expectations. The style/preparation reminded me of the food from San Sebastián, mixed with Mexican and Japanese flavors. Two protein dishes, mackerels and duck breasts, were cooked perfectly on the grill. Won't go into details but every dish had the perfect balance of spices, tartiness, and saltiness. Overall a greatly executed menu. Highly recommend coming here before reservations become impossible to make. We did see some dishes also looked intriguing but were for a la carte menu. We will definitely be back for that soon. read more

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Great service. Fantastic tasting menu for an affordable price. Need to sit at the chef table next time! Also highly recommend the alcohol pairing. read more

The presentation and atmosphere here are great. I thought the food was inconsistent. Some items were great, some were just ok. Really enjoyed the shrimp aguachile and the sourdough tortilla. I could have eaten a vat of the butter that came with the tortilla. Added on the mushroom truffle quesadilla and it was a total miss. One of my group had a sensitive stomach and wanted to pass on the final item, the gaznate of burnt cajeta & guava. The server clearly had zero intention of bringing food back to the kitchen and stared at our party until one of us ate it on our sensitive stomach gal's behalf. I get it. A lot of craft, talent, skill goes into this, but at the end of the day, I am paying for the meal. Let me do what I'd like with it. read more

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Very mid experience. We went for the the a la carte option. There was no offer to change plates even though our order for 6 came in 4 waves and the heavy sauces definitely didn't mix. No offer of clean serving plates even for the $130 steak. The steak was by far the worst dish - chewy and full of strings. Sommelier was "in the cellar" for 15 minutes before i could have a word with him. We ordered a beer three times to get it once and get charged for it twice! There wasn't much service other than putting food on the table. read more