Corima

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.

Probably 3 stars for me, 4 stars for the median diner here.Things I didn't like that the median diner might not mind:1. No one visited our table for the first 15 minutes after we were seated.2. Tables were less than a foot apart and so narrow that I found myself eating with my elbows pinned to my chest.3. The noise level was so high by the end of the meal that I had to yell, even across the tiny table.Once our server showed up, he was charming and attentive. Service was quick after that, with dishes flying out of the open kitchen. We ordered four dishes plus the sourdough tortilla for two people. Three dishes probably would have been enough, because the food was so heavy and salty. The hamachi collar in particular was extremely salty and fried a bit too crisp. The crab esquites didn't stint on the crab, yet they were bathed in so much cheesy sauce that they became a plate of heavy, salty mush. Not even the salad, though tasty, offered much respite.We expect an extra kick of salt and fat from restaurant meals - certainly more than we'd use when cooking at home - but this went too far. All of that said, the surf clam toast was outstanding, and we enjoyed the tortilla with recado butter. The drinks were also quite good.So, is the food innovative? Yes. Could it be better? Also yes. Was it a Michelin-star-worthy experience? Ask the median diner.

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.

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.

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!

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

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.

We visited Corima for a special celebration! We did the tasting menu at the Chef's Table.Overall, the service was amazing. The servers we had were knowledgable about the food, and friendly. For the food, I am unsure if it's honestly worth the price; there were a few definite hits for me, like the kimchi taco and the tortilla, but a lot of misses as well. I didn't like the texture of the foam in some dishes, such as the Monkfish, or the flavors in the first small bites. I would say nothing really stood out to me as really memorable (which I expect, from a meal in this price point) from the Main Courses. We also got two drinks -- I wanted to try the uni sour but was not on the menu the day we visited. I tried the tequilla highball, which tasted like straight liquid salsa ?? It was unlike any drink I've tried before but honestly was not a fan.The main courses themselves would really be a 3-star, but what really bumped it up for me was the dessert courses. The lemon yogurt with black sesame was really unique, and tasty. They also gave us a chocolate mont blanc? type dish on the house which was amazing as well. The birthday mango sorbet treat was so sweet and a nice addition as well.It was a good experience trying ~elevated~ mexican food as a new cuisine but unsure if I would be back, or can wholeheartedly recommend to others. It is also worth to note that they also seemed to have raised the tasting menu price to $110 from the original $98.

I ordered the tasting menu, which included the turbot, Berkshire pork, wagyu and uni bone marrow bite, duck taco, and shrimp taco. The tortillas were quite good and very fluffy, almost like Indian or Caribbean bread. However, the garlic butter was more of a spreadable sauce and didn't quite hit the mark. The turbot was cooked just right, and the Berkshire pork was meltingly tender and flavorful. My favorite was the wagyu, uni, and bone marrow bite, which was delicious. The duck taco was okay, but skimpy on the duck, and the shrimp taco, while flavorful, also lacked shrimp. Many of the sauces and compositions were puzzling, lacking proper seasoning and balanced acidity. In a few instances, the dish was swimming in sauce, obscuring the ingredients. Overall, the meal lacked a Mexican feel, coming across as generic fine dining with occasional Mexican ingredients thrown in. The service was decent, though the rotating delivery system felt impersonal. Despite the reasonable price, I wouldn't recommend it as I think it's overrated.

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.