NYC Restaurant Corima Opens New Bakery and Restaurant Vato | Eater NY

"Built around the hype of a butter-enriched sourdough flour tortilla, this Park Slope daytime tortilleria and bakery turns into a casual, Basque- and Northern Mexican-leaning neighborhood restaurant and wine bar at night. In a wood-and-concrete space that seats about 30, with a five-seat bar for daytime ordering, an open kitchen, and a back patio for 25, walls display Paco Alonso’s street photography of Ciudad Juárez and El Paso, reinforcing the name’s vibe—Chicano slang for “homie.” Daytime is counter-service: packs of 10 sourdough flour tortillas and Chihuahua-style burritos filled with hickory- and mesquite-smoked burnt ends with soft-scrambled eggs and cheddar, pollo en mole, braised pork shoulder with salsa verde and potatoes, or a chile relleno stuffed with asadero and beans, plus barbacoa tortas. Pastry chef Erick Rocha offers filled conchas (yuzu and corn husk curds), hazelnut‑praline‑chocolate chip cookies, brioche with cajetas, marranitos, and also pecan tarts and cinnamon buns; drinks include Oaxacan coffee made with single-origin Sobre Masa beans, matcha, and aguas frescas like horchata and Jamaica. Evenings shift to table service for “Basque techniques with Northern Mexican flavors,” yielding dishes like thin short ribs, grilled shrimp, avocado and yuzu with fried beef tripe and tostadas, beer-battered smelt with fried egg mayonnaise, cider-steamed cockles, tortilla de bacalao with cod, potatoes, cod machaca and pil pil, mollete de txangurro with donostiarra-style crab and butter beans, and chistorra talo in a warm corn-flour tortilla. The wine program from Mariano Garay leans natural from Mexico and Spain (cavas, albariños, garnacha) alongside rieslings and Champagnes, with ciders, vermouth, and amari from Spain and Mexico, drinks featuring fino sherry and vin jaune, and nonalcoholic options like oat horchata. Initial hours run 7 a.m. to 3 p.m. Thursday through Monday, with dinner planned for mid-December (5 to 10 p.m.), and it’s walk-ins only—“We want to be a neighborhood spot” where you can grab coffee, pick up tortillas, linger for dinner, or snag a quick bite." - Nadia Chaudhury