Corima
Fine dining restaurant · Chinatown
3 Allen St, New York, NY 10002
Highlights
Progressive Mexican dining with tasting menus, chef’s counter, and agave spirits
Progressive Mexican dining with tasting menus, chef’s counter, and agave spirits
"Debuting in January 2024, this contemporary Mexican restaurant quickly earned a Michelin star, landed its chef Fidel Caballero a James Beard semifinalist nod, and made our Best New Restaurants of 2024 list; I loved its standout touches like uni gin sours and sourdough flour tortillas, and dishes such as beef cecina tlayudas that helped make it a must-visit." - ByKate Kassin
"If you sit in the front dining room, you can order a la carte at Corima. And that’s not a bad route. But to experience the full scope of what this Chinatown restaurant has to offer, do the tasting at the counter in the back. You’ll get around 10 Northern Mexico-inspired courses like head cheese draped over ayacote beans, mackerel dressed with mole amarillo, and a sope topped with lightly poached shrimp from Ensenada. Nothing’s too precious, and it all feels brand new." - bryan kim, willa moore, will hartman, molly fitzpatrick, sonal shah
"On May 31, the Chinatown restaurant’s chef, Fidel Caballero, will cook a five-course dinner at the James Beard Foundation’s Platform at Pier 57 in partnership with Mexico City’s Masala y Maiz; tickets are available online with seating priced from $165 to $205." - Melissa McCart
"Fidel Caballero, a Michelin-starred chef-owner, first learned about ike jime from a Japanese butchery book in 2014 — just as it was gaining popularity in Mexico — and while researching ahead of his 2024 opening he came across King Kanpachi, the rare distributor selling ike jime fish outside of Japan, specifically from Baja California Sur, Mexico. He has used kanpachi (yellowtail) in different ways as part of a $125 tasting menu: crudo with chicharron furikake, celtuce, and fermented husk cherry salsa; collars glazed with chintextle (smoked chile paste) and grilled over binchotan charcoal; and smoked and sliced for sashimi. The new spring menu features a seasonal plato marisquero: an assortment of shellfish, crustaceans, and the ike jime and dry-aged yellowtail, served sashimi-style." - Caroline Shin
"Lower East Side restaurant Corima hones in on northern Mexican flavors and dishes in a fine-dining setting courtesy of chef Fidel Caballero, since it opened in early 2024. There’s both a la carte and $125 tasting menu, spanning higher-end dishes with some Japanese inflections like squid ink buñuelos paired with beef, bone marrow, and uni; kampachi crudo with chicharrones furikake; and the shrimp tacos gobernador with an umeboshi tortilla." - Nadia Chaudhury
