lies inside a chic, softly lit space, where Chef Enrique Olvera and his team craft modern dishes rooted in Mexican flavors and traditions that also celebrate local and seasonal ingredients from the Hudson Valley. Cosme’s beverage program features a large selection of mezcals, tequilas and artisanal spirits, with bold cocktails mirroring the innovative cuisine.
Amelia Lester, executive editor of the New Yorker writes, "getting seated at Cosme takes some resolve. It’s the undisputed opening of the season, and reservations are famously hard to come by. The phalanx of hosts stare at seating charts on their iPads with the grim, protracted confusion of airline check-in agents."