Corima

An exceptional restaurant doesn’t just have good food, it knows how to wrap its arms around you, welcoming you in and making you feel like you belong there. That’s what Corima has mastered in the short time since its opening. The moody space flows effortlessly, starting with the bar, where gossipy chats flow over cocktails, moving into a dining room where cozy tables are cracking open bottles of wine, and ending with a bustling cooks counter where food enthusiasts chat up the chefs. The servers work in harmony, with every server touching every table and making sure that nothing goes unnoticed. I highly recommend the tasting menu, where each bite brings balance and flavors that are deliberate but not overwhelming. The food is a little slow to come out, but every course is worth the wait, with the success of each dish leaving you longing for the next. My favorites included a lobster and trout roe amuse bouche, creamy potatoes with beef heart and walnuts, and the NY strip which is dry aged in beeswax and paired with honeynut squash. Go with patience and an open mind and you’ll be rewarded with a memorable night.

Who to Bring: Bring a date for counter service or the single, cozy booth, or grab a table with your foodie friends.

What to Wear: I recommend keeping it trendy and neat, but as with so many places in NYC you can get away with a lot here.

Reservations: Books open about 28 days in advance on Resy but aren’t particularly difficult to get. I suggest booking 3 weeks out if you need a specific date and/or time, otherwise book 2 weeks or so ahead of time.

Top Row: Lobster, trout roe, & habanada; Akami, shiso, & chicharron furikake; Morcilla taco; Hiramasa, beet, & totomoxtle gelee; Bacalao, cod roe, & butter beans; Bottom Row: New potatoes; Sourdough Flour Tortilla; Dry aged NY Strip; Goat Milk Cheesecake