Meaning “circle of sharing,” new Chinatown restaurant Corima truly shares plenty of culinary delights to go around through its chef’s tasting counter and a la carte menu.
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Brought to life by chef Fidel Caballero of Contra, Corima’s menus are inspired by the chef’s upbringing in Ciudad Juárez, Mexico and El Paso, Texas, with influences from culinary scenes all over the world, including China, Spain and France.
The experience starts the moment you walk in the door, where the gorgeous bar greets you to your right, ready to pour craft cocktails from the menu highlighting the Northern region of Mexico. Developed by mixologist Sam Gallard, the menu heroes mezcals, bacanora, raicilla and sotol, a spirit from Chihuahua, Mexico. We particularly love the Cowboy Tears made with mezcal, Luxardo, Mastiha Anitca and orange bitters as well as the Uni Sour with gin, uni, egg white and lemon. A cocktail calls for a glass of wine, naturally, and Corima’s wine program, developed by Mariano Garay, is full of beautiful natural bottles hailing from Spain, France and the Guadalupe Valley in Mexico. For the full experience, opt for the $65 beverage pairing alongside the chef’s tasting menu.
Speaking of the tasting menu, expect a balanced seven-course meal full of rotating seasonal dishes, including select items from the a-la-carte menu. Featuring a breadth of fresh produce, seafood and proteins, you’ll leave completely satisfied and struggling to choose a favorite course.
You also can’t go wrong with the a-la-carte selections full of native Northern Mexican ingredients and locally sourced seasonal ingredients. Both smaller and larger plates are available, with a smaller selection including the handcrafted sourdough flour tortilla with recado negro butter and the beef tartare tllayuda with salsa veracruzana, edamame guacamole and chicatanas. Larger dishes include dishes such as the duck enmoladas with black garlic mole, cotija foam and xnipec of habanada. The real showstopper? The steak for two with a guajillo jus, pickled Fushimi and salsa borracha. Perhaps best of all, you can watch the chefs craft each dish in the open kitchen, where the smells of your next course keep the anticipation high all night long.
End the night by indulging in one of the delicious desserts (try the Chocoflan with dulse seaweed tuile!) and taking a few minutes to drink in the gorgeous interiors by the Cosecha Group. The 54-seat dining room feels incredibly intimate thanks to the soothing black and tan color palette and concrete, sandstone and handmade tiles all reminiscent of the Mexican desert. Pieces from Oaxacan designers complete the design, creating an immersive experience, from the sounds of the open kitchen to the sensations of the ceramic dishware.
With excellent, accommodating staff capable of managing dietary restrictions, gorgeous interiors and fresh, exciting menus, Corima promises to be one of the most exciting restaurants of the year. Reservations are available now, so don’t walk, run!
Photography by: Jovani Demetrie
