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✔️Lunch ✔️Dinner ✔️Dine in
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Progressive Mexican restaurant in the heart of Chinatown where you can expect tasting menus, a chef’s counter, and a standout a la carte menu featuring fiercely regional Northern Mexican ingredients and techniques drawn from around the globe. Don’t sleep on the drinks, either, many of which feature sotol and other agave-based spirits you may or may not have had before.
Hours
| Monday | Closed |
| Tuesday | 5:30–10 PM |
| Wednesday | 5:30–10 PM |
| Thursday | 5:30–10 PM |
| Friday | 5:30–10 PM |
| Saturday | 5:30–10 PM |
| Sunday | Closed |
Address and Contact Information
Address: 3 Allen St, New York, NY 10002
Phone: (646) 964-4836
Website: https://corimanyc.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Photo Gallery
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CORIMA
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Reviews
Maddy Land
Food was delicious and the experience was lovely. Taking off a star because a couple sat down at the table next to us 30 minutes into our meal and by the end of the meal they got their last course before us. Service just slowed down a lot for us until the table next to us eventually surpassed us and it didn’t feel like the level of service you should get from a place with a Michelin star. We also ordered a cocktail mid-way through the meal and we were about to receive our last course and the cocktail still hadn’t come so we canceled it since they had clearly forgotten and my partner didn’t want to continue drinking so close to the end of the meal and instead of cancelling and making it up in another way they ended up bringing out multiple drinks for us to taste which is definitely nice but we didn’t really want to continue drinking (hence us canceling the drink). Not a big deal but definitely to be noted! Otherwise the meal was yummy.
… moreDan Story
Such an incredible and unique tasting menu.
I had fish (and a fish head that tasted like a chicken wing) that I would’ve never ordered on my own.
The highlights of the menu were
1. Steak with the sourdough tortilla
2. Taco
3. Potato with onion
4. Dessert of macarons, bonbons, and custard
5. Chicken wing fish head thing
I did the spirit pairing and got to taste a lot of unique Mezcal, Tequila, and Sotol. Probably something like 8-10 oz of liquor by the end.
My wife did the wine pairing which was very hearty. Probably 3-4 oz pours for each portion of food.
I am definitely going to go back. We saw lobster leaving the kitchen that I want to get my grubby hands on.
We ended up spending a little over 2 hours on dinner
… moreI had fish (and a fish head that tasted like a chicken wing) that I would’ve never ordered on my own.
The highlights of the menu were
1. Steak with the sourdough tortilla
2. Taco
3. Potato with onion
4. Dessert of macarons, bonbons, and custard
5. Chicken wing fish head thing
I did the spirit pairing and got to taste a lot of unique Mezcal, Tequila, and Sotol. Probably something like 8-10 oz of liquor by the end.
My wife did the wine pairing which was very hearty. Probably 3-4 oz pours for each portion of food.
I am definitely going to go back. We saw lobster leaving the kitchen that I want to get my grubby hands on.
We ended up spending a little over 2 hours on dinner
c nicole
Excellent! Food was delicious! We will definitely be returning for a la carte. We did the tasting menu and it was a great introduction to what we can look forward to on a future visit. Sourdough tortilla was divine. The perfect tortilla. 1st bite was my favorite. Thanks for a great night and outstanding food. 100% recommend.
… moreMahima Srivastava
Loved the menu and food at Corima. We made reservations 2 days before so coukd not get the tasting menu, but tried few things from their regular menu. Lobster was one of the best I have ever had and the tortilla with butter was very addictive. Will be back again!
… moreJea Kim
Incredible Mexican Asian fusion.
Usually against skipping the tasting menu at a place like this, but going a la carte was absolutely the right call. I only tried 5-6 dishes (they recommend 2-3 dishes pp), but the highs were some of the most unique flavor profiles I’ve experienced in a Mexican restaurant.
Sourdough Tortilla + Recado Negro butter – Didn’t think much of it at first. Just a warm tortilla to nibble on. Then it hit me. I wasn’t dipping sourdough into butter, I was dipping tortilla into butter. The recado negro butter was borderline life-changing. Deep, smoky umami, almost like spreading beef tallow across your palate. Normally, butter and tortillas wouldn’t even cross my mind together, but the sourdough-like tang in the tortilla practically demanded it. I kept tearing off pieces long after I was full, even after demolishing the lobster.
Beef Cecina Tlayuda – A classic Oaxacan street food (and my first time having it). They referred to it as a “Mexican pizza,” which felt accurate. I could’ve probably eaten a dozen “slices” on the spot. Intensely aromatic, restrained but deliberate umami from an edamame-based guacamole (instead of avocado), and a pile of seasoned raw beef that was unapologetically beefy and satisfying.
Langosta Zarandeada – I’ve never seen an entire butterflied lobster served like this in a fine-dining setting. Grilled whole, yet the texture was as delicate as if it had been gently poached. The sauce was their take on a lime-infused XO, but the real magic came from mixing it with the juices pooled in the head. Also there was also something undeniably primal about cracking open a lobster with your hands at the counter of a Michelin-starred restaurant. Messy, tactile, but incredibly fun.
… moreUsually against skipping the tasting menu at a place like this, but going a la carte was absolutely the right call. I only tried 5-6 dishes (they recommend 2-3 dishes pp), but the highs were some of the most unique flavor profiles I’ve experienced in a Mexican restaurant.
Sourdough Tortilla + Recado Negro butter – Didn’t think much of it at first. Just a warm tortilla to nibble on. Then it hit me. I wasn’t dipping sourdough into butter, I was dipping tortilla into butter. The recado negro butter was borderline life-changing. Deep, smoky umami, almost like spreading beef tallow across your palate. Normally, butter and tortillas wouldn’t even cross my mind together, but the sourdough-like tang in the tortilla practically demanded it. I kept tearing off pieces long after I was full, even after demolishing the lobster.
Beef Cecina Tlayuda – A classic Oaxacan street food (and my first time having it). They referred to it as a “Mexican pizza,” which felt accurate. I could’ve probably eaten a dozen “slices” on the spot. Intensely aromatic, restrained but deliberate umami from an edamame-based guacamole (instead of avocado), and a pile of seasoned raw beef that was unapologetically beefy and satisfying.
Langosta Zarandeada – I’ve never seen an entire butterflied lobster served like this in a fine-dining setting. Grilled whole, yet the texture was as delicate as if it had been gently poached. The sauce was their take on a lime-infused XO, but the real magic came from mixing it with the juices pooled in the head. Also there was also something undeniably primal about cracking open a lobster with your hands at the counter of a Michelin-starred restaurant. Messy, tactile, but incredibly fun.
Sanam L
Very creative Mexican tasing menu. The cocktails are amazing. Service was phenomenal. Their version of bread and butter is to die for, the blood sausage taco was out of this world. Fun to sit at the chefs counter.
… moreLibinski 0G
Great experience. Presentation 4/5. Server quality varied, some were great at presenting the dishes for the tasting menu, but some were not event intellible. Just saying, each dish had such a rich background and it would be great that we could catch call. Special thanks to Alex for the night!
… moreJamie L
Corima is a fairly new upscale Mexican spot and I was excited to finally try it!
One thing I wish they’d improve is keeping the website menu updated. I had my eye on the chicken tamale and thought it would be part of the tasting menu, but the selection had changed—which was a little disappointing (though understandable since menus can vary).
Overall, the food was solid. The standout for me was the duck—tender, flavorful, and paired with a sourdough tortilla. Absolutely amazing!!! The branzino collar was another hit, very flavorful, delicious! That said, I did find most of the dishes slightly salty…
Service was on the slower side—water refills and drink orders took longer than they should have. The cocktails themselves weren’t very strong, more like mocktails.
On a lighter note, the general manager in the kitchen was kinda hot… so I guess that’s a plus.
… moreOne thing I wish they’d improve is keeping the website menu updated. I had my eye on the chicken tamale and thought it would be part of the tasting menu, but the selection had changed—which was a little disappointing (though understandable since menus can vary).
Overall, the food was solid. The standout for me was the duck—tender, flavorful, and paired with a sourdough tortilla. Absolutely amazing!!! The branzino collar was another hit, very flavorful, delicious! That said, I did find most of the dishes slightly salty…
Service was on the slower side—water refills and drink orders took longer than they should have. The cocktails themselves weren’t very strong, more like mocktails.
On a lighter note, the general manager in the kitchen was kinda hot… so I guess that’s a plus.
Andrea W
Wow! What an incredible tasting menu. Fabulous from start to finish. Appreciated the story behind each dish, using all parts of an animal, and locally sourcing as many ingredients as possible. Very thoughtful menu. Can’t wait to experience what the Spring tasting holds.
… moreRovik Robert
Pretty inventive northern Mexican cuisine that made me get even more curious about the broader genre. Loved the duck and pork, as well as the Caesar salad and sourdough tortillas. Thought the turbot was a bit too plain for my liking. Wish they had a more extensive dessert menu. Drinks were very good.
… more