Cosme

Enrique Olvera's Flatiron flagship reworks Mexican technique through a New York lens, built around the duck carnitas that made it famous.

Opened in 2014 by chef Enrique Olvera, the mind behind Mexico City's Pujol, Cosme pairs heirloom corn and chiles sourced from Mexico with produce and proteins from the Hudson Valley. The kitchen is best known for a deboned half-duck carnitas served tableside in a cast-iron pan with warm tortillas, and for a corn husk meringue dessert that's become a genre unto itself. The dimly lit, minimalist dining room and serious mezcal-and-tequila list round out a menu that changes with the seasons but keeps its signature dishes as anchors.

Best for: Special-occasion dinners and destination dining for guests who want ambitious, ingredient-driven Mexican cooking