Cosme in New York
New York restaurants have their own, slick take on the pared-down aesthetic. At Cosme, Enrique Olvera and Daniela Soto-Innes apply an ascetic aesthetic to Mexican meals. It’s a look that encapsulates la milpa, a Mexican agricultural philosophy where nothing is wasted and everything serves a purpose. Think monochrome meringues flavoured with corn husk, or a concha – a kind of sweet Mexican bread – made with black sesame seeds – served on white crockery.