Cote Korean Steakhouse

The story

Crafted with passion, served with love

Where Korean Barbecue Meets the American Steakhouse

Seoul-born restaurateur Simon Kim opened COTE in Flatiron in June 2017 with a straightforward ambition: create a game-changing Korean restaurant that had never existed before. The concept he landed on was both simple and genuinely original — blend the conviviality of Korean barbecue with the hallmarks of a classic American steakhouse. The result earned COTE the distinction of being America's first and only Michelin-starred Korean steakhouse, and the title of Best Steakhouse in North America according to the World's 101 Best Steak Restaurants.

The Meat, the Wine, the Experience

COTE's own mantra cuts straight to it: grilled steak, fire, and cocktail. Everything on the menu starts with beef that qualifies as USDA Prime — the top 5% of American cattle — or above, including American Wagyu, a crossbreed of Japanese Wagyu and American Black Angus. The signature Butcher's Feast brings four selected cuts to the table alongside Korean accompaniments: a savory egg soufflé, ban-chan, scallion salad, two stews, and vanilla soft serve with soy sauce caramel. For those who want to go further, the Steak Omakase — "The Grand Tour" — offers a chef-guided progression through the kitchen's finest cuts, with an optional wine pairing.

Standout à la carte options include the "STEAK & EGGS™," a hand-cut filet mignon tartare topped with Imperial Daurenki caviar on milk toast, and the COTE Galbi, a Korean-style short rib that sits comfortably alongside dry-aged ribeyes and Japanese A5 reserve cuts priced by the ounce, including Kobe and Miyazaki Prefecture selections.

A Wine List That Earned Its Stars

The beverage program matches the ambition of the kitchen. The wine list spans more than 1,200 labels — curated by an award-winning sommelier team — and earned COTE a Wine Spectator Best of Award of Excellence. The list runs from Champagne and Burgundy to a dedicated "For Galbi & Beyond" section featuring Sauternes and Royal Tokaji Essencia. Classic-but-creative cocktails, including a Lychee Martini with Khee Soju and a rotating lineup of signature drinks, round out the bar program, which was recognized as a Top 10 honoree at the Tales of the Cocktail Spirited Awards 2024.

Hospitality as a Practice

The team behind the Flatiron location includes Chef de Cuisine Deegan McClung and Executive Director of Beverage Victoria James, operating within a broader culture that COTE describes as "hospitality-forward" — attention to detail, personalized care, and what they call "a little fun." Private dining, group events, and full buyouts are available, and the restaurant has expanded to Miami, Singapore, and Las Vegas, with a second New York location now open at 550 Madison Avenue.