:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/22297873/Cote_61.jpg "COTE Korean Steakhouse by Giovanny Gutierrez/Chat Chow TV")
Cote is a chic Korean steakhouse where smoky grills meet a Michelin-star experience, offering exceptional beef, inventive sides, and a stylish ambiance.
"Cote is basically Korean BBQ, turbocharged. Each element of the dining experience at this Flatiron spot is taken up a notch—from the high-end steakhouse-quality meat to the fancy grills, smooth marble tables, and sharply dressed servers. You’re welcome to order however you want here, but most people will go for the $78-per-person prix-fixe Butcher's Feast. The steak is truly excellent—rich, tender, buttery—to the extent that you’ll want to eat some of it on its own before wrapping it up in a lettuce leaf with one of the provided sauces. Reservations are released online 30 days in advance at 10am. Walk-ins aren’t accepted, but you can call for a reservation, and we’ve been told it’s easier to get a table that way." - neha talreja, kenny yang, carina finn koeppicus, bryan kim, willa moore
"Simon Kim and David Shim’s Michelin-starred Korean steakhouse offers indoor and outdoor dining, where diners can enjoy the $78 or $225 set menus, with extensive a la carte beef, shellfish, and caviar selections as well. Book reservations online." - Melissa McCart
"Verdict: This isn’t just one of the top KBBQ places. It’s one of the top places to eat red meat in the city, and the $78 Butcher’s Feast with banchan, tofu stew, four cuts of beef, and soft serve is one of our all-time favorite prix-fixe meals. Reservations are released online 30 days in advance at 10am. Walk-ins aren’t accepted, but you can call for a reservation, and we’ve been told it’s easier to get a table that way." - bryan kim
"Chef David Shim and Simon Kim’s Michelin-starred hotspot occupies a particular niche in the city’s high-end beef scene: It’s a cross between a classic steakhouse and a Korean barbecue restaurant, decked out with comfy booths and dim lighting. The main event is a collection of four USDA Prime and American wagyu cuts priced at $74 per person, accompanied by banchan and classic sides like egg souffle, scallion salad, and kimchi stew. High rollers can order the $225 steak omakase with premium dry-aged cuts." - Eater Staff
"The Korean steakhouse from owner Simon Kim and chef David Shim retains one star. A la carte caviar and wagyu cuts are also available." - Eater Staff
