Join us for Magnum Mondays! Every week we open one special bottle and sell it by the glass at our cost! Stay tuned on our instagram for weekly postings ~> @cotenyc


COTE is New York City’s first Korean Steakhouse.

The carnivorous vision of proprietor Simon Kim, COTE pairs the hallmarks of a classic American Steakhouse—an obsession with the highest quality USDA Prime beef, an impeccable 600+ label wine list, and a suite of classic-but-creative cocktails—with the convivial, interactive dining experience of Korean Barbecue.

Each table at COTE comes equipped with a smokeless grill, ensuring that every morsel of steak from our in-house dry aging room is as hot, fresh, and caramelized as the first bite. And it tastes even better with a schmear of ssamjang and a glass of Côte-Rôtie.

At COTE, we follow a simple mantra:
Meat + Fire + Booze = Smiles!

Book me a Table!


We’ve got some serious beef: Everything we serve is USDA Prime—that’s the top 5% of American cattle—or above, and American Wagyu (a crossbreed of Japanese Wagyu and American Black Angus). Here’s a handy guide to our favorite cuts, and a few factoids to help you get the most out of your meat. 

Ribeye Steak 등심

AKA: Delmonico Steak
Info: The big, beefy icon. This cut is rich, tender, juicy, and loaded with flavor, with generous marbling throughout.
Best Cooked: Medium Rare

Tenderloin 안심

AKA: Filet Mignon
Info: A classically elegant piece of beef. Lean, plush, and succulent, with subtle flavor.
Best Cooked: Medium Rare

Sirloin 채끝

AKA: NY Strip
Info: This premium, lean, bone-in steak is a steakhouse classic, known for its marbling, fine texture and buttery flavor.
Best Cooked: Medium Rare

Flatiron 부채살

AKA: Top Blade Steak
Info: “When in Flatiron...” A local favorite! Well-marbled, richly flavored and juicy as all get-out.
Best Cooked: Medium rare

Hanger Steak 토시살

AKA: Butcher’s Steak, FlavorTown USA
Info: So good, butchers used to keep it for themselves! This robustly flavorful cut is lean, succulent, and packed with flavor.
Best Cooked: Medium Rare

COTE Steak 살치살

AKA: The Secret Steak
Info: This beautifully marbled cut is elegant, flavorful, and meltingly tender.
Best Cooked: Medium Rare

Skirt Steak 안창살

AKA: Philadelphia Steak
Info: This uniquely thin cut boasts intensely beefy flavor and a juicy, toothy texture.
Best Cooked: Medium Rare

COTE Galbi 꽃 양념 갈비

AKA: Marinated Short Rib
Info: Our take on the sweet and savory Korean favorite. When caramelized, it explodes with charred deliciousness!
Best Cooked: Medium


(Tap for More)

Simon Kim


David Shim

Executive Chef

Victoria James

Beverage Director

Thomas Brown

Director of Operations


2017 Michelin Guide

- One Star -

Review: Cote (8.2)

The Infatuation — August 29, 2017

Dry-Aged Korean Barbecue Is a Steak Dinner on Steroids (VIDEO)

First We Feast — November 6, 2017

Korean BBQ Meets Classic Chophouse at Cote

Village Voice — September 12, 2017

Can An In-House Dry-Aging Room Earn Korean Barbecue Its First Michelin Star In the USA? (VIDEO)

Thrillist — September 11, 2017



16 West 22nd St. (b/w 5th & 6th Ave.) New York, NY 10010




Sunday: 4pm-9pm
Mon to Thurs: 5pm-11pm
Fri & Sat: 5pm-12am

For general reservation inquiries, please email

To inquire about booking COTE for a private event, please e-mail

For press inquiries contact

Downstairs @ 16 W 22nd St.

Coming soon