A COTE Tale
COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean barbeque together with the hallmarks of a classic American steakhouse. The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ label wine list, and a suite of classic-but-creative cocktails.
Smokeless grills in every table, combined with cuts from our in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized to perfection. COTE is NEW YORK CITY'S first KOREAN STEAKHOUSE™.
Traveling down south? Visit our sister restaurant COTE Miami
At COTE, our mantra is simple:
🥩 + 🔥 + 🍸 = 😊
Feast Your Eyes
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
Grills, Grills, Grills
Each table at COTE features a bespoke gold-rimmed Shinpo grill, whose ceramic charcoal assures that your steaks can be char-grilled to perfection without producing a smokey mess. Operated by your server or by your friends—it’s your choice!
Worth Our Salt
Our special COTE salt blend is carefully composed by mixing British Maldon salt, Himalayan pink salt, and Korean thousand-day sea salt. Sprinkle some on your steak and get ready for a flavor explosion!
Dry Aging Gracefully
Our in-house dry aging room provides plenty of space for moisture to evaporate, intensifying the meat’s flavor, while natural enzymes slowly break down muscle tissue, making it more tender. After beef ages for 28 days things start to get interesting, as it develops a funky, nutty, even bleu-cheesy flavor profile.
Vice President of Operations
Director of Operations
Director of Beverage
Head of Beverage Operations
Director of Hospitality
Interested in becoming a member of the Cote team?
Send your resumé to email@example.com
- Server Assistants
- Cocktail Servers
- Prep/Line Cooks
Our phone reservationists are available from 11am-10pm daily. Please kindly contact firstname.lastname@example.org outside regular call hours, or if the lines are busy.
5:00 - 11:00 PM Daily
5:00 - 9:00 PM Daily
For reservation requests:
For private event inquiries:
For press inquiries:
For business & partnership opportunities:
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Your health & safety are our utmost priority, and we take our responsibility to serve you very seriously. COTE has not ceased operations since the mandated closure of indoor dining, and has developed strong experience in all COVID operational procedures from takeout to delivery to in-person dining.
COTE's state of the art smokeless tabletop grills are manufactured in Japan and located on every dining room table. This technology uses a strong downdraft suction to continuously remove all surrounding air and eject it out of the building. Fresh air is then pumped back into the building, resulting in unparalleled air circulation — a minimum of 16.5 times per hour (more than 6.6 times the rate of an average indoor restaurant).
In addition, COTE has also installed hospital grade MERV-13 air filters in our HVAC system. COTE is operating in a class of its own in protection against airborne viruses.
Vaccinated guests are not required to mask.
Non-vaccinated guests must wear a mask inside the restaurant at all times including when using the restrooms.
Our Cabanas are private dining rooms with open air circulation and in-wall ventilation. Tableside grilling is available on portable grills in the cabanas.
Please note that outdoor dining is TRUE outdoor dining. We recommend you dress appropriately for your comfort as summer in New York is highly variable.
While our goal is to make everyone as comfy as possible, please understand that outdoor dining is truly OUTDOORS. We recommend checking the weather ahead of time and dressing appropriately for your comfort!
You can book a table online for party sizes of 2-6, or email email@example.com to request a reservation. In order to book parties of 6-12, please contact us via email; parties exceeding 10 guests will be seated at separate but adjacent tables and require a contracted booking.
Please note that we try to seat complete parties only, and late arrivals may require an abbreviated dining experience in order to accommodate the reservation after them!
Call us at (212) 401-7986 or email firstname.lastname@example.org to cancel or amend your reservation. We ask that all cancellations be made with at least 24 hours notice. We charge a $50 per person late cancellation and no-show fee in the event that a reservation is cancelled within 24 hours to the reservation date, or no-showed.
If you prefer to enjoy COTE in the comfort of your own home, check out our Butcher Shop and ready-to-enjoy favorites including our hit Butcher's Feast® on our website here. You can place orders to pick up or delivery.
Our delivery radius is 3 miles within Manhattan.
If you are seeking a delivery for a further radius, contact email@example.com where a member of our team can assist!
Hours of operation at 5:00 - 9:00 PM daily. COTE To-Go operates out of the same kitchen that serves our dining room so the kitchen may periodically pauses takeout orders once their capacity is reached. We recommend trying later or using the pre-order function for a future date.
Our events department can be reached at firstname.lastname@example.org, or you can submit a request through this link here. We offer large party arrangements for parties of 8 and above, half and full buy out options for indoors or cabanas, and cocktail and seated dinner events for up to 55 standing or 22 seated in Undercote.