Bam💥Cham* 밤참 at Cote! (*Late Night Meal) -- Now open until 1 AM every Thursday-Saturday. Click on this banner to book a table, or walk in for Late Night!


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 every bite. COTE is NEW YORK CITY'S first Korean Steakhouse.

Cote Miami...Coming Soon!

At COTE, our mantra is simple:
🥩 + 🔥 + 🍸 = 😊

Thanksgiving and Christmas Eve reservations are now open!


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

Amy Zhou

General Manager

Wesley Sohn

Service Director

Tom Piscitello

Maître d'


2017 Michelin Guide

- One Star -

2018 Michelin Guide

A Michelin Star: Cote Korean Steakhouse (VIDEO)

January 16, 2018


GQ's Best New Restaurants in America, 2018

April 23, 2018


The 31 Best Steakhouses in America

November 3, 2017

The Infatuation

New York City’s Best New Restaurants Of 2017

December 4, 2017

New York Magazine

The Absolute Best Steakhouses in New York

April 11, 2018

The Infatuation

Review: Cote (8.2)

The Infatuation — August 29, 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




Sun to Wed: 5pm-11pm
Thurs to Sat: 5pm-1am

Thanksgiving: 1pm-9pm
Christmas Eve: 5pm-11pm
Reservations open now!

Christmas Day: Closed
New Year's Day: Closed

For general reservation inquiries, please call.

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

For press inquiries contact

Undercote is proprietor Simon Kim's subterranean cocktail bar and lounge beneath Michelin-starred Cote. Combining dark, plant-filled interiors with ambient beats, Undercote has the feel of a moonlit jungle oasis in the middle of the city, offering guests cocktails from principal bartender Sondre Kasin, and a one-of-a-kind Champagne List.

Open to the public Monday - Saturday from 5pm to Late

We do not accept reservations,
but seat completed parties on a first come, first serve basis