COTE

WE ARE HONORED AND HUMBLED TO HAVE RECEIVED OUR FIRST MICHELIN STAR!

A COTE Tale

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!

Edu-COTE-ion

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

Team COTE

(Tap for More)

Simon Kim

Owner

David Shim

Executive Chef

Victoria James

Beverage Director

Thomas Brown

Director of Operations

Press

One Michelin Star — High Quality Cooking, Worth a Stop!

Michelin Guide — November 2017

This May Be the Best Beef at Any Korean BBQ in New York

New York Times — November 14, 2017

Cote Offers Korean BBQ With the Soul of a Fat-Cat American Steakhouse

New York Magazine — October 22, 2017

Korean BBQ at Cote Stands Up Against Any Steakhouse in Town

EATER — September 19, 2017

Korean BBQ Meets Classic Chophouse at Cote

Village Voice — September 12, 2017

Contact

Location

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

Phone

212-401-7986

Hours

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

COTE welcomes walk-ins. And you can always join us at our bar for cocktails and snacks.

For press inquiries contact press@cotenyc.com

To inquire about booking COTE for a private event, please e-mail
reservation@cotenyc.com

Downstairs @ 16 W 22nd St.

Coming soon