Skip to Content
The Cote logo in red

BulletA COTE TaleBullet

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:
🥩 + 🔥 + 🍸 = 😊

Divider

BulletFeast Your EyesBullet

COTE's signature blend of salt includes flaky British Maldon, salty Pink Himalayan Salt, and umami-rich Korean thousand day aged sea salt.
Getting up close and personal with our house aged 45-day dry aged ribeye.
Kick off your dinner with our steak tartare with local grass fed top round beef, pear, and pickled mustard seed. Served alongside crispy tendon puffs.
Can you say frose all day?!
Marinated short rib galbi is so beautifully caramelized on our grill. Sweet, savory, umami all at once.
Dig into our savory egg souffle, the fluffiest eggs you'll ever meet.
Our bartenders are ready to shake you up a cocktail to start your night.
Behold: crispy, savory, and rich pork belly bacon.
Get up close and personal with the rich marbling pattern of our USDA prime and up steaks.
It's all in the details. Our bronze spoons are hand made by artisans in Korea.
Our bibimbop is served crisp and steamy hot with mountain vegetables, a poached egg, and spicy gochujang sauce.
Our market fish entree changes seasonally, with a focus on local catches. Every dish is paired with fresh market vegetables.
Our bibimbop components come together in a rich color palette: rich red gochujang sauce, beautifully browned sauteed beef, green spinach, orange carrots, bright yellow zucchini and egg, earth toned mushrooms, and pale yellow bean sprouts.
The marinated shortrib galbi is hand cut in a diamond cut to allow the marinade to steep deep into the muscle fibers of the steak.
A close up shot of our kimchi and pork stew, garnished with sliced serrano peppers.
Looking to give the gift of Cote? Snag a gift card for any occasion and treat your loved ones to a night of delicious meat, fun drinks, and outrageously good times.
Our "Steak and Eggs" is delicate hand cut filet mignon topped with caviar, and served with a side of milk toast.
Divider

BulletEdu-COTE-ionBullet

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.

Cut of rib eye steak on a white background
Cut of filet steak on a white background
Cut of sirloin steak on a white background
Cut of flat iron steak on a white background
Cut of hanger steak on a white background
Cut of COTE steak on a white background
Cut of skirt steak on a white background
Cut of galbi steak on a white background

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

Piece of meat being flipped on a hot grill

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!

Sea salt in a square, white bowl next to a piece of steak

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!

Pieces of meat hanging in a red lit storage unit for the dry aging process

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.

BulletTeam COTEBullet

Headshot of Simon

Headshot of David

Headshot of Thomas

Headshot of Amy

Headshot of Victoria

Headshot of Mia

Headshot of Wesley

Employment

Interested in becoming a member of the COTE team?
Send your resumé to careers@cotenyc.com

  • Servers
  • Server Assistants
  • Runners
  • Hosts
  • Reservationists
  • Bartenders
  • Cocktail Servers
  • Prep/Line Cooks
Divider

BulletPressBullet

Michelin logo

2022 Michelin Guide

- One Star -
Times logo
QuoteStarStarQuote
New York Magazine logo
QuoteStarStarStarQuote
Eater logo
QuoteStarStarStarQuote

BulletContactBullet

Map illustration showing the COTE location near Madison Square Park

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

Phone
212.401.7986

Our phone reservationists are available from 11am-11pm daily. Please kindly contact reservation@cotenyc.com outside regular call hours, or if the lines are busy.

Hours
5:00 - 11:00 PM Daily

COTE To-Go:
5:00 - 9:00 PM Daily

For reservation requests:
reservation@cotenyc.com

For private event inquiries:
event@cotenyc.com

For press inquiries:
press@cotenyc.com

For business & partnership opportunities:
partnerships@gracioushm.com

Divider

Do you like meat? Wine? Soju? Ridiculously fun times? Interested in hearing the latest and greatest from COTE?

Sign up for our newsletter!

Illustration of steak in red

BulletFAQBullet

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.