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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:
🥩 + 🔥 + 🍸 = 😊

Five unique cocktails on 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. 

Raw ribeye with bone
raw filet
raw sirloin steak
raw flatiron meat
Raw hanger steak
Raw Cote steak
raw skirt steak
Raw galbi meat
Illustration of a cow with the ribeye section highlighted

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

Illustration of a cow with the filet section highlighted

Tenderloin 안심

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

Illustration of a cow with the sirloin section highlighted

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

Illustration of a cow with the flatiron section highlighted

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

Illustration of a cow with the hanger section highlighted

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

Illustration of a cow with the flatiron section highlighted

COTE Steak 살치살

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

Illustration of a cow with the skirt section highlighted

Skirt Steak 안창살

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

Illustration of a cow with the galbi section highlighted

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

Cocktail sitting on a table with a pink neon sign of the Cote logo in the background


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Simon Kim


Photo of Simon Kim

David Shim

Executive Chef

Photo of David  Shim

Thomas Brown

Vice President of Operations

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Amy Zhou

Director of Operations

Photo of Amy Zhou

Victoria James

Director of Beverage

Photo of Victoria James

Mia Van de Water

Head of Beverage Operations

Photo of Mia Van de Water

Wesley Sohn

Director of Hospitality

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Interested in becoming a member of the Cote team?
Send your resumé to

Server Assistants
Cocktail Servers
Prep/Line Cooks


Michelin Guide Logo

2020 Michelin Guide

- One Star -
New York Times Logo
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Robb Report

Robb Recommends: One of America’s Best Steakhouses Now Has Its Own Wine Club

November 2, 2021


How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse — Mise En Place

August 16, 2021

Robb Report

This Michelin-Starred Steakhouse Will Now Ship a Steak Dinner for 4 to Your Doorstep

June 29, 2020

Vice Munchies

How a Michelin Star Restaurant Does Delivery

May 09, 2020

Vice Munchies

How to Make Korean BBQ at Home

April 06, 2020


A Michelin-starred restaurant recreated the iconic dish from 'Parasite' using instant ramen

March 09, 2020

Michelin Guide

New York City's Greatest Steakhouses

March 12, 2020


The Best Steakhouses in America

January 24, 2020

Vice Munchies

A 10 Course Steak Omakase Cooked at Your Table - Open Fire

June 13, 2019

Wine Enthusiast

America's 100 Best Wine Restaurants of 2019

June 13, 2019

The New York Times

Where should you eat in New York?

September 26, 2019

The Infatuation

Where To Have A Unique Dining Experience In NYC


Travel + Leisure

The Best Korean Dining in New York City Right Now Isn’t in Koreatown

February 26, 2019

Robb Report

The 25 Best Steakhouses in America Right Now

December 17, 2019


GQ's Best New Restaurants in America, 2018

April 24, 2018

Interior view of the Cote bar


Map of Cote Location (mobile)
Map of Cote Location (desktop)


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


Our phone reservationists are available from 11am-10pm daily. Please kindly contact 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, please e-mail

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

For press inquiries contact

For business & partnership opportunities, please email


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. Despite all of our measures, the threat of Covid-19 is real. If you are high-risk, we recommend not dining outside with us but suggest exploring our delivery options.