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When I crave Korean food, I think of barbecue in K-town (or my East Village fave Oiji). When I hear Côte, the Frenchy in me pictures a decadent piece of red meat, or wine of course. Put it all together (sort of) and you get Cote Korean Steakhouse. Cote is an upscale Korean chophouse opened in June 2017 by Simon Kim (from West Village’s Piora). Located in a large, modern space in Flatiron, Cote is a vibrant restaurant with a unique concept that has instantly become a NYC carnivorous favorite. And just like Piora, Simon Kim’s newest venture has earned itself a Michelin star within just months of opening.
Pickled veggies to start
At Cote, Kim pays tribute to his Korean roots (and the chef, David Shim, is also Korean), but with a menu inspired by traditional American steakhouses – a superbly-executed fusion of two meat-eating cultures. This is not the place for authentic Korean BBQ but Cote offers a finer experience of it. The real focus is on the highest quality USDA prime beef where steaks are dry-aged anywhere from a week to four and a half months in a (super dope) cooler downstairs. From the rib-eye, the marinated short rib to the wagyu, the meat selection rivals with the best New York steakhouses. To enjoy Cote to the fullest, order the Butcher’s Feast. Fairly priced at $45pp, the prix fixe serves four cuts of meat and a gazillion purely Korean side dishes, all shared family style. No creamed spinach and fries here, the Butcher’s Feast comes with ban chan, salads, an egg soufflé, two stews and you’ll get your fair dose of kimchi of course (and even ends with a delicious caramel soft-serve dessert).
Steak Tartare – Grass-fed prime top-round, pickled mustard seed, pear, beef chips ($18)
Korean “bacon” – house-smoked, crispy heritage pork belly, pickled jalapeño ($16)
Uni Oyster Appetizer Special
Your waiter grills the meat for you but you are required to participate!
The interactive setting of Korean BBQ also remains, where guests cook the meat over an in-table smokeless grill, one cut of beef at a time. The conviviality makes Cote the perfect spot for groups. Maybe not the best for dates though, the group-friendly setting doesn’t really invite romance and you might end up smelling like smoked meat by the end of the night :). Keep in mind that your server is supposed to cook your steaks for you but with your participation (i.e. keep an eye on the sizzle fo shizzle). Again, it’s a group effort!
Only small plates are available at the bar area
$45pp Butcher’s feast prep
Cooking the Prime Beef after greasing the grill with beef lard
Aim is to grill to a perfect medium rare and wrap the beef in the lettuce wraps like a taco!
Look at all those side dishes Ban chan, salads, egg soufflé, kimchi stews etc.
Sexy (scary?) Meat Window downstairs
The atmosphere at Cote is lively (and can get loud!) with a modern, trendy vibe and a certain sex appeal to it. The dining area is super spacious, with two main dining rooms divided by a wraparound marble bar. The sleek modern design is accented with dark wooden tones, concrete floors and rows of black leather banquettes surrounding the golden grills. But the signature, sultry touch is the pinkish-redish neon light theme, especially at their lower level space where a giant glass window showcases the dry-aging meat. The room’s red lighting is supposed to make the raw meat look “sexy”. I’ll let you be the judge.That room alone is worth a visit (NOT for the faint of heart). The super cool downstairs space is set to become a cocktail bar with Korean street-food snacks.
Back dining room with booth seating
Cote Old Fashioned Cocktail
To add to the stellar dining experience at Cote, an incredibly extensive 600+ label wine list has been curated (with red meat in mind of course). Even the cheapest bottles under $40 were highly recommended by the sommelier and paired perfectly with the Butcher’s Feast. You’ll also find original in-house cocktails, with a slight exotic twist to classic concoctions.
I always mention how I love steak but hate the “old-man” feeling of traditional NYC steakhouses (and the 3-digit price tag for a sirloin). Cote is a unique spot for meat lovers to experience a new kind of Korean dining, with a trendy New York vibe. Along with my West Village fave 4 Charles Prime Rib, Cote is a welcome “cool kid” addition to the carnivore food scene.
Delicious caramel soft serve – best way to end the Butcher’s Feast!
Open daily for dinner:
Mon-Thurs: 5pm-10:30pm
Fri & Sat: 5pm-11:30pm
Sunday: 4pm-9pm
Go to Cote Korean Steakhouse!
