KOREAN STEAK HOUSE
Editorial content provided by COTE
Restaurateur Simon Kim of Michelin-starred Piora has opened Cote, a Korean steakhouse. Named for the Korean word for “flower,” a term also used to describe an intensely marbled specialty steak cut, Cote is Kim’s follow up to Piora’s “blossom”— a sophisticated, convivial restaurant that marries the interaction and flavors of Korean barbecue with the prime cuts of the American steakhouse (*Gogijib translates to “meat house” in Korean).
Craft soju is right at home with martinis and old-fashioneds on bartender Devin Kennedy’s cocktail list, and all wines by the glass are poured out of magnums from an extensive, 600-bottle list curated by beverage director Victoria James, also of Piora.
Steakhouse mainstays such as shrimp cocktail, steak tartare and thick-cut bacon are served alongside traditional Korean dol-sot bibimbop and spicy casseroles. M. Wells Steakhouse alum David Shim’s menu features USDA Prime steaks such as ribeye and sirloin dry-aged on site and specialty beef cuts such as flatiron and marinated short rib. At the heart of the experience is the prix fixe Butcher’s Feast, a play on the traditional Korean barbecue spread with ban-chan, stews, salad, lettuce wraps, savory egg soufflé and four cuts of beef that arrive pre-sliced to grill at the table. To wrap up the feast, soft serve arrives with the check.