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Korean Steakhouse

COTE Korean Steakhouse

Flatiron, New York, NY 📍 Maps

COTE was born from owner Simon Kim's vision to merge the best of Korean BBQ with the classic American steakhouse, a concept he perfected after years in fine dining. It's the kind of place where the energy is always buzzing, yet the service feels incredibly personal, making every visit feel like a special occasion. Regulars know to settle in for the full experience, letting the expertly trained staff guide them through the cuts and the perfect pairings.

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★ The Legend
Dressed Up Galbi
This isn't just any short rib; it's a hand-selected, USDA Prime cut, often dry-aged in-house for a minimum of 45 days, which intensifies its beefy flavor and creates an incredibly tender texture. It's grilled tableside to perfection by your server, ensuring each bite is caramelized and juicy, a true testament to COTE's steakhouse pedigree.
◆ Fan Favorite
After BBQ Fried Rice
Customers consistently rave about this dish as the perfect way to finish a Korean BBQ meal. It's fried on the same grill as the meat, soaking up all the flavorful fat and caramelized bits, then mixed with egg and seaweed.
◇ Hidden Gem
Pork Jowl (Hangjeongsal)
Many first-timers stick to the beef, but those in the know always add the Pork Jowl to their order for its unique, almost crunchy texture and rich, savory flavor. This cut, often overlooked, is expertly grilled to achieve a perfect crispness on the outside while remaining succulent within, offering a delightful contrast to the beef.
Insider Tip

Don't make the mistake of only ordering à la carte cuts; instead, opt for the 'Butcher's Feast' for your first visit. This prix-fixe menu offers a curated selection of four different cuts of beef, including their famous galbi, along with various banchan, savory egg soufflé, and a hearty stew, giving you the most comprehensive and balanced COTE experience. It’s the best way to sample their range and understand why they're so celebrated.

Every restaurant has its legendary dishes.

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