Cote

Korean-born Simon Kim opened Cote as a joyful celebration of his home country’s love for beef allied with his admiration for the great American steakhouse. Just head downstairs and admire the meats hanging in the aging room. The space also breaks the norm in its mien—dark, moody and atmospheric. There’s a comprehensive wine list too, which, if you look close enough, offers nuggets of value. (Downstairs is their ersatz speakeasy, Undercote.)First-timers should go for the “Butcher’s Feast” featuring different cuts of beef, an egg soufflé, and enough banchan to cover your table. Meats are first presented raw for you to admire; your server then oils the grill and expertly cooks them. A supporting cast of kimchi and ssamjang merely elevate their flavor.

• A dark, atmospheric, basement-level dining room with an in-house aging room that puts the meat program on display.
• The Butcher’s Feast is the entry point, a chef-curated spread of cuts with banchan, served as a structured, shareable experience.
• There is a second venue below, Undercote, a speakeasy-style bar that extends the night beyond dinner.

• USDA Prime beef, the backbone of the grill-focused menu.
• American Wagyu, used alongside USDA Prime for richer marbling.
• Dry-aged meats, visible in the in-house aging room.
• Banchan, the supporting cast that fills the table and resets the palate between cuts.
• Kimchi and ssamjang, the sharp, fermented, chili-forward counterpoints to rich beef.

A Korean steakhouse in a moody, basement-level room, built around tabletop grilling and a serious beef program. The kitchen mixes Korean barbecue rhythms with steakhouse polish, meats are aged on site, and first-timers are steered toward the Butcher’s Feast, a chef-curated spread of cuts with banchan, built for sharing.