A spotlight from Flatiron · Manhattan
COTE
Simon Kim's Korean steakhouse — the first Michelin-starred K-BBQ room in the U.S.
My aim for COTE was to be the most fun one-star Michelin restaurant in NYC.
— Simon Kim, Founder & CEO
Seoul, at thirteen, to New York
Simon Kim was born in Seoul and immigrated to the U.S. at thirteen. He grew up eating Korean barbecue with his family. He grew up working in New York fine-dining rooms. In June 2017, he opened COTE on West 22nd Street to marry the two.
His argument: a Michelin room does not have to be quiet or ceremonial. A Korean barbecue can be a steakhouse.
A Michelin room does not have to be quiet or ceremonial.
The most fun star in New York
COTE became the first Korean steakhouse in the U.S. to earn a Michelin star. It has held one every year since. The formula: dry-aged USDA Prime and American Wagyu, banchan and kimchi at the table, a smokeless live-fire grill in the middle of every four-top, guests cooking their own meat mid-conversation.
Kim calls it "the highest quality ingredients and no pretentiousness." The formula worked well enough to open Miami, Singapore, Las Vegas — all still under his ownership. Flatiron remains the flagship.
A block that used to be photo studios
West 22nd between Fifth and Sixth was mostly photo studios and after-work bars when COTE opened in 2017. It anchored what has since become one of the busiest restaurant blocks in the neighborhood.
Kim has never sold the concept. Every COTE is his.
Order this
The dishes that made COTE
Butcher's Feast
Four cuts of prime and Wagyu grilled at the table with unlimited banchan, egg soufflé, stew, and rice. The house tasting.
Dry-aged USDA Prime ribeye
Kim's steakhouse-meets-barbecue thesis in a single cut.
Steak tartare with Korean pear & sesame oil
A cold starter that reframes a French classic through a Korean pantry.
Good to know
COTE, answered
What should a first-timer order at COTE?
The Butcher's Feast. It's the fastest way to understand the concept — four cuts of prime and Wagyu, all the banchan, egg soufflé, stew, and rice. Ordering à la carte works too but you'll leave less converted.
What's the difference between COTE's main dining room and Cote Bar?
The main dining room has the tabletop grills — that's the full COTE experience. Cote Bar next door has cocktails and small plates but not the meat-cooking ceremony. Book the dining room.
How do you get a reservation?
Reservations release on Resy 30 days out at 9am and go quickly. A phone waitlist opens at noon daily — call and be nice.