Cote

Cote opened on June 8, 2017, at 16 West 22nd Street in Flatiron as proprietor Simon Kim’s Korean steakhouse: tabletop grilling with American steakhouse cues. Kim had previously run the Michelin-starred West Village restaurant Piora; opening executive chef David Shim came from M. Wells Steakhouse, and Victoria James built the early wine and cocktail program. The name plays on the Korean word for flower and on French steakhouse language such as côte de boeuf. The house dry-ages beef on site and seats diners at smokeless ceramic charcoal grills that staff usually work tableside, though guests may take a turn. The New York room earned a Michelin star within months of opening and has kept one; press often calls it the first Korean steakhouse of its kind to do so. Other city outposts are separate stories.

Most tables order the Butcher’s Feast, a per-person set that typically runs through beef consommé, four USDA Prime and American Wagyu cuts (hanger and dry-aged ribeye show up often), banchan, kimchi and doenjang stews, egg soufflé, and vanilla soft serve with soy-sauce caramel. Recent menus and Infatuation’s 2026 update put the feast around $82 a person; check before you book, and expect the check to climb with cocktails, wine, or Japanese A5. A pricier Steak Omakase and à la carte starters (including a tofu-and-sesame riff on wedge salad) sit beside it. Reservations drop on Resy about thirty days out at 10 a.m. The main room is not a walk-in bet; Undercote downstairs takes cocktail traffic.

Diners treat Cote as the polished Korean steakhouse hit: Butcher’s Feast pacing, dry-aged beef, egg soufflé, soft-serve finish, and service that keeps the grill moving. Regulars talk about hunting the Resy drop, booking early or late seatings, and saving it for birthdays or client dinners rather than a Koreatown walk-in.

The same reviews warn about reservation scarcity, confident upsells toward Steak Omakase or A5, a bill that jumps once drinks are in, and a room that can feel slick next to messier barbecue houses. A minority find the night too programmed once other upscale grill rooms entered the city. Come when you want Flatiron Korean steakhouse theater, not a tofu-house stew night or a prepaid tasting counter.