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COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean barbeque together with the hallmarks of a classic American steakhouse. The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ label wine list, and a suite of classic-but-creative cocktails.

Smokeless grills in every table, combined with cuts from our in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized to perfection. COTE is NEW YORK CITY'S first KOREAN STEAKHOUSE™.

Traveling down south? Visit our sister restaurant COTE Miami

At COTE, our mantra is simple:
🥩 + 🔥 + 🍸 = 😊



We’ve got some serious beef: Everything we serve is USDA Prime—that’s the top 5% of American cattle—or above, and American Wagyu (a crossbreed of Japanese Wagyu and American Black Angus). Here’s a handy guide to our favorite cuts, and a few factoids to help you get the most out of your meat.

Cut of rib eye steak on a white background
Cut of filet steak on a white background
Cut of sirloin steak on a white background
Cut of flat iron steak on a white background
Cut of hanger steak on a white background
Cut of COTE steak on a white background
Cut of skirt steak on a white background
Cut of galbi steak on a white background

Ribeye Steak 등심

AKA: Delmonico Steak
Info: The big, beefy icon. This cut is rich, tender, juicy, and loaded with flavor, with generous marbling throughout.
Best Cooked: Medium Rare

Piece of meat being flipped on a hot grill

Grills, Grills, Grills

Each table at COTE features a bespoke gold-rimmed Shinpo grill, whose ceramic charcoal assures that your steaks can be char-grilled to perfection without producing a smokey mess. Operated by your server or by your friends—it’s your choice!

Sea salt in a square, white bowl next to a piece of steak

Worth Our Salt

Our special COTE salt blend is carefully composed by mixing British Maldon salt, Himalayan pink salt, and Korean thousand-day sea salt. Sprinkle some on your steak and get ready for a flavor explosion!

Pieces of meat hanging in a red lit storage unit for the dry aging process

Dry Aging Gracefully

Our in-house dry aging room provides plenty of space for moisture to evaporate, intensifying the meat’s flavor, while natural enzymes slowly break down muscle tissue, making it more tender. After beef ages for 28 days things start to get interesting, as it develops a funky, nutty, even bleu-cheesy flavor profile.

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Headshot of Simon

Headshot of David

Headshot of Amy

Headshot of Victoria

Headshot of Wesley

Headshot of Mia


Interested in becoming a member of the COTE team?
Send your resumé to

  • Servers
  • Server Assistants
  • Runners
  • Hosts
  • Reservationists
  • Bartenders
  • Cocktail Servers
  • Prep/Line Cooks


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2022 Michelin Guide

- One Star -
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Map illustration showing the COTE location near Madison Square Park

16 West 22nd St
(b/w 5th & 6th Ave)
New York, NY 10010


Our phone reservationists are available from 11am-11pm daily. Please kindly contact outside regular call hours, or if the lines are busy.

5:00 - 11:00 PM Sunday – Wednesday

5:00 - 1:00 AM Thursday – Saturday

5:00 - 9:00 PM Daily

For reservation requests:

For private event inquiries:

For press inquiries:

For business & partnership opportunities:


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Your health & safety are our utmost priority, and we take our responsibility to serve you very seriously. COTE has not ceased operations since the mandated closure of indoor dining, and has developed strong experience in all COVID operational procedures from takeout to delivery to in-person dining.