COTE
Simon Kim hangs the beef in an aging room downstairs, and the servers oil the grill and cook it at your table. It holds one MICHELIN star in the 2025 New York selection.8
Why go
Kim built this as a Korean answer to the American steakhouse, and the inspector reads the room as dark, moody and deliberately off the steakhouse norm.1 Meat arrives raw for you to look at before anyone cooks it. Dominique Roy runs the Butcher's Feast and the Farmer's Feast together when he has a few people with him, which gets vegetables onto a table that would otherwise be all beef.2 Below the dining room is a second bar, Undercote, which the guide calls their ersatz speakeasy.1
Order this / avoid
- Order: the Butcher's Feast, which the inspector calls the first-timer's order: several cuts of beef, an egg souffle, and enough banchan to cover the table.1
- Order: the Farmer's Feast on the same table. Roy:
You get a ton of vegetables and some great meats, and it's a really good mix.
2 - Order: wine. The guide says the list is comprehensive and
offers nuggets of value
if you read it closely.1 - Order: a cocktail while you wait. The list is named off the 1979 film The Warriors, and Julien Levy's pick is the Baseball Furies, vodka with peach, lemon and whey.3
- Avoid: treating this as a two-person dinner if you want both feasts. Roy's order needs a few people to work.2
What locals & experts say
- MICHELIN Guide New York, One Star held again in the 2025 selection5, and the inspector on the grilling:
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.
1 - Dominique Roy, Eleven Madison Park, in The Relisher (4 August 2026):
For the best experience, I recommend going for dinner.
He rates the meal at a fair price and says the room is always packed.2 - Julien Levy reviewed it for Time Out New York in August 2025 and scored it 5 out of 5, arguing that the kitchen never dressed Korean barbecue up to get here:
Cote is proof-positive that KBBQ can hold its own among the city's most ambitious dining experiences.
3 - David Shim runs the kitchen under Simon Kim, whose group also holds COTE Miami, COTE Singapore and Coqodaq.4 The James Beard Foundation made Kim an Outstanding Restaurateur semifinalist in 2026, which is his award and not this room's.7
Good to know
- Timing: dinner only, and the kitchen runs late Thursday through Saturday.1
- Price: the guide bands it at $$$$ and prints no figure. Time Out puts it at 3 of 4 and calls it far from an inexpensive meal, with the Butcher's Feast priced per head and cuts added a la carte on top.3
- Which door: this page is 16 West 22nd Street in the Flatiron, which is the one New York permit the city's register carries under this name, last inspected in November 2025. There are COTE rooms in Miami and Singapore, and Undercote is the bar downstairs from this one.6
- Your coat: the room filters the smoke out without a hood, so you leave without smelling of the grill.3
- Booking: through the restaurant's own site, which is where the Flatiron room's hours and its Undercote page both live.9
Verdict
must-visit — Booking is essential, and bring people who want to share, because the beef arrives for a table and somebody else cooks it. If you want one steak and a glass of red, a steakhouse will do it for less.