""It's an experience that some of the meat-and-potato guys wouldn't have taken otherwise, and they're open to it. They came for the steak, and they stay for the kimchi.""
""Cote is not the typical Korean barbecue restaurant, but a Korean steakhouse. This distinction mattered to him, like the difference between a bistro and brasserie.""
Cote, a New York City steakhouse, features the Butcher's Feast, which includes four cuts of beef and Korean-inspired sides like banchan and stews. Owner Simon Kim emphasizes that Cote is a Korean steakhouse, not a typical barbecue restaurant, aiming to blend the energy of Korean cuisine with luxury steakhouse elements. Despite concerns about declining red meat consumption among millennials, Cote has thrived, attracting diners who appreciate both steak and Korean flavors, creating a unique culinary experience.
Read at Eater
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