COTE
A Korean barbecue and American steakhouse brand founded by Korean-American restaurateur Simon Kim.
Last updated August 31, 2026
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Overview
COTE is a Korean barbecue restaurant brand that combines Korean grilling traditions with the format, service style, and premium beef focus of an American steakhouse. The business was founded by Korean-American restaurateur Simon Kim, who was born in Seoul and moved with his family to Long Island at the age of 13. The concept reflects Kim's dual cultural background and is built around convivial table-side cooking, high-quality beef, Korean-inspired accompaniments, and an extensive beverage program. The first COTE location opened in New York City's Flatiron District in 2017. Rather than presenting Korean barbecue as a casual standalone dining category, the restaurant positioned it as an upscale destination capable of competing with established American steakhouses. Its service and menu are organized around shared grilling, with diners cooking or being served premium cuts at the table alongside Korean side dishes and sauces. COTE also dry-ages steaks in-house and has been described as the only Korean steakhouse in New York City with a dedicated dry-aging room. COTE quickly developed a reputation in the New York restaurant scene. Within its first year, the New York restaurant received a Michelin star, making COTE the first Michelin-starred Korean barbecue restaurant in the world. It subsequently received recognition from the James Beard Foundation, including awards for Best New Restaurant in 2018 and Outstanding Wine Program in both 2019 and 2020. The New York Times critic Pete Wells praised the restaurant's beef in comparison with other Korean barbecue restaurants in New York City. The brand expanded beyond New York with a Miami Design District location that opened in February 2021. The Miami restaurant earned a Michelin star in 2022 and introduced a Vegetable Fermentation Lab, extending COTE's Korean culinary identity beyond meat and reinforcing the brand's emphasis on fermentation and house-made preparations. COTE also operates an underground cocktail lounge, Undercote, beneath its New York restaurant. The bar opened in October 2018 and provides a separate nightlife-oriented expression of the brand. COTE later expanded to Las Vegas, opening a restaurant on the Las Vegas Strip at The Venetian Las Vegas in October 2025. Its known operating footprint therefore includes New York, Miami, and Las Vegas. The brand's core proposition remains a premium, social Korean steakhouse experience rather than a conventional Korean barbecue restaurant or a traditional American steakhouse. Its differentiation comes from the combination of Korean flavors and dining rituals, high-end beef, dry-aging, polished hospitality, wine expertise, and a celebratory atmosphere.
History
COTE was created by Simon Kim, a Korean-American restaurateur whose background spans Seoul and Long Island. Before establishing COTE, Kim operated Piora, a Michelin-starred restaurant in New York City's West Village. COTE grew from Kim's effort to unite two dining traditions that were personally and professionally important to him: Korean barbecue and the American steakhouse. The first COTE opened in the Flatiron District of New York City in 2017. Its format distinguished it from both conventional Korean barbecue restaurants and conventional steakhouses. Guests receive premium beef and Korean-style accompaniments in a polished dining room, while the meal retains the interactive, communal character of Korean barbecue. The restaurant's approach treats grilling as a central hospitality experience rather than merely a cooking technique. A major element of the New York operation is its in-house dry-aging program. COTE has a dedicated dry-aging room and has been identified as the only Korean steakhouse in New York with such a facility. The dry-aging process supports the brand's steakhouse positioning while the restaurant's sauces, side dishes, and fermentation-based elements preserve its Korean culinary identity. David Shim serves as head chef, with previous experience at M. Wells and L'Atelier de Joël Robuchon. Victoria James is the beverage director and has been associated with the restaurant's notable wine program. COTE achieved substantial recognition soon after opening. Within a year, its New York location earned a Michelin star, making it the first Michelin-starred Korean barbecue restaurant in the world. The James Beard Foundation named COTE Best New Restaurant in 2018 and recognized its wine program with Outstanding Wine Program awards in 2019 and 2020. The Michelin Guide also highlighted the restaurant's wine list, while New York Times critic Pete Wells wrote favorably about the quality of its beef. In October 2018, Kim added Undercote, an underground bar and cocktail lounge beneath COTE New York. This broadened the brand from a destination restaurant into a more complete evening hospitality concept. COTE's second principal restaurant opened in Miami's Design District in February 2021. The Miami location earned a Michelin star in 2022 and has its own Vegetable Fermentation Lab, an installation that reflects the brand's interest in Korean fermentation techniques and allows vegetables to play a more visible role in the menu's culinary identity. COTE continued its American expansion with a Las Vegas location at The Venetian Las Vegas, which opened on the Las Vegas Strip in October 2025. The documented locations in New York, Miami, and Las Vegas show a strategy focused on major dining and hospitality markets. Across these sites, COTE's identity rests on premium beef, Korean barbecue rituals, American steakhouse cues, carefully developed beverage programs, and an energetic social setting. No evidence in the supplied reference material indicates that COTE is a publicly listed company or part of a larger disclosed restaurant group.
- 2025
Las Vegas expansion
[1]COTE opened at The Venetian Las Vegas on the Las Vegas Strip.
- 2022
Miami receives a Michelin star
[1]COTE Miami earned a Michelin star.
- 2021
Miami Design District expansion
[1]COTE opened its Miami location in the Design District.
- 2020
Second James Beard wine-program award
[1]COTE's wine program received the Outstanding Wine Program award again.
- 2019
James Beard wine-program award
[1]COTE received the James Beard Foundation's Outstanding Wine Program award.
- 2018
New York receives a Michelin star
[1]COTE New York earned a Michelin star within one year of opening and became the first Michelin-starred Korean barbecue restaurant in the world.
- 2018
Undercote launches
[1]An underground cocktail lounge opened beneath the New York restaurant.
- 2017
First COTE opens in New York
[1]Simon Kim opened the first COTE Korean Steakhouse in New York City's Flatiron District.
Products and positioning
An upscale Korean steakhouse that merges Korean barbecue, premium American steakhouse conventions, table-side grilling, dry-aged beef, Korean accompaniments, and an ambitious wine and cocktail program.
Full-service restaurant · 2017
COTE Korean Steakhouse New York
The original COTE location in New York's Flatiron District. It combines table-side Korean barbecue with premium American steakhouse conventions, in-house dry-aged beef, Korean side dishes, and a prominent wine program. The restaurant earned a Michelin star within its first year and established the operating model later used by the brand's expansion locations.
Full-service restaurant · 2021
COTE Korean Steakhouse Miami
COTE's Miami Design District restaurant, opened as the brand's first major expansion beyond New York. It applies the Korean steakhouse format to a South Florida dining market and includes a Vegetable Fermentation Lab, highlighting fermentation and vegetable preparation alongside the restaurant's meat-focused proposition. The location received a Michelin star in 2022.
Cocktail lounge · 2018
Undercote
An underground bar and cocktail lounge located beneath COTE New York. Opened in 2018, Undercote extends the brand's hospitality offer into cocktails and nightlife and provides a separate setting connected to the flagship restaurant.
Full-service restaurant · 2025
COTE Korean Steakhouse Las Vegas
COTE's Las Vegas location at The Venetian Las Vegas on the Strip. The restaurant extends the brand's upscale Korean barbecue and steakhouse concept into one of the United States' most prominent resort and destination-dining markets.
Brand decisions
2025
Expand to Las VegasStrategyBackground
COTE continued its United States expansion into a major resort and destination-dining market.
Action taken
The brand opened a location at The Venetian Las Vegas on the Las Vegas Strip.
Aftermath
The opening extended COTE's documented operating footprint to New York, Miami, and Las Vegas.
2021
Expand to MiamiStrategyBackground
After establishing the New York restaurant and receiving early critical recognition, COTE pursued expansion into another major United States dining market.
Action taken
COTE opened a restaurant in Miami's Design District and added a Vegetable Fermentation Lab to the location.
Aftermath
The Miami restaurant earned a Michelin star in 2022 and became the brand's second Michelin-recognized location.
2018
Add an underground cocktail loungeProduct launchBackground
COTE sought to extend its restaurant experience beyond the core dining room and into evening drinks and nightlife.
Action taken
The brand opened Undercote, an underground bar and cocktail lounge beneath the New York restaurant.
Aftermath
Undercote broadened COTE's hospitality proposition while remaining physically connected to its flagship location.
2017
Launch a Korean steakhouse formatStrategyBackground
Simon Kim drew on his Korean-American background and prior restaurant experience to create a concept combining Korean barbecue with the premium positioning of an American steakhouse.
Action taken
COTE opened in New York with table-side grilling, high-end beef, Korean accompaniments, and an ambitious beverage program.
Aftermath
The concept earned rapid critical recognition, including a Michelin star within its first year and several James Beard Foundation accolades.
Recent events
- 2025
COTE opens at The Venetian Las Vegas[1]
Product launch
COTE expanded to the Las Vegas Strip with a location at The Venetian Las Vegas.
- 2022
COTE Miami earns a Michelin star[1]
Other
The Miami location received a Michelin star, extending the brand's Michelin recognition beyond New York.
- 2021
COTE opens in Miami's Design District[1]
Product launch
The brand expanded outside New York with a Miami Design District location, which includes a Vegetable Fermentation Lab.
- 2020
COTE receives a second James Beard wine-program award[1]
Other
COTE's wine program was again recognized with the James Beard Foundation's Outstanding Wine Program award.
- 2019
COTE receives James Beard recognition for its wine program[1]
Other
The brand's wine program received the James Beard Foundation's Outstanding Wine Program award.
- 2018
COTE receives its first Michelin star[1]
Other
Within one year of opening, the New York restaurant earned a Michelin star and became the first Michelin-starred Korean barbecue restaurant in the world.
- 2018
Undercote opens beneath COTE New York[1]
Product launch
COTE expanded its hospitality concept with an underground bar and cocktail lounge beneath the New York restaurant.
- 2017
COTE opens its first restaurant in New York's Flatiron District[1]
Other
Simon Kim launched COTE as a Korean steakhouse combining Korean barbecue with an upscale American steakhouse experience.
Sources1 sources
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