Cote from New York is bringing a top-notch Korean barbecue to Miami this February



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A Korean steakhouse based in New York is coming to Miami this winter.

Cote will open in February at the entrance to the city’s Design District.

According to the creator, Simon Kim, the Miami neighborhood is the perfect place for his 6,000-square-foot restaurant, which embraces the tried-and-true American steakhouse concept and gives it a Korean barbecue. The owner’s expansion in South Florida marks its only location other than the leading Cote in Manhattan.

“With Cote, my goal is to create the funniest Michelin one-star restaurant in the country,” Kim says New Times. “Miami is the perfect second location. This city loves to have fun, and that vibe is exactly what dining at Cote is. I take that same energy we love and embrace in New York and expand it to Miami.”

Kim, born in Korea, opened Cote in the Flatiron neighborhood in 2017. A special approach to Korean barbecue has brought the restaurant a number of nominations for the James Beard Award, as well as the annual Michelin star for three years.

To that end, Cote’s location in Miami will introduce a superb interactive atmosphere, along with a premium list of beef and wine with more than 1,200 bottles of wine, which Kim will promise to offer among the most comprehensive choices in Miami. Large-format bottles will be Cote’s specialty, and all glasses of wine poured from the magnum are bottled specifically for the restaurant.

At Cote, the focus is on top-quality meat, each from the barbecue at the Korean barbecue table. By changing the speed from the heavier, traditional sides of the steak, they are served with lightly pickled vegetables that are preserved on the spot in the restaurant’s vegetable fermentation lab. The full menu includes divisible appetizers, ranging from wedge salad, steak tartare and shrimp cocktail to a full caviar service ($ 16-120). Salty side dishes round out the rest of the dish, creative selections of Korean favorites that include stews, Wagyu paella and somyun, Korean angel hair served in a transparent anchovy consomme ($ 15 – $ 28).

In the Cote, the basic pieces are cooked next to the table, over a smokeless grill.EXPAND

In the Cote, the basic pieces are cooked next to the table, over a smokeless grill.

Photo by Gary He

“I remember when my father would take me to dinner. The food in posh restaurants was memorable, but nothing compared to the Korean experience of having a live fire at the table,” Kim says when asked how he came up with the concept, adding that food in Korean restaurants it wasn’t refined enough, while the steakhouses felt boring. “So I took advantage of all the fun and excitement of a Korean barbecue and married it to a top quality New York steakhouse to create Cote as the best of both worlds.”

As in a New York restaurant, each table is equipped with its own smokeless grill. Dry-aged pieces are raw to show their marbling and color, and then cooked to order. The meat is paired with a variety of spices, from homemade kimchi to ssamjang dipping sauce used for salad dressings.

The Cote offers a ten-course sauce experience: nine different cuts combined with side dishes and cocktails or wine to complement any choice ($ 145 per person). Those new to the Cote concept should consider the “Butcher Cut,” a selection of four different meats served with an assortment of salty side dishes, pickles, rice and dessert ($ 54 per person).

“If you don’t get ‘Butcher’s Cut,’ you’ll miss it,” Kim says. “It’s a very economical and comprehensive way to enjoy the best of what Cote has to offer.”

If that’s not luxurious enough for your audience, the owner suggests adding a few slices of A5 Wagyu, a seafood tower, or an ounce of caviar to share with your companions.

In Miami, diners can also choose to start their meal with a number of dishes that are unique to the area, including ceviches, salads with fresh local produce, and seaside-inspired seafood appetizers. Likewise, the selection of beef will reflect the polyglot Latin culture in Miami, including specialties such as Brazilian File steak (AKA culotte), which comes from the wing muscles.

“We’ve been thinking for a long time about how to make Cote an easy, memorable experience for our customers,” Kim sums up. “The idea is to let us do the work. Trust us and enjoy your company and meal.”

Cote. 3900 NE Second Ave., Miami; 305-434-4668; Opening in February 2021.

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