COTE, the Michelin-starred and James Beard Award-nominated KOREAN STEAKHOUSE™ and vision of proprietor Simon Kim, unveiled in Miami’s Design District this Winter. The 5,892-square-foot restaurant will emulate its flagship, high-energy New York City-based locale synonymous with marrying the fun and fire of Korean barbeque with the hallmarks of a classic, regal American steakhouse. The result is a unique and convivial atmosphere infusing a fine dining experience with world-class ingredients and service complemented with a show-stopping beverage program.
Under the helm of executive chef David Shim, COTE’s signature menu items include 45-day, USDA prime dry-aged beef; nutrient and probiotic-rich side dishes; a Butcher’s Feast® featuring chef’s favorite four selected cuts of meat served with an assortment of Korean accompaniments; and an elevated Steak Omakase™ experience. The sleek 100+ seat dining room is designed to create an intimate, interactive experience for guests with smokeless state-of-the-art tabletop grills at every table. Elevated design details include an elaborate dry-aging room and two private dining rooms.
COTE’s thoughtful 1200+ label wine list was nominated for “Outstanding Wine Program” two consecutive years in a row by the James Beard Foundation, under the direction of beverage director, Victoria James.
The veteran New York-based team at COTE has carefully woven the spirit of South Florida into the COTE Miami concept, giving it a distinct sense of localism with both a Latin & South American touch, while also mirroring the brand’s unwavering standard for excellence.
We can’t wait to welcome you to our new home.
At COTE, our mantra is simple:
🥩 + 🔥 + 🍸 = 😊
Nice to Meat You
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.
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
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!
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!
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.
As a company, COTE has operated continuously through the COVID-19 pandemic, gaining unparalleled insights and experience on the best of the best technologies, protocols, and good habits to keep our team and guests happy and safe.
Our flagship COTE New York has consistently exceeded all government mandates, continues to adapt to day-by-day changes, and has set new standards for the safety and comfort of all patrons. Construction for COTE Miami broke ground during the onset of COVID-19, and the restaurant was re-designed in response with over half a million dollars of additional investment secured for state-of-the-art air ejection technology, In addition to this dual system, we have also installed two Atmofizer air purification systems in our dining room, which run continuously and kill viruses including COVID-19 using state-the-art UV and and high temperature technology
Transparence is key to trust, and we are proud to share everything we are doing to make your next dining experience safer and sexier! We are doing everything we can, we ask that you do what you can to help.