America's only Michelin-starred Korean steakhouse, grilling premium cuts tableside in the Design District
Upscale / Dressy
2-3 hours
Jeffrey Beauchamps
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Reservations are required. Weekday lunches (Monday–Wednesday, 12–2PM) are the quietest windows, with occupancy hovering around 30–48%. They offer a happy hour — ask about current specials. A typical dinner runs $100+ per person. Valet parking is available.
Chef's selection of multiple premium USDA Prime and above cuts grilled tableside, served with Korean stews, banchan, scallion salad, and ssam kit — the quintessential COTE experience.
Chef Shim's signature diamond-cut short ribs, sweet, caramelized, and savory — available grilled only.
Wagyu beef fried rice stir-fried with wagyu tallow and radish kimchi in a hot wok, topped with a fried egg and nori flakes.
Sweet, savory, umami-bomb marinated short ribs over rice and housemade pickles, charcoal-grilled to tender perfection.
Sliced USDA Prime skirt steak over rice with COTE special soy sauce, served with wasabi and egg yolk.
Premium Petrossian caviar served as a luxe appetizer.

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