Cote put the Korean grill in a steakhouse and kept both.
The Butcher’s Feast, dry-aged cuts over tabletop embers and a 1,200-label wine list on 22nd Street.
Passing beneath Cote's sleek dark canopy on 22nd Street, diners enter a high-octane dining room bathed in green neon accents, dark woods, and the enticing aroma of smokeless charcoal grills.
Proprietor Simon Kim and Chef David Shim anchor the menu with the legendary Butcher's Feast: 45-day dry-aged USDA Prime and American Wagyu seared over tabletop embers, accompanied by bubbling kimchi jjigae and egg soufflé.
The room crackles with celebration; a team of sommelier-trained servers pairs aged cuts with bottles from a 1,200-label wine list that rivals Manhattan's grandest French dining rooms.
Cote redefined both the American steakhouse and Korean barbecue, proving that communal tabletop grilling belongs among the world's most prestigious culinary tiers.
- Simon KimOwner, Cote
- David ShimChef, Cote
From the MICHELIN listing
- Distinction
- One MICHELIN Star · 2025 USA
- Price band
- $$$$
- Cuisine
- Korean
- Address
- 16 W. 22nd St., New York
Sources
- MICHELIN Guide · Cote (2025 USA) · checked Sep 28, 2026
Distinction, address, cuisine and price band come from the listing above. Descriptions of rooms and dishes are from Dine Digest’s earlier reporting and were not re-checked for this issue.
Chapter 02 · Koreatown, UpstairsRead it in the issue →
