In the same way that flying first class does not change the ontological nature of commercial air travel, Michelin-starred restaurant Cote does not “elevate” Korean BBQ. What Cote does—with elan—is seed KBBQ into the wider culinary conversation without conceding to fine-dining’s persnickety de rigueur. Cote is proof-positive that KBBQ can hold its own among the city’s most ambitious dining experiences.
Cote bills itself as a Korean Steakhouse, a distinction that exerts itself in both the food and modernist decor. Compared to the bustle of many K‑town spots, Cote is attractive, tidy and restrained. The hum here is conversation, not revelry. Lighting is low and precise, a spotlight trained on each immaculate integrated cooktop—what a grill might look like were it designed by Apple. Notable is the room’s astoundingly effective air‑filtration system, keeping smoke and the scent of searing beef off your clothes without requiring a hood.
Despite the silly naming borrowed from the ’70s cult classic The Warriors, Cote’s cocktail menu is treated with the same seriousness as its beef. Here, balance and complexity shine through a few precisely executed elements. The Baseball Furies tastes like summer in a glass: vodka, peach, lemon, and whey. The wine program is deep and curated, sure to tick even the snobbiest somm’s boxes.
Beef is where the meal is most steakhouse coded; the focus is the meat unto itself. The Butcher’s Feast is the prix fixe calling card—a spread of meat, stew, banchan, and dessert priced per person, with the option to add steak cuts or seafood à la carte, which you should. The included steak consists of four USDA Prime and American Wagyu cuts, all dry‑aged in‑house and cooked with finesse by expert staff. For banchan, expect crunchy, funky kimchi; silky egg soufflé; and a gochujang scallion salad that livens the palate between bites of unctuous beef. The pair of stews (Spicy Kimchi and Savory Doen‑jang) is a sumptuous burst of umami whose textures are a welcome contrast. Vanilla soft serve with soy‑sauce caramel signals the finish line—a bright, simple sign‑off to all that fire, meat, and smoke.
This is not an inexpensive meal, and a reservation far in advance is a must. But for those in the market, Cote is an impressive experience.
What earned Cote its Michelin star? It isn’t just the high-quality beef or the smart dining room, the excellent service, tasty food, deft cocktailing, or wine list, though those do plenty of heavy lifting. It’s the choreography—everything moving and flowing together, coalescing into a take on Korean BBQ that’s as worth your while as a staid tasting menu.