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COTE, the MICHELIN-starred and James Beard Award-nominated KOREAN STEAKHOUSE™and vision of proprietor Simon Kim, unveiled in Miami’s Design District in February 2021. The 5,892-square-foot restaurant emulates 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 and also awarded Florida Sommelier, The brand’s unwavering standard for excellence earned a place in the 2022 MICHELIN Guide Florida Star Revelation. This new distinction recognizes the COTE brand for being one of the only two restaurants in the United States with MICHELIN stars in multiple cities.

We can’t wait to welcome you to our home.

At COTE, our mantra is simple:
🥩 + 🔥 + 🍸 = 😊


BulletNice To Meat YouBullet

COTE's signature blend of salt includes flaky British Maldon, salty Pink Himalayan Salt, and umami-rich Korean thousand day aged sea salt.
Getting up close and personal with our house aged 45-day dry aged ribeye.
Kick off your dinner with our steak tartare with local grass fed top round beef, pear, and pickled mustard seed. Served alongside crispy tendon puffs.
Can you say frose all day?!
Marinated short rib galbi is so beautifully caramelized on our grill. Sweet, savory, umami all at once.
Dig into our savory egg souffle, the fluffiest eggs you'll ever meet.
Our bartenders are ready to shake you up a cocktail to start your night.
Behold: crispy, savory, and rich pork belly bacon.
Get up close and personal with the rich marbling pattern of our USDA prime and up steaks.
It's all in the details. Our bronze spoons are hand made by artisans in Korea.
Our bibimbop is served crisp and steamy hot with mountain vegetables, a poached egg, and spicy gochujang sauce.
Our market fish entree changes seasonally, with a focus on local catches. Every dish is paired with fresh market vegetables.


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.

illustration of ribeye steak
illustration of tenderloin
illustration of sirloin
illustration of flatiron
illustration of hanger steak
illustration of COTE steak
illustration of Skirt steak
illustration of COTE Galbi
illustration of Picanha
illustration of Porterhouse

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.

Headshot of Simon Kim

headshot of Yusuf

Headshot of David Shim



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2022 Michelin Guide

- One Star -
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New York Magazine logo
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Map showing Cote Miami in the Design District with an arrow pointing to it

3900 NE 2nd Avenue
Miami, FL 33137

(305) 434-4668

Lunch Service
Sunday - Saturday 12 PM to 3 PM

Dinner Service
Sunday - Wednesday: 5 PM - 11 PM
Thursday - Saturday: 5 PM - 12 AM

For reservation requests:

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Do you like meat? Wine? Soju? Ridiculously fun times? Interested in hearing the latest and greatest from COTE?

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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.

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.