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:
🥩 + 🔥 + 🍸 = 😊
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.
Vice President of Operations
Director of Operations
Director of Hospitality
Director of Beverage
Sunday - Saturday 12 PM to 3 PM
Sunday - Wednesday: 5 PM - 11 PM
Thursday - Saturday: 5 PM - 12 AM
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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.
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.
Lunch Service: 12 PM - 3 PM Everyday
Sunday - Wednesday: 5 PM - 11 PM
Thursday - Saturday: 5 PM - 12 AM
You can make a reservation directly on our website or email a reservation request to firstname.lastname@example.org
We built COTE Miami with the Covid environment in mind.
While many establishments have installed filters into their HVAC systems, COTE Miami uses two highly efficient built-in systems to continuously eject and replace air, above merely re-circulating it.
Step 1: Our state of the art smokeless tabletop grills manufactured in Japan, are located on every dining table. Utilizing a strong downdraft suction to remove all surrounding air into the table, and eject it out of the building.
Step 2: Our half-million-dollar, state-of-the-art PARAGON DEDICATED OUTDOOR AIR SYSTEM (DOAS) works continuously to pump fresh air from outdoors back in from the roof. The combination of these two cutting edge technologies results in unparalleled air circulation — a minimum of 16.5 times per hour (more than 6.6 times the rate of an average indoor restaurant). COTE Miami is breaking the standard, and operates in a class of its own in protection against airborne viruses. 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.
The health and safety of our guests and team is our number one priority! To that end, we have enacted the following community standards to keep everyone safe:
1: In addition to our routine deep cleanings, we are sanitizing all tables and chairs between reservations, and offering complimentary hand sanitizer on every table.
6: All dining room tables have a plexiglass barrier between tables.
Our team is the bedrock of Cote. Keeping them safe allows us to take great care of you!
1: Any sick employees must stay home until they are 100% healthy and present a negative COVID test before returning, regardless of the cause of their illness.
2:We believe that the measures we have put in place to clean and sanitize all surfaces and objects in our dining room protect our employees as well as our guests. And, we’ve added additional hand sanitizer to every service station.
3: We work with all of our employees to share the latest company, local, and federal resources for health and safety during this pandemic, including testing sites and support programs.
Face coverings are not mandatory.
Yes! We are offering ready-to-grill steak packages like our signature “Butcher’s Feast®” the “Galbi Feast,” and more for national shipping through our shipping partner Goldbelly.
You can also contact email@example.com to arrange corporate gifting and large volume orders!
Our bar is open to the public on a first come, first serve basis.