Cote Reservations

Simon Kim opened Cote as a celebration of two things he loves equally: Korea's reverence for beef and the great American steakhouse. The result is something neither country has seen before. The room is dark, moody, and atmospheric. The aging room downstairs is worth the detour. First-timers go for the Butcher's Feast: four cuts, an egg soufflé, and enough banchan to cover the table. Meats arrive raw, your server oils the grill and cooks them tableside. Michelin-starred and named North America's Best Steakhouse. Resy drops at 10 AM, 30 days out across 120 seats.