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I know you want to know.
Yes, it’s worth the hype.
COTE Korean Steakhouse is a welcomed and excellent addition to the Miami dining scene.
Michelin-starred in its flagship New York City location, the much-talked-about opening of this upscale barbecue steakhouse had many local food enthusiasts anxiously awaiting its arrival.
Everything indicates COTE has staying power. The journey to the Miami Design District was already in place way before the pandemic hit, Located on the corner of NE 39th St and 2nd Ave, COTE’s neon signature signage signals you have found the correct spot.
What to expect?
The pink cave entrance leads with visuals and preps the diner for a tour of the senses. But first, you will have to clear the host stand to confirm a valid reservation, and a temperature check. Guests are then escorted to the oval standup-only bar anchoring the space. The vibe, sexy, electric, and contagious, somehow still feels intimate throughout the spacious restaurant. Smokeless tabletop grills center each table and use a strong downdraft suction to remove all surrounding air and eject it out of the building. Think of this as the most Covid-safe inside tables in all of Miami. Don’t fear the grills. The beef is proudly presented tableside and then cooked for you.
Where is the macaroni and cheese?
Not here, and you won’t miss it for a second.
The staff at COTE enthusiastically parades through the space with intent and purpose; it’s clear, this is a team effort. Someone continuously checks on your table making any necessary adjustments. COTE takes great pride in the domestic Prime grade, all-natural American wagyu hybrid, and imported Japanese wagyu served.
There’s something on the menu for every mood and appetite. The Steak Omakase experience features seven different cuts: the American Black Angus, Japanese wagyu, dry-aged NY strip, dry-aged ribeye, skirt steak, filet mignon, and the signature COTE marinated short rib. The sides do not include any of the usual traditional steakhouse staples. However, they do include Ban-Chan (amuse-bouche with seasonal vegetables), Jan-chi Somyun (Korean angel hair with piping hot clear anchovy consommé), Bi-bim Somyun (cold and refreshing Korean angel hair with apples and iceberg lettuce, gochujang vinaigrette), Savory Egg Souffle, Red Leaf Lettuce with ssamjang, and a Scallion Salad (mixed greens, gochujang vinaigrette).
Know that no matter what you order, the staff will course everything out and keep things at a steady pace. During my last visit, the Butcher’s Feast included the hanger steak, flatiron steak, dry-aged ribeye, and the signature COTE marinated galbi. The sides were the same as with the Steak Omakase, minus the angel hair courses. Now that I have a better idea of the dishes I enjoy most, I feel the Butcher’s Feast offers more flexibility by allowing more room to order several additional items off the menu to round out dinner. If possible, I suggest splurging on the Steak & Eggs (hand-cut filet mignon tartare with Kaluga Royal Hybrid caviar, milk toast), the decadent Korean “Bacon” (house-smoked crispy heritage pork belly, pickled jalapeño, Korean mustard), and the Kimchi Wagyu “Paella” (kkakdooki kimchi, wagyu beef fried rice, soft-poached egg). Dinner concludes with a glorious vanilla soft serve, topped with soy sauce caramel.
And the vino?
Great care and detail also went into the development of the beverage program. Similar to the New York list, the bible wine menu highlights small wine producers committed to sustainable practices, and offers something in every price range. Their wines by the glass are poured out of magnums bottled just for COTE, directly from the wineries. I suggest studying the overwhelming list way ahead of your visit. Prefer to bring your own bottle? The corkage fee is $65. A new Sommelier Supper Series just kicked off. Topics for September include syrah, biodynamic wines, the Pacific Northwest, and Australian wines. The cocktail list flaunts a tropical flair perfectly fitting South Florida. I’m a fan of the Mutiny “Coconut Delight” (Don Julio Tequila, Cocchi Americano, Coconut Water, Green Tea, and Lime).
Additional Tidbits
To reserve, head to Opentable or the SEVENROOMS platform on the COTE website.
Parking is found street-side or in nearby easily accessible garages.
There is no outside seating.
Takeout and delivery are not available.
For the optimal experience, I suggest dining in a group of 4-6.
Dress code is listed as business casual, but expect an even mix of “Miami chic” and “Miami casual” instead. South Floridians don’t do “business casual” very well. Ya tu sabes.
COTE will impress with its quality food, wine, and outstanding friendly service- Miami’s ultimate (and only) Korean steakhouse fine dining experience. Donning posh Louboutins, not required.
15 сен 2021
