The upscale Korean chophouse is a fusion of a steakhouse and Korean barbecue joint - by Simon Kim, the restaurateur behind Michelin-starred Piora. Known for their dry-aged steaks and where diners cook the meat over in-table (smokeless) grills for some tabletop searing. Also expect spins on classic American steakhouse dishes such as wedge salad with sesame dressing and steak tartare with pear and crispy puffs.
The space boasts modern art pieces; an oval-shaped bar, and several private dining spaces including the PK Room, an ode to the developer T.V. Moore, who turned his pineapple farm in the 1920s into the Design District, where the restaurant resides.
Live cooking experience
“Steak and eggs,” made with filet mignon tartare, Kaluga Royal Hybrid caviar, and milk toast, as well as a Miami-exclusive ceviche featuring Amberjack, snapper, cobia, and trout roe with thinly sliced pickled fennel and chojang vinaigrette.
Cote Green Bull with Belvedere Vodka, Fallen Pony, Korean Red Ginseng, taurine, guarana, champagne; and Heat with Arette Tequila, Chinola, coffee, chile and lime.
Cote offers a ten-course omakase experience: nine different cuts paired with side dishes and cocktails or wine to complement each selection ($165 per person).and a "Butcher's Feast," a selection of four different meats served with an assortment of sides, pickled vegetables, rice, and dessert ($58 per person).