Cote Menu Prices

Gochujang glaze.

Chef's selection of 3 USDA prime cuts over rice and pickles. Rotates daily!

Kkakdooki kimchi, wagyu beef fried rice, and fried egg.

Spicy and tart stew with kimchi, pork belly, and gochugaru.

Chef's selection of four premium cuts with two stews and select Korean accompaniments.

500 ml bottle. Soju, chinola passionfruit liqueur, lemon juice, mint, and club soda. Cocktail measured and mixed to order, 4 generous servings.

From our in-house dry aging room comes this ribeye full of umami and funk. A steakhouse classic with tons of flavor and concentration. Available grilled or raw for at home chefs.

Do we need an introduction? Japanese A5 wagyu is the champagne of meats, the tête de cuvée, and the best bite you might ever put in your mouth. This rare cut we serve almost at cost, so that everyone can enjoy a taste of luxury. Sold by the ounce, minimum of 3 oz. per order.

Mountain vegetables, fried egg, and gochujang.

8 lettuce, 6 oz ssamjang, scallion salad, 2 pickles, and 3 kimchis.

Our ‘house wine’ is the creation of proprietor, Simon Kim, and Beverage Director, Victoria James. Named after Simon’s first restaurant, Piora, it is the idyllic steak pairing. A refreshing yet powerful red Bordeaux blend from California with notes of blackberries, cedar, and black pepper. Only bottled in magnum to ensure that it stays fresher for longer, you get a serving of 10 glasses per magnum. It’s so delicious that one could drink it all in one sitting, but don’t worry, it also lasts up to a week, opened, in your fridge.

500 ml bottle. Reyka vodka, fords gin, and Cocchi Americano. Cocktail measured and mixed to order, 4 generous servings.

500 ml bottle. Bourbon, oleo saccharum, angostura bitters, orange bitters, and citrus oils. Cocktail measured and mixed to order, 4 generous servings.

500 ml bottle. Tequila, pierre ferrand dry curaçao, lime juice, and simple syrup. Cocktail measured and mixed to order, 4 generous servings.

500 ml bottle. Ten to one white and dark rum, pierre ferrand dry curaçao, dom benedictine, smith and cross rum, orgeat, and lime juice. Cocktail measured and mixed to order, 4 generous servings.

500 ml bottle. Soju, chinola passionfruit liqueur, lemon juice, mint, and club soda. Cocktail measured and mixed to order, 4 generous servings.

A rice lager beer brewed from a premium short grain rice called Koshihikari in Niigata Prefecture. Delicious to share.

A soju distilled from organic South Korean rice. 23% ABV.

A soju distilled from organic rice in upstate NY. 23% ABV.

Gochujang glaze.

Scallion and red lettuce salad with gochujang vinaigrette.

Chef's selection of 3 USDA prime cuts over rice and pickles. Rotates daily!

Mountain vegetables, fried egg, and gochujang.

Two chops per order

Also known as Filet Mignon. Did you know that Filet Mignon translates to "cute steak" in French? That's because this little guy is the cutest of all and it's buttery plushness melts in your mouth. Chef only uses the highest quality USDA prime cuts for extra cuteness. Available grilled only.

This textural and irony cut is for true carnivores that like their steak with a little grip. Perfect in a ssam (wrap) or to fly solo. Available grilled only.

From our in-house dry aging room comes this ribeye full of umami and funk. A steakhouse classic with tons of flavor and concentration. Available grilled or raw for at home chefs.

Do we need an introduction? Japanese A5 wagyu is the champagne of meats, the tête de cuvée, and the best bite you might ever put in your mouth. This rare cut we serve almost at cost, so that everyone can enjoy a taste of luxury. Sold by the ounce, minimum of 3 oz. per order.

8 lettuce, 6 oz ssamjang, scallion salad, 2 pickles, and 3 kimchis.

Chef's selection of four premium cuts with two stews and select Korean accompaniments.

Kkakdooki kimchi, wagyu beef fried rice, and fried egg.

Deeply savory stew with beef broth, zucchini, and potato.

Spicy and tart stew with kimchi, pork belly, and gochugaru.

House fermented napa cabbage kimchi.

Fermented soy steak sauce.

Creamy sesame dressing.

House fermented radish kimchi