According to Cote owner Simon Kim, steakhouses should be more fun. So he created Cote, a concept that combines the fun and excitement of Korean barbecue with the upscale ambience of a traditional New York steakhouse. Here the focus is on prime meats, each grilled at the table Korean barbecue-style. The Miami menu mirrors the NYC flagship's selection of American and A5 Japanese Wagyu sourced from the Miyazaki prefecture; cuts are dry-aged for a minimum of 45 days in the restaurant's red-light dry-aging room and seasoned with a proprietary blend of British Maldon salt, Himalayan pink salt, and Korean thousand-day sea salt. If you like your steak rare, you'll get a chance to see it in all its marbled glory; each table is fitted with its own smokeless grill, and dry-aged cuts are presented raw before being cooked to order. In a change of pace from heavier steakhouse sides, meats are served alongside light pickled vegetables and a variety of Korean condiments, from the house kimchi to a ssamjang dipping sauce used in lettuce wraps. In true steakhouse form, the full menu includes shareable appetizers, including a wedge salad, steak tartare, shrimp cocktail and full caviar service. Feeling fancy? Try Kim's favorite, the "Butcher's Feast" — a selection of four different meats served with an assortment of the restaurant's savory sides, pickled vegetables, rice, and dessert.