Photo by Gary He

Cote Miami

Cote owner Simon Kim has brought Cote, his New York cross between a Korean barbecue restaurant and a traditional steakhouse, to the Design District. The restaurant offers a selection of American and A5 Japanese Wagyu sourced from the Miyazaki prefecture (where true Wagyu are raised). The steaks are dry-aged for a minimum of 45 days in-house and then seasoned with a mixture of British Maldon, Himalayan pink, and Korean thousand-day salts before being presented raw before being cooked to order, tableside. In a time when people may feel isolated, Cote is the perfect place to get reacquainted with friends over the soundtrack of a steak sizzling.

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