Cote Korean Steakhouse - Broad Channel

Chris was our server, extremely attentive and warm service throughout the entire meal. Steak omakase was incredible. Steak and eggs, ribeye and wagyu were amazing. The wagyu literally flooded my mouth. Only detriment was the club type music made it hard to listen to friends

I think it is important to go with the expectation that this is a take on American steakhouse crossed with KBBQ versus traditional KBBQ (thus the menu being entirely steaks). It did take some effort to secure a reservation one month out. I thought the service was good having someone grilling tableside and explaining the cuts of meat of the butcher's meal. I thought the total 8oz was a comfortable portion given that the banchan was refillable. Meats were well differentiated and cooked well, no complaints there. Truthfully i thought the banchan was the star of the meal. I loved their authentic takes on the classics, and some more modern takes (mustard greens with wasabi was my favourite). Egg soufflé was on par. Stews were served a little lukewarm, just okay, nothing better than what you could probably find at HMart Cocktails were extremely mediocre for $20, personally would skip. Really imbalanced, not predominant flavours in any (our table cumulatively tried 5) Dessert was great. Do not fear soy sauce caramel; it is so sweet you won't taste any soy sauce! Not sure it is a restaurant I would frequent, but certainly would try once for the concept!

Amazing steak. The drink menu, though, feels disjointed from the food. The natural choice for me would be barley tea — not drinks from the bar.

If you can get past how pricey they are, the steak here is amazing, truly deserving of their Michelin star. We got the Butcher’s Feast each (includes flatiron and hanger steak, marinated galbi, dry-aged ribeye). The banchan has something I’ve never tried before — kimchi-style perilla leaf that tasted a bit strange.

It is very rare that my positive experience with a restaurant starts before I even walk in through the door. I had heard how difficult it can be to secure a reservation at COTE. It would be even more challenging since I was planning on dining solo. All of COTE’s tables are made for 4. Their Resy description states that for parties of 2-3 they offer two seating options, their first and last seating. Since there was no single party option, I decided to take a chance and email them. Both Al and Jennifer went above and beyond to not only get me a table for Sunday at 5, but they also showed a true sense of professionalism and made me feel welcome through their communications. Al even reached out to say they had an indoor cancellation, so I was moved from the outdoor bungalow to an indoor table. Right off the bat I had set a high bar for COTE as my pre-meal experience was already among the best I had ever experienced. When it came time for the actual meal, again the kindness and energy shown by the whole staff just added to enhance the experience of the meal. The Maitre d’ was warm and inviting, made some small talk about if I had been here before. If I brought my appetite. I replied it was my first meal of the day and she laughed and said I made the right decision, and boy was she right! One small but very welcome thing I noticed is. When I was brought to my table it was setup just for 1. I have been to restaurants, including other Michelin star restaurants where the table is setup for the whole table. Here I was at a table for 4 and it had 1 plate setting. It showed a sense that they were ready just for me, and that was wonderful. For the actual meal I went with the butcher’s feast, I added on the A5 Wagyu, and ordered 2 appetizers. The Korean Bacon, and 4 pieces of shrimp cocktail. The presentation was beautiful, and mouthwatering all at once. The shrimp was excellent, and the gochujang cocktail sauce was so savory with a hint of heat. The Korean bacon was beyond anything I could have expected. It took every ounce of strength I possessed not to order another. I really cannot stress this enough. Do not sleep on the Korean Bacon, you will regret it. Already my meal was out of the park. Another small note. I was here solo; I had a table for four and a premium table at that. I had the table closest to the window, literally one of the best tables in the restaurant. Not once, not even for a moment did I ever feel rushed. I was always reminded to take my take. When a plate was empty it was not taken away, they asked if they could clear it each time. The meat was not slapped onto the grill. It was a very delicate dance, and that dance was executed elegantly by my server Laszlo. He was very friendly and explained the whole menu to me. He offered tips to enhance my meal, and my experience. He was engaging and I got the sense he enjoyed doing what he does. The whole team at COTE Flatiron is wonderful, and they look out for each other and all the customers there. While Laszlo was my main server he was covering many tables. Other staff members did come by to ensure the meat was cooking properly. Not too long not to short. Other than Laszlo at least 4 other staff members came by to just check on my grill and the meat to ensure it is not at risk of being overcooked. Including Jonathan the restaurant manager. As a frequent solo diner, it is a rare experience for a manager to come check on a single table. It almost never happens. Jonathan did pay attention to the meat on the grill. He also took the time to see how I was doing, why I came here. We talked a bit about other restaurants I had been to and how amazing my experience at COTE was. I cannot stress enough how truly exceptional my experience her at COTE was. It blew away every expectation I had set by leaps and bounds. I eagerly await when I can go back and try to omakase experience. One tip, come with a ravenous appe