Every Korean steakhouse meal includes banchan — a curated collection of small sides that refresh the palate between bites of grilled meat. COTE's banchan selection reflects the kitchen's attention to balance, featuring pickled vegetables, kimchi ferments, seasoned greens, and other traditional accompaniments. Arrive refilled throughout the meal.
Tips from diners
Eat the banchan between meat courses — it's designed to reset your palate and prepare you for the next bite. The pickled vegetables are particularly refreshing.
COTE sources premium Japanese A5 Wagyu specifically for their high-end offerings. Reviewers consistently note the remarkable tenderness and how the fat content creates an entirely different eating experience from USDA Prime beef. The fat renders completely during the quick tableside cook, creating an almost buttery mouthfeel.
Tips from diners
If you want to feel the difference between A5 Wagyu and American prime, this is your dish. The fat renders so completely that it's almost an entirely different protein.
Watch your server cook it tableside — the quick sear over the smokeless grill is part of the experience. Don't let them rush the process.
COTE's signature experience — a curated selection of four cuts from their dry aging program, accompanied by traditional Korean side dishes (banchan), two house-made stews, and a signature kimchi Wagyu paella. Multiple reviews recommend first-timers start with this sampler to experience the range of cuts and COTE's approach to Korean steakhouse dining.
Tips from diners
Order this if it's your first time — it gives you the full COTE experience with multiple cuts and traditional sides. Perfect for understanding what makes this place different from other Korean BBQ spots.
This is designed for sharing. It's generous enough for 2-3 people and comes with your own smokeless grill at the table.
A signature dish that bridges Korean and Spanish cuisines — saffron rice cooked with tender Wagyu pieces, kimchi, and aromatic broth. This appears as part of the Butcher's Feast but can also be ordered separately. It's one of the most conceptually interesting dishes on the menu, showing COTE's ambition to blend Korean BBQ with global influences.
Tips from diners
Shared family-style at the table. The saffron and kimchi combination is unexpected but it works — pair it with the grilled meats.
Thin-sliced short ribs marinated in a traditional galbi glaze of soy, pear, and aromatics cook quickly over the tableside grill. The marinade creates a light caramelization while the meat stays tender inside. This is comfort Korean barbecue — familiar and satisfying.
Tips from diners
Cook these quickly — just until the glaze caramelizes. Overcooked galbi becomes tough. Your server will guide you if it's your first time.
COTE's dry aging program sources 45-day aged USDA Prime ribeyes that deliver bold beef flavor and complex minerality. The extended dry age concentrates flavor and creates a crust that's perfect for the high-heat tableside grill. This is the classic steakhouse experience refined with Korean barbecue technique.
Tips from diners
The standard cut for many regulars — reliably excellent. The dry age brings complexity that standard steakhouse beef doesn't have.
COTE Miami opened in February 2021 as the Miami outpost of the acclaimed COTE NYC, which holds a Michelin star and James Beard nomination. The restaurant specializes in interactive Korean barbecue combined with steakhouse sophistication, featuring an in-house dry aging program and smokeless table grills. Every table cooks premium 45-day USDA prime dry-aged beef tableside, letting diners control the cook to perfection.
Reservations are essential, especially Thursday-Saturday. Book at least 1-2 weeks in advance for prime dinner times.
Arrive hungry and with an open mind about cooking your own meat. Your server will guide you through the process and ensure everything is cooked properly. Don't be intimidated — this is half the fun.
This is designed for groups and family-style dining. Each table has its own smokeless grill. Perfect for celebrating or sharing an experience with friends.
COTE has a 1200+ label wine list. Ask the sommelier for wine pairing recommendations — there are excellent options at various price points that complement the grilled meats beautifully.
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