It’s officially LIVE! A few weeks ago, we got to do a fun shoot with our friends from Korean Englishman where we showcased our COTE Classics and a few special surprises that our chefs have been doing r&d for, for a while now - but more on this later 😉
Josh, Ollie, Luke, and the entire team - it was the absolute best time showing you all what COTE is all about! We’ve shared so many smiles, laughs, and stories and couldn’t be more grateful for the opportunity to connect. Thank you for coming in and representing our restaurant so beautifully to your audience (and for being our impromptu taste testers).
Reunion in London? (Kidding…unless…)
The duo we didn’t know we needed! We loved hosting the super talented @hoooooyeony for a COTE Feast cooked table-side by our very own Executive Chef @chefdavidshim in celebration of Hoyeon’s stunning cover of @elleusa ’s August issue.
Hoyeon, we can’t wait to have you back at COTE soon – consider us your home away from home, any time!
언제든지 또 오세요!
Beyond grateful to the @todayshow for having me this AM 🙌 It was an honor to represent the @cote_nyc team and showcase the Galbi skewer and Banchan recipes, highlighting flavors that remind me of my childhood in Korea 🇰🇷
Thank you so much to my team for the support to make this moment happen, I will never forget it and can’t wait for more!
Check out the recipes in the link in my bio for the best grilling inspiration for the long weekend 💪🔥☀️🥩
From the moment you step into COTE 550, you’re transported.🌎
Air moves through the tunnel, water flows between tables, greenery shapes the room, and the grill’s fire anchors it all.
A new iteration of COTE comes to life, hidden beneath Madison Avenue in the historic @550madison building.
Secure your table now via @resy at the link in bio.
Not all salt is created equal. At COTE, salt is mastered.
A signature blend of three distinct salts: Maldon, French grey sea salt, and 1,000+ day aged Korean sea salt.
Layered thoughtfully, balanced precisely, and finished the COTE way, because even the smallest detail deserves attention.
MIAMI RACE WEEKEND 🏁 For a limited time this weekend, we’ll be offering COQODAQ’s signature golden nuggets at COTE Miami featuring 24 karat and black gold editions topped with caviar or shaved truffles. For those looking to elevate the moment, pair it with a glass of Cristal. You will NOT want to miss this!!🏎️
Elevate your F1 weekend properly and secure your table now via @resy with the link in bio.
Four strengths. One racquet. Zero compromise. SQUARED has arrived.
Power when you need it. Precision when it counts. Comfort that lasts.
Maneuverability that wins points. Elevate your game.
#WinComfortably
Hospitality in a nutshell.❤️
Every detail, every interaction and every moment is tailored to make your experience memorable.
COTE 550 is now open and your table awaits — reservations available via @resy or the link in our bio.
Celebrate Mother’s Day properly with a feast fit for a queen, because if anyone deserves to be spoiled, it’s Mom. Let us do the honors. 🌹
On May 10, we’ll be offering a special Mother’s Day Feast, available at all of our locations: NYC, Miami, Vegas and Singapore.
Accompanying the feast, guests can enjoy warm Gogi Cha and a selection of banchan, followed by a Fisherman’s Welcome, alongside our savory egg soufflé and stews with rice — all leading up to the main event:
🥩 USDA Prime Tenderloin
🌊 U10 Scallop (Hokkaido Scallop at our @cote.singapore location)
🥩 American Wagyu COTE Steak (Australian Wagyu COTE Steak at our @cote.singapore location)
🥩 Japanese A5 Wagyu from Miyazaki Prefecture
🥩 COTE Marinated Galbi
COTE’s Mother’s Day Feast is our way of saying “Thank you, Mom” — with bold flavors, exceptional cuts, and a few fun surprises along the way to make mom feel extra special.
Across every location, we’re making sure this Mother’s Day is one to remember — reserve your table now via the link in our bio.
The Porterhouse — two distinct textures, one cut. 🥩
Dry-aged in-house for 45+ days, this cut marries time with two classic steaks. On one side: New York strip — deeply beefy, with a firm bite and concentrated, almost nutty flavor from the aging. On the other: filet mignon — softer, finer grain, with a buttery tenderness. The dry-aging process pulls out moisture and intensifies everything that’s left — giving you a darker crust, and more pronounced umami.
The porterhouse traces back to 19th century New York “porter houses” — early taverns where porter beer was served alongside hearty cuts of beef. One telling of its origin: a late-night guest arrived after the kitchen had closed, and the owner carved a steak directly from the short loin to serve him. The porterhouse was born.
From our Reserve Cuts menu — a daily selection of limited dry-aged steaks, pulled directly from our aging room. Available in limited quantities; Inquire with your server!
The wait is over. Power. Comfort. Precision. Maneuverability. Today, you don’t have to choose. Introducing SQUARED, the racquet engineered to deliver every advantage, in every rally. And it’s ready for your court.
SQUARED. Now available.
#WinComfortably
