Q&A: America’s First Korean Steakhouse COTE Expands to Miami Design District

Miami, FL – March 10, 2021 – America’s First Korean Steakhouse and one of New York’s most coveted reservations has officially made its way down to Miami and opened its doors in the Design District. Conceptualized by proprietor and hospitality visionnaire Simon Kim, COTE Miami reflects the beloved spirit behind their acclaimed New York-based flagship while taking cues from the Miami Design District’s innovative blend of luxury and cutting-edge culture. The 5,892-square-foot concept showcases their world-class ingredients, impeccable service, and show-stopping beverage program amidst a buzzy, convivial atmosphere – a distinct methodology that has earned COTE several James Beard Award nominations and a Michelin-star each year since opening (three consecutive years) – the only star awarded to a Korean steakhouse in the world. Managed and operated by a stellar line-up of New York-based, veteran hospitality professionals, the team behind COTE includes executive chef David Shim, whose signature menu spotlights COTE’s Beef & Leaf® philosophy of serving light and bright pickled vegetables (preserved on-site in the restaurant’s “Vegetable Fermentation Lab”) in lieu of traditionally heavier steakhouse sides.

World Red Eye met up with owner Simon Kim at the new COTE Miami outpost to get an in-depth look at the acclaimed restaurant and enjoy the full COTE dining experience first-hand. Read the full Q&A below.

By Gaby Cuevas

Simon Kim

WRE: COTE is known as America’s first Korean steakhouse. Tell us more about the COTE dining experience and what sets it apart from other steakhouses.

Simon Kim: COTE is a direct reflection of who I am – I have Korean roots as I was born in Seoul, but I am American. We marry the fun and fire of Korean BBQ, where it is interactive and lively, with the convivial and regal American Steakhouse – where beef is king.

Generally, you always have to choose one or the other: great service with refinement or a fun and vibrant atmosphere. We offer our guests the best of both worlds – an elevated level of service and hospitality along with all the elements of fine dining where they can dress up and “get lit.” From top of the line service, the most extensive wine list in Miami, and a killer cocktail list; we don’t force our guests to sacrifice a sense of excellence with a “get lit-mentality” – that in itself is innovative. It has never been done before. Our stance is that a fun evening doesn’t begin without a proper martini. Although we are Michelin-starred, we are light-hearted in our DNA. Simply put, our love for fun, fire and excellence = a “get lit mentality.”

Until now steakhouses have never evolved, but at COTE we have innovated in two different ways: first, a conventional steakhouse requires you to choose from four cuts: Filet Mignon, New York Strip, Porterhouse, and Ribeye. At COTE, we don’t make you choose – you can have it all! Our Butcher’s Feast® serves each guest exactly that – a “can’t miss” experience encompassing a variety of cuts of the finest beef in the world (equivalent to 8 oz. of meat). Overall, you may consume less ounces of meat, but you will be more satiated. Second, we live in Miami and it’s 2021. Eating cream of spinach and mashed potatoes with a 20 oz. steak doesn’t fit the mold anymore. Our ancestors may have needed those calories, but we don’t. In lieu of traditionally heavier steakhouse sides, we spotlight our Beef & Leaf® philosophy of serving light and bright pickled vegetables (preserved on-site in the restaurant’s “Vegetable Fermentation Lab”) that are high in fiber and probiotic-rich allowing for a much more thoughtful and sustainable dining experience.

Simon Kim & Chef David Shim

WRE: The opening of COTE Miami signals the recent influx of New York-based restaurants flocking to South Florida. What exactly drew you to the market down here?

SK: For the record, I had decided to come to Miami two years ago, which was prior to the pandemic. I fell in love with Miami for three reasons. First, for the sunshine and the beaches. Second, with the people who are so diverse, vibrant and welcoming in Miami – who love to dress up and go to dinner and experience fabulousness. And finally, I fell in love with the city’s booming restaurant scene that is home to so many great restaurants by legendary chefs and restaurateurs serving up everything from the influences of Latin and Cuban and Peruvian fare to Japanese cuisines. Before making the decision on where to open our second location, we were incredibly selective with our vision for our expansion and considered Chicago, L.A., Las Vegas, and Washington D.C. among a few other destinations; however I ended up meticulously studying this city for six months after one of our partner’s suggested Miami. I knew there was something truly exciting happening here and I wanted to be part of it. I had the opportunity to pull out after the pandemic struck, however I decided to move forward. I am honored to be a part of the rebuilding of the dining scene in this post-Covid world.

WRE: What made you choose the Design District as the location for COTE, as opposed to other popular areas in the city such as Miami Beach, Wynwood, and Brickell?

SK: I am such a fan of the vision of Craig Robins. From the outside world, Miami is still largely viewed as a beach town. Through Craig, I learned so much about how rich in diversity, culture, fashion, lifestyle and the arts that Miami had to offer. It is evolving into a completely different city. COTE is like my baby – I am extremely selective on where to house my locations. This being my second location, it was imperative that I pick the perfect location. The Miami Design District is one of the most beautifully developed projects anywhere in the U.S. It appeals to both locals and tourists, and it feels like MDD represents the future of Miami. As a New Yorker who was able to witness that there is a place even fancier than Madison Avenue in the middle of Wynwood was mind blowing. To see and learn all of this, I knew more that this was the perfect location for COTE Miami.

WRE: How would you describe the interior design of COTE? What kind of experience are you trying to create for your guests?

SK: The space was a furniture store before we took over, so we literally built everything from scratch and we had the freedom to build the restaurant exactly the way we wanted it to be. We took the design elements of COTE NYC and made it even more sexy and swanky, since Miami diners really know how to have fun – definitely more so than New Yorkers. There are no dead ends in the space, our vision was to maintain an even flow – the oval bar is in the center of the restaurant, because I love the energy of the bar. We like to keep high energy in the center of the restaurant. We purposely did not place any chairs to keep this area active.

We did not implement very ornate fixtures or objects such as heavy chandeliers in the dining room to obstruct the space – we keep our decals simple and minimalistic, but with luxurious accommodations. We use natural materials such as soapstone, brass and wood that depicts an environment filled with sleek, minimal features. Our mindset is that our steak, wine, cocktails, service and most importantly our guests are the focal points of the space, and that nothing else foreshadows it. Our new location also houses a private dining room that seats ten, which allows our guests to have a completely separate dining experience with their own private AV system.

Simon Kim

COTE is a direct reflection of who I am… We marry the fun and fire of Korean BBQ with the convivial and regal American Steakhouse

Simon Kim

WRE: How long has the idea to open a COTE in Miami been in the works? How has the COVID-19 pandemic affected these plans?

SK: I signed the lease almost two years ago. I have great partners including Craig Robins, the DACRA team and our General Contractor RCC, our architects MNDPC and design team Pentagram. Our construction began in the middle of May – during the worst of the pandemic. Covid was incredibly challenging, however we stuck with it and our professional partners stuck with us and I am extremely satisfied with the way the project turned out.

Simon Kim

Miami diners really know how to have fun – definitely more so than New Yorkers.

Simon Kim

Simon Kim

WRE: COTE has earned the extremely coveted Michelin-star for three consecutive years since its opening in New York, along with several James Beard Award nominations. What do you attribute this success to?

SK: I am very fortunate to have a team of exceptionally talented team F&B professionals, including Chef SK Kim, David Shim & Mitch Hesse. They have an exceptional background of being classically trained professionals with many years of experience working for Michelin-starred chefs, and also happen to have the luxury of sourcing the best ingredients in the world. There is Victoria James, director of beverage and our Master Sommelier, Mia Van de Water, whom are responsible for leading us to our James Beard nomination for “Outstanding Wine Program,” and for bringing our list of over 1200 labels to the forefront of our inventory – arguably the biggest in Miami. Without the masterminding talents of our award-winning bartender Sondre Kasin, we would not have the inventive cocktail list that you see. Additionally, we wouldn’t receive the recognition that we do without the support of our director of operations, Thomas Brown, and our service director, Wesley Sohn and my executive assistant Maria Owens. This entire team provides the COTE brand.

Chef David Shim

WRE: What is your favorite item on the menu?

SK: My favorite item is caviar – our caviar service is fantastic. Between the Regiis Ova Kaluga Royal Hybrid developed in partnership with Shaoching Bishop and Chef Thomas Keller, and Petrossian Tsar Imperial Daurenki, need I say more? Whenever I start a dinner with caviar service, I know this dinner is going to be an epic one. We serve it with buttered milk toast, which is a very simple experience. Along with champagne or a martini, it is my absolute favorite. We take what we do very seriously, but we don’t take ourselves too seriously.

Simon Kim

The Miami Design District is one of the most beautifully developed projects anywhere in the U.S… I knew that this was the perfect location for COTE Miami.

Simon Kim

Simon Kim

Simon Kim

Simon Kim

Simon Kim