COTE Flatiron

Butcher's Feast

The signature set menu cycling through four prime beef cuts grilled tableside — the definitive way to experience COTE, balancing richness and variety in one focused progression

45-Day Dry-Aged Ribeye

In-house dry-aged USDA Prime ribeye, the showpiece cut

Gyeran Jjim

A cloud-light Korean steamed egg custard that arrives puffed and quivering — savory, silky, and the sleeper hit of the meal

COTE Steak Frites

A la carte ribeye or NY strip served with double-fried fries — for those who want the premium beef without committing to the full tasting format

Egg Souffle

Light, airy Korean egg souffle served as part of the feast

Doenjang Jjigae

Rich, funky fermented soybean stew served as part of the banchan spread — a grounding, umami-loaded counterpoint to the char and richness of the grilled meats

Steak Tartare

Korean-style beef tartare with sesame and Asian pear

Dry-Aged Beef Selections

Single-cut dry-aged options (availability rotates) that showcase COTE's in-house aging program — concentrated, nutty, and meaningfully different from standard prime

Galbi

Marinated short rib cut, one of the Butcher's Feast selections

Banchan Spread

A rotating set of small Korean side dishes — pickles, spinach, fish cake, and more — that arrive before the meat and hold up well throughout the meal

Bibimbap

Korean mixed rice bowl with vegetables and egg

Cocktails

Inventive cocktail menu with Korean-inflected ingredients like soju, gochugaru tinctures, and miso — more thoughtful than the setting would lead you to expect