Korean barbecue is a staple for lovers of Korean cuisine, and likely a gateway food for those who are new to it. Thanks to a large Korean population in New York City, there is no shortage of Korean BBQ restaurants here. However, Simon Kim wanted to do something different—he opened NYC's first Korean steakhouse.
As many Korean BBQ joints were opened by first-generation immigrants, they serve up great food and provide a fun group dining experience, but often don't have the ambiance and high level of service we typically see in a classic American steakhouse. COTE takes the best of both worlds, combining Korean cuisine with the comfort and strong beverage program of a New York steakhouse. Simon is doing something right—in less than a year, COTE has received numerous accolades, including being the only Korean barbecue restaurant in the world to be awarded a Michelin star.
In this interview, Simon talks to Lynda about everything from why COTE has a dry aging room, to what makes magnum wine bottles so great, to why ventilation is so important in a Korean BBQ restaurant...if you don't want to go out drinking while smelling like grilled meats! Tune in to learn more about COTE and hear about their next secret project.
Side note: We made it to Episode 50 of the Feast Meets West podcast! Thank you, listeners, for supporting us. Let us know what you think so far and what topics in the world of Asian food you want us to cover in the future!