The story
Cote Korean Steakhouse, at 16 W. 22nd St. in New York City, holds a 2026 Michelin star for its Korean steakhouse cooking. The kitchen combines Korean barbecue with classic American steakhouse cuts, served in the Flatiron location.
The restaurant says everything it serves is USDA Prime or higher, the top 5% of American cattle, and it also serves American Wagyu, a cross of Japanese Wagyu and American Black Angus. Deegan McClung is chef de cuisine for the New York team. Diners grill the meat at the table, with side dishes such as ban-chan and savory stews.
The Korean "bacon" is house-smoked heritage pork belly with pickled jalapeño. The steak tartare is local grass-fed top round with pear and crispy tendon puffs. Dol-sot bibimbap arrives in sizzling earthenware, and the meal can end with vanilla soft serve and soy sauce caramel.
Recognition
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