Simon Kim has brought Cote, his New York cross between a Korean barbecue restaurant and a traditional steakhouse, to the Design District. The restaurant offers a selection of Waygu beef, including American Waygu and A5 Japanese Wagyu — the latter sourced from the Miyazaki prefecture, where true Wagyu are raised. The steaks are dry-aged for a minimum of 45 days in house and then seasoned with a mixture of British Maldon, Himalayan pink, and Korean thousand-day salts before being presented raw and cooked to order tableside. And if you have a taste for primo caviar, Cote has you covered. It came as no surprise in 2022 when Cote Miami earned a Michelin star.