Sizzling meat is a hallmark of every Korean barbecue menu. But at Cote Korean Steakhouse in NYC, the restaurant takes your classic cuts of galbi and bulgogi and kicks them up a notch, dry-aging its beef for up to 120 days in a state of the art meat locker. Cooked on $4,000 Japanese grills—and paired with ultra-luxe side dishes like kimchi-wagyu paella—Cote puts an international flare on the classic Manhattan chophouse. This dry-aged Korean barbecue deserves a place on every meat-lover's bucket-list.
Dry-Aged Korean Barbecue Is a Steak Dinner on Steroids
Cote puts an international flare on the classic Manhattan chophouse. This dry-aged Korean barbecue deserves a place on every meat-lover's bucket-list, which we look at on this episode of Food Skills.
Nov 06, 2017
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