How is marinated short rib described at Cote?

Sweet and crispy "meat dessert."

What is the process for preparing kimchi at Cote?

Salting each leaf individually for 10-14 days.

Balancing steakhouse concept with creative gastronomical techniques.

Creating joyful dining experiences through small, impactful moments.

The chefs at Cote emphasize the meticulous preparation and marination process involved in creating dishes like marinated short rib and kimchi, showcasing their dedication to quality and authenticity in Korean flavors.
Cote's unique dining experience combines the steakhouse concept with creative gastronomical techniques, focusing on sourcing high-quality ingredients like caviar and Kobe A5 beef, while also prioritizing customer satisfaction through attentive service and joyful dining experiences.

How is marinated short rib described at Cote?
Sweet and crispy "meat dessert."
How much beef does the restaurant use weekly?
Approximately 3,000 pounds.
What is the process for preparing kimchi at Cote?
Salting each leaf individually for 10-14 days.
How does Cote ensure a unique dining experience for customers?
Balancing steakhouse concept with creative gastronomical techniques.
What is the focus of the chefs at Cote when preparing dishes?
Creating joyful dining experiences through small, impactful moments.

00:00

Marinated short rib is the final part of the Butcher's Feast and Omakase, known as the "meat dessert," sweet and crispy.
Approximately 3,000 pounds of beef are used weekly at the restaurant.
Despite working with meat constantly, the team finds joy in cutting, marinating, and eating it.
Short rib is expensive due to the extensive knife work required.
The restaurant's unique fermentation process demands meticulous cleaning, aging, and effort.
Butchering the short rib involves scoring diagonally and marinating for 6-8 hours before serving.
Kimchi preparation involves salting each leaf individually for 10-14 days.
The chefs emphasize the importance of sourcing high-quality ingredients, like caviar, for their dishes.
The restaurant's focus on authenticity in Korean flavors is evident in their kimchi-making process.
The chefs strive to balance the steakhouse concept with creative gastronomical techniques, aiming for a unique dining experience.

11:07

Caviar is placed on top of a tower for a luxurious touch.
Discussion with Simon about food costs and pricing strategies.
Tower design is reviewed by Simon, focusing on practicality and presentation.
Concerns raised about the difficulty of eating certain items on the tower.
King crab and spotted prawn are highlighted for their quality and taste.
Cost considerations for the Grand Plateau are discussed, with caviar as an optional add-on.
Butcher's Feast preparation involves trimming beef cuts and dry aging for flavor.
Different cuts of beef are showcased, emphasizing the importance of quality and presentation.
Kobe A5 beef is introduced as a rare and expensive option for customers.
Service preparation involves final touches on dishes and a focus on hospitality and customer satisfaction.

22:56

The chef prepares a variety of dishes, including shrimp, oysters, steak tartare, and steak and eggs, emphasizing the importance of creating joyful dining experiences through small, impactful moments for customers.
The restaurant staff works together to manage a busy service, coordinating the preparation and delivery of dishes like Kobe beef and kimchi while blending Korean and American flavors to provide a unique dining experience at Cote.