This May Be the Best Beef at Any Korean BBQ in New York

Cote, a new restaurant in the Flatiron district, styles itself as a steakhouse, with dry-aged beef and a nicely priced menu option.

When a Korean barbecue place wants to set itself apart from all the other Korean barbecue places, it has essentially three variables to play with: meat, heat and sides. (In this way it is similar to American barbecue, which it otherwise doesn’t resemble at all.) Cote, which has been wielding scissors and tongs on West 22nd Street since June, is resoundingly in the meat camp.Specifically, the meat that Cote grills is prime beef aged anywhere from a week to four and a half months in a cooler do...