Cote became an instant hotspot after opening in June 2017, thanks to an in-house dry-aging program and killer cuts of beef—including A5 Wagyu flown in from Japan—paired with a wine list that takes a nontraditional approach for a steak joint. It features underdog grape varieties, large-format bottles and plenty of rosés that speak to Beverage Director Victoria James.
From the Sommelier: “I always carry a large selection of rosé year-round, and love showing guests what good pink wine can be, from regions all around the world. It truly is one of the most versatile wines and is phenomenal with the wide array of our dishes, from a dry-aged ribeye to pickled banchan to anchovy soup!” —Victoria James, Cote
Dish We Loved: Local grass-fed steak tartare with pickled mustard seed, pear, and crispy tendon puffs