Partner and Beverage Director Victoria James takes a bigger-is-better approach: All glass pours come from large-format bottlings, and the wine list features more than 1,200 bottles. The steakhouse cuisine includes a 10-course omakase of different beef cuts with Korean accompaniments. In October 2018, basement bar Undercote opened with a focus on Special Club Champagnes.
From The Sommelier: “I find our guests are embracing large format and starting to understand WHY they are better for the wine. With less exposure to oxygen, the wine inside the bottle tastes fresher for longer. At Cote, we are fortunate that the dining experience is for large groups, as a result we go through a ton of big bottles and the guests really appreciate them.” —Victoria James, Cote Korean Steakhouse
Dish We Loved: “Butcher’s Feast” (Four selected beef cuts with various Korean accompaniments)
