Thanks for watching! Head over to Instagram to follow along with the team! Simon instagram.com/simonkimnyc, David instagram.com/chefdavidshim, and SK instagram.com/chefskkim.
Simon's business problem solving with the seafood tower pricing and his conversation with his head chef are impressive and definitely integral to his success.
Definitely, most business owners think "That small touch isn't worth the effort" or "that won't make a big difference". but those small touches add up to making restaurants outstanding from others down the block.
Specially important to go that way. Too many places I worked in considered costs first and then tried to make something fancy. Better go the other way - and lo and behold, people will pay the price if its good food, nicely presented and worth the price.
I love how the owner is very accommodating to his staff whilst maintaining the aura of an authority without exerting a lot of effort. Great vid as always, Eater!
“When you look at a swan, gliding through the pond, they look so graceful. Underneath, they’re paddling like hell. And I think that’s what our operation is” what an accurate portrayal. Anyone who runs a successful restaurant knows what he means.
There was a Peranakan restaurant in Singapore where the chef/owner said that he was more afraid of his elders tasting his food than michelin inspectors. 1 michelin star restaurant as well.
Anyone else impressed the way Simon talked during the seafood tower? Always thinking about the customers perspective and doing it with such precision, very impressive
Exactly what I was thinking - he so quickly assessed all of the potential customer pain points but also didn’t crush his employees spirits by encouraging the overall thought and providing great feedback. What a strong leader
Oh definitely. When he pointed out that the caviar would be difficult to access from the perspective of someone that is sitting at a table I said to myself; "man, I didn't even THINK about that". His attention to detail is really impressive; that he put himself into the shoes of a customer at his table seeing this tower for the first time and thought; "ok, what is this experience like? Are there any issues present here?". You can just tell how much he cares.
many ppl dont get that this is why ramsey is always screaming at dumb chefs who charge 50+ bucks for nothing.. like they said this is worth like 250, so obviously you want the guests to get their moneys worth and return, great bossman
"We please each other. We create a culture where we are in a habit of making each other happy. And when 5 o' clock comes and the customer comes in its natural to make them happy". This is so so good!
His ability to be able to view things from the customers point of view, as well as giving his chefs the ability to be creative is unmatched. As well as his ability to bite the bullet and say hey let’s just try it, let’s see how it goes is something most chefs dream of.
Also when he said "lets take the price down a bit." In the world of fine dining where some people charge you 200 Bucks for a fancy leaf of lettuce, this is nothing short of a miracle.
@@CedricBassman That's the difference between 1 and 3 Michelin stars. The 3 star places are too fancy. A place like this is fun, more laid back, you get more food, and way less pretentious.
He asked for a caviar egg with a greyish white look? That's annoying as a vendor or chef to pander to ignorance. Caviar doesn't exist to match your dining room.
@@tiptopperdagrasshopper1196 i feel like he should be able to ask to see if it’s there just as a buyer, he also talked about making caviar an “add on” for a dish so he obviously cares about not wasting it and making it a good part of a dish
I remember watching videos when they first started. They said he built the ageing room first and didn’t open for 4 months to age steak. Just so they could have aged steak on the menu for day 1
“Hospitality doesn’t start at 5 o’clock, it starts now... we please each other...we create a culture where we are constantly in habit of making each other happy...when the customer comes in its natural for us to make them happy...” Wow, wow, WOW 🤯 *How many of our homes , work places, classrooms can benefit and thrive from applying this concept?* This whole operation is EXTRAORDINARY in so many aspects 🤯🤯🤯🤯🤯♥️
@Jackie-minjie Wu I was thinking this guy comes off as a douche the entire time. If it was genuine then cool but it doesn't come off that way when I was watching it. Behind closed doors I'd put money dude is a super douche.
I'm lucky cuz my boss is the same way. He doesn't micromanage, and doesn't give off the vibe of wanting to micromanage. He always lets us know that it's easier for him this way; he manages the people stuff and we do the work stuff, "A lot less to do and think about when your team just does things automatically for you." He checks in occasionally and has to point us in the right direction time to time, but he doesn't do our work; he does his heavy lifting elsewhere (e.g. managing expectations, working out which team is responsible for what, understanding the legal stuffs, shielding us from office politics).
WoW the tower part him giving the perspective of the customer and saying how a food may be difficult to handle causing a customer to embarrass themselves and overall having a bad experience, made me blow my mind for some reason!
Right?! It always blows my mind to think about how much depth goes into things that might seem simple in life. There must be so many complexities to running a successful restaurant let alone a michelin star restaurant. props to this guy for his insane attention to detail!
That's the kind of attention to detail and customer-minded thinking that separates the wheat from the chaff when it comes to restaurants. He could run a successful restaurant without thinking like that, but you can't run a great restaurant without that.
thats why its important to have an owner that is this hands on with what goes on in the kitchen, many talented chefs will just do whatever they want to do and alienate a customer base because they make it all about themselves. thats where people like this owner come in and thats why cote has been so successful
@@zacheryskiba5978 he has a great business mind and also a great pallet. U need both to own a great restaurant. If u ever watch the show kitchen nightmares you’ll see a shit ton of owners with horrible pallets. They don’t even know they’re food is horrible. When Gordon goes there and changes things up I’m guessing those restaurants only have success for a couple years and once his dishes get old and it’s time to change the menu they fall right back into their old ways.
@@zacheryskiba5978 just his thought process it was good seeing how he walked through the entire dish. I loved the razor clam but when he said it I was like damn i definitely would make a mess lol
I'm so impressed by Simon's leadership and communication. He thinks about the customers and their experience. It's clear he's the leader but he places a very high value on listening to his team and working collaboratively with them. Also the chefs David and SK - wow they are phenomenal. That knife work was art.
The perfect boss. He show’s you that he’s the owner of the place but accepts everybody’s input and let the chefs create the dish, he also ask them what they think the price should be and makes it cheaper
His personality seems so utterly contrived. Very unnatural. He doesn't strike me as a natural leader at all. Maybe he needs to take a few pages out of Dale Carnegie's work in stead of getting so abhorently hard over Robert Greene.
@@alZiiHardstylez I understand your logic and reasoning but I think to understand him as a boss you must understand a little about Korean culture. Though he may not come across as a stereotypical “good (American) boss,” he has all the makings and cadences of a great Korean boss. Which fits the bill nicely here as he has Korean staff and a Korean restaurant.
I went here not knowing it was a Michelin Star restaurant. The butcher's feast is surprisingly affordable ($54 when I went, $64 after pandemic [edit: now $74 in 2024]), and the best part is that they spot which sides/starters you like, and bring refills. They take excellent care of you! One of the best meals I've had for sure.
I have never been to a expensive restaurant but 60 per person seems pretty high end to me. The most expensive restaurants I've been to are always seafood ones which usually have dishes at most at 30 for a whole feast of food.
@@pokemon100200 $60 is definitely very affordable for a FEAST of food at a michelin star restaurant. $30 is normal for a fish but not for multiple courses combined
Considering most Brazilian steakhouses are 65$ and they are a good experience but they are okay , I would definitely spend 60$ for this and be more than happy spending it
@@pokemon100200 its michelin star. 60 dollars per person is about as rock bottom as you can get. Most italian michelin star restraunts are $100-150 and most japanese/french restraunts are well over 200 dollars a person. All with less than half the portions that this restaurant probably serves.
the best owners and managers are always those ones that know how hard work is and doesn't talk down to them, and instead just talks to figure out how to do something better. Even as i work in retail, i've always disliked and not respected managers i watch give orders and never put work in themselves. Its a poor management when the leader wont work with their workers.
These guys need their own show I'd love to watch them in action through all 4 seasons watching the menu change etc. Great vibe I plan on checking this restaurant out I live about 3 hours away in CT
This was one of the best docos you've done yet. Perfect combination of front and back of house information, the process of preparing the food and sourcing the ingredients as well as how it will be presented to the diners. Nice job, I gotta go to this joint
This dude is gonna get bombarded with resumes. I had to re-watch his pregame speech about 10 times. Tomorrow morning’s staff meeting is gonna be a game changer with my crew.
As an ex-chef, whenever I watch videos about fine dining restaurants, it's so tough for me not to feel disappointed. And the source of disappointment comes from the fact that the absolute majority of restaurants are nothing like that. People see these videos and want to become chefs, but what they don't realize is that in the majority of real kitchens you don't get to go to the farmer's market every morning, you don't get to re-write the menu often and experiment with the items on offer. The regular kitchen is a place where one cooks the same things for years on end, where some HACCP requirements are often compromised, and where you frequently hear “Don't do this next time” from the head chef who's willingly sending out a piece of food that is far from being up to the standard. With that being said, these guys seem to treat their restaurant in a less posh way. I watch this and see a real kitchen, not an idealistic utopian idea of a kitchen. I appreciate that.
I guess this is here to show how successful restaurants are meant to run, It's more like an insight to success than a day in the life of "most restaurants"
And that is what separates people from success to a mere "john doe"... That is what i hate in lot of business and projects, lot of people wanting "fast money" (doesn't exist, the market auto-regulates), nothing innovative, generic stuffs, standards... Whenever you see someone / something successful, it is always the same thing: * Innovation; * Dedication; * Giving power to your name (or the company's name); * Etc; I'm not even a chef, but it happened to me in an electronic repair shop, i though i would explore my skills, build stuffs, learn new stuffs about electronic... Nah... Same thing, you won't get the cool equips, things are third-party, 'don't do this next time", and etc...
When i was working at Benihana out here in Chi for a little, the funniest thing was hearing the people from China, tibet etc calling each other Guey and telling me to get the “Sopa”💀💀💀
I still come back to this episode, it is the best restaurant episode of eater. Simon's perspectives from the interview, the great footage recorded from the kitchen, absolutely excellent editing mixing it all together into 25min that feels like it flies by
@@dandanthedandan7558 That's why I was asking. Funny when a saying becomes so common and the person doesn't clarify with "as the saying goes..." because maybe it seems superfluous with such a commonality, but then someone younger or just less experienced will think this random dude on TH-cam had some "poetic" insight XD
I had Cote in Miami and it was super good. Fantastic service and had some crazy cuts of beef, caviar, and more. Pretty cool to see the behind the scenes and business side of the restaurant!
As a Korean I'm so proud and grateful that they are keeping the Korean cuisine authentic and taking it to the next level! I can't wait to visit and try it for myself :D 꽃길만 걸으세요~!
Simon Kim has to legitimately, be one of the best restaurant owners in the world. I love how composed and involved he is with everything. So awesome to watch.
I love Wagyu and a5 but honestly if I’m craving a steak I just want a nice prime ribeye or filet, it’s nice to have that special cut every once and awhile but it’s too rich to eat a lot of.
What an amazing owner, the ability to offer constructive criticism while encouraging the staff to do their thing is so great to see. If only every workplace was managed liked that.
Owner seems like a true leader, I can't how many businesses I see not getting advice or talking to the ones that make them the money. Both and owner and Chefs are on point!!
My thoughts as well, whether it’s learned or he was born with it, notice how he made contact with everyone in the kitchen as he was walking out, maybe it was for the camera but considering the rest of the video I believe that’s just how he is.
The owner is super down to earth. He literally asks all the questions regular people ask. Like yes it's good, but is it double the money good? And he's so right. A lot of restaurants charge an arm and a leg just cause it's some fancy cut or dish but never really prepare it right and then you're left feeling cheated. Nah this guy is about quality first and then they talk price.
Simon's perspective on the seafood tower was really interesting. Thinking of the patron's experience from price, accessibility and taste--to even elevation of items showed he's truly acting as a medium between the kitchen and customer. I've had a few friends who have been to Cote and they said it has ruined KBBQ for them b/c of how amazing it was, can't wait to try it one day!
@@chaikagaz hence why he said korean steakhouse koreans consider alot of types of meat as korean bbq theres l alot of restaurants in korea that specialize in specific animals or cuts of meat so your statement is just wrong
@@chaikagaz Korea has a lot of one dish restaurants, so an all beef KBBQ spot is entirely within the culture. I'm sure within ~2 minutes I could find an all beef korean barbeque spot in Seoul.
I was in NYC for just a day but had to stop by for dinner, because I absolutely love Korean food. They did not disappoint, these guys serve an incredible meal. I had the Miyazaki A5 appetizer and dry-aged bone-in ribeye chop for my main and they were both sensational. The veggies complimented it all perfectly, with the best kimchi I've ever eaten. Expensive? Oh yeah. I think it was $240, but it was a wonderful experience.
“It’s not like a super high-end cut but the reason why the short ribs are so expensive because it needs a lot of knife work” That’s pretty reasonable actually.
No it’s not, that’s a horrible reason. The main reason is simply supply and demand. If you were to go to a local Asian supermarket, short ribs would cost more due to it’s demand amongst Asian households. But go to a non-Asian supermarket, the cut is sold at market price…which is cheaper than the other cuts.
@@KenChiwo He was taking about the cost of short ribs at a restaurant. Labor factors into the price of the food, so since it takes more labor to prepare, it's going to be priced higher than a cut that costs the same to source but takes less prep work.
Being a well trained European (Austrian, to be precise) chef myself, I can tell you those guys are absolute top. Their knife work is perfect. The parts of beef they chose are quite surprising but also understandable (if you're professional). There's a reason why we Europeans look to Asia, when we are keen to learn something new.
@@schen7913 You can see him "seesawing" the Kobe beef at around 20 minutes. He's using a knife that's too small so he can't cut it in one clean stroke therefore the steak is not even throughout. Even a cheap victorinox cimeter would've cut better than his knife.
This makes me so proud to be korean. Most of our parents/mother/grandmother have done this on a daily to feed us. This type of selfless work is engraved in our culture to feed the ones that we love!
If there are any Korean mothers looking to adopt, I’m available. But I’ll take a Jewish mother, a Thai mother, a ... anyone that will cook with me and teach me how to cook really authentic food. 😆
@@JH-bb8in im talking more about all the side dishes and the hardwork that goes into making them! but thats super cool to learn about the origins of kbbq!
Simon's input on the fish platter thing with the 3 "Storeys" was actually so good man.. the chefs obviously know their job and wanna create something special and they did but you gotta think of the practicality of it as well not just as a great image and great flavours. he works like a director of football at a football club. he s between the manager and the players and the owners. great work.
Throughout my years working in a restaurant. I've never encounter an owner interacting this much with back of the house kitchen. This is such an amazing video to watch. It definitely shines light in on the handful of amazing restaurant owners. Most restaurant owners are ignorant behemoths crap bunghole
what i noticed is most owners are "financial investors"" they just put money in and want a profit and want nothing to do with how it operates. haha as long as they get profit. they are happy. what i noticed is the person who runs the whole place is usually the head chef who will get fired if profits aren't good enough for the ""investors"
Man, gotta respect Simon's mindfulness of the customer experience as well as their wallets. Hope to visit Cote one day when I get a chance. Wishing them all the success.
Major respect for the owner. Walks the walk and talks the talk. He knows his stuff, his vision is shared with his head chefs, his opinions and directions are taken seriously. I like him.
I agree I think it’s one of the best restaurant videos I’ve ever seen. And it’s mostly because of how awesome the boss is and the rest of the staff with wide ranges of knowledge
Wow he seems like a really good boss. You can tell from the way the chef's talk about him - respectful but not fearful- that he's got some good relationships there
Ate at the Miami location, having the Butcher’s feast for our table at $64 a person, and I have to say it was worth it. They serve a bunch of side dishes, are extremely attentive, and make sure you have a great experience. As a celebration dinner, I recommend it
From time to time I rewatch the Jean-Georges episode. It’s heartwarming to see hard working people doing what they enjoy, and when you see a great team led by a great boss who not only gives directions but also listens to inputs from their staff. It’s also fascinating to see their creative process when coming up with a new dish and their attention to detail. This episode has everything I just mentioned. Just a fun working environment for everyone which I have no doubt will lead to an enjoyable experience for their customers too. This is another episode I’ll rewatch every once in a while too. Good job to both the restaurant and the Eater team!
"I think Simon will give us shit and we'll figure it out. He's gonna be like 'Oh that looks good but now we're gonna talk about cost..' Then we're gonna have to charge $250 for this thing." Simon: Comes out, says it looks good, tastes good, critiques it, then goes right into wanting to charge less than $225 for it. *They can read him like a book.*
You can tell that the passion between the 2 chefs and the owner is genuine. Most places would get some A5 and put it on the menu regardless just for the price and the wow factor but to sit and ask yourself, ok it is double the price... is it worth double when you actually have it compared to what is already on offer shows restraint and knowledge of who the customer base is. Also thinking of the little things like the seafood tower, the caviar on top, just being out of reach or just above eye level when placed on the table and thinking about the fact that bringing it down off of it and simply putting it on the table not being "that fun", or the potential of the clam being difficult to get to and the potential of an embarrassing moment happening is just so much thought put into very easily overlooked things where most ego driven chefs and owners have an attitude that says "do it my way or you are a filthy peasant". As someone who isn't some high class guy, just from this video I would feel totally comfortable just going there for a really nice dinner a few times a year to really treat myself and close friends/family and not feel like I would be talked down to in my non designer clothes.
I love how the owner thinks about the ctmer experience when judging the food display. Like how are they gonna share, how easy can they access it, dont want them to get embarrassed if they make a mess etc. Thats so cool.
No, caviar alone does not cut it - what they have at Cote is not even the very top brands and any half decent restaurant can sell you caviar. It is the quality of the produce and skill of the chefs, combined with the management of the restaurant that earned them the Michelin star.
I actually think Simon gives a really good perspective. Not many workers in these high end places value how easy it is to eat a dish/shareability of foods and other things from the customer's perspective.
I love the owner... i love his leadership skills. I love the workers. There's great chemistry... these guys look at home. Thank you for bringing these guys here
I didn't realize the crazy amount of work that needs to be done behind the scenes inside a kitchen. We are so accustom to go in a restaurant, order our foods and magically appear minutes later
@@maxpowers4436 yup. The kitchen needs to be a well oiled machine the chef needs to not just be good at cooking but be someone the rest of the kitchen staff can follow and work under as a leader. From the high school part timer being a dish washer to your head chef it all needs to run smoothly.
I want him to be my boss! You do not want to disappoint this guy. He has a vision, clear expectations & shows he cares for the people who are bringing his vision to life. Thoroughly enjoyed this video & hope I can dine there one day … 💭
Ate here, last year, during my first new york trip. We were in tourist attire and finished up a long day of walking and taking the subways. In short we were not very presentable hahahaha. But once we got in line, WE were cote's customers and they didn't give one shady look at all. We felt the warmth and respect that other Michelin restaurants would have lacked in our situation. They earned our respect and appreciation for their service and this was before we ate! Much love to Cote and next time we will be dressed more appropriately 😅
These chefs reminds me of my first coworker in kitchen who was super friendly Korean. I was a noob and he already had years of experience. He will always be in my memory.
"When you look at a swan gliding through the pond they look so graceful, underneath they are paddling like hell" that's exactly how I got my gastric reflux, looking all graceful with hyperacidity.
Went here a few months ago with friends for a Saturday night dinner. The food, customer service, and overall experience was worth every dollar. Cote is definitely a must try in NYC!!
I love how Simon, as an owner, thinks about himself like an advocate for his customers. It's amazing to see him sympathize with a customer who might struggle to eat the seafood tower, and wonder how they could make it an approachable eating experience. That's amazing attention to detail!
I've seen Cote being featured in many other TH-cam channels, but I think this gave me the most in depth glimpse of what goes on inside. I really like Simon's passion and professionalism which was well highlighted in this video.
You got me hooked from the start and when the clip ended I saw how long it was, wow! The time just flew by looking at the synergy between the chefs and the owner. Wow, wow wow. Great feeling and it just screams respect for the food when they discuss it between them. Very well executed!
Being in hospitality all my life. It warms my heart here to see the Executive Chef arguing with someone higher regarding food costs even in a restaurant setting lol
I've always been interested in butchering my own meat. The standards I learned were American and European which nets around 15-25 large portions divided on a cow. Korean butchering is next level. Got to visit the heart of Hanwoo, MaJangDong in Korea and their techniques were insane and standard of butchering was completely different. Depending on the butcher's knowledge and skill he can make up to 80+ cuts on it. The reason? He told me because after the Korean war, they had to literally butcher the entire thing and even boil its bones for any type of sustenance. Now its more of a pride thing: Koreans are foodies and strict ones at that. The reason they have so many cuts is because of the miniscule differences in either texture or "yook-hyang aka meat flavor". The fact that they took the time to identify these little texture differences, cut it precisely and made it a standard.. that's next level.
When I was stationed in Korea for 6 months, every little food cart and stand that here in America, would get no second glance, blows anything here out of the water in flavor and quality. Calling them foodies is an understatement for sure lol.
As a chef of 15 years, traditional short rib doesn't look like that, they are paying a lot of money for tremendous product, you get what you pay for, rare product
…. On the other extreme I owned a BBQ Restaurant up in true NorCal & we served the Plate Ribs every Friday & Saturday. To see the Ribs broken down & fabricated to such an extant is amazing - from technique to presentation. FWIW we smoked low & slow for around 6-7 hours @ about 250*
I did a mental triple take. I've been learning Spanish for about 6 months and hearing it so unexpectedly and then realizing I 100% understood what was being said reflexively made me really happy because it means I'm getting a better grasp at processing the language.
Watching Simon and his Chefs implements their vision is impressive. I love the compassion and dedication they have to the greatest of Red Meat’s. Thank you, Eater!
It kinda blows my mind how he decided he wanted a different and specific caviar and the lady is like ok I will raise my fish differently to meet your request...
That was sarcasm because he was combining traits that weren't available in that combination. She doesnt work for a fish farm she is a supplier, she can't bring him exactly what he wants but she can try to get closer.
@@Gwagwa333 She doesn't raise the fish, and in any case, it would take 10 years before that specific caviar would be available anyways, since it takes 10 years for the sturgeon to get raised.
I've only been to a single Michelin starred restaurant, the food is great it has the stereotypical atmosphere where it feels like everything is serious and you wonder whether you're breathing wrongly, but this restaurant actually feels chill and relaxed like a normal Korean BBQ just very high quality.
Thanks for watching! Head over to Instagram to follow along with the team! Simon instagram.com/simonkimnyc, David instagram.com/chefdavidshim, and SK instagram.com/chefskkim.
Michelin guide for Seoul is so ridiculously bad. Half the places aren't even Korean restaurants which is disrespectful to Korean culture.
aqqqqqal0000pp0ppp000pp”l”l” to p
thanks 👍👍👍👌😁
@@dorkanderson4963 dogmeat 3 star restaurant was delicious. 😂😂😂😂😂
very respectful to korean culture!
@@dfsdh432v9 Korean-American culture. Foods not bad but ridiculously over priced for the quality. You kinda have to go to Korea for real Korean food.
Simon's business problem solving with the seafood tower pricing and his conversation with his head chef are impressive and definitely integral to his success.
Definitely, most business owners think "That small touch isn't worth the effort" or "that won't make a big difference".
but those small touches add up to making restaurants outstanding from others down the block.
He seems almost too perfect, too skilled, too well put together. I don’t think any star can shine that bright without casting a shadow.
@@treshonhful what do u want from him bro 💀
@@treshonhful making it sound like he's a serial killer on the side 💀😂
@@treshonhful well the chef did say he's a pain in the ass to work with. Probably a euphemism. the man is probably a perfectionist
I love how they actually show their thinking process here: from presentation to costs. Amazing.
Yea I loved how thorough this was.
Specially important to go that way. Too many places I worked in considered costs first and then tried to make something fancy. Better go the other way - and lo and behold, people will pay the price if its good food, nicely presented and worth the price.
I love how the owner is very accommodating to his staff whilst maintaining the aura of an authority without exerting a lot of effort. Great vid as always, Eater!
He's not not 'the manager' or 'the boss' - he's clearly a leader. Props
@@chrisheath1480 Guuuuuuuurl!!!
Was about to write this but not as elegant well done Tim!!!!
We can just simply say that he is an alpha male
@@utupp Maybe, we haven't seen how much he can bench yet.
“When you look at a swan, gliding through the pond, they look so graceful. Underneath, they’re paddling like hell. And I think that’s what our operation is” what an accurate portrayal. Anyone who runs a successful restaurant knows what he means.
I did like this analogy, was a wise one. In most operations to keep things running smoothly there is a lot of work being done behind the scenes.
Every business ever
That is the definition of the artist's job.
Bro, I was scrolling through the comments and happen to find yours EXACTLY as the man in the video was saying it… that was a beautiful moment 😢🎉
My very first day at cooking school the head of department used this exact metaphor when talking about a restaurant
“You went to culinary school to make kimchi? I could’ve taught you that.”
Gotta love how family can keep you in check.
time to cut the umbiblical cord...Asian parents can be overbearing to their kids detriment.
This is how you know your Korean family appreciates you.
Saburo Do you mean... umbilical...?
Also yes. Asian parents can be terribly overbearing.
Well why didn’t they?
There was a Peranakan restaurant in Singapore where the chef/owner said that he was more afraid of his elders tasting his food than michelin inspectors. 1 michelin star restaurant as well.
Anyone else impressed the way Simon talked during the seafood tower? Always thinking about the customers perspective and doing it with such precision, very impressive
Exactly what I was thinking - he so quickly assessed all of the potential customer pain points but also didn’t crush his employees spirits by encouraging the overall thought and providing great feedback. What a strong leader
Exactly….very well put.
Oh definitely. When he pointed out that the caviar would be difficult to access from the perspective of someone that is sitting at a table I said to myself; "man, I didn't even THINK about that". His attention to detail is really impressive; that he put himself into the shoes of a customer at his table seeing this tower for the first time and thought; "ok, what is this experience like? Are there any issues present here?". You can just tell how much he cares.
many ppl dont get that this is why ramsey is always screaming at dumb chefs who charge 50+ bucks for nothing.. like they said this is worth like 250, so obviously you want the guests to get their moneys worth and return, great bossman
Nope
"We please each other. We create a culture where we are in a habit of making each other happy. And when 5 o' clock comes and the customer comes in its natural to make them happy". This is so so good!
Id upvote you, but i dont want to change it from 420 🌳 😅
Seeing him discuss the seafood towers was impressive, but this talk blew me away.
His ability to be able to view things from the customers point of view, as well as giving his chefs the ability to be creative is unmatched. As well as his ability to bite the bullet and say hey let’s just try it, let’s see how it goes is something most chefs dream of.
Speaking as a business owner, if an owner can’t see from the perspective of their customers, they will fail.
Not only chefs dream of a manager like this. He gives responsibility, rewards and stimulates creativity and inspires everyone on the floor.
When the owner starting giving his feedbacks on the seafood platter, Man that's when my respect for him just went up.
Totally agreed
Also when he said "lets take the price down a bit."
In the world of fine dining where some people charge you 200 Bucks for a fancy leaf of lettuce, this is nothing short of a miracle.
@@CedricBassman That's the difference between 1 and 3 Michelin stars. The 3 star places are too fancy. A place like this is fun, more laid back, you get more food, and way less pretentious.
Got to France (outside paris) or Germany if you want reasonably priced 3 star meals
@@CedricBassman right? And you know it wasn't fake when the chefs said he would say its too pricey before he even showed up. awesome
The owner really knows his game. The ambiance in the kitchen is intense but composed.
Thats koreans for you!!
He asked for a caviar egg with a greyish white look? That's annoying as a vendor or chef to pander to ignorance. Caviar doesn't exist to match your dining room.
@@tiptopperdagrasshopper1196 but as an owner and consumer hes allowed to ask and pay for what he wants?
@@tiptopperdagrasshopper1196 why?,if it's available then he can buy it
You can't assume that it isn't available
@@tiptopperdagrasshopper1196 i feel like he should be able to ask to see if it’s there just as a buyer, he also talked about making caviar an “add on” for a dish so he obviously cares about not wasting it and making it a good part of a dish
"We have our own dry aging room number one because it's swag"
The owner got his priorities correct lmao
I remember watching videos when they first started. They said he built the ageing room first and didn’t open for 4 months to age steak. Just so they could have aged steak on the menu for day 1
So Miami
@@poopoogamer1232 get a job
@F G ???
@F G give me the weed that you are smoking when you are typing this reply
“Hospitality doesn’t start at 5 o’clock, it starts now... we please each other...we create a culture where we are constantly in habit of making each other happy...when the customer comes in its natural for us to make them happy...”
Wow, wow, WOW 🤯
*How many of our homes , work places, classrooms can benefit and thrive from applying this concept?*
This whole operation is EXTRAORDINARY in so many aspects 🤯🤯🤯🤯🤯♥️
I have never heard anything close to this before, I was blown away, such a good concept and really makes you think.
That part blew me away too.
What great leadership.
Talk about creating a great work environment & benefiting customers.
Read some of the negative Yelp reviews for Cote. The owner is a good marketing guy but he’s a lot of talk.
I heard that and didn't even give it a second thought. Lol
@Jackie-minjie Wu I was thinking this guy comes off as a douche the entire time. If it was genuine then cool but it doesn't come off that way when I was watching it. Behind closed doors I'd put money dude is a super douche.
I love how the boss manages the kitchen properly by letting the chefs handle it and not micromanage.
🙌
They seem to have the task mastered very well. It would not be very nice for the boss to nag at them. They have worked and learned hard!
respect.
I'm lucky cuz my boss is the same way. He doesn't micromanage, and doesn't give off the vibe of wanting to micromanage. He always lets us know that it's easier for him this way; he manages the people stuff and we do the work stuff, "A lot less to do and think about when your team just does things automatically for you."
He checks in occasionally and has to point us in the right direction time to time, but he doesn't do our work; he does his heavy lifting elsewhere (e.g. managing expectations, working out which team is responsible for what, understanding the legal stuffs, shielding us from office politics).
i mean the work force is extremely skilled so there is a more de-centralized structure in the kitchen.
WoW the tower part him giving the perspective of the customer and saying how a food may be difficult to handle causing a customer to embarrass themselves and overall having a bad experience, made me blow my mind for some reason!
The holistic attention to detail is crazy. Considering the hue of the caviar when the restaurant is lit at night?
Right?! It always blows my mind to think about how much depth goes into things that might seem simple in life. There must be so many complexities to running a successful restaurant let alone a michelin star restaurant. props to this guy for his insane attention to detail!
That's the kind of attention to detail and customer-minded thinking that separates the wheat from the chaff when it comes to restaurants. He could run a successful restaurant without thinking like that, but you can't run a great restaurant without that.
he is detail oriented and knows how to think for convenience from the customer’s perspective.
thats why its important to have an owner that is this hands on with what goes on in the kitchen, many talented chefs will just do whatever they want to do and alienate a customer base because they make it all about themselves. thats where people like this owner come in and thats why cote has been so successful
Really love the owners perspective on the dishes and his restaurant.
Definitely shows why some people are born to be successful. Very talented
Facts like that’s a restaurant I would want to go to regularly… as long as I can afford it lmao
Wow amazing reaction from the owner regarding price and placement I was sooo impressed
@@zacheryskiba5978 he has a great business mind and also a great pallet. U need both to own a great restaurant. If u ever watch the show kitchen nightmares you’ll see a shit ton of owners with horrible pallets. They don’t even know they’re food is horrible. When Gordon goes there and changes things up I’m guessing those restaurants only have success for a couple years and once his dishes get old and it’s time to change the menu they fall right back into their old ways.
@@zacheryskiba5978 just his thought process it was good seeing how he walked through the entire dish. I loved the razor clam but when he said it I was like damn i definitely would make a mess lol
I'm so impressed by Simon's leadership and communication. He thinks about the customers and their experience. It's clear he's the leader but he places a very high value on listening to his team and working collaboratively with them.
Also the chefs David and SK - wow they are phenomenal. That knife work was art.
The perfect boss. He show’s you that he’s the owner of the place but accepts everybody’s input and let the chefs create the dish, he also ask them what they think the price should be and makes it cheaper
His personality seems so utterly contrived. Very unnatural. He doesn't strike me as a natural leader at all. Maybe he needs to take a few pages out of Dale Carnegie's work in stead of getting so abhorently hard over Robert Greene.
@@alZiiHardstylez I didn't understand, you mean he isn't a good boss?
@@TheRuancarlo I don't get the indication that he is. No.
@@alZiiHardstylez I understand your logic and reasoning but I think to understand him as a boss you must understand a little about Korean culture. Though he may not come across as a stereotypical “good (American) boss,” he has all the makings and cadences of a great Korean boss. Which fits the bill nicely here as he has Korean staff and a Korean restaurant.
@@creatineaddict Lmao. The fella is as Americanised as you can get.
I went here not knowing it was a Michelin Star restaurant. The butcher's feast is surprisingly affordable ($54 when I went, $64 after pandemic [edit: now $74 in 2024]), and the best part is that they spot which sides/starters you like, and bring refills. They take excellent care of you! One of the best meals I've had for sure.
I have never been to a expensive restaurant but 60 per person seems pretty high end to me. The most expensive restaurants I've been to are always seafood ones which usually have dishes at most at 30 for a whole feast of food.
@@pokemon100200 $60 is definitely very affordable for a FEAST of food at a michelin star restaurant. $30 is normal for a fish but not for multiple courses combined
@@pokemon100200 $30 for a whole "feast" of seafood? You must not be in the US.
Considering most Brazilian steakhouses are 65$ and they are a good experience but they are okay , I would definitely spend 60$ for this and be more than happy spending it
@@pokemon100200 its michelin star. 60 dollars per person is about as rock bottom as you can get. Most italian michelin star restraunts are $100-150 and most japanese/french restraunts are well over 200 dollars a person. All with less than half the portions that this restaurant probably serves.
The owner is such a boss, boss. Love his style and leadership skills.
yo yeah for suree oh my lord
That's what makes him a leader rather than just a boss. A boss tells you what to do. A leader shows you.
Yeah, he seems like someone great to work under compared to a lot of owners Ive seen from these shows(both michelin star restaurants and other)
the best owners and managers are always those ones that know how hard work is and doesn't talk down to them, and instead just talks to figure out how to do something better. Even as i work in retail, i've always disliked and not respected managers i watch give orders and never put work in themselves. Its a poor management when the leader wont work with their workers.
No doubt
These guys need their own show I'd love to watch them in action through all 4 seasons watching the menu change etc. Great vibe I plan on checking this restaurant out I live about 3 hours away in CT
That would be great except this restaurant is booked solid and slammed with customers 7 days a week lmao
as long as they dont add some drama or some scripted nonsense, I will probably watch every episode
Definitely some great personalities here! 👍👍
they are really cool in person, I worked in the Miami location
you LUCKY
This was one of the best docos you've done yet. Perfect combination of front and back of house information, the process of preparing the food and sourcing the ingredients as well as how it will be presented to the diners. Nice job, I gotta go to this joint
@@ndnxneh "Documentary" = Docos
you gotta love your docos
Hi, if you like cooking, feel free to check out my recipes ;-)
"we're like a swan gracefully gliding on the surface, but underneath, we're paddling like hell" I felt that
The boss really is THE BOSS. He knows his thing. Great chefs and staff too!
Yes, he provided really good feedback.
@@norbut so quick as well he comes in and instantly just comes up with such good criticism
I'm in a hospitality industry as well but seeing how their team work and it's manager taking care of their staff well is a thing for me..
Free Top G
A thing yes?
My my!
Wild!
of all things!
This dude is gonna get bombarded with resumes. I had to re-watch his pregame speech about 10 times. Tomorrow morning’s staff meeting is gonna be a game changer with my crew.
Hi, if you like cooking, feel free to check out my recipes ;-)
As an ex-chef, whenever I watch videos about fine dining restaurants, it's so tough for me not to feel disappointed. And the source of disappointment comes from the fact that the absolute majority of restaurants are nothing like that. People see these videos and want to become chefs, but what they don't realize is that in the majority of real kitchens you don't get to go to the farmer's market every morning, you don't get to re-write the menu often and experiment with the items on offer. The regular kitchen is a place where one cooks the same things for years on end, where some HACCP requirements are often compromised, and where you frequently hear “Don't do this next time” from the head chef who's willingly sending out a piece of food that is far from being up to the standard.
With that being said, these guys seem to treat their restaurant in a less posh way. I watch this and see a real kitchen, not an idealistic utopian idea of a kitchen. I appreciate that.
I guess this is here to show how successful restaurants are meant to run, It's more like an insight to success than a day in the life of "most restaurants"
If only a professional chef could make showing up shit places like you described a TV program
I agree but don't forget that this is filmed.
@@sterfdwaas oh yes. In one of the places I've worked, the headchef would only show up in the kitchen for a photo shoot or a video interview.
And that is what separates people from success to a mere "john doe"...
That is what i hate in lot of business and projects, lot of people wanting "fast money" (doesn't exist, the market auto-regulates), nothing innovative, generic stuffs, standards...
Whenever you see someone / something successful, it is always the same thing:
* Innovation;
* Dedication;
* Giving power to your name (or the company's name);
* Etc;
I'm not even a chef, but it happened to me in an electronic repair shop, i though i would explore my skills, build stuffs, learn new stuffs about electronic... Nah...
Same thing, you won't get the cool equips, things are third-party, 'don't do this next time", and etc...
“Necessito dos kimchis más.” is the most back of the house thing ever.
Ha. What does that mean? We need more kimchi?
Exactly that. Must be Miami
When i was working at Benihana out here in Chi for a little, the funniest thing was hearing the people from China, tibet etc calling each other Guey and telling me to get the “Sopa”💀💀💀
@@mateo10734 thats hilarious lmao
@@RataStuey It means "I need two more kimchis"
I still come back to this episode, it is the best restaurant episode of eater. Simon's perspectives from the interview, the great footage recorded from the kitchen, absolutely excellent editing mixing it all together into 25min that feels like it flies by
This owner is going places. Incredible restaurant. The boss everyone wishes they had
He's more a leader than a boss!
He already is places
Hopefully he's the same off camera
@@farkler4785 probably right didn’t get a good look but looks like here’s wearing a royal oak.
@@Chris-pc4ym He owns a restaurant with a michelin star in NYC lmao what more proof do you need that he's already "in places"
These guys are the happiest, chillest chefs I've ever seen. What a great restaurant.
Great vibe, even better environment!
He's a great owner. Understanding of both sides of house. Respects his chefs and the patrons. He has a good pallete as well. Good boss to have
Yup...like any workplace...all starts with leadership.
That whole interaction with Simon and his chefs when planning the seafood plateau dish was amazing! Big respect to their team!
“So we have our own dry aging room.”
*proceeds to list reasons why they have it*
“Number 1, because it’s a swag.”
I cannot fault his reasons.
he’s spitting straight facts
Bruh I’m still laughing.
Swag is one of the flavors scientists hypothesize exists, but they cant prove it because they don't have a dry aging room.
@@shaqm0bile swag is super umami #5
"When you look at a swan gliding through the pond they look so graceful, underneath they are paddling like hell" wow that is like poetry lol
Lol have you never heard this saying before? It's not like he invented it; it's really common
@@32fps First time for everything
@@dandanthedandan7558 That's why I was asking. Funny when a saying becomes so common and the person doesn't clarify with "as the saying goes..." because maybe it seems superfluous with such a commonality, but then someone younger or just less experienced will think this random dude on TH-cam had some "poetic" insight XD
I had Cote in Miami and it was super good. Fantastic service and had some crazy cuts of beef, caviar, and more. Pretty cool to see the behind the scenes and business side of the restaurant!
@@poopoogamer1232 that's bait
im in miami rn, but im heading back to philly in 5 hours. WHERE IS IT
@@AsterMaken design district
Great seeing u here as a fellow investor and appearently food lover
As a Korean I'm so proud and grateful that they are keeping the Korean cuisine authentic and taking it to the next level! I can't wait to visit and try it for myself :D 꽃길만 걸으세요~!
I got so much respect for these guys.. good things happen to hard working people
Simon's charisma is out of this world.
That part where the chefs made a seafood towered platter but Simon added his customer-centered perspective was very inspiring.
"We go through a shit ton of meat"
Say no more, you have my attention.
Followed by the "...shit ton of work."
Lol I didn’t expect him to say that
@@mrobby1823 him saying that made my day lol
Simon Kim has to legitimately, be one of the best restaurant owners in the world. I love how composed and involved he is with everything. So awesome to watch.
Bruh, don't watch this hungry lol. I need a steak asap
I don’t even eat meat and I’d be willing to risk it all for the food in this video 🤯🤤
Bro I'm doing the vegetarian thing currently to challenge myself. Watching this video was a mistake.
dun watch it at midnight either, where am I suppose to get steak at midnight?
true
I love Wagyu and a5 but honestly if I’m craving a steak I just want a nice prime ribeye or filet, it’s nice to have that special cut every once and awhile but it’s too rich to eat a lot of.
What an amazing owner, the ability to offer constructive criticism while encouraging the staff to do their thing is so great to see. If only every workplace was managed liked that.
th-cam.com/video/3Yvml5IUoq4/w-d-xo.html
Owner seems like a true leader, I can't how many businesses I see not getting advice or talking to the ones that make them the money. Both and owner and Chefs are on point!!
My thoughts as well, whether it’s learned or he was born with it, notice how he made contact with everyone in the kitchen as he was walking out, maybe it was for the camera but considering the rest of the video I believe that’s just how he is.
The way Simon speaks to the chefs is fantastic, always motivating them and thanking them. humble man
The owner has so much boss energy but such a good guy at the same time. Would love to work for him
was about to like your comment but hen saw the number of likes. Nice
Me too
a great lesson
Definitively charismatic and seems genuine nice to his staff.
Yeah this boss seems more Socialist than a Capitalist to his employees unlike Jeff Bezos dumbass
The owner is super down to earth. He literally asks all the questions regular people ask. Like yes it's good, but is it double the money good? And he's so right. A lot of restaurants charge an arm and a leg just cause it's some fancy cut or dish but never really prepare it right and then you're left feeling cheated. Nah this guy is about quality first and then they talk price.
Simon's perspective on the seafood tower was really interesting. Thinking of the patron's experience from price, accessibility and taste--to even elevation of items showed he's truly acting as a medium between the kitchen and customer. I've had a few friends who have been to Cote and they said it has ruined KBBQ for them b/c of how amazing it was, can't wait to try it one day!
90oooo9
It's not korean bbq it's a steakhouse. Authentic korean bbq isn't only beef we got pork as well.
@@chaikagaz he never really said it was authentic, neither did the owner in the video, he just still wanted kbbq elements within cote
@@chaikagaz hence why he said korean steakhouse koreans consider alot of types of meat as korean bbq theres l alot of restaurants in korea that specialize in specific animals or cuts of meat so your statement is just wrong
@@chaikagaz Korea has a lot of one dish restaurants, so an all beef KBBQ spot is entirely within the culture. I'm sure within ~2 minutes I could find an all beef korean barbeque spot in Seoul.
I was in NYC for just a day but had to stop by for dinner, because I absolutely love Korean food. They did not disappoint, these guys serve an incredible meal. I had the Miyazaki A5 appetizer and dry-aged bone-in ribeye chop for my main and they were both sensational. The veggies complimented it all perfectly, with the best kimchi I've ever eaten. Expensive? Oh yeah. I think it was $240, but it was a wonderful experience.
I bet you that meal would be close to, if not $300 now 😭 in 2024
I live in nyc and I've never been to all these michelin star restaurants 😭😭😭 I had no idea all these cool restaurants were here!!!
“It’s not like a super high-end cut but the reason why the short ribs are so expensive because it needs a lot of knife work”
That’s pretty reasonable actually.
No it’s not, that’s a horrible reason. The main reason is simply supply and demand. If you were to go to a local Asian supermarket, short ribs would cost more due to it’s demand amongst Asian households. But go to a non-Asian supermarket, the cut is sold at market price…which is cheaper than the other cuts.
@@KenChiwo He was taking about the cost of short ribs at a restaurant. Labor factors into the price of the food, so since it takes more labor to prepare, it's going to be priced higher than a cut that costs the same to source but takes less prep work.
@@KenChiwo Lol raging about supply and demand yet not taking labour into account. Cringe
@@KenChiwo lol actualWitard hahahah xD
@@KenChiwo You should just leave my guy this ain’t the comment section you want to be in
Being a well trained European (Austrian, to be precise) chef myself, I can tell you those guys are absolute top. Their knife work is perfect. The parts of beef they chose are quite surprising but also understandable (if you're professional). There's a reason why we Europeans look to Asia, when we are keen to learn something new.
Their knifework was pretty weak. Fool was seesawing that Kobe Mizayaki beef lmao.
@@sicnarf6971 you are a weak weedwhacker, just saying.
@@sicnarf6971 true, but you're life has no trajectory compared to them.
@@sicnarf6971 what's the right way to cut it?
@@schen7913 You can see him "seesawing" the Kobe beef at around 20 minutes. He's using a knife that's too small so he can't cut it in one clean stroke therefore the steak is not even throughout. Even a cheap victorinox cimeter would've cut better than his knife.
This makes me so proud to be korean. Most of our parents/mother/grandmother have done this on a daily to feed us. This type of selfless work is engraved in our culture to feed the ones that we love!
If there are any Korean mothers looking to adopt, I’m available. But I’ll take a Jewish mother, a Thai mother, a ... anyone that will cook with me and teach me how to cook really authentic food. 😆
yees
My Korean mom didn't do shit, didn't cook and then kicked the bucket. Don't act like they're all the same
Korean bbq actually is a north China tradition
@@JH-bb8in im talking more about all the side dishes and the hardwork that goes into making them! but thats super cool to learn about the origins of kbbq!
Simon's input on the fish platter thing with the 3 "Storeys" was actually so good man.. the chefs obviously know their job and wanna create something special and they did but you gotta think of the practicality of it as well not just as a great image and great flavours. he works like a director of football at a football club. he s between the manager and the players and the owners. great work.
This video left me speachless. Didn't even realize the video was 25 mins long. Impressive work. Next time in NYC I'll eat there.
23:58
The fact that they speak Korean, English, Spanish and they also are awesome chefs makes me want to go there and stretch their hands. #respect
Not to mention the food is great. Great now i'm drooling just thinking about it.
Why I can't hear it?....I'm learning Spanish and I feel disappointed in me
@@ranihmahdy4990 24:30 ... One of the chefs say "Necesito 2 Kimchis más!"
Throughout my years working in a restaurant. I've never encounter an owner interacting this much with back of the house kitchen. This is such an amazing video to watch. It definitely shines light in on the handful of amazing restaurant owners. Most restaurant owners are ignorant behemoths crap bunghole
what i noticed is most owners are "financial investors"" they just put money in and want a profit and want nothing to do with how it operates. haha as long as they get profit. they are happy. what i noticed is the person who runs the whole place is usually the head chef who will get fired if profits aren't good enough for the ""investors"
Facts
Man, gotta respect Simon's mindfulness of the customer experience as well as their wallets. Hope to visit Cote one day when I get a chance. Wishing them all the success.
Simon’s vision for his business and team is beyond what most restaurants nowadays sought after💯
Major respect for the owner. Walks the walk and talks the talk. He knows his stuff, his vision is shared with his head chefs, his opinions and directions are taken seriously. I like him.
This may be the best Mise en Place episode yet. That was awesome
I agree I think it’s one of the best restaurant videos I’ve ever seen. And it’s mostly because of how awesome the boss is and the rest of the staff with wide ranges of knowledge
Wow he seems like a really good boss. You can tell from the way the chef's talk about him - respectful but not fearful- that he's got some good relationships there
Owner is such a homie
The owner feels like such a bro, super casual
Korean chad
@@nungchuka Chad Kim
@@Ed-gr4tp jong un
@@poopoogamer1232 ???????????????
and i bet nobody messes with him though.
Ate at the Miami location, having the Butcher’s feast for our table at $64 a person, and I have to say it was worth it. They serve a bunch of side dishes, are extremely attentive, and make sure you have a great experience. As a celebration dinner, I recommend it
From time to time I rewatch the Jean-Georges episode. It’s heartwarming to see hard working people doing what they enjoy, and when you see a great team led by a great boss who not only gives directions but also listens to inputs from their staff. It’s also fascinating to see their creative process when coming up with a new dish and their attention to detail.
This episode has everything I just mentioned. Just a fun working environment for everyone which I have no doubt will lead to an enjoyable experience for their customers too. This is another episode I’ll rewatch every once in a while too.
Good job to both the restaurant and the Eater team!
i do that exact same, its just so satisfying.
"We have our own dry-aging room; Number One: BECAUSE IT'S A SWAG"
What a legend!
Simon is what all the restaurant needs as a frontman who interacts with his staff so well and also looking from customers POV.
22:28 the philosophy!!!! Make each other happy and it’s easy to make guest happy. What a leader. Genius. He deserves his star.
"I think Simon will give us shit and we'll figure it out. He's gonna be like 'Oh that looks good but now we're gonna talk about cost..' Then we're gonna have to charge $250 for this thing."
Simon: Comes out, says it looks good, tastes good, critiques it, then goes right into wanting to charge less than $225 for it.
*They can read him like a book.*
it shows that they have a really good relationship
Having an owner that will always push the end price as low as possible is respectable though.
Such talented chefs, very inspiring to see.
This place has suddenly at the top of my list of food to try when visiting NYC!
You can tell that the passion between the 2 chefs and the owner is genuine. Most places would get some A5 and put it on the menu regardless just for the price and the wow factor but to sit and ask yourself, ok it is double the price... is it worth double when you actually have it compared to what is already on offer shows restraint and knowledge of who the customer base is. Also thinking of the little things like the seafood tower, the caviar on top, just being out of reach or just above eye level when placed on the table and thinking about the fact that bringing it down off of it and simply putting it on the table not being "that fun", or the potential of the clam being difficult to get to and the potential of an embarrassing moment happening is just so much thought put into very easily overlooked things where most ego driven chefs and owners have an attitude that says "do it my way or you are a filthy peasant".
As someone who isn't some high class guy, just from this video I would feel totally comfortable just going there for a really nice dinner a few times a year to really treat myself and close friends/family and not feel like I would be talked down to in my non designer clothes.
That's for the customer to decide. If the customer wants to pay double for Kobe beef just to say he tried it then he will.
@@johnames6430 yep and nah it aint worth it but for having tried it
I love how the owner thinks about the ctmer experience when judging the food display. Like how are they gonna share, how easy can they access it, dont want them to get embarrassed if they make a mess etc. Thats so cool.
Why is this the World's Only Michelin-Starred Korean Steakhouse?
Owner: We have caviar.
Michelin: Say no more.
And Kobe beef
and swag
Theyhave sweg
No, caviar alone does not cut it - what they have at Cote is not even the very top brands and any half decent restaurant can sell you caviar. It is the quality of the produce and skill of the chefs, combined with the management of the restaurant that earned them the Michelin star.
I actually think Simon gives a really good perspective. Not many workers in these high end places value how easy it is to eat a dish/shareability of foods and other things from the customer's perspective.
"We have a dry aging room because it's a swag" 😂 this dude is a boss was boss 💀
I love the owner... i love his leadership skills. I love the workers. There's great chemistry... these guys look at home. Thank you for bringing these guys here
This video is an example of how important in front of the house and the back of the house cohesion is needed for successful restaurant
I didn't realize the crazy amount of work that needs to be done behind the scenes inside a kitchen. We are so accustom to go in a restaurant, order our foods and magically appear minutes later
It's why 1/3 of restaurants fail in the first few years. People don't know wtf they are doing
@@maxpowers4436 yup. The kitchen needs to be a well oiled machine the chef needs to not just be good at cooking but be someone the rest of the kitchen staff can follow and work under as a leader. From the high school part timer being a dish washer to your head chef it all needs to run smoothly.
I want him to be my boss! You do not want to disappoint this guy. He has a vision, clear expectations & shows he cares for the people who are bringing his vision to life. Thoroughly enjoyed this video & hope I can dine there one day … 💭
😂
Well put
Ate here, last year, during my first new york trip. We were in tourist attire and finished up a long day of walking and taking the subways. In short we were not very presentable hahahaha. But once we got in line, WE were cote's customers and they didn't give one shady look at all. We felt the warmth and respect that other Michelin restaurants would have lacked in our situation. They earned our respect and appreciation for their service and this was before we ate! Much love to Cote and next time we will be dressed more appropriately 😅
They did see tourist $$$s ;)
no wonder its a michelin starred restaurant the whole eating experience is thought of and the ingredients are beyond amazing
I was at Cote last month. It's nothing short of magical.
We go there every week. Omakase all the time
@@chaikagaz expensive??
I really am surprised that I watched this entire video, without skipping sections, and it left me wanting more. Thank you!!
Watching Simon run his restaurant and receive and give feedback with his chefs was amazing. That is how you run a business/establishment.
These chefs reminds me of my first coworker in kitchen who was super friendly Korean. I was a noob and he already had years of experience. He will always be in my memory.
"When you look at a swan gliding through the pond they look so graceful, underneath they are paddling like hell" that's exactly how I got my gastric reflux, looking all graceful with hyperacidity.
Went here a few months ago with friends for a Saturday night dinner. The food, customer service, and overall experience was worth every dollar. Cote is definitely a must try in NYC!!
I love how Simon, as an owner, thinks about himself like an advocate for his customers. It's amazing to see him sympathize with a customer who might struggle to eat the seafood tower, and wonder how they could make it an approachable eating experience. That's amazing attention to detail!
I've seen Cote being featured in many other TH-cam channels, but I think this gave me the most in depth glimpse of what goes on inside. I really like Simon's passion and professionalism which was well highlighted in this video.
You got me hooked from the start and when the clip ended I saw how long it was, wow! The time just flew by looking at the synergy between the chefs and the owner. Wow, wow wow. Great feeling and it just screams respect for the food when they discuss it between them. Very well executed!
Being in hospitality all my life. It warms my heart here to see the Executive Chef arguing with someone higher regarding food costs even in a restaurant setting lol
I've always been interested in butchering my own meat.
The standards I learned were American and European which nets around 15-25 large portions divided on a cow.
Korean butchering is next level. Got to visit the heart of Hanwoo, MaJangDong in Korea and their techniques were insane and standard of butchering was completely different. Depending on the butcher's knowledge and skill he can make up to 80+ cuts on it. The reason? He told me because after the Korean war, they had to literally butcher the entire thing and even boil its bones for any type of sustenance. Now its more of a pride thing: Koreans are foodies and strict ones at that.
The reason they have so many cuts is because of the miniscule differences in either texture or "yook-hyang aka meat flavor". The fact that they took the time to identify these little texture differences, cut it precisely and made it a standard.. that's next level.
When I was stationed in Korea for 6 months, every little food cart and stand that here in America, would get no second glance, blows anything here out of the water in flavor and quality. Calling them foodies is an understatement for sure lol.
As a chef of 15 years, traditional short rib doesn't look like that, they are paying a lot of money for tremendous product, you get what you pay for, rare product
I thought the same. Insane amount of quality to the product. Hence the $$$
…. On the other extreme I owned a BBQ Restaurant up in true NorCal & we served the Plate Ribs every Friday & Saturday. To see the Ribs broken down & fabricated to such an extant is amazing - from technique to presentation. FWIW we smoked low & slow for around 6-7 hours @ about 250*
C'mon....you know you're just a line cook.
@@Dynamatrix2000 That was extremely rude and unnecessary.
@@MTMF.london People lie all the time on social media to get "likes". You don't need a degree to be a Doctor on the internet.
I visited Cote for my birthday in 2019. It’s an amazing culinary experience.
th-cam.com/video/3Yvml5IUoq4/w-d-xo.html
i never thought i ever would hear "necesito dos kimchis mas", I like how multicultural this place is.
Multicultural my azz, its called work. Mexicans can work.
I know. I'm not Korean or Spanish so when I heard this I was like wtf, did he just say that lol
I did a mental triple take. I've been learning Spanish for about 6 months and hearing it so unexpectedly and then realizing I 100% understood what was being said reflexively made me really happy because it means I'm getting a better grasp at processing the language.
@@alantinoalantonio damn right Mexicans are in every single restaurant across the U.S.
Time stamp please?
Watching Simon and his Chefs implements their vision is impressive. I love the compassion and dedication they have to the greatest of Red Meat’s. Thank you, Eater!
It kinda blows my mind how he decided he wanted a different and specific caviar and the lady is like ok I will raise my fish differently to meet your request...
I think it's a combination of him treating his suppliers right, and his suppliers loving their job as much as he does his. Symbiotic.
That was sarcasm because he was combining traits that weren't available in that combination. She doesnt work for a fish farm she is a supplier, she can't bring him exactly what he wants but she can try to get closer.
Networking baby
@@tavishlaughlin9530 thank u for explaining that it was sarcasm bcs it confused me that she said shed raise the fish differently xD
@@Gwagwa333 She doesn't raise the fish, and in any case, it would take 10 years before that specific caviar would be available anyways, since it takes 10 years for the sturgeon to get raised.
I've only been to a single Michelin starred restaurant, the food is great it has the stereotypical atmosphere where it feels like everything is serious and you wonder whether you're breathing wrongly, but this restaurant actually feels chill and relaxed like a normal Korean BBQ just very high quality.
This has got to be the most satisfying food video I've watched in a while.
Ate at Cote back in 2019, and its one of the most memorable meals I’ve ever had! Still think of it every now and then! ☺️