COTE Vegas
Steak house · South Las Vegas ·
USDA Prime & Wagyu Korean BBQ, Michelin-starred, club-like ambiance
USDA Prime & Wagyu Korean BBQ, Michelin-starred, club-like ambiance
"Chances are, no matter how early your dinner is at Cote, there’ll be a DJ in the booth overlooking the dramatic, multi-level dining room. The Vegas version of the NYCKorean BBQ staplemight feel like a clubstaurant at first, but if the servers expertly grilling your meat or the massive wine list don’t get it across: this is actually the fanciest, most serious KBBQ spot in Vegas. If you’d rather spend more time celebrity spotting than scouring the menu, you can’t go wrong with the popular-for-a-reason Butcher’s Feast for $88.88 per person that includes four different cuts like the tender skirt steak, pitch-perfect banchan including an incredible shredded scallion salad, and vanilla ice cream with a delicious soy sauce caramel that beats the typical sea-salted kind. Add on the kimchi wagyu paella to share for a rich, egg yolk-soaked fried rice that you’ll crave the next day. But honestly, the best part might be the least visible: you won’t walk out smelling like grilled meat thanks to smokeless grills and high-tech floor ventilation." - Emmy Kasten
"For a Race Week Feast at the Venetian outpost, the Korean steakhouse presents USDA Prime and American Wagyu with five premium cuts—including Japanese A5 Wagyu—served with classic Korean sides like pickled vegetables, spicy kimchi stew, and a savory egg soufflé. Priced at $158 per person, the menu is available November 20 to 22." - Ryan Slattery
"A Michelin-starred Korean barbecue heavyweight is finally making its Las Vegas debut in the Venetian’s waterfall atrium, marrying smokeless tabletop grills and an American steakhouse ethos with a club-like, gold-bathed room by David Rockwell and the brand’s first DJ box. The menu sticks to the hits — the signature Butcher’s Feast parades USDA Prime and American wagyu for $88.88 per person (with banchan, scallion salad, gyeran-jjim, kimchi stew, doenjang stew, and vanilla soft serve with soy sauce caramel), a decadent steak omakase runs $225, and a la carte cuts span dry-aged rib-eye, Cote galbi, and filet mignon alongside Japanese A5 wagyu from Miyazaki, Sendai, and Kobe — while Las Vegas-only additions include a Blackjack Sandwich with A5 wagyu, black truffle, and truffle aioli on milk toast and a “steak and eggs” riff of filet mignon tartare on milk bread topped with caviar. Starters skew luxe with a build-your-own gimbap at $198 (caviar, uni, bluefin tuna) and an expansive raw program capped by a $325 platter with caviar, sashimi, oysters, prawns, and lobster “escargot,” plus shareables like black cod in kimchi jjigae sauce, bibimbap, kimchi wagyu paella with kkakdugi, and somyun in hot anchovy broth under executive chef David Shim. Drinks run deep — cocktails (try the Elvis-inspired King or the Nectar of the Gods), soju including Khee, beer (Brooklyn Lager on draft, Echigo Koshihikari and Ballast Point Sculpin by the bottle), zero-proof options, and an acclaimed wine list curated by Victoria James with premium pours by the glass. The 17,000-square-foot space places raised booths around a central bar beneath a lotus-like ceiling sculpture, and a lit staircase climbs to a glass-encased skybox, signaling the intent to “turn up the club level” without compromising the serious beef and hospitality the brand is known for. Opening October 4, this is the biggest Cote yet, staffed by a 150-person team and tailored as an immersive, iconically Las Vegas expression of the concept." - Rebecca Roland
M I
Ashlee Sheppard
Bonnie Chow
C Neon
Truong Nguyen
Carla Montrose
dietmar doehring
Tina Lee