At NYC’s Cote, Owner Simon Kim Blurs Fine Dining Lines
Photo Caption: New York's Cote
Skift Take
Cote marries a Korean barbecue joint with an American steakhouse. Owner Simon Kim says it's not fine dining, but we find it squarely in the growing category of blurred boundaries of the once-traditional fine dining experience.
The business of fine dining, largely defined by its chefs and cuisine, has its own challenges — in the United States and abroad. While diners accept a higher price point in exchange for quality and service, higher food and labor costs challenge restaurants to maintain the right balance.
This is our next look inside a fine dining restaurant to dive deeper into the unique challenges and operational strategies of running these unique businesses. Here's more of our fine dining coverage.
These days, the definition of “fine dining” is getting murkier. Sure, we can all picture a traditional fine-dining experience with white tablecloths, a set progression of courses and a steep price tag. But the term also applies to upscale restaurants that emphasize service and food quality, even with a more relaxed atmosphere than typically associated with fine dining.
But where should we place Cote? The Michelin-starred New York City restaurant combines a classic American steakhouse with
