America's Only Michelin-Starred Korean Barbecue Has an In-House Dry Aging Room - K-Town
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- Опубліковано 18 жов 2024
- It's almost as if Cote was put on this planet for Matthew Kang and Nick Solares to eat at. Cote is a new Korean barbecue restaurant in Manhattan that dry ages beef in-house and offers a more upscale approach to the traditional. Join host Matthew Kang to figure out why this is the only Michelin-starred Korean Barbecue restaurant in America.
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This episode came out great. Nick was a big surprise when he explained the science of dry aging. I'm a regular Nick basher but today he did great. Keep it up Eater.
5:16 - No, Nick. Cocaine.
i heard his disappointment when matthew said yes...
Charles Sciascia (SciA) haha he was so excited
lmaooooooo
TANG p
cocaine and galbi is the korean secret :)
Some say Nick secretly sleeps in the dry age room each night....
lol
Well played!
He sniffs a dry aged beef powder every night to fall asleep.
I'm glad to see Eater's vids are getting better. Keep up the good work
**Q U I N T E S S E N T I A L**
What a courteous and dignified owner. The place will succeed simply because of how involved and passionate the owner appears to be.
Best line..."Wait!... this is older than your restaurant"
Awesome.
Really love how they are both experts on different things, and listen to the other
This crossover is amazing
3:10 I've never seen Nick rolled his eyeballs like this, it must be realllllly gooood!
I miss these 2 on Eater
Host: *enters the dry aging room*
*door's closed*
**locked**
Owner: you're our food now
Not funny.
@@LisaAnn164 “not funny” -🤓
Matt, I think you're a super likable, competent host and your series is one of my favorites on Eater--but it really bothers me every time you say "they don't do this in Korea." It makes me wonder if you've ever been to Korea. Maybe you did, but clearly you passed over all the BBQ places that have been dryaging their meat ever since the trend hit the States. It honestly bothers someone like me who lived all of her life in Korea observing the food scene, so next time please do a little more research. Xoxo
That's the thing about Korean Americans. Their knowledge of Korea comes from their parents or the few times they visited years ago. Most are clueless about the latest trends in S. Korea.
Matt should really visit Seoul sooner or later and appreciate for himself the booming culinary scene here. My top recommendations would be: Surin(Hanwoo Barbeque Omakase), Kwon Sook Soo(Seasonal Korean Dining) and Sushi In(Sushi with Korean touches). Maybe throw in a Pyongyang naengmyeon place here, a coal-grilled Dakgalbi bar there.
I am a Malaysian Chinese, a korean modern music scene lover, and korean variety programs addict. I have never been to South Korea but I think my knowledge about South Korea is much more than Matt's. He seriously needs to catch up with what is trendy in South Korea.
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Yep you're right. Just got back from Korea. They do have restaurants that dry age Korean beef. It's awesome.
I can't take Nick seriously when he's slurping on his pink flamingo.... Not a metaphor.
Tom Mulliner it's a great metaphor tho 😂
It's a euphemism, not a metaphor, but yes, indeed, I agree :)
Mathew and Nick make a great duo.
These two are tripping over each other in excitement
They have a great chemistry
"This platonic ideal is so profound because of the maillard reaction."
huehuehuehuehue
HHAHHHaha
Spinalis Dorsi
*The collaboration are getting mind boggling Good* 👍🏻😍❤️🌶
I met the owner the other day. A great guy!!
hahahaha "wait this is older than your restaurant"
I am digging that neon sign and that interior lighting so much.
Collaborations between different hosts, is really drawing on the expertise of your team. Really working well, well done Eater.
A dry aging video not starring nick, I'm pleasantly surprised
You should continue watching lol
Uh oh
Black Chef you should probably finish the video before commenting
😏
Black Chef whyyyyyyyyy
Great video.. love cote. Honestly feel like it’s one of the few NYC contenders to Los Angeles’s Korean bbq scene
These days whenever I buy dry aged steaks, I'll just partially freeze them and cut them thin as hell. Then eat them with rice, lettuce, samjang. Game over.
Great video. The crossovers with Nick are always fantastic.
they really know how to make a new restaurant look good, modern, attractive and interesting. but still keep that korean vibe. also i wonder if nick knows more than 5 words to describe meat
I don't LOVE meat really, I could go without eating it forever BUT~I LOVE this series!! My husband drools and slathers over these, lol. Tell the truth~so do I. It literally makes me want to love meat.
Don't stop doing what you do!
These two are great together. The meat IQ is off the charts, so easy to understand how good this meal was.
Great to see nick give his opinion on this
4:38 he's like are you done talking yet let's eat
Actually they do have this at higher end restaurants in seoul
"marinated sometimes with coke."
"coca-cola?"
we know where your head is at..Nick..
Lmao my thoughts exactly
Me: YES steak and meat etc and no nick!
Me at 1.30: I quintessentially profoundly wanna die
5:19, "no silly, cocaine"
Loving the collabs
Every successful Restauranteur just seems to embody “The Boss” aura
Was just here today and this place was amazing. Definitely worth trying out.
Nick always takes over in a good way. Excellent episode. 👍
I actually volunteered at coate for the benefits group and met Simon
Now everyone is a foodie with a camera and a UA-cam channel...
Tip for any of you who go to COTE.
The salt they use is on the meats was sent by the gods and if they bring some at the table for you, cherish it. 👍👍
Did you do one of these before? I love the Korean touch to it good stuff 👍
Love it when Nick is featured in K-town with Matt.
DAMMIT EATER STOP TEASING US AND BRING MATTHEW, LUCAS, AND NICK TOGETHER IN A 30-MINUTE VIDEO ALREADY
dont forget that girl host, pls.. So, we will get a balanced like-dislike ratio.
valdeaunia o
I’m cooking 7 pounds of nice rib eye steaks for next week right now 🤣 this channel has got me eating steak every night and I’ve never been more satisfied
Name a more iconic duo
These 2 have a great dynamic
That is some beautiful beef! I would love to have a restaurant like this down the road.
That looks absolutely ethereal. Just ethereal. Where is this nob nick? Is he still on this channel?
I like nick personally. Why does he get so much hate?
A combo of pretentiousness (some like some hate, personally I don't mind) and the fact he used to be a skinhead (which he swears is a life he has left behind)
pennypals15 he used to be a skinhead...? Seriously?
hakim
Wait...
Are you serious?
Shaun Renew he is a dumb ass, look at how he's trying to use the word pretentious. He's trying to be edgy
Nicely done!
The most ambitious crossover in history
That was the best entrance I've ever seen
The name of the joint is English, a homonym of som'pin worn in the winter. The joint should've been spelled K-O-T. That looks and sounds Korean!
Looks incredible 👍👍
love these crossovers!
Wine at kbbq? No thank. 2 bottles of Soju and a kloud beer please.
Simon reminds me so much of the CDO manager Steve Carrell meets in the Big SHort
The subtitle says "cote" is "flour" in Korean, but it's actually "flower".
Don't know why but videos from Eater usually have smaller volume compare with other channels
Who came to watch this episode again after seeing the newest Video of Cote on this Channel? lmao
Fucking loved it when Nick rolled up
It's all very ethereal.
MORE MATTHEW AND NICK!!!
I was like damn no nick and then I was like ayyyyy nick
Bravo gentleman, well done!
So good to see Nick again. Thought he got fired or went to prison.
“Coke.”
“Coka cola?!”
Nick is feinding for that coke
Nick is a savage, he just went and ate a raw piece of beef, best host ever
u ugly
I wouldn't call dry aged meat raw. Uncooked sure, but ceviche is uncooked but I wouldn't call it raw either.
Ceviche has some sort of acid from lemon juice which does kill some bacteria. Whats really different is ceviche uses rather fresh seafood but this is a piece of beef aged for a period of time. If the ageing process is done properly though.. it should not have too much dangerous microorganisms.
Richard Ramos I think this post is From Nick disguised as someone else. I'm sure he's tired of all the haters and needed some back up.
lol, actually people are starting to love nick, slowly but surely
1:11 When you weren’t invited to the party but you show up anyway
3:35 It actually means "I hate this" in most eastern Asian country lol. I think my British friends will agree with me hahaha
Am drooling...
Was enjoying this episode.
And then Nick came in..
@ 1:09 - the most camp Korean entrance.
Matt already had Nick in LA, I guess he came for seconds.
Excellence is the standard!!
We have a lot of dry and wet aging BBQ restaurant in Seoul, S. Korea!!
I just ate and this is making me hungry!
Well, wine and soju fulfil different functions. Soju is a pallet clenser with very little flavout. Good red wine complements the flavours and enhances it. One "merely" needs to find the correct pairing.
Can't believe they would leave some of the pellicle on, that's hard core man.
nick solares reminds me of charlie day for some reason, and i love that!
The minute I saw "Dry Aging", I *knew* that Nick would show up. Not that it's a bad thing, though.
Nick rockin the Kogi BBQ truck shirt.
How tf do they have a Michelin star in less than two months this place is incredible
5:58 Matthew being savage
I'm Korean and we do have some restaurants serve dry aged beef.
really...never heard of it...must be from european countries to korea....
Wasn't this guy on Kitchen Nightmares? He wanted some kind of pick-it-yourself menu and was all business while the kitchen had to deal?
That moment when I was like why TF isn't Nick Solares in this and THEN HE'S IN THIS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Opened a couple of months. Got their star :)
I'm going here next week!!!
Love the Kogi BBQ truck shirt!
I LOVE THIS
I`ve got hungry now! :)
We need this in koreatown Los Angeles
Gordon Ramsey screamed "It's bloody raw!" When Nick ate the raw beef lolx.
I've been here! AMAZING! Best steak I've ever had
꽃 (or as this restaurant says Cote) is Korean for flower, not flour.
1. The newest trend of Kbbq in S.Korea is that customers DO NOT cook their meat but the restaurant staffs do all the cooking for you.
2. The top end kbbq places in S.Korea have top notch wine lists
3. Western culture emphasizes on "resting the meat" after cooking but kbbq never does. I wonder if Eater will ever break down these two methods to see the pros and cons of the two.
Loll. I just kept looking out for each time he put salt on the meat. So satisfying.... saltttt... MORREEE SALLLLTTTTTTTTTT
Wow!