This Is TASTE 732: Simon Kim Changed the Language of Korean Barbecue
Feb 18, 2026
Simon Kim, restaurateur behind COTE Korean Steakhouse and Coqodaq, who helped elevate Korean barbecue and fried chicken in the U.S. He talks new openings and global scaling. He recalls early struggles that shaped him. He shares tools, favorite dishes, and inspirations. He reflects on food as culture, intentionality in restaurants, and why pleasing customers matters.
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Pitching Korean Barbecue To A Skeptical Landlord
- Simon Kim told a landlord that Korean barbecue would be mainstream in ten years and asked them to take credit for giving space.
- He used that pitch as part of a broader effort to raise Korean cuisine's profile in fine dining and commercial real estate.
Vegas Opening And 'Season Two' Of COTE
- Simon described opening COTE in Vegas as a homecoming tied to his early career in that city.
- He also emphasized 550 Madison as a long‑planned, ambitious 'season two' of the brand.
Scale Slowly Without Losing Soul
- Learn from predecessors and iterate rather than copying rapid expansion strategies that dilute quality.
- Balance ambition with preserving the special feeling of a restaurant when scaling a brand.