Breakout meat hit Cote is finally opening its basement bar tonight. The Michelin-starred Flatiron Korean steakhouse is running on all cylinders and will unveil Undercote, right next to the underground glowing red dry-aged meat locker.
Principal bartender Sondre Kasin is in charge of the drinks here, which if they’re anything like the playful list upstairs, could include frozen ditties or animal-shaped straws. Complimentary snacks will accompany the cocktails, though there is no separate food menu. Also of note is what they’re calling a “one-of-a-kind” Champagne list that will likely draw high rollers.
The space has a very specific aesthetic, overflowing with plants to the point of evoking jungle vibes. “Ambient beats” will fill the room.
Cote took the New York meat world by storm when owner Simon Kim opened it in June 2017. It quickly garnered three stars from Eater, two from the Times, and one from Michelin for its upscale take on Korean barbecue and thoroughly dry-aged meats. Undercote was part of the plan all along but won’t come into fruition until Friday night.
Undercote takes reservations (email email@example.com) and will be open Thursday through Saturday at 6:30 p.m.