The short rib is considered an expensive cut due to the meticulous knife work required.
The butchering process for short ribs involves precise techniques and fermentation.
The chefs at Cote are passionate about their work and enjoy the process of cutting, marinating, and cooking meat.
Creating authentic flavors of Korea is a priority for Cote, and they take pride in their kimchi-making process.
Cote aims to strike a balance between a traditional steakhouse and a chef-driven creative restaurant.
What makes short ribs expensive?
—Short ribs require a lot of knife work, which increases the cost.
What is the butchering process for short ribs?
—Short ribs go through a meticulous process involving precise cutting and fermentation.
Do the chefs at Cote enjoy working with meat?
—Yes, the chefs at Cote are passionate about cutting, marinating, and cooking meat.
What is the importance of authentic flavors at Cote?
—Cote takes pride in creating authentic Korean flavors, such as their kimchi.
What is the concept of Cote?
—Cote aims to strike a balance between a traditional steakhouse and a chef-driven creative restaurant.
00:00The video starts with the chefs at Cote discussing their love for working with meat.
02:00The process of butchering short ribs is shown, highlighting the meticulous knife work involved.
04:59The chefs explain the importance of authentic flavors, particularly their kimchi-making process.
09:58The focus shifts to Cote's seafood offerings, including live king crab and spotted prawns.
