How Cote Beat the Odds to Become a Top New York Restaurant

Courtesy Cote

We opened Cote on June 8, 2017. The days before were spent poring over the nitty-gritty of making the restaurant functional. Tom spent hours on the phone with Con Edison, begging them to turn on our gas. Simon tried to stretch the funds from our dwindling bank account just a tiny bit further. Wesley trained the whole team on the difference between chojang and ssamjang and how to grill all of the different cuts of meat tableside. David taught his cooks all of the recipes and how to butcher whole animals. He filled the dry-aging room with meat we could not yet afford. Sidy, our dishwasher from Piora, now tutored all the porters at Cote in how to run the dish pit. With delays, my beverage budget had been cut almost in half. To fatten up the wine list, I got creative and worked with private clients on consignment. We all prayed we wouldn’t go out of business before we even opened.

Then a torrential downpour hit New York. The streets flooded with a rainstorm no one had seen coming. That morning, David noticed some water leaking into the kitchen in the basement. Trickles of drain water began to splash onto the brand-new appliances. Within a few hours, thousands of dollars of shiny equipment was drenched. Simon and I watched as waterfalls poured from the ceiling, unable to do anything.

“What’s that?!” Simon pointed to a floating brown piece of mush. It circled and then plopped onto the kitchen floor. I looked closer. David and Tom inspected the glob.

Read more at The Daily Beast.

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SPECIAL NEWS BULLETIN:

Click today to request your free ACRX discount prescription card and save up to 80% off of your medicine!

SPECIAL DONATION REQUEST UPDATE:

Please help American Consultants Rx achieve it’s biggest goal yet of donating over 30 million discount prescription cards to over 50k organizations in an effort to assist millions of Americans in need. Please click here to donate today!

How Cote Beat the Odds to Become a Top New York Restaurant

Courtesy Cote

We opened Cote on June 8, 2017. The days before were spent poring over the nitty-gritty of making the restaurant functional. Tom spent hours on the phone with Con Edison, begging them to turn on our gas. Simon tried to stretch the funds from our dwindling bank account just a tiny bit further. Wesley trained the whole team on the difference between chojang and ssamjang and how to grill all of the different cuts of meat tableside. David taught his cooks all of the recipes and how to butcher whole animals. He filled the dry-aging room with meat we could not yet afford. Sidy, our dishwasher from Piora, now tutored all the porters at Cote in how to run the dish pit. With delays, my beverage budget had been cut almost in half. To fatten up the wine list, I got creative and worked with private clients on consignment. We all prayed we wouldn’t go out of business before we even opened.

Then a torrential downpour hit New York. The streets flooded with a rainstorm no one had seen coming. That morning, David noticed some water leaking into the kitchen in the basement. Trickles of drain water began to splash onto the brand-new appliances. Within a few hours, thousands of dollars of shiny equipment was drenched. Simon and I watched as waterfalls poured from the ceiling, unable to do anything.

“What’s that?!” Simon pointed to a floating brown piece of mush. It circled and then plopped onto the kitchen floor. I looked closer. David and Tom inspected the glob.

Read more at The Daily Beast.

The Daily Beast Latest Articles

SPECIAL NEWS BULLETIN:

Click today to request your free ACRX discount prescription card and save up to 80% off of your medicine!

SPECIAL DONATION REQUEST UPDATE:

Please help American Consultants Rx achieve it’s biggest goal yet of donating over 30 million discount prescription cards to over 50k organizations in an effort to assist millions of Americans in need. Please click here to donate today!