If you set out to find a tasting menu in Miami for under a hundred dollars, the last place you would look is a Michelin-starred steakhouse in the Design District. Steak is the most reliably expensive thing on any menu and a star tends to add a zero rather than remove one. Cote Miami's Butcher's Feast is the exception, and it is an exception on structure rather than on generosity: it is a set menu, priced at $78 per person, and it contains four different cuts of beef.
The same tasting menu at lunch often costs meaningfully less than at dinner, and restaurants rarely advertise the gap. Ask Karpo which rooms near you run a reduced midday version of their set menu, and how the portions compare.
What seventy-eight dollars actually covers
The Butcher's Feast is four cuts — an aged ribeye, an American wagyu flatiron, a hanger steak and a marinated short rib — cooked at the table, alongside banchan, a set of sides, stews and dessert. Read that list against the à la carte price of a single aged ribeye at any comparable steakhouse and the arithmetic becomes obvious quite quickly.
The four-cut structure is also the reason it works as a tasting menu rather than just a large dinner. Eating the same steak for an hour is one flavour. Eating four cuts in sequence — a fatty one, a lean one, an aged one, a marinated one — off the same grill is a genuine progression, and it teaches you more about beef than any single expensive cut would.
Cooked at the table, which is the point
This is a Korean steakhouse, which means the grill is set into your table and the cooking happens in front of you rather than in a kitchen. At Cote the staff handle the grilling, so this is not a do-it-yourself Korean barbecue where you are responsible for the outcome of a hundred-dollar piece of meat.
The practical effect is pacing. Each cut arrives when the previous one is finished, which means the meal has a rhythm and lasts a proper length of time. It also means the room smells like a grill and you will too, which is worth factoring into what you wear and what you have planned afterwards.
The lunch version is cheaper again
The restaurant runs both lunch and dinner, and the Butcher's Feast has been offered at a reduced price at lunch. That is the single most useful piece of information on this page for anyone genuinely trying to get under a hundred dollars all-in, because the dinner price of $78 plus tax, service and any drink pushes past the mark quite comfortably.
At lunch, the same format at a lower headline price leaves room for tax and service and still lands where you wanted it. Ask when you book — the availability and the exact reduction move, and it is not always prominent on the menu you are shown online.
The banchan are not a free starter
The most common way people mishandle a meal like this is to treat the small dishes as complimentary snacks and clear them before the meat arrives. They are not an appetiser, they are the accompaniment — kimchi, pickles and seasoned vegetables exist to cut the fat of four consecutive cuts of beef, and they are the reason the last cut still tastes of something.
Pace them deliberately across the whole meal. The same applies to the rice and the stew, which typically arrive toward the end: they are the landing, not a bonus, and a table that has eaten all the rice in the first ten minutes has removed the structure from its own dinner.
Why set menus beat à la carte at a steakhouse
There is a general principle here worth taking away, and it applies well beyond this restaurant. At a steakhouse, the à la carte structure is designed so that the headline steak price is only the beginning: sides are separate, sauces are separate, and a table of two ends up adding forty or fifty dollars of accompaniments to a number they had already decided they could live with. A set menu closes all of those open questions at once.
The trade-off is choice, and at a room like this it is a trade-off worth making. You are not choosing which cut you want — you are getting four, which is more interesting than any single choice you would have made. The people for whom the set menu is wrong are those who came specifically for one enormous piece of a particular cut, and they know who they are before they sit down.
Where it sits, and booking it
Cote's Miami room is in the Design District, a neighbourhood of luxury retail and galleries that is busy in the evening and calmer at lunch — which is another quiet argument for the midday sitting. It is a large restaurant by tasting-menu standards, close to six thousand square feet, so the room does not feel like a tiny counter you have infiltrated.
It is part of a group with rooms in New York, Las Vegas and Singapore, so when booking make sure you are looking at the Miami location rather than one of the others — a common and entirely avoidable mistake when a restaurant group shares one website. Reservations are essential at dinner and easier at lunch.
Practical notes
Cote Miami, in the Miami Design District. The Butcher's Feast is a set menu at $78 per person comprising four cuts — aged ribeye, American wagyu flatiron, hanger steak and marinated short rib — cooked tableside by staff, served with banchan, sides, stews and dessert. A reduced-price version has been offered at lunch; ask when booking. Michelin-starred Korean steakhouse, roughly 5,900 square feet. The group also operates in New York, Las Vegas and Singapore — confirm you are booking Miami. Reservations essential for dinner, easier at lunch. Prices and menu formats change — confirm current terms before you go.
Please drink responsibly. Must be of legal drinking age.
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Ask Karpo first
Set menus at high-end rooms are the most reliable way to eat well below the à la carte price, but the terms change by service and by season. Ask Karpo what the current set options are at the rooms near you, what is included, and when they are available.
