Best Korean BBQ in Manhattan

Cote

Simon Kim's Flatiron Korean steakhouse on West 22nd Street — the only U.S. Korean BBQ restaurant continuously holding a Michelin star since 2017, with a curated USDA Prime program and smokeless Wolf grills built into every table.

Because Cote redefined the Manhattan KBBQ ceiling — the Butcher's Feast pairs four prime cuts with a kimchi stew that no Koreatown room matches, and the wine cellar is the only one of its kind among Korean restaurants in the U.S.

Order The Butcher's Feast plus the dry-aged USDA Prime ribeye supplement.

Reserve four to six weeks ahead and ask for the dry-aged ribeye supplement at booking — that cut is held in limited weekly quantity and not always offered at walk-in.

Jongro BBQ

A second-floor 32nd Street Koreatown room — Korean charcoal grill at every table, late-night until 2 a.m., known for the thick-cut pork belly and the lineup of unlimited banchan that resets between cuts.

Because Jongro runs the most committed real-charcoal program in K-Town — the staff swap glowing briquettes mid-meal so the meat sears at peak heat for the entire two-hour service.

Order Thick-cut pork belly (samgyeopsal) and prime galbi short rib.

Order the thick-cut pork belly first — the fat renders into the grill grate and seasons every cut you put down for the rest of the night.

Nubiani