With a soaring new complex in midtown, the restaurateur Simon Kim continues to turn his Korean-barbecue-meets-steak-house concept into a high-status luxury chain. https://www.newyorker.com/culture/the-food-scene/cote-and-the-risks-of-the-clubstaurant?utm_campaign=dhvoante&utm_content=%3Cmedia_url%3E&utm_medium=social&utm_source=voante