How should a fine dining restaurant operate during a crisis? Simon Kim, owner of Cote Korean Steakhouse in New York City, decided to keep the restaurant running so his staff of 105 will have something to come back to.
Cote, which earned its first Michelen star within its first four months, is known for high-end cocktails and dry aged beef, but has pivoted to delivery and making meals for essential workers. With some inventive ideas and a lot of dedication, the people of Cote have rallied around making the best of a difficult situation.
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