Food and Restaurant Trends Instead of safeguarding a closed-minded conception of “America,” can the steakhouse assert a new vision? Apr 20, 2026, 4:00 PM UTC Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and VICE’s Munchies. By and large, most diners at Cote, the sleek and club-like New York City steakhouse, order the Butcher’s Feast. For $82 per person, diners get four cuts of beef, grilled tableside. But there is no creamed spinach here, nor loaded baked potatoes: Instead, there is banchan, like kimchi and pickled daikon; scallion salad, with gochugaru vinaigrette; lettuce leaves, with a side of ssamjang; gyeran-jjim, renamed on the menu as “savory egg souffle”; and bubbling clay pots of both kimchi stew and doenjang stew, served with rice.…