Dinner in a Cadillac? COTE’s Latest Miami Stunt Puts Korean BBQ in the Back Seat
Written by Brandon Chase | June 16, 2025
AUTHOR BIO: Brandon Chase is a Miami personal injury attorney who has a deep knowledge of wine and food, built by marrying into an Italian family. Email him here.
Pull up in a brand-new Cadillac Escalade IQ, slide into massaging leather seats, and suddenly you’re not just dining—you’re experiencing Michelin-level Korean BBQ inside a rolling monument to luxury. That’s what COTE Miami has cooked up with its “Cadillac of Reservations” experience: a five-course, chef-driven feast served in the plush backseat of America’s most tricked-out electric SUV.
Only 10 reservations are available—five per night on June 20 and 21—and they go live today and tomorrow, depending on how you RSVP (GM Rewards members get early access via Resy). And here’s the kicker: the entire experience is complimentary. Yes, you read that right. Free. Which makes this possibly the most delicious and exclusive Korean picnic you'll ever have while buckled into ventilated leather.
Your dining room for the evening
COTE has never played by the steakhouse rulebook. And this? This is Korean-American fine dining filtered through a sci-fi car commercial. You’re ushered into the back of a gleaming Escalade IQ parked at COTE’s Miami Design District home base. Inside, you get a private screen playing a faux campfire, personal lighting, and a tray table to cradle what might be the city’s most decadent in-car meal.
Things kick off with “meat tea,” a deeply savory short rib broth designed to gently warm the abdomen and prepare the body for the richness ahead. It’s subtle, comforting—less a flavor bomb and more of a meditative opening act.
Worth it just for the Rilakkuma boxes
The steak and eggs tartare follows—hand-cut filet topped with Imperial Daurenki caviar on pillowy milk toast. Classic COTE: indulgent, precise, and effortlessly cool. Then comes the Hello Kitty lunchbox with two kinds of picnic-perfect bites: beef bulgogi gimbap and yubuchobap.
Car rides are better with caviar
The butcher’s bowl
That yubuchobap is a nod to the humble Korean snack, it arrives as tofu skin—sweet, tender, and chilled—wrapped around perfectly seasoned Golden Queen rice. What’s often found in corner markets and family fridges is transformed into a refined, textural highlight. It’s familiar, but far from expected.
Then comes the Butcher’s Bowl: filet mignon, 45-day dry-aged ribeye cap, Japanese A5 Wagyu, and house-marinated galbi. A meat lover’s aria—flawlessly balanced and deeply satisfying.
Soft serve in the second row
Dessert? A swirl of strawberry soft-serve dusted with crisp, dehydrated strawberry bits—tart, playful, and joyfully simple.
Yes, this is a promotional stunt—a splashy pairing of two luxury brands that probably makes more sense in a pitch deck than in real life. It doesn’t pretend to be anything else. But gimmick or not, the food is excellent, the setting is absurd in the best way, and the whole thing is, frankly, a lot of fun.
