How Restaurateur Simon Kim Is Shifting Gears During the Pandemic

Front-line medical workers and grocery store check-out people have borne the greatest brunt of the COVID-19 crisis. Restaurateur have always been a little more heart than head. After all, running a restaurant is an uphill climb in good times, what with slim margins, high rents, expensive moving parts, lots of employees, and all the other moving parts. If there’s one person with the stick-to-itiveness to see this through it, it’s Simon Kim. The 38-year-old is used to bustling around Cote, a modern Korean barbecue restaurant in New York City. Kim navigates the bustling restaurant and standing-room-only bar like a rush hour commuter at Grand Central Station. There he is, sidling up to a table and picking up the meat tongs to flip thinly sliced beef on the tabletop grill, spying an empty wine bottle that needs replacing or a martini glass ready for another round. Minus the martini, Cote

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