Inside ARTLINE’s Curated Vision for COTE Las Vegas at The Venetian Resort

When COTE Korean Steakhouse debuted its newest location at The Venetian Resort Las Vegas on Oct. 4, it did more than introduce Michelin-starred dining to the Strip—it unveiled a vibrant conversation between food, art and spectacle. Curated by ARTLINE, the public art branch of RplusP Fine Art, the restaurant’s installations transform its 500-seat interior into what co-founder Rosa Suehyun Kim calls “a cultural experience, not decoration.”

The project brings together three titans of contemporary art—Joseph Kosuth, Damien Hirst and Ed Ruscha—each reinterpreting Las Vegas through his own distinct language. “We wanted the works to feel as if they belong here,” Kim shares. “Las Vegas is a city of paradox—serious and playful, sophisticated and bold. Our selections reflect that balance.”

At the VIP entry staircase, on the upper level of the brand-new hot spot, a luminous text-based piece by Joseph Kosuth, “The Paradox of Content #1 [violet]” (2009), greets guests with conceptual intrigue. “It’s both light and language,” explains Ji Park Kwak, ARTLINE’s co-founder. “We loved the idea that in Vegas, neon is everywhere, but Kosuth’s neon means something deeper. It’s not signage—it’s thought illuminated.”

Meanwhile, “Suiko” (2022), a Damien Hirst diamond-dust edition, adds an arresting shimmer to one of the moody private dining rooms. “It’s emotion meeting clarity,” says Kwak. “There’s always tension in his work, and that contrast between beauty and spectacle felt right for COTE.”

In the intimate private dining room/karaoke lounge, Ed Ruscha’s text-based piece “Here and Now” (2009) punctuates the revelry. “We placed Ruscha in the most unexpected room,” Kim says with a smile. “It’s playful. He’s commenting on words and meaning, but here, people are literally performing language through song.”

Founded in 2013, ARTLINE grew out of Kim and Kwak’s shared history as best friends and creative partners. Kim studied art history; Kwak was trained as a pianist. They say their synergy comes from deep intuition. “We’ve known each other since college,” Kwak shares. “It’s like shopping with your best friend—you just know what the other person won’t like.” With a laugh, Kim adds, “That’s why we move fast. Tight timelines actually energize us.”

The two first partnered with COTE’s parent company, Gracious Hospitality Management, for installations at its New York and Miami restaurants, where their curatorial approach—smart, sensual and conceptual—became part of the brand’s identity. “We love working with COTE,” says Kim. “They understand that art should invite curiosity. It shouldn’t whisper in the background; it should participate in the experience.”

Designed by Rockwell Group, COTE Las Vegas merges Korean barbecue tradition with the ambiance of a sleek American steakhouse. Its 1,200-label wine list, smokeless tabletop grills and sculptural design details all echo what ARTLINE’s curators describe as “scale meeting intimacy.” The Venetian’s involvement, meanwhile, underscores the resort’s growing commitment to cultural innovation.

For Kim and Kwak, the challenge was maintaining authenticity within Las Vegas’ exuberant environment. “We didn’t want the art to compete with the city’s noise,” Kwak explains. “We wanted it to hold its own space quietly but powerfully.” Kim adds, “Every piece here asks you to look twice—to see the humor, the tension, the beauty.”

The restaurant’s installation took about a year from concept to completion. “We love the pressure of a deadline,” Kwak admits. “That’s when we do our best thinking.” Both curators describe the process as “deeply collaborative” with the architects and with Simon Kim, the founder and CEO of Gracious Hospitality Management. “Everyone had a shared vision,” says Kim. “We wanted guests to feel something unexpected—whether they recognize Kosuth or not.”

COTE Las Vegas stands as both a restaurant and an exhibition. “It’s about experience,” Kim says. “When you sit down to eat, the art becomes part of your conversation. That’s what we hope for—to create moments that live beyond the meal.”