About Us
Our Little Story
Chef Coton Stine is known across South Florida for playful plates built from what the market brings in each week. Her path started in Las Vegas kitchens and soon turned home to Palm Beach, where private clients asked for tasting menus rooted in clean seafood, citrus, and herbs picked nearby.
She is a graduate of Le Cordon Bleu, so you still notice French structure in stocks and sauces, while the finished dishes read as modern American with a coastal read on Florida produce.
Cósta on Atlantic Avenue in Delray carries that chef point of view, and OK&M on Ocean Avenue in Boynton is the relaxed café sibling with brunch and daytime favorites.
Chef Coton still leads service in Delray when the schedule allows, hires cooks who respect organic labeling, and keeps long-term relationships with the fishers, ranchers, and mushroom growers you see printed on nightly features.
Dinner at Cósta is meant to feel loud in flavor but calm in the room: small plates to share, mains that change with the season, and wine help from a team that treats hospitality like a craft.
How we partner with growers today
We sign purchase sheets with farms in the Glades, Homestead, and along the coast so prep can plan yields before Friday service. When a field gets wet or a boat stays in port, the line rewrites specials instead of forcing out-of-season items.
Guests can read provenance on chalkboards and menu inserts, ask the kitchen where a vegetable was picked, and trust that gluten-free and vegan builds get separate boards and gloves during busy services.
The culinary team blocks time each month to meet growers at regional markets and to taste new lots from long-time partners before those items hit the menu. Short runs on stone fruit, corn, snap peas, and heirloom tomatoes each get a brief spotlight so we are not selling past peak flavor.
Our Team
Coton Stine
Executive Chef / Proprietor
Jered Guzman
Proprietor
Che Stine
Proprietor
Excellent meals begin with high-quality ingredients. I believe in sourcing locally for superb flavors.
We dine together to relax, connect, and I admire the way a meaningful meal can quiet a hectic schedule. I enjoy creating memorable moments through food, and it is a pleasure to share that love with you.
Bon appetit, let's eat!
We compost our scraps
Your carbon footprint is the total greenhouse gases tied to what you buy, drive, and throw away. One of our goals is to model a lower-waste kitchen and to show younger guests how small changes add up at the table. OK&M keeps researching and contributing to sustainability in packaging and water use. All takeout food is packed in compostable bases made from renewable materials such as sugar cane fiber and Ingeo plant-based bioplastic. We buy from foragers and artisans who can supply local organic, non-GMO ingredients with a lighter footprint. We compost prep scraps, recycle what the county accepts, and clean with plant-based disinfectants and essential oils where it meets health code.