Koda

The Scene
Just inside the entrance, a sleek, glowing bar enclosed within floor-to-ceiling glass walls opens to a more traditional dining room with gold accents and small orange and red oval ceiling lamps. Large solid tables sit squarely on a broad slate floor, all hidden from the streetscape by light red curtains. The crowd is a well-dressed, all-ages mix from the neighborhood.

The Food
Bistro fare is rarely this filling, with generous portions and big meat and fish plates. The continental influence is apparent in dishes like the tarte flambee, an oval shaped, lightly charred thin crust pizza, and the escargots bourguignon, cooked in a green garlic butter. Sweet and spicy short ribs fall off the bone, while a crust of parsley, mint, chervil, basil and rosemary adds earthy flavors to the rack of lamb. The shortcake cookie--big enough for three--is buried under fresh berries, whipped cream and berry vodka sauce.