RTD and Style Weekly dine at Coda Urban Bistro
Perfect if you’re craving a $23 duck leg before heading into the Badfish show.
Update #1 — February 11, 2015; 9:56 AM
Style Weekly’s review of Coda finds no problem with the updated decor but doesn’t feel the food quite justifies the price, yet.
The fried chicken entrée ($18) is bombastic and demands all eyes. Hunks of thick, golden crusty skin beckon to be ripped away and consumed without a shred of the tender juicy meat. But there isn’t much seasoning to speak of, and the overall flavor can be described simply as fried. I’m thankful for the healthy scoop of creamy mac ’n’ cheese, and the sweet house-made pickles are a treat.
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Original — February 05, 2015
I find it surprising that a restaurant located between two major music venues struggled but such was the fate of Gibson Grill. Out of the ashes springs Coda Urban Bistro hoping to capitalize on concert goers at the National and CenterStage.
The RTD has posted their review and Coda’s high-end price might scare some music lovers away. Check out the full menu on Facebook.
The entrée list covers the major food groups — duck leg ($23), pork shoulder ($20), fish du jour, a burger topped with bacon jam ($15) and an option for vegetarians.
The Nashville-style hot chicken ($18), topped with bread-and-butter pickles, is cooked sous-vide (sealed in a bag and slowly cooked in hot water bath) and then fried to order.
Image: Coda Facebook
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Richard Hayes
When Richard isn’t rounding up neighborhood news, he’s likely watching soccer or chasing down the latest and greatest craft beer.
Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.
I disagree somewhat with your first sentence. Gibson’s Grill was a busy, thriving restaurant when Johnny Giavos owned it. he sold it and it went straight downhill. It’s not a surprise when the place is filthy, service is horrible and the food is not terrible but not worth it. I’m glad it seems to be thriving once again though. Can’t wait to try it out.