Koda Bistro

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Menu highlights at this upscale French bistro in Beverly include seasonal preparations of sea scallops, shrimp and ahi tuna loin, as well as more traditional takes on mussels and steak frites. Executive chef Aaron Browning, a veteran of Everest, Brasserie Jo and Le Vichyssoise, designed the menu, which is supplemented by a selection of specials that changes every two weeks. The vibe goes for upscale contemporary rather than French countryside-there's even a LED bar that lights up.