Coda - Page 2

Lighting a candle to the new jazz club's intimate vibe and Cal-Ital menu
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Photo by Rory McNamara

The bane of kale cookery is toughness, so if your kale turns out tender — as here — you have succeeded.The lone small dish we found underpowered was a bowl of Israeli couscous ($4.25) tossed with what appeared to be mainly a dice of carrots and zucchini. It lacked a unifying flavor or theme and would probably work best as a side dish — to one of the formidable plates of flesh, say.

Among the most interesting of these was the coffee-crusted pork loin ($16): four slices of medium-rare meat bathing in a shallow pool of (Jameson) whiskey-cream sauce. The coffee rub and cream sauce combined to produce a latte effect — beguiling in its own right and also a welcome change from the usual cliched accompaniments of apples, cherries, and so forth. Less impressive, though still quite good, was a grilled ribeye steak ($24.50), nestled on a mat of watercress. The meat had a good smoky flavor and was nicely rare, but it was a little fattier than ideal.

Of an ideal fattiness was the honey-lavender panna cotta, like a tasty, creamy cloud that had been captured in a martini glass. At $5.50, it has to be the best buy on the dessert menu. And a deal is always music to some ears.

CODA

Dinner: Tues.–Sun., 5:30–-10 p.m.

1710 Mission, SF

(415) 551-CODA (2632)

www.codalive.com

Full bar

AE/MC/V

Loud

Wheelchair accessible

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