Yen Akat and its neighboring vicinity have embraced another bistro-style eatery among the already abundant assortment of both casual and upscale dining options.
Having a soft launch in early March, iODE originates from the French term for iodine, a vital mineral abundant in oysters and fish.
The name is fitting, as the Parisian-born head chef heavily relies on imported seafood (much of it sourced directly from France), including fine de claire oysters, bulot (French sea snails), and tourteau crab.
Although the cuisine here cannot be called inexpensive, it is certainly comparable to other local bistros such as Cagette and Akart Bistro.
A variety of shellfish appetizers start at the THB 590 price point, featuring dishes like Bulot with Black Ink Aioli, Raw Scallops with Smoked Brown Butter, and a pot of French Saltwater Clams.
More substantial choices encompass traditional bistro favorites like Lamb Confit with Salsa Verde, Fennel, Cilantro, and Dill for THB 850, Barbecued Monkfish in Tomato and White Wine Sauce for THB 990, and an array of shareable platters like seafood assortments starting from THB 1,800.
For those craving seared beef, the Beef Bavette (flank steak with a shallot red wine sauce, priced at THB 790) or the massive 1kg porterhouse priced at THB 3,500 are available.
The eatery promotes itself as a “neo-bistro” with a focus on seafood—a culinary movement in France from the early 2000s that aimed to introduce a more relaxed, informal atmosphere to French cuisine during a period when most restaurants prioritized formal fine-dining.
While this isn’t a novel concept in Bangkok, as many French-style bistros in the city could be considered inspired by the neo-bistrot movement, iODE is striving to make it an integral aspect of its identity.
The venue’s desire to capture the easygoing ambiance reminiscent of Parisian streets is evident in the indigo awnings that shade the outdoor tables situated on its street corner location.
Inside, an open kitchen complete with counter-side seating eliminates any barrier between the kitchen and patrons.
The interior design trades the bold blues outside for soft beiges and dark leathers, bathed in generous natural light streaming through the windows.