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✔️Brunch ✔️Dinner ✔️Dine in
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Address and Contact Information
Address: 7 Greene Ave, Brooklyn, NY 11238
Phone: (929) 692-6360
Website: https://www.theodoranyc.com/
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Order and Reservations
Reservations: resy.com
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Theodora
Theodora is the latest restaurant from chef/owner Tomer Blechman, also of … 7 Greene Ave, Brooklyn, NY. [email protected]. 0S7A0262.jpg. 0S7A0223.JPG.
theodorabrooklyn · New York, NY – Instagram
theodorabrooklyn’s profile picture. theodorabrooklyn. 324 posts. 218K followers. 855 following. Open-fire cooking in Brooklyn Sister to @theabakerynyc …
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A progression of Miss Ada, Theodora evolves the Mediterranean flavors chef Tome… Read more. Theodora. 7 Greene Ave. Brooklyn, NY 11238.
Reviews
Chris C
Finally snagged a reservation! And yes, it was worth the hype. The atmosphere is amazing and warm. Our server was wonderful and kind. Love the sourdough with whipped ricotta. The mackerel toast was delicious. Red snapper ceviche excellent. And the whole dry-aged branzino, so good. The server also helped debone the fish and he did a great job. Would definitely come back again!
… moreHamza Jugon
100/10. The culinary highlight of our NYC trip.
We ordered a bunch from the menu, and there wasn’t a dish we didn’t love.
We loved the Hiramsa to start, fresh and had a tang to it. The grilled mackerel is a must and comes on beautiful sourdough made fresh. It may not be visually appealing for some, but I recommend you try it!
The black cod was perfectly cooked, covered in an amazing sauce and salad. The whole butterflied trout was the standout item, packed full of Smokey flavour and different experiences you get switching from one side of the fish to the other is unique and delicious. This dish was what brought Theodora to my attention and it did not disappoint.
The service was fantastic and the waiters were tentative but we loved the chefs table experience. Eating in front of the grill and watching the food go through different stages if cooking so much fun. The chef was very friendly and made time to talk to us over the course of our dinner. If you are a small part, book the countertop table.
We spent about $200 for 2 people, we didn’t have alcoholic drinks.
Theodora is fully booked out weeks ahead, a reservation is a must, good luck getting one. I absolutely recommend this place and will be back the next time I’m in NY.
… moreWe ordered a bunch from the menu, and there wasn’t a dish we didn’t love.
We loved the Hiramsa to start, fresh and had a tang to it. The grilled mackerel is a must and comes on beautiful sourdough made fresh. It may not be visually appealing for some, but I recommend you try it!
The black cod was perfectly cooked, covered in an amazing sauce and salad. The whole butterflied trout was the standout item, packed full of Smokey flavour and different experiences you get switching from one side of the fish to the other is unique and delicious. This dish was what brought Theodora to my attention and it did not disappoint.
The service was fantastic and the waiters were tentative but we loved the chefs table experience. Eating in front of the grill and watching the food go through different stages if cooking so much fun. The chef was very friendly and made time to talk to us over the course of our dinner. If you are a small part, book the countertop table.
We spent about $200 for 2 people, we didn’t have alcoholic drinks.
Theodora is fully booked out weeks ahead, a reservation is a must, good luck getting one. I absolutely recommend this place and will be back the next time I’m in NY.
Justin Cohen
We absolutely LOVED this place! The hype is real!!
We were lucky to be sat at the chefs counter right next to the expo. We got to watch everyone work and they are a well oiled machine.
This is the best Mediterranean food we’ve had in NYC. All the dishes benefit from the wood firing even if they aren’t directly prepared on the grill which was a beautiful surprise. For example the oil on the hummus. Mind blown
Favorite bite of the night…the tilefish ceviche with wood fired pineapple. Wow!
Also and most importantly, the service was elite. Our server Zoe was just so great, friendly knowledgeable, attentive, all the things!
We also got to meet and chat a bit with the GM, Katie. So nice!
We can’t wait to go back and try everything we don’t get to try this time.
… moreWe were lucky to be sat at the chefs counter right next to the expo. We got to watch everyone work and they are a well oiled machine.
This is the best Mediterranean food we’ve had in NYC. All the dishes benefit from the wood firing even if they aren’t directly prepared on the grill which was a beautiful surprise. For example the oil on the hummus. Mind blown
Favorite bite of the night…the tilefish ceviche with wood fired pineapple. Wow!
Also and most importantly, the service was elite. Our server Zoe was just so great, friendly knowledgeable, attentive, all the things!
We also got to meet and chat a bit with the GM, Katie. So nice!
We can’t wait to go back and try everything we don’t get to try this time.
Aylin Azmin
Theodora Restaurant absolutely lives up to the hype—even if getting a reservation feels like winning the lottery. Every dish is bold, flavorful, and confidently executed, especially the seafood-focused menu. The appetizers were flawless across the board, and the fish dishes truly shine. Don’t miss the sourdough (elite), yellowfin tuna, salmon king crudo, and the ceviche—standout bites that justify the buzz. The lamb was a bit too strong on aroma for my taste, and while the octopus was good, it wasn’t the star. Still, an exceptional meal overall and 100% worth the chase.
… moreSachi Tejani
The team behind Theodora has truly captured the intimate Brooklyn-aesthetic. I loved the open kitchen layout and curated seating. We were in a curved booth right in the middle of it all (best for people watching) but would so come back to experience the chefs counter or alcove or front seats by the window.
Now the food is sublime. The Middle Eastern, Brazilian, Mexican flavors blend together so nicely for an exceptional taste in each bite. We started with the Hiramasa and Seeded Laffa. Holy I would eat five plates of the Hiramasa if that were socially acceptable… the dip with the warm Laffa is also really tasty. For mains, we got the Octopus and Whole Butterflied Trout which were both yum. I’d say the potato chips and brussel sprouts added a unique dimension to the octopus dish. To end the meal we got the chocolate cake, which as the reviews mention, was perfectly sweet and paired well with the mascarpone and olive oil on top. Bliss.
The cocktails are also noteworthy. We enjoyed the La Cigua and Mayahuel and would recommend the former for a smoky cucumber flavor and the latter for a savory mezcal martini.
A last note on service – the staff is really friendly and knows the menu well. Our dishes were paced out in multiple courses and were brought out fresh. You can tell the chef team enjoys their work and it was exciting to watch!
Highly recommend a visit, or two!
… moreNow the food is sublime. The Middle Eastern, Brazilian, Mexican flavors blend together so nicely for an exceptional taste in each bite. We started with the Hiramasa and Seeded Laffa. Holy I would eat five plates of the Hiramasa if that were socially acceptable… the dip with the warm Laffa is also really tasty. For mains, we got the Octopus and Whole Butterflied Trout which were both yum. I’d say the potato chips and brussel sprouts added a unique dimension to the octopus dish. To end the meal we got the chocolate cake, which as the reviews mention, was perfectly sweet and paired well with the mascarpone and olive oil on top. Bliss.
The cocktails are also noteworthy. We enjoyed the La Cigua and Mayahuel and would recommend the former for a smoky cucumber flavor and the latter for a savory mezcal martini.
A last note on service – the staff is really friendly and knows the menu well. Our dishes were paced out in multiple courses and were brought out fresh. You can tell the chef team enjoys their work and it was exciting to watch!
Highly recommend a visit, or two!
Andrew Dabydeen
Theodora has been on my list for quite some time so I’m finally glad they I had the opportunity to come here along with 5 friends. First off, I love the vibe inside – the lighting is perfect and becomes super cozy once the sun sets. Our waitress was super friendly and offered us some great recommendations. Like most places, there were some stand out dishes and other dishes that were just okay – nothing was bad however. I really loved the mackerel toast and the butterflied trout however the other dishes didn’t stand out as much. I kept thinking that most dishes I could get somewhere else but I did like the fact that they executed everything perfectly. You don’t find a place that has a wide array of options that are all above average. I liked the dessert but most were just okay, the cheesecake was my favorite though if I had to pick one. I can see what the hype is around this place and I’m happy that I finally stopped by. I’d definitely come back to try out some other options like the lamb and a few more appetizers. If you’re coming here, go for the seafood dishes because that’s what they’re excelling in.
… moreZiggy
Only took two years to get a table, but honestly its NYC so I wasnt trying too hard. You can have great meals in places like Papa San for instance that dont even need ressies. Enjoyed the meal overall, but not quite as flawless as I expected.
Hiramasa – 3/5. The most hyped Crudo on the menu was just ok. Four delicate cuts get lost in the shuffle (sauces and avocado underneath). Good flavors but mostly not from the fish. No way of telling aging or quality
Sourdough – 5/5 Whipped Ricotta, Brown Butter, Honey, Sage. Another signature but in this case I totally get why. Light and delicious. Seems easy to make, but would be hard to top this Sourdough and Ricotta. You can buy the bread two doors down at their bakery Thea.
Wood-Fired Cabbage – 5/5 Ugly looking but excellent. Smoky, but could have used more smoke. Nice flavor enhanced by Calabrian Chili Butter.
Striped Sea Bass – 5/5 Another great dish. Perfectly cooked fish. Superb broth with saffron (I think) topped with mussels and charred sunchokes.
Whole Butterflied Trout – 4/5 Mexico City style, with Harissa on one side, and Chermoula (The North African Chimichurri) on the other. The sauces were very mild which was a good thing in this case. Much of the richness came from the Pil Pil sauce at the base. Very good overall, but a very large dish without any sides. Maybe some rice, or even pita bread would go a long way. Or at least serve the cabbage (if ordered) or another veggy with it.
Sitting right next to the person yelling the orders was… an experience.
… moreHiramasa – 3/5. The most hyped Crudo on the menu was just ok. Four delicate cuts get lost in the shuffle (sauces and avocado underneath). Good flavors but mostly not from the fish. No way of telling aging or quality
Sourdough – 5/5 Whipped Ricotta, Brown Butter, Honey, Sage. Another signature but in this case I totally get why. Light and delicious. Seems easy to make, but would be hard to top this Sourdough and Ricotta. You can buy the bread two doors down at their bakery Thea.
Wood-Fired Cabbage – 5/5 Ugly looking but excellent. Smoky, but could have used more smoke. Nice flavor enhanced by Calabrian Chili Butter.
Striped Sea Bass – 5/5 Another great dish. Perfectly cooked fish. Superb broth with saffron (I think) topped with mussels and charred sunchokes.
Whole Butterflied Trout – 4/5 Mexico City style, with Harissa on one side, and Chermoula (The North African Chimichurri) on the other. The sauces were very mild which was a good thing in this case. Much of the richness came from the Pil Pil sauce at the base. Very good overall, but a very large dish without any sides. Maybe some rice, or even pita bread would go a long way. Or at least serve the cabbage (if ordered) or another veggy with it.
Sitting right next to the person yelling the orders was… an experience.
Saddmun Ahsan
Exceptional in every sense. Worth the hype.
FOOD
From start to finish, the food was outstanding. We began with the hiramasu, served with a medley of thoughtfully composed sauces and charred avocado. It’s worth watching the Eater YouTube video where the owner explains their sauce program—you can really appreciate the complexity on the plate. We also ordered the pita with monkfish liver hummus, which was delicious but quite rich and intense. In hindsight, I would’ve opted for the classic (and highly recommended) toast from their sister bakery next door with whipped ricotta and honey.
For mains, we had the octopus and the trout. The octopus was excellent—the charred potatoes added depth, and the smoky flavors from the wood-fired grill really came through. The trout, however, was the clear standout of the meal. Their dry-aging process does something remarkable: the skin was glassy and ultra-crispy, and the flavor was incredibly concentrated. Do not skip a fish dish here—the dry-aging program is a major point of pride, and it absolutely delivers.
Dessert was the Basque cheesecake, and it was exceptional. Complex, deeply flavorful, with beautiful caramelized notes from the burnt exterior and the whey caramel sauce. The flaky sea salt throughout tied everything together perfectly. Don’t skip dessert.
SERVICE
Excellent. Despite the restaurant being very busy, we felt well cared for throughout the meal. The staff was knowledgeable, attentive, and made thoughtful recommendations at every stage.
AMBIANCE
The space is gorgeous. It genuinely feels transportive—like stepping into Spain in the middle of NYC. Warm whites and beiges, playful pendant lighting, candles, and arched seating areas create a relaxed yet elevated atmosphere.
OVERALL
An outstanding experience. Theodora is undeniably hard to book, but well worth the patience it takes to snag a table.
… moreFOOD
From start to finish, the food was outstanding. We began with the hiramasu, served with a medley of thoughtfully composed sauces and charred avocado. It’s worth watching the Eater YouTube video where the owner explains their sauce program—you can really appreciate the complexity on the plate. We also ordered the pita with monkfish liver hummus, which was delicious but quite rich and intense. In hindsight, I would’ve opted for the classic (and highly recommended) toast from their sister bakery next door with whipped ricotta and honey.
For mains, we had the octopus and the trout. The octopus was excellent—the charred potatoes added depth, and the smoky flavors from the wood-fired grill really came through. The trout, however, was the clear standout of the meal. Their dry-aging process does something remarkable: the skin was glassy and ultra-crispy, and the flavor was incredibly concentrated. Do not skip a fish dish here—the dry-aging program is a major point of pride, and it absolutely delivers.
Dessert was the Basque cheesecake, and it was exceptional. Complex, deeply flavorful, with beautiful caramelized notes from the burnt exterior and the whey caramel sauce. The flaky sea salt throughout tied everything together perfectly. Don’t skip dessert.
SERVICE
Excellent. Despite the restaurant being very busy, we felt well cared for throughout the meal. The staff was knowledgeable, attentive, and made thoughtful recommendations at every stage.
AMBIANCE
The space is gorgeous. It genuinely feels transportive—like stepping into Spain in the middle of NYC. Warm whites and beiges, playful pendant lighting, candles, and arched seating areas create a relaxed yet elevated atmosphere.
OVERALL
An outstanding experience. Theodora is undeniably hard to book, but well worth the patience it takes to snag a table.
Lindsey Kang
Loved my first experience at Theodora a few weeks ago and had to run it back with some friends. The food is always fantastic, some of the most unique flavors in NYC! The ricotta toast, octopus and trout is a must, but the SWORDFISH and the cheesecake??? Didn’t know it could get any better and it truly did. Dave was our server and was absolutely amazing, perfectly polished but so cool and hospitable where you feel right at home.
Theodora is currently our favorite restaurant!! We will be back!! ❤️
Photos are from last visit, so no sword fish or cheesecake ):
… moreTheodora is currently our favorite restaurant!! We will be back!! ❤️
Photos are from last visit, so no sword fish or cheesecake ):
Martin Smallhorne
Date night perfection at Theodora, Brooklyn.
From the moment my beautiful wife and I sat down, the experience felt intentional, warm, and effortlessly refined. We started with the sourdough paired with whipped ricotta, brown butter, and sage—simple in concept, yet deeply comforting and layered with flavor.
The Za’Atar Kubaneh with schug, tomato aioli, and harissa was bold, aromatic, and soulful—every bite telling a story. The wood-fired greens (bok choy, spring radish, pea purée, anchovy, smoked balsamic) were beautifully balanced—earthy, bright, and unforgettable.
Then came the main event: the whole bone-in branzino—not just delicious, but transcendent. Perfectly cooked, infused with rosemary and salmoriglio, accompanied by a vibrant market salad. A dish that commands silence at the table and earns genuine appreciation with every bite.
A special shoutout to Pablo, our guidance rockstar of the evening. Chill, knowledgeable, attentive without hovering—he made the entire experience feel organic and effortless. Truly top-tier service.
Every detail was smooth. Every interaction thoughtful. The entire staff moved with purpose and care.
Absolutely fantastic. We will definitely be back.
… moreFrom the moment my beautiful wife and I sat down, the experience felt intentional, warm, and effortlessly refined. We started with the sourdough paired with whipped ricotta, brown butter, and sage—simple in concept, yet deeply comforting and layered with flavor.
The Za’Atar Kubaneh with schug, tomato aioli, and harissa was bold, aromatic, and soulful—every bite telling a story. The wood-fired greens (bok choy, spring radish, pea purée, anchovy, smoked balsamic) were beautifully balanced—earthy, bright, and unforgettable.
Then came the main event: the whole bone-in branzino—not just delicious, but transcendent. Perfectly cooked, infused with rosemary and salmoriglio, accompanied by a vibrant market salad. A dish that commands silence at the table and earns genuine appreciation with every bite.
A special shoutout to Pablo, our guidance rockstar of the evening. Chill, knowledgeable, attentive without hovering—he made the entire experience feel organic and effortless. Truly top-tier service.
Every detail was smooth. Every interaction thoughtful. The entire staff moved with purpose and care.
Absolutely fantastic. We will definitely be back.