Theodora is one of Brooklyn's hottest new restaurants, known for its dry-aged and open-fire-cooked fish. Owner and executive chef Tomer Blechman values the caramelization and umami flavors that only smoke can bring, which you can taste in its Moroccan fish stew, whole butterflied trout, and bone-in branzino. Beyond the grilled dishes, the restaurant also offers a popular crudo selection, featuring red snapper ceviche and Ora King Salmon, as well as bread from its sister bakery, Thea, which supplies sourdough and seeded laffa.
via Eater
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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