Theodora - Brooklyn (NY)

5 /5 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.

4 /5 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.

4 /5 Ziggy: 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.

5 /5 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.

5 /5 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 ):