The Citiblog

Theodora Debuts in Fort Greene
February 9, 2024, 7:56.57 pm ET

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Photo: Brian W. Ferry (Interiors)

Chef/owner Tomer Blechman, known for popular Mediterranean spots Miss Ada and Nili, has opened Theodora at 7 Greene Ave in Fort Greene, Brooklyn. At Theodora, Blechman is focusing more deeply on seasonal produce and dry-aged seafood in an open-fire kitchen, alongside a thoughtful natural wine program.


The Team

Born in Ra’anana, Israel, Blechman honed his craft at notable restaurants throughout NYC such as Maialino, Gramercy Tavern, Lupa, and Cookshop. Inspired by the philosophy of cultivating a communal kitchen culture, he opened Miss Ada in 2017, seamlessly weaving together his Israeli heritage and culinary expertise.


Photos: Melissa Hom (Food & Beverage)

Each dish at Theodora has been crafted to nourish from within by dry aging fish, anywhere between 3 and 7 days, to concentrate its natural flavors and bring out umami elements. The menu begins with small plates - Scallop, topped with hibiscus, celery, basil and lime; Hiramasa, with mint shug, husk cherry, habanero and crispy quinoa; and Fluke, immersed with coconut turmeric, candied ginger and pickled fresno. There’s even a Charcuterie Fish Board, adorned with anchovies, sardines and other rotating items.

Other offerings include Grilled Prawns marinated with tamarind, fennel and pea leaves, Eggplant Carpaccio with coriander and coconut, topped with orange zest, and Salmon Belly with lovage cream fresh basil salmoriglio, fresno and mizuna. Whole fish are also offered like butterflied porgy with chipotle harissa and mango schug, and baked branzino with hints of rosemary, thyme and lemon. For those who prefer meat, Lamb Neck Shawarma is topped with rhubarb, strawberry schug and tahini.

Desserts include Baked Alaska, finished in the wood-fire oven, Cheesecake with labne, pineapple and rum, and Panna Cotta, with chemoy and mascarpone. Theodora also features Israeli breads including Jerusalem bagels, Kubahna, pita, and sourdough from Christina Cavales (formerly of Sullivan Street Bakery, Milk Bar and Librae Bakery).

Wine Director Maggie Dahill, formerly of Blue Hill at Stone Barns, has put together a selection of natural wines from smaller, up-and-coming winemakers from around the world. Cocktails, meanwhile, have names derived from folklore, legendary creatures, and ancient gods like Aristaeus (tequila, feta, honey chamomile, and lemon), Cinchona (vodka, Arak, espresso, homemade tonic, and amaro infused cream), and La Cigua (tequila, makrut lime, and serrano pepper).

Theodora’s warm and welcoming design can be found in neutral tones that envelope the airy space. The dining room, anchored by an open kitchen, is filled with textures including plaster, stone, tile and custom wood millwork. Large windows and multiple skylights fill the space with tons of light.

Theodora is open Tuesday through Sunday from 5:00pm to 10:30pm for dinner. Reservations can be made via RESY. Follow Theodora @theodorabrooklyn on Instagram.


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