Theodora

"Theodora is laid out like a railroad apartment, and each section of the restaurant has a slightly different vibe. There’s a long bar up front, where you can sip on Mexican cocktails, and a small counter in the middle that overlooks the wood-fired oven. Further back, the large dining room has more of a party with custom speakers, booths, and bigger group tables. The menu, a bit of a departure from the team’s nearby Miss Ada, is all about wood-fired seafood and homemade breads, like sourdough and pita, plus mezcal martinis." - Emma Orlow

"A Brooklyn restaurant offering rustic, home-style Greek cooking with family-style platters of grilled meats and roasted eggplant." - Ty Gaskins

"Verdict: A lovely place that looks like a high-end resort in Tulum. The beige walls and custom ceramics are all very soothing, and the wood-fired Mediterranean food tastes nice and smoky. Try this Fort Greene spot for a casual date night, and order the dry-aged branzino. Reservations get released online 30 days in advance at 9am. They save the bar and a few tables for walk-ins, and waits aren’t atrocious. At 7pm on a Wednesday, the host quoted us 30-45 minutes for two spots at the bar. For a solo diner, there was no wait at all." - bryan kim

"Chef and owner Tomer Blechman’s Theodora in Fort Greene gets a nod for its "clear focus on dry-aged fish and open-fire cooking." - Melissa McCart

"Theodora is laid out like a railroad apartment, and each section of the restaurant has a slightly different feel. There’s the bar up front, which feels like a Mexican cocktail bar, and more seats by the grill, much like a chef’s counter. In the back, the dining room has a party vibe with loud music and big booths for groups. The menu is a bit of a departure from the team’s other restaurant, Miss Ada; it’s all about wood-fired seafood and homemade bread." - Emma Orlow, Eater Staff