Theodora
Tomer Blechman dry-ages fish and cooks it over open fire at Theodora, and the plate the MICHELIN inspector picks is black cod under miso beurre blanc.1
Why go
Blechman already had Miss Ada, also in Fort Greene, and Nili in Carroll Gardens. He calls this one a progression of Miss Ada. He pushes the same cooking toward seasonal produce and dry-aged fish over open fire.3 The inspector's paragraph reads like that brief carried out: The scent of wood smoke perfumes the air at this inviting restaurant where the menu leans Mediterranean and there is a clear focus on dry-aged fish and open-fire cooking.
1 Dominique Roy, chef de cuisine and partner at Eleven Madison Park, put it on his own want-to-go list.2
Order this / avoid
- Order: the dry-aged black cod with miso beurre blanc, chopped Romano beans on top, grilled fairytale eggplant and grilled endive alongside.1
- Order: the house-made wood-fired pita with monkfish liver 'nduja hummus to start.1
- Order: the heirloom and cherry tomato salad, topped with grilled sardines and a tomato gelee.1
- Avoid: phoning during dinner service. The team does not pick up, and a text gets a reply after the last table.3
What locals & experts say
- Dominique Roy, Eleven Madison Park, in The Relisher (4 August 2026):
One more restaurant I'm really excited to try is Theodora in Brooklyn... I've heard it's really hard to get into. Everything is cooked over fire, they have an amazing open kitchen that apparently feels like you're in Mexico.
He has not eaten there, and the hedges are his.2 - The limit: I have not found a full review by a New York critic.
Good to know
- Booking: tables go through Resy and there is no waitlist held before the date. If nothing is open, add yourself to the Resy notify list.3
- Corkage: $50 a bottle, up to two 750 mL bottles a party, and only on wines they do not already sell.3
- Timing: dinner, every day.3
Verdict
should-visit — Two of you should take the bar. Blechman's team holds those seats for walk-ins and lists them in person once the room fills. Eight or more books differently; that is where the prix fixe starts. Ask what came off the fire today. The aging is the point, and the vegetables move with it.