Theia Serves Up Modern Greek Fare

Taking over the old Jaffa space on Third Avenue is the new Theia restaurant. Chef Moises Placencia is heading up the kitchen and cooking impressive Greek dishes.

Guests can choose to dine al fresco on the intimate patio or head inside to the small dining room.

All of our favorite Greek dishes were on the brunch menu, including innovative surprises such as caponata with eggplant and poached eggs, olives and tomatoes; a breakfast toast with avocado and feta; a pita Benedict with homemade pita, white fish, tomato and egg; spanakopita with eggs and lemon ricotta pancakes.

We also sampled the tzatziki, hummus, htipiti, smoky baby ganoush and kolifa tabbouleh off of their dinner menu. Main courses for dinner include prawns with garlic and lemon; clams with capers, spinach, shallots and white wine; truffled moussaka; a lamb and beef burger; Tomahawk rib eye with chimichurri, smoky Colorado rack of lamb; pan roasted loup de mer and a Japanese Waygu New York strip steak covered with 24k gold leaf.

Desserts include coffee and pistachio baklava, ice cream, lavender crème brulee and a chocolate flourless cake.

Theia also serves a variety of house-made cocktails for brunch and dinner including their The Doctor with banana, black peppercorn whiskey, coffee bitters and coconut meringue; Love Letters with mescal, Italicus, lychee, Peychaud bitters, lemon and egg white; The Red Sea with tequila blanco, lime, prickly pear puree, and agave and the Dr. Jekyll and Mr. Purple with tequila blanco, lime, Angostura bitters and butterfly pea flower tea.

Theia is small in size but packs a big amount of flavor in their innovative Greek dishes. Located at 8048 W. 3rd Street, 323.591.0059 for reservations.