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Brooklyn's Hottest Reservation Is at Theodora — Mise En Place
In Seafood Dishes

Brooklyn’s Hottest Reservation Is at Theodora — Mise En Place



Theodora is one of Brooklyn’s hottest new restaurants, known for its dry-aged and open-fire-cooked fish. Owner and executive chef Tomer Blechman values the caramelization and umami flavors that only smoke can bring, which you can taste in its Moroccan fish stew, whole butterflied trout, and bone-in branzino. Beyond the grilled dishes, the restaurant also offers a popular crudo selection, featuring red snapper ceviche and Ora King Salmon, as well as bread from its sister bakery, Thea, which supplies sourdough and seeded laffa.

#fire #newyork #restaurant

00:00 Intro
01:06 Preparing Chickens
02:15 The Josper Oven
04:05 Thea Bakery
04:41 Sourdough with Whipped Ricotta
05:35 Lamb Laffa
06:07 Dry-Age Fish Program
06:57 Red Snapper Ceviche
07:43 Making the Sauces
09:07 Hiramasa
10:38 Preparing the Moroccan Fish Stew
11:29 Pre-Shift Meeting Before Dinner Service
12:40 Whole Butterflied Trout
13:27 Ora King Salmon
13:50 Branzino
14:05 Half Chicken

Credits:
Producer/Director: Tom Daly
Senior Producer: Connor Reid
Senior Video Director: Murilo Ferreira
Camera: Murilo Ferreira, Anna Sutterer
Production Sound Mixer: Bill Vella
Editor: Josh Dion

Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Director of Production: Michelle Fox
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao

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42 Comments

  2. @vulpineboriqua

    I LOVE the energy in this kitchen, good lord

    Like this is the kind of restaurant I would LOVE to have, hell just to work in

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  28. @tomsong4351

    Shame Eater mostly focuses on American restaurants, specifically New York as there are many many better places in the world for food 🙁 This place looks awesome though!

  34. @zifo29

    Even though it looks pretentious, the food actually really looks delicious.

  35. @vinvandon1842

    For me as a Chef, too much smoked flavour just kill a dish at some point. You just feel overwhelming taste of just one flavour, which can easy ruin a dish.

  36. @cdb5001

    Moroccan fish stew with gochujang and cassava. Ok buddy…. Thats about as Moroccan as New York is Estonian.

  40. @anothertarnishedone5960

    Cooking on open flame doesn´t mean that burning food is acceptable. Black is not a good color in food (unless you are cooking with black ingredients)

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