Inside Joyia Tapas in the Grove
This week's RFT
features a review of Joyia Tapas
(4501 Manchester Ave.) in the western end of the Grove neighborhood. Joyia owner Chuck Pener is no stranger to the small-plates concept as he's a partner in western-reaches-of-University-City fixture Momos Ouzaria Taverna
, which features Greek mezes
. Here, the fare comes from a broader Mediterranean geography, also incorporating flavors from Morocco and Italy.
Read Ian Froeb's restaurant review of Joyia Tapas
Photos by Jennifer Silverberg for the Riverfront Times
Bocconcini: Fried and served with a roasted-red-pepper sauce.
Lightly-breaded calamari, served with a chipotle-lime aioli.
Chorizo rollos: peppers, red onions, potato, black beans and Kasseri cheese wrapped in phyllo and topped with a charred-chili tomato salsa.
Roasted-beet salad with field greens and candied walnuts, topped with Feta in a honey-thyme vinaigrette.
"Joyia's falafel is
served with baba ganoush, cucumbers, red onions, tomatoes, pepperoncini, feta cheese and tzatziki."
Pistachio-encrusted salmon with a sweet potato puree, served with sauteed spinach and a cherry-red wine sauce.