February 19, 2013

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.
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Falafel.
Falafel.
Joyia Tapas
Joyia Tapas
Bocconcini: Fried and served with a roasted-red-pepper sauce.
Bocconcini: Fried and served with a roasted-red-pepper sauce.
Lightly-breaded calamari, served with a chipotle-lime aioli.
Lightly-breaded calamari, served with a chipotle-lime aioli.
Joyia Tapas in The Grove
Joyia Tapas in The Grove
Chorizo rollos: peppers, red onions, potato, black beans and Kasseri cheese wrapped in phyllo and topped with a charred-chili tomato salsa.
Chorizo rollos: peppers, red onions, potato, black beans and Kasseri cheese wrapped in phyllo and topped with a charred-chili tomato salsa.
Ginger Creme Brulee
Ginger Creme Brulee
Joyia Tapas in The Grove
Joyia Tapas in The Grove
Roasted-beet salad with field greens and candied walnuts, topped with Feta in a honey-thyme vinaigrette.
Roasted-beet salad with field greens and candied walnuts, topped with Feta in a honey-thyme vinaigrette.
Joyia Tapas in The Grove
Joyia Tapas in The Grove