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February 19, 2013 Slideshows

Inside Joyia Tapas in the Grove 

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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.
OF 18
Joyia Tapas
Bocconcini: Fried and served with a roasted-red-pepper sauce.
Lightly-breaded calamari, served with a chipotle-lime aioli.
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.
Ginger Creme Brulee
Joyia Tapas in The Grove
Roasted-beet salad with field greens and candied walnuts, topped with Feta in a honey-thyme vinaigrette.
Joyia Tapas in The Grove
Joyia's falafel is served with baba ganoush, cucumbers, red onions, tomatoes, pepperoncini, feta cheese and tzatziki.
The roasted-beet salad
Joyia Tapas in The Grove
Pistachio-encrusted salmon with a sweet potato puree, served with sauteed spinach and a cherry-red wine sauce.
Joyia Tapas in The Grove
Joyia Tapas in The Grove
Joyia Tapas in The Grove
Joyia Tapas in The Grove

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