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.
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Falafel.
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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Chorizo rollos: peppers, red onions, potato, black beans and Kasseri cheese wrapped in phyllo and topped with a charred-chili tomato salsa.

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