Food

Doya Aegean Mezze Restaurant & Bar

I’ve been to Doya Wynwood no fewer than five times in two months. That says it all. The food at this modern Aegean Meze Restaurant & Bar, inspired by the food and flavors of Greece and Turkey with other Med influences, is delicious. The atmosphere is like a Greek taverna or Turkish Meyhane, casual and warm, the service friendly, and prices fair.

Not surprising that the group behind Doya has an impressive track record. At the helm of this dining concept is the Turkish Executive Chef Erhan Kostepen, an original founder and former executive chef of Miami’s Mandolin Aegean Bistro; Managing Partner Jerry Böck, previously with Soho Beach House’s Cecconi’s and Prime 112 Group; and investor Rob van de Blink, a former c-suite executive, with hospitality experience through several management positions at Claridge’s Hotel in London.

Though it’s common these days for restaurants to claim the dishes are made for sharing, here it’s an actual fact. To honor the Aegean tradition of sharing food with good company, Doya’s menu items are meze style, 16 cold varieties and over two dozen hot mezze. Another important part of the tradition are the wood fired oven and charcoal grill, which is used in both protein and vegetable dishes. Next to the open kitchen you can see the oven and racks of wood to fire the oven.

doya , miamicurated — Roasted cauliflower

Choosing my dishes was a tough choice, there were so many appealing selections. That being said, on several visits for lunch and dinner I tended to return to the same favorites. In the cold appetizers, these included the thin and slightly crispy Zucchini & Spinach Pancake by Sabuli, made with carrots, green onion, dill and feta cheese ($14) and what everyone at the table agreed was a marvelously seasoned Roasted Eggplant, a puree with peppers, garlic, labneh, parsley and lemon ($15). On my list for next time is the Greens & Fig Salad, made with feta, watermelon-radish, and hazelnut-pomegranate dressing.

Knowing how the Greeks really have a way with seafood, I’m sure the Whole Grilled Branzino is a winner ($36), but I can never resist wood grilled lamb. And I was happy I didn’t resist, as the very tasty Adana Kebab with chopped spiced lamb with grilled red onions and homemade lavash bread had me craving more ($22). If you go for dinner, don’t miss the Doya Kebab, wood fired charred sliced lamb that’s a specialty of the chef ($24). Another winner is the Kopoglu – potato, eggplant, pepper, zucchini, garlic yogurt and tomato sauce ($12). On the list for next time are the Shrimp Ouzo made with tomato, raki, feta, parsley and garlic ($18) and the Sucuk, grilled Turkish beef sausage with cherry tomatoes ($14).

Different signature cocktails are instilled with Raki, a popular, sweet Turkish libation typically flavored with anise and fresh herbs native to the country. We loved the Bursa, made with Herradura Blanco Tequila, Vida Mezcal, ginger and turmeric, lime juice, agave syrup, Tajin, chili and firewater. There’s a large wine list with selections from the Eastern Med. Glasses (a 5.5 ounce pour) start at $10 and bottles at $48. Cocktails range in price from $14 to $16.

A rotating, separate dessert menu features choices including Mastic Pudding, served with mixed berries compote, sable cookies, fresh berries and balsamic honey caviar and the Chocolate delicacy, made with a Turkish tea biscuit, pistachio praline, chocolate cremeux and sumac ice cream. Finish off the meal with–.you guessed it, Turkish coffee.

Choose seating at an appealing large wrap around bar, indoors, or an outdoor garden like setting for 100. Doya is open seven days a week for lunch and dinner and brunch is served on Sunday. 347 NW 24th St., Wynwood. For reservations, please 305.501.2848 or visit OpenTable.com.