[Photos] Mykonos-Inspired Theía Opens August 15 in Beverly Grove

Replacing Jaffa, this could be the first of many restaurants from entrepreneur Max Simon under newly-formed MS Restaurant Club.
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Theía is set to open its doors for the first time, at 8048 W. Third Street, on Saturday, August 15, reps for the restaurant on Monday confirmed in an email to What Now Los Angeles via a press release. The restaurant replaces Jaffa. Max Simon of MS Restaurant Club is behind the 77-seat restaurant that has been designed by Joshua Wymyczak and Tracy Hutson Design.

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“I wholeheartedly believe that dining out should be a full sensory experience, which is what we have created at Theía,” Simon said in the release. “It’s an all-encompassing concept unlike any other in the city, with safe, contact-free cocktail and culinary creations designed to entertain.”

On the menu, Chef Moises Placencia offers “modern Mediterranean fare” including a selection of mezze plates like the Homemade Pita and Tzatziki made with Greek yogurt, shallots, lemon, and dill; Charred Octopus with fingerling potatoes, jalapeño, olives, and cilantro; and Spanikapita with spinach, feta, leeks, garlic, and lemon. Entrees include the Colorado Rack of Lamb that arrives at the table enveloped in smoke; the Salted Crusted Loup de Mer topped with a caper beurre blanc sauce; and for brunch, a Pita Benedict with a poached egg and tomato with choice of lamb sausage or smoked whitefish.

To compliment, the mixology program from Bar Manager Sean Leopold features signature drinks like the Purple 75 with Tanqueray gin, St. Germain, fresh lemon juice, and champagne served with a dropper of butterfly pea flower (transforms the color from a light yellow to a deep purple); and The Give Me A Break, a punch-like drink served with dry ice, made with Acre mezcal, amaro Montenegro, fennel seed, freshly squeezed lime, pomegranate, and granny smith apple juices garnished with a salt rim and dehydrated blood orange. On weekends, Theía will also be serving customizable Bloody Marys with garnishes like bacon-wrapped shrimp and sriracha glazed bacon alongside bottomless bellinis and mimosas.

A large bar, designed to be the focal point of the restaurant, sits in the center of the space. Navy velvet banquets line the walls for indoor seating and large, street-facing windows open up to the alfresco dining area on West 3rd, with hedges surround the space.

Following its opening, Theía will be working with local DJs for a curated musical experience. While safety restrictions are in place, premade DJ sets will be played, and once permitted, the restaurant will partner with DJs to play live sets.

During its first two days open, Theía will operate with modified hours: August 15: happy hour 5:00 to 7:00 p.m and dinner 5:00 p.m. to midnight, and August 16 all-day Sunday brunch 10:30 a.m. to 6:00 p.m. Normal hours starting August 17 are Monday through Thursday: Lunch 11:00 a.m. to 3:00 p.m., happy hour 5:00 p.m. to 7:00 p.m., and dinner 5:00 to 11:00 p.m.; Friday happy hour 5:00 p.m. to 7:00 p.m., dinner 5:00 to midnight; Saturday brunch 10:30 a.m. to 4:00 p.m., dinner 5:00 p.m. to midnight; and Sunday, all-day brunch 10:30 a.m. to 6:00 p.m.

Caleb J. Spivak

Caleb J. Spivak (CJS) is the Founder of What Now Media Group, Inc., the publisher of What Now Atlanta and What Now Los Angeles.
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