Doya in Wynwood serves authentic yet elevated Mediterranean food in a warm, modern atmosphere with rustic touches. A gathering place for large parties and intimate tables for two – although the surfaces are still large enough to accommodate the many sharing boards that arrive when finished – a large outside patio leads to the spacious, intimately designed dining room with rope chandeliers, warm woods and velvet chairs plush. The scene is dominated by an oversized bar surrounded by riveted leather chairs and presided over by towering glass and mirrored shelves, each lined with liquor bottles and greenery.
The prompt is to start with a cocktail. Keep in mind that “Mykonos” I ordered especially with Bacardi rum. Served in a tall glass garnished with mint and fruit, the rum blends with Montenegro’s amaro—made with more than 40 botanicals—passion fruit, lemon, and valerianum. It’s a masterpiece of Mixology Yes, there is sweetness but the fusion of flavors creates a deep and complex libation.
Food has been identified in Doya, and was recently mentioned in Miami Herald Essay on Michelin star winners. To start, the list of cold appetizers is complemented by thick and chunky spreads. Muhammara has red peppers, pomegranate, walnuts, garlic and breadcrumbs, and grilled eggplant has peppers, garlic, labneh and parsley. Spicy tomatoes are chunky with onions, walnuts, parsley, sumac, ginger, mint and pomegranate. Already, after sitting, warm bread will have arrived with brown paper but consider ordering Lavash, which is so fresh that the flour powders on your fingers. There’s also octopus salad with olive oil and green pepper, Cretan Feta with Kalamata olive oil and feta pistachios, and Sabuli’s zucchini and spinach pie, a dish the chef has remade from his childhood.
For hot mezze, don’t miss the köftel which is a grilled Turkish meatball. Pide with truffle is baked with kasry cheese and topped with delicious aromas. The octopus is tender from the charcoal grill and served with roasted cauliflower with tahini sauce, pomegranate and paprika. Don’t miss the chance to eat French fries with garlic yogurt from House Cut. There’s also the Adana Kebab with lavish homemade bread and wood-fried chicken with onions and sumac. Shrimp ouzo is prepared with tomato, raki, feta, parsley and sausage is grilled turkey beef sausage and cherry tomatoes.
Don’t leave without dessert. Baklava is traditional but at the top of the pastry game, served in three pieces to taste each. The chocolate is a slice of pistachio candy, chocolate cream and sumac ice cream. There’s also mastic pudding with balsamic honey caviar, fresh berries, and caramelized pumpkin with tahini and walnuts.