Doya is pretty and modern and beautiful inside and out. But don’t think that glitz makes it any less excellent when the Aegean food starts to arrive because here, it’s all about good ingredients cooked well. On our visit, the eggplant (sliced lengthwise and roasted until almost candied, served room temperature with labneh yogurt and pomegranate) exemplified this.
Time Out tip: Chef Erhan Kostepen is the former executive chef of the always-good Mandolin Aegean, which explains the high level of dishes rushing out of this kitchen.