A Balancing Act at Restaurant Doro

A recent transplant from New York, Chef Polidoro has transformed the ambiance of a former Neptune Beach sushi bar into a modern, intimate dining room. A graduate of the Culinary Institute of America, Chef Polidoro runs the kitchen, while his wife Jessica oversees front of the house operations. A team of sous chefs, garde manger chef, bartenders and wait staff turn out a menu that highlights seasonal ingredients in simple, but creative new ways. Polidoro refers to it as “fortified home cooking.”

Clean and bright with an elegant beachside casual vibe, the cozy dining room holds about 12 tables. The relaxed atmosphere includes white and gray decor, polished cement floors and artwork on the walls that changes with the seasons.  Seats at the bar have a bird’s-eye view onto the garde manger (garde manger is French for "keeper of the food”; it’s a food station where cold dishes such as salads, hors d'œuvres, appetizers are often prepared for service) and action on the line. Given the tight space, the team has quickly mastered their own kind of kitchen choreography. Camaraderie amongst staff is evident. 

Customers expecting a focus on seafood at this seaside restaurant will be surprised to find an equal emphasis on meat. “I wanted to put a a good meat on the menu,” said Polidoro who handles the butchering for lamb and beef dishes. 

Lamb ribeye is served with a cauliflower puree, glazed carrots and charmoula, a marinade traditionally used in Moroccan, Algerian and Tunisian cuisines. A duck breast dish is served with apple brown butter, green onions and butternut squash. The staff is well versed in matching each dish and wine. The wine list provides a good sampling of labels not found at local stores, which pairs well with the menu.