Restaurant Doro

“Exceptional. We got snapper and tuna and it was absolutely delicious. Cozy smaller restaurant, lovely decor, romantic, perfect for any occasion. Fabulous service. I wish I could give more then 5 stars”

“We tried Doro for the first time and it was delicious!! The appetizers and entrees were excellent and so was the service! The only suggestion is to add ice tea to the list of available beverages, we are in the south you have to have ice tea. I love that there is free valet parking.”

“Simply put, a phenomenal and memorable dining experience. The staff was extremely friendly and did a great job of highlighting some of the restaurant's best food selections. The flavor combinations and profiles of each dish blew us away. My wife and I made comments about how delish everything was after each bite that we took. I highly recommend this restaurant to anyone in the area. You will not be disappointed. As far as our food selection picks, I highly recommend the burrata and peach and pork schnitzel first courses, the short rib as a second course, and the creme de pot as a dessert. All are pictured as part of this review. Our hats are off to Chef Chris and his amazing kitchen and front of house team. Extremely well done and we'll be back for sure!”

“Doro once felt like a hidden gem — a place where technique met creativity, where that perfectly cooked duck with vibrant purée and those truffle-topped grouper dishes weren’t just excellent meals, but evidence of a kitchen pushing itself. On early visits, everything felt intentional: the plating was beautiful but purposeful, the flavors balanced between richness and brightness, the overall experience carefully considered. Returning for a seat at the chef’s table — what should be the restaurant’s showcase we thought — revealed that the attentiveness that once made special occasion dining feel … special was not there. We felt we were watching a space that seemed more focused on being a social hub for regulars than on delivering the elevated cuisine it once championed. The owner never spoke to us and the table was a view of the kitchen and the staff socializing. The menu has not changed much in months. While consistency can be a virtue, this feels less like confidence in a strong concept and more like complacency. The technical skills are still there and the kitchen clearly knows how to handle premium ingredients but without that creative spark and attention to growth that separates truly special restaurants from merely good ones. Doro still has the foundation: the technique, the ingredients, the potential. But potential needs nurturing. Right now, this feels like a restaurant that’s decided it’s arrived rather than one that’s still striving. For the prices and the promises of an upscale experience, diners deserve more than a greatest hits menu. I hope this is just a phase.”

“I was looking forward to eating here because they are part of Marriott's dine rewards. Walked in and my nose was accosted of a nasty smell, and no it wasn't fresh fish smell. The kitchen is open but not in an esthetically done on purpose way and there are no tablecloths yet their menu pricing is what I would expect from a restaurant with tablecloths, closed kitchens and welcoming environment. I wound up going next door to the Italian spot with less expensive items, gorgeous atmosphere, delicious smells and imagine that, tablecloths!”