拥有或管理这家酒店？ 免费获取您的详情页以便回复点评、更新资料或者进行其他操作。
下载App
资质规则
旅行
账户
Wow!
Tripadvisor用户
Wow!
Restaurant Doro的点评
点评：Went to Doro on a Thursday night. Why? We were in town for a wedding and it was recommended by my cousin along with a stalwart seafood restaurant I was familiar with. Ostensibly because both were a short walk from our hotel.
I looked at the menu to see if it offer a variety of dishes that would work for my partner whose diet it gluten free and pescatarian. Check. Then I took a look at the desert menu and saw a "Key lime panacotta with nut granola and berry jus". Ok! sounds good to me. could be a nice meal I thought. I really did not expect that I was in for one of the most memorable meals of my life.
So I don't bury the lead, and if you're in a hurry, I would recommend reading that last sentence again and making a reservation before they book up which, I have to guess they will on a busy night.
My meal was stunning. I started with the Burrata. Ok. I've had and ejoyed a dozen versions of that before. Not like this though. Served with prosciutto paired, in a new take on the classic melon pairing, with Persimmon. I can't say I've ever been a Persimmon fan before. I'll give it a second look. The dish was served with some sort of a balsamic reduction that appeared to consist of...I don't know, ambrosia and crack perhaps? The flavors went on and on.
My main course was the Crispy short ribs with pureed carrots and "pickled Napa slaw" with tamari. Again the layers never quit. The slaw added sort of an Asian vibe but I wouldn't say it started or ended there. Cooked to perfection.
The wine list was excellent as well. Not overly extensive but all interesting and an equally well thought out selection of wines by the glass. My partner had two differnt Pinot Noir selections (one good one excellent). I had a nice Rioja that was so well paired with the ribs that I ordered a second glass.
The key lime pana cotta by the way did not disappoint. Though I would describe the term "granola" as inadequite to describe the delicious sort of nut brittle.
My question to our lovely and profession waitress Michael (pronounced like Michaela without the second a) was: "Who on earth is your Chef and where did he come from?" The answer in Chris Polidor and you'll have to read his bio.
I'm not kidding when I say this is one of the best meals I've ever had. I would put it in the top five and I honestly couldn't name three of those five meals. Chris nailed it on every cylinder in every dish. I wouldn't call myself a "foodie" but I do enjoy both cooking and eating. As a commercial winemaker for 22 years I also definitely notice flavor harmony and balance. Five stars
I looked at the menu to see if it offer a variety of dishes that would work for my partner whose diet it gluten free and pescatarian. Check. Then I took a look at the desert menu and saw a "Key lime panacotta with nut granola and berry jus". Ok! sounds good to me. could be a nice meal I thought. I really did not expect that I was in for one of the most memorable meals of my life.
So I don't bury the lead, and if you're in a hurry, I would recommend reading that last sentence again and making a reservation before they book up which, I have to guess they will on a busy night.
My meal was stunning. I started with the Burrata. Ok. I've had and ejoyed a dozen versions of that before. Not like this though. Served with prosciutto paired, in a new take on the classic melon pairing, with Persimmon. I can't say I've ever been a Persimmon fan before. I'll give it a second look. The dish was served with some sort of a balsamic reduction that appeared to consist of...I don't know, ambrosia and crack perhaps? The flavors went on and on.
My main course was the Crispy short ribs with pureed carrots and "pickled Napa slaw" with tamari. Again the layers never quit. The slaw added sort of an Asian vibe but I wouldn't say it started or ended there. Cooked to perfection.
The wine list was excellent as well. Not overly extensive but all interesting and an equally well thought out selection of wines by the glass. My partner had two differnt Pinot Noir selections (one good one excellent). I had a nice Rioja that was so well paired with the ribs that I ordered a second glass.
The key lime pana cotta by the way did not disappoint. Though I would describe the term "granola" as inadequite to describe the delicious sort of nut brittle.
My question to our lovely and profession waitress Michael (pronounced like Michaela without the second a) was: "Who on earth is your Chef and where did he come from?" The answer in Chris Polidor and you'll have to read his bio.
I'm not kidding when I say this is one of the best meals I've ever had. I would put it in the top five and I honestly couldn't name three of those five meals. Chris nailed it on every cylinder in every dish. I wouldn't call myself a "foodie" but I do enjoy both cooking and eating. As a commercial winemaker for 22 years I also definitely notice flavor harmony and balance. Five stars
翻译：周四晚上去了多罗。为什么？我们在城里参加婚礼，是我表弟和我熟悉的一家老牌海鲜餐厅推荐的。表面上是因为两者距离我们酒店都只有很短的步行路程。
我查看了菜单，看看它是否提供了适合我的伴侣的各种菜肴，他的饮食是无麸质和鱼素的。查看。然后我看了一眼甜点菜单，看到了“酸橙意式薄饼配坚果麦片和浆果汁”。好的！听起来不错。我想这可能是一顿美餐。我真的没想到我会吃到我一生中最难忘的一餐。
所以我不会埋藏线索，如果你很着急，我建议你再读一遍最后一句话，并在他们预订之前进行预订，我猜他们会在一个繁忙的夜晚。
我的饭菜棒极了。我从布拉塔开始。好的。我以前已经拥有并享受过十几个版本的乐趣。但不是这样的。与火腿搭配，这是对经典甜瓜搭配的新演绎，与柿子搭配。我不能说我以前曾经是柿子迷。我再看一下。这道菜配上某种香脂，似乎包括……我不知道，也许是仙水和裂缝？味道一直持续着。
我的主菜是脆皮小排配胡萝卜泥和“腌纳帕沙拉”配酱油。同样，这些层永远不会停止。沙拉增添了一种亚洲氛围，但我不会说它从那里开始或结束。煮至完美。
酒单也很棒。不是过于广泛，但都很有趣，而且同样经过深思熟虑的杯装葡萄酒选择。我的搭档有两种不同的黑皮诺选择（一种很好，一种很好）。我喝了一杯很棒的里奥哈葡萄酒，与排骨搭配得很好，所以我又点了一杯。
顺便说一下，酸橙奶冻并没有让人失望。尽管我认为“格兰诺拉麦片”这个词不足以描述美味的坚果脆。
我向我们可爱而专业的女服务员迈克尔（发音像 Michaela，没有第二个 a）的问题是：“你们的厨师到底是谁？他来自哪里？”答案就在克里斯·波利多 (Chris Polidor) 中，你必须阅读他的简历。
当我说这是我吃过的最好的饭菜之一时，我不是在开玩笑。我会把它排在前五名，老实说我无法说出这五顿饭中的三顿。克里斯把它钉在每个盘子里的每个圆柱体上。我不会称自己为“美食家”，但我确实喜欢烹饪和饮食。作为 22 年的商业酿酒师，我也绝对注意到风味的和谐与平衡。五星
我查看了菜单，看看它是否提供了适合我的伴侣的各种菜肴，他的饮食是无麸质和鱼素的。查看。然后我看了一眼甜点菜单，看到了“酸橙意式薄饼配坚果麦片和浆果汁”。好的！听起来不错。我想这可能是一顿美餐。我真的没想到我会吃到我一生中最难忘的一餐。
所以我不会埋藏线索，如果你很着急，我建议你再读一遍最后一句话，并在他们预订之前进行预订，我猜他们会在一个繁忙的夜晚。
我的饭菜棒极了。我从布拉塔开始。好的。我以前已经拥有并享受过十几个版本的乐趣。但不是这样的。与火腿搭配，这是对经典甜瓜搭配的新演绎，与柿子搭配。我不能说我以前曾经是柿子迷。我再看一下。这道菜配上某种香脂，似乎包括……我不知道，也许是仙水和裂缝？味道一直持续着。
我的主菜是脆皮小排配胡萝卜泥和“腌纳帕沙拉”配酱油。同样，这些层永远不会停止。沙拉增添了一种亚洲氛围，但我不会说它从那里开始或结束。煮至完美。
酒单也很棒。不是过于广泛，但都很有趣，而且同样经过深思熟虑的杯装葡萄酒选择。我的搭档有两种不同的黑皮诺选择（一种很好，一种很好）。我喝了一杯很棒的里奥哈葡萄酒，与排骨搭配得很好，所以我又点了一杯。
顺便说一下，酸橙奶冻并没有让人失望。尽管我认为“格兰诺拉麦片”这个词不足以描述美味的坚果脆。
我向我们可爱而专业的女服务员迈克尔（发音像 Michaela，没有第二个 a）的问题是：“你们的厨师到底是谁？他来自哪里？”答案就在克里斯·波利多 (Chris Polidor) 中，你必须阅读他的简历。
当我说这是我吃过的最好的饭菜之一时，我不是在开玩笑。我会把它排在前五名，老实说我无法说出这五顿饭中的三顿。克里斯把它钉在每个盘子里的每个圆柱体上。我不会称自己为“美食家”，但我确实喜欢烹饪和饮食。作为 22 年的商业酿酒师，我也绝对注意到风味的和谐与平衡。五星
© 2026 Tripadvisor 版权所有。
部分照片由 VFM Leonardo 提供。
TripAdvisor公司对外部网站的内容一概不负责。优惠价格中不含税和其他费用。
ICP证：沪B2-20200433
沪ICP备20013175号
沪公网安备31010502005427号鹰程信息技术（上海）有限公司
