TASTE OF THE TREASURE COAST
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Instead of the traditional mimosa, Spoto’s offers the specialty drink Hibiscus
Royale, a blend of brut champagne and St. Germain elderflower with a bit
of wild hibiscus flowers in syrup.
culinary school, Jordan began in the rear kitchens of the
World Marriott Orlando, one of the largest hotels in Central
Florida. “I had taught myself how to cook in college,” he
says. “I went from peeling potatoes and making peanuts to
running two kitchens.”
Jordan likes to chat with customers and accommodate
people with special circumstances such as allergies. “Our staff
is well-trained,” he says. “John Spoto is hands-on and he is
committed to the restaurant. We try new menu items to see
what will work and that allows me to be creative. We offer
only fresh seafood flown in, nothing frozen, with a focus on
shellfish – oysters, clams, mussels and live Maine lobster. We
have a New Orleans influence with inspirations from different
global cuisines such as Asian and French, but we offer the
flavors that will accentuate fresh seafood. We have nightly
specials to offer a different experience. A lot of people come in
and order the same dish every time because they love it.”
Spoto’s menu is a good read. Sushi and sashimi are offered
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