Specialties
Under the direction of celebrated chefs Dorjan Puka & Scott Miller and their DORO Restaurant Group Team, Zohara Mediterranean Kitchen offers an innovative menu drawing influence and inspiration from North Africa, the Middle East, Eastern Europe, Turkey and Greece, served up in a comfortable and inviting setting. Building on our Chefs deep knowledge of Mediterranean cooking and years of research and travel, the menu features shared small plates of authentic and innovative fare, creative cocktails, and unique Mediterranean wines, making Zohara one of the most exciting restaurants in New England. The menu at Zohara reflects the ongoing evolution of Mediterranean food, while celebrating the abundance of the areas local farms. In keeping with the spirit of all of the DORO restaurants, Zohara will use seasonal, responsibly- and locally-sourced ingredients.
History
Established in 2017.
Under the direction of celebrated chefs Dorjan Puka & Scott Miller and their DORO Restaurant Group Team, Zohara Mediterranean Kitchen offers an innovative menu drawing influence and inspiration from North Africa, the Middle East, Eastern Europe, Turkey and Greece, served up in a comfortable and inviting setting. Building on our Chefs deep knowledge of Mediterranean cooking and years of research and travel, the menu features shared small plates of authentic and innovative fare, creative cocktails, and unique Mediterranean wines, making Zohara one of the most exciting restaurants in New England. The menu at Zohara reflects the ongoing evolution of Mediterranean food, while celebrating the abundance of the areas local farms. In keeping with the spirit of all of the DORO restaurants, Zohara will use seasonal, responsibly- and locally-sourced ingredients.
Meet the Business Owner: Scott M.
Raise in Woodbridge, Connecticut, Scott Miller worked his way through the kitchens of some of Connecticut's finest restaurants and country clubs.
After spending time cooking in Colorado, Miller headed back to his home state of Connecticut in 2004 where he was hired as Executive Chef at Max's Oyster Bar in West Hartford. In this role, Miller was responsible for overseeing menu development as well as the culinary team, which included then Sous Chef Dorjan Puka. Also while in this role, Miller started the award winning Max's Chef to Farm Program in 2009. Capitalizing on his ability to create unique and memorable experiences, Miller accepted the role of Managing Partner of Max Catering & Events where he worked alongside chefs, managers and staff to localize catering fare delivering outstanding events to their guests.
Now, Miller has reunited with Chef Puka as Chief Operating Officer and Partner of DORO Restaurant group