Michelin star chef Joe Isidori opens new Mexican restaurant JoToro next month at Tampa's Sparkman Wharf

Chef Joe is a vet in the kitchen and on screen and has appeared on “Good Morning America,” gone toe-to-toe with Bobby Flay in the “Iron Chef” Kitchen Stadium, and cooked alongside “Barefoot Contessa”'s Ina Garten.

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Michelin star chef Joe Isidori opens new Mexican restaurant JoToro next month at Tampa's Sparkman Wharf
PHOTO VIA SPARKMAN WHARF/FACEBOOK

We’re just weeks away from getting new eats at Sparkman Wharf. The designated culinary playground is home to multiple concepts run by some of Tampa Bay’s elite chefs—Jeannie Pierola (swigamajig), Ferrell Alvarez (Gallito Taqueria), Noel Cruz (Corners Pizza) and BT Nguyen (BT in a Box) to name a few.

By Nov. 4, New York City-based, Michelin star chef, Joe Isidori, is launching his concept JoToro (stylized “JOTORO”). 

“Tampa’s food scene has really been expanding over the last few years. With the development of Water Street Tampa in downtown, I feel it is ready to explode,” Isidori wrote in a press release.

The full-service restaurant is stationed at the corner entrance of Sparkman Wharf and laced with rustic, industrial-chic decor. Hosting 220-seats, diners can escape the unpredictable weather by opting for indoor or covered outdoor seating. According to a release, the eatery will focus on “Fine Mexican Provisions.” 

Guests will also be able to taste global inspirations on the menu, as Isidori has traveled far and wide refining his skills. When it comes to sips, the drink selection consists of hand-shaken cocktails, craft-batched margaritas, and tequila flights.

Chef Joe is a vet in the kitchen and on screen and has appeared on “Good Morning America,” gone toe-to-toe with Bobby Flay in the “Iron Chef” Kitchen Stadium, and cooked alongside “Barefoot Contessa”'s Ina Garten. 

“At the end of the day, I am just a kid from New York City who grew up in my family’s Italian restaurants,” added the chef. “I have learned the art of sushi, flipped a burger or two, and made a lot of fresh pasta, but there is nothing better than whipping up Tex-Mex enchiladas and ice-cold golden margaritas.” 

Won’t be much longer until we get a taste. A full interview is to come with Chef Joe Isidori, stay tuned for more foodie deets.

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