Jordan McDonough and Jonathan “JT” Tubby have a way of creating spaces that draw people together naturally.

The couple’s latest concept is 24 Middleton, or “24,” a nod to 24 Middleton Avenue in Sidcup, England, where JT’s grandparents met during World War II.

These small details make the entire experience delightfully personal.

The two met while working aboard the motor yacht Big Fish off the coast of Santiago, Chile. Raised in England, JT worked in the galley and Jordan managed operations. A shared love of travel, global flavors and hospitality took them around the world, from South America to Scandinavia, before they eventually settled back in The Villages, where Jordan grew up.

That history isn’t performative. It shows up on the menu, in the dining room and in the way the staff speaks about Jordan and JT with admiration. 

Their influence runs from the nomadic dishes to the familiar comforts, while mismatched mirrors and hand-drawn art give the space a lived-in feel.

General manager John Wilkinson says the couple’s inspiration has guided the restaurant from the beginning.

“Passion drives everything here,” John says. “This has been a vision of theirs for years and, having experienced diverse cuisines and cultures, that eclectic food background really shows.”

He says the focus extends beyond the menu and into the culture they’re building.

“Some of our staff isn’t from the industry per se, but they love food and want to be part of this team and this experience,” he says.

Rising culinary talent Brianna Santiago says she loves the positive atmosphere.

“JT and Jordan have created a culture that promotes genuine teamwork, which feels less like just a workplace and more like a family working toward the same goal,” she says.

Brianna also appreciates the fresh ingredients and adventurous choices on the menu.

The spread of rotating daily dips she prepared for Style’s Chief Photographer Nicole and I on a recent visit reflected that idea.

The feta was creamy and the beet hummus ruby red and earthy. The baba ghanoush made with activated charcoal looked slightly intimidating in color but tasted tangy and satisfying when paired with fresh naan bread. 

We tried some stellar “gateway” dishes as well, like the grilled branzino and truffle mushroom flatbread. Sides that could be afterthoughts elsewhere shine here, including brussels sprouts with bacon and fire-roasted carrots, both satisfying and comforting.

For those who prefer familiar fare, I recommend the roasted chicken with fingerling potatoes or the classic wedge salad.

All desserts are made in-house, and the key lime pie is worth saving room for.

On the beverage side, bar manager Brandon Johnson has developed a stellar cocktail menu, including the smoky mango sol and balanced ginger pear martini. There are also plenty of choices for non-drinkers. Personally, I loved Ren’s Lemonade, made with lemon and cherry juices and cream of coconut.

The wine list was curated by Lisa Reilly, the general manager at Edna’s on the Green, 24’s sister property. She is also in the diploma program with Wine & Spirits Education Trust.

“It was a pleasure to choose the wine for their list, knowing that we would have a lot of crossover guests from Edna’s and 24,” she says. “I have a lot of folks that stop in to tell me about a wine they had at 24 and how well it paired with their meal.”

If you’re a foodie, I recommend sitting at the chef’s counter.

It’s fitting that a tree that once stood inside the Rialto Theater in Spanish Springs now anchors part of the space, tied to a childhood memory for Jordan, who remembers eating ice cream beneath its branches. For all the travel and polish, the roots are still a hometown story. 

Photos: Nicole Hamel