Two Chefs Seafood & Oyster Bar brings the flavors of New Orleans to downtown Orlando. The restaurant is led by chef Bernard Carmouche, who spent 22 years as a corporate chef for Emeril Lagasse’s restaurants, and chef Larry Sinibaldi, who was executive chef of the Palm Steakhouse for 12 years. The restaurant, which opened April 7, has an open kitchen where everything is made fresh daily—there’s not even a freezer on property. The 2,500-square-foot venue has four distinct areas: a patio with seating for 32, a bar with seating for 30, the main dining area with seating for 40, and a private dining room upstairs for about 50 people. The menu includes items such as oysters, bone marrow, po’ boys, crab cakes, and burgers.
Photo: Courtesy of Two Chefs Seafood Oyster Bar