This North Quarter District gem could be called a gastro dive. Serving exceptional N'awlins-inspired cooking in an extraordinarily unfussy space, Two Chefs Seafood masters big flavors in low-key digs where Chefs Bernard Carmouche (formerly of Emeril’s Orlando) and Larry Sinibaldi (formerly of Palm Restaurant) tend the pots. Opt for the Cajun Bowl, a layering of Carmouche’s collard greens, dirty rice, sweet potatoes and roasted pork or grilled chicken, for the best blend of flavors.
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