Muddy Waters: Big Easy treats
Muddy Waters brings a taste of New Orleans to Orlando’s South Eola neighborhood.
Similar New Orleans flavors (although not the same dishes) can be found at another Orlando restaurant. Muddy Waters owners Larry Sinibaldi and Bernard Carmouche man the Two Chefs Seafood Oyster Bar in the city’s North Quarter.
What I would try a second time
The Two Chefs Fried Chicken ($16), a recommendation from our server, had crackly skin dusted with Cajun seasoning that broke open into the moist, flavorful meat. Homemade pickles on the side gave the dish a sour bite.
What I didn’t like
The chicken and sausage jambalaya side dish ($8) lacked the bold flavors and spice (and any sort of meat) expected from this New Orleans classic. It tasted more like a tomato risotto.
What I would put on Instagram
Muddy Waters is a beautiful restaurant, particularly the bar. Order a drink (more on that further along) and get to snapping.
Other eats
The smoke trout beignets ($10) reminded me more of a hush puppy than the typically squareshaped fried dough synonymous with New Orleans. Still, it was a tasty interpretation with chunks of fish in the batter and a mildly spicy, tangy tartar sauce on the side.
Mondays are $10 po’ boy nights at Muddy Waters (the sandwiches are usually $15), so we tried the shrimp version. Spongy French bread did its best to contain the perfectly seasoned golden fried shrimp, tomato and lettuce.
To finish our meal, we opted for the banana bread pudding ($10). The moist cake was doused in a banana-flavored sauce.
How I was treated
Our server was sweet and unintrusive — but not afraid to make suggestions.
My next visit
I’m torn between experiencing $1 oyster Wednesdays combined with happy hour ($5 wines, $4 call drinks and $4 Abita drafts) or a brunch menu with dishes such as jalapeno buttermilk biscuits.
For bar-hoppers
Belly up to the bar for some of New Orleans’ more famous cocktails — think the sazerac, Pimm’s cup and Ramos Gin Fizz. The menu skews to more contemporary offerings with the addition of “Poptails,” a drink that pairs prosecco with a cocktail popsicle.
A respectable lineup of beer and wine is also available.
For those with special diets
Be prepared for a little editing of the restaurant’s dishes. Nearly all include animal products.