15 Great Takeout Options in Orlando, Summer 2020 | Eater Miami
"Talk about a pivot. When the Osprey Tavern, a centerpiece in the city’s restaurant scene, changed concepts mid-pandemic into a seafood restaurant, local gastronomes took notice. In fact, a seafood concept is precisely what owners Jason and Sue Chin had in mind prior to opening Osprey Tavern in 2015, so better late than never. With chef de cuisine Anthony Watler (Izzy’s Fish & Oyster) at the helm and Reyes Mezcaleria’s Wendy Lopez acting as culinary director, the focus is, well, osprey-sharp be it in a plump Maine lobster roll, a peppery cioppino or skin-on trout with Jupiter white rice and hoppin’ john. Baked Alaska won’t make the best takeout dessert option, though don’t be ashamed eating it in your car. Watler’s rum cake, a recipe passed down from his grandmother, is just as worthy." - Faiyaz Kara
