Pictured: Cured Meats at Two Chefs. Photo courtesy of Two Chefs.

Mellisa Louty’s grandmothers were bakers. Frank Imbarlina’s uncle ran one of Pittsburgh’s famous restaurants. Between them, that’s generations of cooking, and it shows. At Two Chefs, newly opened on Tamiami, “it’s like baker and butcher,” Imbarlina says, “but we’re both chefs.” She turns out quiche and ciabatta; he fills pot pies and smokes fish. Everything, from sausage to biscuit, is high-quality and made in-house.

For two years, they sustained their following through catering and cooking classes while scouting for the right space. “The last place was like an afterthought,” Imbarlina says, of their renowned Hillview spot. “This place is intentional.”

Two Chefs is what they envisioned: a market and bistro with creative wiggle room. The dining room is bright and open, white tables framed by local artwork. Breakfast and lunch reflect where they’ve trained, what they love. Imbarlina’s pâté de canard—learned in New York kitchens in the ‘90s— is a rustic galantine with chunks of duck liver, whole breast seared then sunk into the terrine, accompanied by Louty’s balsamic strawberries. The grilled chicken sandwich on her golden, pillowy brioche bun packs a delicate crunch with smoky chicken, satiny mozzarella and nectarous bacon-onion jam. Other standouts include the Shrimp Club and the Charcutier’s stacked with salami and soppressata. Mornings, French toast arrives buttery-thick with pear-ginger marmalade; Eggs Benedict features Imbarlina’s Canadian bacon and Louty’s hollandaise.“We have more variety now,” Louty says, “More to offer.”

The market proffers prepared dishes from Lasagna Bolognese to pot pies like Shrimp Creole and Beef Burgundy, alongside rotating scratch soups. House-made delicacies—Rohan duck confit, Faroe Island gravlax—signal serious craft. Local goods like teak cutting boards fill the shelves, while two bakery cases, Louty’s canvas, entice with muffins, danishes, cakes and scones that have already “started a craze.” Hands-on classes sell out within a week. “People want you to teach them something,” says Imbarlina. “They really love it.”

“The Bistro is just going to get busier,” Imbarlina says. “But one of us will always be on the line… Which I think is cool.” It’s more than cool; it’s an intentionality worth seeking out.

Two Chefs Market & Bistro, Market: Tues-Sun 8am-6pm, Bistro: Tues-Sun, 7:30am-3:30pm, 4141 S. Tamiami Trail, Sarasota.

Pictured: Cured Meats at Two Chefs. Photo courtesy of Two Chefs.