Amos Mosquito's Restaurant

Reviews about Amos Mosquito's Restaurant

• 4 / 5

  By Chris Burton
  People are very nice and attentive. The food was very good but could use a better selection and the prices are a bit high.
  May 11, 2017
• 5 / 5

  By Joseph Beall
  The food was incredible, we got the bass bites and fresh chips for appetizers . Roscoe was our server. The view could be a little better because the window had a bar right at eye level. Their seafood is great and you taste the seafood not the breading. Everything is made fresh on site except the ketchup. This is a great place and I would come back several times.
  February 09, 2017
• 4 / 5

  By Sheps Crook
  Amos Mosquito's is one of the "nicer" restaurants in the area. The theme of the restaurant is fancy swamp I guess. Hanging Spanish moss, and artistic mosquitoes are all over the entry way. The bar area is nice, but small. The parking lot may find you squeezing into a space, or trying to find parking somewhere else. The parking lot is almost ALWAYS full during the beginning of the night and early evening. Be prepared to maybe find a new ding in your door from the tight spaces.
  
  Now onto the delight. The food is always delicious. The Jamaican Jerk chicken is well seasoned but not overwhelming. It comes with rice and black beans both of which are lightly seasoned, and a pineapple dipping sauce which I think could stand a little kick, but compliments the meal quite well. The bucket of bread is interesting but feels small if you're going to dine with 2 people. It has an interesting mix of cornbread, standard french bread and a wafer thin spicy cheese topped bread, I believe it has cayenne on it. The meatloaf is said to be quite good as well.
  
  The Key Lime Pie also has just the right amount of citrus flavor, sweetness, and an excellent graham cracker crust.
  
  The prices have gone up over the years and the best time to go is during their locals night on Wednesday out of season.
  
  Friendly owners and staff make the dining enjoyable as well.
  September 19, 2016