“We choose a tasting format for our restaurant. One seating, served family style. Strangers have to talk to each other. We are not open every day of the week so the restaurant has time to breathe. We try to buy locally first and always natural. I am passionate about running a small business based around sustainability, that is not wasteful, that brings together the best a community has to offer.”
Shrimp okra gumbo; shrimp boulettes; blackberry dumplings and ice cream.
With just three seatings each week, Mosquito Supper Club is an intimate, community building, dining experience. Chef and owner Melissa Martin uses her menu to celebrate the fishing industry, as well as the incredible products to be found in South Louisiana. The focus is on a healthy menu that leaves guests feeling full but great. There is no meat served, only seafood, with crab coming from families like The Higgins in Lafitte, Louisiana, who run a successful and impossibly tiny operation despite hurricanes, floods, regulations, and more. “Food has to tell a story for me. I believe in seeing history and a community in every plate“, Martin says.
“When the New Orleans chef Melissa Martin began craving a slower pace and deeper connections – to her coastal Louisiana roots, food, and the people she cooks for – she started Mosquito Supper Club, a wildly popular weekly ticketed dining experience.” –Logan Ward, Garden & Gun
A Cajun restaurant that seeks to redefine what it means to feed people