Mosquito Supper Club
One menu, $135, family style at a shared table, written for the shrimpers and oyster fishermen who supply it.1
Why go
Melissa Martin runs it out of a house built as a private residence in 1898.2 The format goes back to a single supper she served twelve years ago and has not really changed.1 Cast iron pots come to the table full of rice and crawfish etouffee, and the crab claws arrive in small hand-shaped bowls.2 The kitchen's own description of the menu is that it ebbs and flows seasonally.
1 There is no telephone, so you email them instead.1
Order this / avoid
- Order: there is nothing to order. The supper is prix fixe at $135 plus tax and service, and the kitchen decides.1
- Order: at the bar instead if you want to choose. Mosquito Bar runs an a la carte menu with natural wines and cocktails, five seats and a patio, walk-ins welcome.1
- Avoid: the communal table if your group is not up for it. Brasted's warning is that it works best
if you have a particularly social group that's along for the ride.
2
What locals & experts say
- Melissa Martin, on why the restaurant exists:
Our restaurant was created to celebrate the bounty of shrimpers, oyster fishermen, crabbers, and farmers who define our cuisine.
1 - Chelsea Brasted, The Infatuation, 25 June 2025:
The food is all Louisiana flavor, with big cast iron pots delivered to the table stuffed with rice and crawfish etouffee, or small, hand-shaped bowls of crab claws.
2
Good to know
- Timing: 5:30pm to 9:30pm, Wednesday through Sunday.1
- Booking: essential, through Tock, and the release is the thing to know. Tables go up 30 days ahead at 12:01am central.1
- Groups: a communal table seats up to six. Above that it is a private table, from $1350 for up to eight, and $1800 for the maximum of twelve.1
- Whose award. The James Beard Foundation gave its 2022 U.S. Foodways book award to Melissa Martin for the Mosquito Supper Club cookbook. That one is hers, not the restaurant's.3
- Hygiene: not established. New Orleans publishes no inspection register this project reads.
Verdict
should-visit — Melissa Martin has built a restaurant around a supply chain and says so in her own words, naming the shrimpers, oyster fishermen, crabbers and farmers the menu is written for, and the format follows: one prix fixe at $135, family style, at a communal table, in an 1898 house. Chelsea Brasted's review supplies the caveat that decides whether it works for you, which is that the company is part of the meal. The Beard award behind the reputation is Martin's, and it is a book award: the Foundation gave her U.S. Foodways in 2022 for the cookbook, which says her writing is good and not that her dining room is.