All reviews are from people who have redeemed deals with this merchant.
Reviewed January 2, 2013
Reviewed October 14, 2012
Reviewed August 29, 2012
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per table. Dine-in only. Valid only for dinner. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Mo-Bay Grill
From a young age, chef Wesley Campbell would watch, rapt, as his parents made jerk chicken and pork, steamed fish, and fried chicken at their restaurant in Jamaica. Realizing that this was his calling, he began his career as a prep chef at the age of 16 at the five-star Half Moon resort in Jamaica, where he was quickly promoted to head chef. By age 20, Wesley was offered the executive-chef position––which he turned down. His real aspirations were to start a restaurant in America.
In the time since, chef Wesley has been nominated to represent his country in the International Culinary Olympics competition, and traveled to the United States to hone his skills at four Washington, DC, restaurants. Today, he blends Jamaican, American, and continental preparations into the menu at Mo-Bay Grill, whose dynamic flavor profiles have earned the eatery four palms from Florida Today.
In its dining room, decor details such as palm-tree wall murals and wooden wind chimes evoke “an afternoon by a tiki hut on the beach of Montego Bay,” according to a 2006 review in Hometown News. As island music swoons over the speakers, servers ferry in authentic Jamaican dishes such as baked jerk chicken, apple-glazed pork chops, and hearty stews of oxtail, vegetables, and beef. Afterward, guests can dunk forks into desserts such as banana-rum cheesecake, which gives meals cheesy finishes without quizzing servers about their favorite knock-knock jokes.:m]]