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Patio 44- Biloxi 124 Main St Biloxi, MS 39530, 39530-...
+12282072628
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There are also parking options for your car, the next parking lot is Hard Rock Hotel-Biloxi at a distance of 216 meters from Patio 44- Biloxi in Biloxi, Or, you could take the public transportation and get off at the stop Greyhound-Biloxi, which is 621 meters away from Patio 44- Biloxi.
The place from Biloxi offers 80 different dishes and drinks on the card at an average $16.3.
Patio 44 opened in September 2013 in the Pine Belt area before expanding to the Mississippi Gulf Coast in November 2016. Our restaurant features a beautiful patio with 50 seats, an elegant indoor dining area, and a private section. Owner Ron Savell hired Executive Chef Josh Rogers to create a unique dining experience. Patio 44 offers a Chef-driven menu with the finest ingredients, a wine list with over 100 bottles from around the world, and hand-crafted cocktails. Come and discover our offerings - casual dining at its finest!.
This restaurant in Biloxi offers a mixed dining experience with a range of reviews from customers. While some guests were disappointed with the quality of the food, the high costs, and poor service, others found the atmosphere to be inviting and the service exceptional. Some rave reviews praised the attentive and friendly waitstaff, delicious food offerings like chicken and waffles and shrimp and grits, as well as the relaxing ambiance of the establishment. Despite some negative experiences, this restaurant seems to have potential to improve and provide a memorable dining experience for guests who value good food and service.
I ordered gumbo and the roux was blond and pretty thick. it should have a dark roux and I would...
They really thought how to create the perfect food experience - and then excelled by! everythin...
$5 alacarte to add a simple tocuit. the prices are a bit high, tastes great, but the prices jus...
This was not our first time dining at Patio 44 but we were very disappointed this time around....
No for the Gouda grits. Way too much cheese in the crab fondue this time.