Boy, I’m getting behind in this whole Oregon chronicle, aren’t I?

A quick qualifier for this review: when I opened the draft, lo and behold… no notes. I thought I’d written down notes for this review but there were none to be found. So, let’s see how my memory serves. If my memory can’t justify a criticism, I’ll be sure to leave it out.

Mo’s is a pretty popular food attraction in Oregon. So popular, in fact, they have two locations in Newport that are right across the street from each other in order to handle the volume of customers. There’s Mo’s, and there’s Mo’s Annex, which is the one we attended.

(There are six locations in Oregon, altogether)

It looks like your typical on-the-pier seafood joint. Because it is. And I assumed it was popular because of its food.

Most everyone in my party had the clam chowder in a bread bowl, the chowder being a Mo’s staple. I, on the other hand, had a cup of chowder to accompany my main dish: baked oysters.

The chowder was decent. Plenty of clams, potatoes, and veggies. The problem was, the potatoes were gritty. They weren’t smooth at all, and it very much distracted from the creaminess. Perhaps it was the variety of potato, or perhaps it was just how they were cooked, but in the end the overall chowder just had a grittiness to it that I didn’t like because of them ‘taters. It was tasty enough, but it wasn’t anything that stood out from the other clam chowders I’ve at other places (except for, you know, the gritty texture). I didn’t understand why it was so famous.

The baked oysters were plump and had a good flavor. Being baked – and thus, heated – the oysters weren’t bright or light in flavor, something I’m used to associating with the visual of naked, unseasoned oysters. Instead, the flavor was a little darker and less sweet (if memory serves). The accompanying melted butter made the oysters a little richer than they would have otherwise been, but at the same time the two didn’t seem to fit together. I have a feeling that the butter would have been a better accompaniment for naked, baked clams. Perhaps lemon would’ve been better suited for the baked oysters. In any case, they were fine without the butter.

(I’m keeping in mind that I prefer naked, unseasoned oysters to be raw and chilled, so I’m attempting to review what was in front of me, not to review my preferences)

The prices weren’t too bad. They’re pretty typical for what you’d expect from a seafood joint on the pier. In fact, considering the portions of food and that their seafood is most likely fresh (I know the oysters were), the prices are very, very good. Unfortunately, however, I didn’t think it was anything special. Perhaps if I’d just had the oysters, I would have rated this place a bit better, but the clam chowder did not live up to its fame.

The service was friendly. Our waitress accidentally brought food for my friend’s two-year-old that we didn’t order, and she let us keep it. How nice.

This review’s rating guide? Here it is:

	When in Newport, OR, stand in line first thing!
	Delish fish! (I had to rhyme)
	Average, but I’d come back to try more.
	Not worth standing in line, but if there’s no line…
	Tell everyone in line to eat somewhere else or go catch their own seafood.

I give Mo’s Annex 3 stars. I suppose it would’ve been 3.5 stars if I hadn’t had the clam chowder. The baked oysters were of good quality. The service was friendly enough for a busy place. Overall, the place didn’t excite me, but it didn’t disappoint me enough to prevent me from coming back.

Mo’s Annex
657 SW Bay
Newport OR
(541) 265-7512