Serving elevated Southern fare with a curated emphasis on Creole cuisine, fresh, local seafood and dry-aged steaks. Here at Margaux, we pride ourselves on upscale food made from scratch, served in a casual and uniquely inviting atmosphere. Everything is created in-house using locally sourced ingredients. Additional amenities include a full bar featuring custom craft cocktails, extensive beer and wine selections, a late-night menu, indoor and outdoor dining, and live entertainment on the deck.
Based on 74 reviews, the restaurant has received a rating of 4.0 stars. Price
✔️ Dine-in ✔️ Takeout ✔️ No delivery
Address:
7899 Cottage Hill Rd, Mobile, AL 36695
Phone: (251) 277-3355
Social Profile: 
Hours
| Thursday | 5–9 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 11 AM–2 PM |
| Monday
(Labor Day)
|
Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
Photo Gallery
Reviews
Jeff N
I made reservations online through OpenTable, was able to get seated within a minute or so. The atmosphere here still has the same vibe as the previous restaurant. It took a little time for our server to come to our table, he was quite busy handling bigger tables. We started out with some cocktails, water, a dozen oysters with fried crab claws. My wife didn’t like the cocktail she order (Lemon Cucumber Breeze) and I got the Manhattan which is good. The appetizers came out, we enjoyed the oysters and the fried crab claws were okay. They could work on their cocktail sauce, it was a little too sweet for my taste. Before ordering entree, my wife ordered another cocktail recommended by the server (Summer Strawberry Fields, she didn’t like that either). I ordered the Ribeye, it was okay, a little fatty & needs additional seasonings. My wife enjoyed her seared scallops. There’s a couple we both enjoyed, most of the dishes were decent but this restaurant is slightly pricey compared to other places with this type of food.
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Jennifer Washburn
We booked the private dining room for a work dinner. We had Mason and Simone as our servers. They did an outstanding job! We all have culinary backgrounds and have worked in the industry for quite some time. I would highly recommend Margaux! The food was beautiful, perfectly seasoned, correct temps on all steaks and deeelish! You can’t ask for better than that! I encourage anyone to try this establishment!!!
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Tony Argueta
If you’re out in West Mobile, Alabama and you’re looking for a cozy environment with great food then you have to check out Margaux. Took the Mrs. out for a parent escape and this place did not disappoint. We made reservations online to ensure we had a table and listed the occasion. We were pleased to be seated in a secluded booth to really solidly the date night. The staff was super friendly, welcoming, and our server John was very attentive. We started off with the Mustard Green Rockefeller which were delicious. Really enjoyed the balance of savory and sweet combination. I ordered the Cajun Caesar Salad which was the perfect bite to get the appetite going! For the entrees my wife went with the Seared Scallops, she was skeptical about the pickled okra, but pleasantly surprised that it added that perfect touch of acidity to the dish. The scallops were cooked perfectly and added the hint of sweetness to bring together the creamy and savory corn risotto. Prior to coming I heard a lot of hype about the steak… so naturally… I ordered the Dry Aged Steak of the Day. Man… this was delicious, super flavorful, perfectly cooked, and served with a side homemade Worcestershire sauce, which was also delicious, but frankly the steak was so good I could have went without. If you’re looking for some adult beverages they have that too, the bartender delivered on my old fashioned and did not skim on the pour! My wife ordered a gin & tonic and had the same feedback. To top it all off the dessert we closed out with was the Peach Cobbler Bread Pudding with Whiskey Buttermilk ice cream and brown butter Salted Carmel . If your looking for a decadent dessert with a perfect portion size to share and not roll out of the place this was it. Perfect for two, and just enough to not have to unbuckle your belt. Great spot, great food, and great environment. Definitely recommend you check it out.
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Stephen D
We got here at approximately 18:00 on a Saturday evening and was able to be seated immediately, fortunately so because they were booked and just happened to have a table. The hosts greeted with a smile and made you feel welcome,. The décor is contemporary, open flowing dining room with a seafood theme. Nice wooden tables that highlight the beauty of the wood. The servers, batrtenders and crew wear à custom Margaux Jean apron that sets a chic tone.
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Tammy Bogart
Absolutely amazing food!!!
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Emilio Valdez
Excellent dinner experience! John 1091 (the mustache guy) was personable, knowledgeable, friendly, and super hospitable. The dry aged steak was perfect and the house made Worcestershire sauce was to die for. You get what you pay for here. Everything we ordered was amazing! Give it a chance and you will not be disappointed.
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Kenley Waters
Came here for my birthday and it was wonderful! While I do wish they were at a different venue that matched the elegant vibe better (the TVs are reminiscent of a bar lol), the food and wait staff were absolutely fantastic!
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Celeste May
Service was good, we had Larson and he was a doll. He was attentive and polite, suggested many things off the menu. The rest of the service staff could be a little more conscious of how they’re acting and talking in front of guests though…not a lot of professionalism going on.
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J. J.
Dined here with three other friends.
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Adrien Cordero
I had the A La Carte dry aged NY strip and it was the most mundane and boring steak I’ve ever eaten. A George Foreman grill could get a better crust, which was mostly grey on the outside. For a place that has at least a couple thousand worth of dry aged beef, in a dry ager worth more than some used cars, displayed out front, one would think a steak is something they might do well. I was wrong. I didn’t send it back because there was nothing wrong with the temperature and no amount of send backs would fix the way it’s prepared.
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