Fine dining done well. Personalized hospitality. Stylish décor. Making every celebration special. Focused on versatility.
"Our restaurant stands as a reflection of our enduring values and unwavering commitment to excellence," assures Jeremiah Hamman, co-owner and managing member of Mo's A Place For Steaks, in Greenwood. "Our mission is to leave every guest better than we found them by creating a memorable and exceptional dining experience."
Jeremiah launched Mo's last November with his wife, Nessa, who serves as owner/president of the couple's catering services.
Mo's A Place for Steaks, located at 780 U.S 31 N, is known as the area’s only prime steakhouse, featuring USDA Prime cuts of beef sourced from critically acclaimed suppliers who specialize in the Prime grade. Jeremiah says their extensive seafood selection is flown in fresh each day, from which they create their signature seafood towers.
He adds, "Our guests really enjoy witnessing our farbuckle filet mignon cooked to perfection, tableside. For this special entree, we use beef tallow and grass-fed butter, rather than seed oils."
Appetizers range from crab cakes, calamari, seasonal oysters and shrimp cocktail to goat cheese spread, prime meatballs, Wagyu tacos, chimichurri and wontons or crispy Ahi tuna bites. Among the soups are notable baked French onion and lobster bisque. Themed salads are roasted pear, Caesar and chopped wedge.
The restaurant's 32-ounce Tomahawk and specially sourced Kobe A-5 Japanese Wagyu filet are popular. Exclusive entrees are chicken parmesan, primavera pasta, miso sea bass, sea scallops, Chilean sea bass, blackened Creole salmon and South African lobster tails. To enhance meals, side selections cover items such as grilled asparagus, creamy risotto, truffle fries, creamed corn or spinach, lobster mac 'n cheese, baked potatoes, jalapeño potatoes au gratin and brussel sprouts.
Desserts highlight Bailey's crème brûlée, carrot cake, lava cake, cheesecake, brown butter cake and giant cotton candy. The bananas foster is said to bring a little theater to tables.
The team's cuisine is expertly prepared by Chef Miguel Garatachea, who has worked in kitchen for 15-plus years. "For me, cooking isn’t just a job. It’s something I truly love. And I enjoy sharing my culinary vision," he says.
Inspired by his mother’s unforgettable seasoning, this chef indicates he developed a deep appreciation for robust, honest flavors. "My kitchen standards are straightforward but uncompromising: Food made with love. Bold flavors. Clean executions."
The restaurant also has an award-winning, curated wine list and a full bar for producing handcrafted cocktails, all with exceptional service and a refined, welcoming atmosphere. Sometimes, they host exclusive five-course wine dinners, bourbon pairings meals or tequila tastings.
Live music is provided in the lounge, every Friday and Saturday evening from performers such as Austin Johnson, The Nick Lemmonti Show, Christina & Frank, Honeycutt, Tim & Cat, Shane Rodimel and Greg & Steve.
Weekly features include Ladies Night Thursdays and Spinalis Sundays, which features the prized outer crescent area of a beef ribeye steak, widely known as the ribeye cap or "deckle." Additionally, the team hosts private dining, corporate events, special luncheons, anniversary gatherings, birthdays, celebrations, bridal showers, wedding rehearsals, cocktail parties, graduation commemorations and wedding receptions. Nessa adds that they have private rooms and space that can accommodate eight to 250 guests.
Nessa says over the past year, they've worked with a variety of regional, charitable organizations to raise funds for community causes. Among those entites are Greenwood School Foundation, The Graham and Courtney Rahal Foundation, Ascension St. Vincent, Perry Township Education Foundation and Peyton Manning's Childrens Hospital. At press time, the restaurant team was planning a special event called Cowgirls and Cosmos to raise funds to support rescued horses, during which attendees can make cowgirl hats and learn line dances. This August, they hosted Sundresses & Sangria to honor summer coming to a close.
"Working with Itown Church's Feed Your Neighbor initiative, we provided 480 boxes of food last year for Thanksgiving meals. And this fall, we plan to assist Emmanuel Church Greenwood East through the Meals And Moments program to provide food for 1,600 in the community," she adds.
Nessa says their restaurant staff is incredible, stemming from servant hearts. "Even when people leave online reviews of the restaurants, they often name managers or servers by name. There's always something happy happening on the floor through actual, interactive experiences with diners."
As Mo's General Manager Mike Pavey says: "What I love most about working in hospitality is changing lives and helping others reach their goals. At Mo's, it's about the connections that happen. Guests may come for the steaks, but they stay for the laughter, the conversation and the relationships built around the table."
Looking ahead, the restaurant team has scheduled what they call "the most magical reservation to make this holiday season." Celebrate Christmas with their annual Breakfast with Santa, where an exceptional brunch meets timeless holiday traditions. Enjoy a chef-crafted breakfast buffet, festive cocktails and a special one-on-one visit with Santa.
"It’s the perfect way to create unforgettable holiday memories with family and friends," says Nessa.
Reservations are required and limited for this breakfast event.
317.641.0720
MosGreenwood.com
"We continue to innovate, adapt and grow — honoring our rich history while thoughtfully looking toward the future."
"My philosophy is to leave people better than you found them," says Jeremiah Hamman, a belief he says he has extended to guests, co-workers and vendors alike for three decades.