6 Best Seafood Restaurants in Surprise

“I had the warm combo and a piece of fried lobster and both were excellent! I highly recommend.“

“Love this locally owned gem in the West Valley! Staff is amazing and the food is wonderful! Great wine list and delicious cocktails!“

“Absolutely incredible service and great food, a lot of choices on menu and so far all have been very good! Beyond the food, the staff and level of service is above the standard, always polite, smiling and anxious to make sure it’s a good experience! Thank you Amigos for creating a favorite place to eat for my wife and I.“

“Amazing food! Friendly customer service, great atmosphere, money worth spent.“

“Tales from the vineyard a four-course meal with accompanied wine. The first course was a crab salad with a fig vinaigrette the crab meat was in a mixture with herbs and bread crumbs. It laid a top of a bed of romaine and spinach with roasted carrots, grape tomatoes, red onion, tossed lightly in a fig vinaigrette sprinkled with toasted pistachios. The rosé that accompanied the salad didn't need to be sweet because the fig vinaigrette was. The flavor combination of this went very well together. Course 2 was a lemon ricotta rigatoni with chicken. The lemon rigatoni was tossed lightly in a thin Alfredo sauce that had sun-dried tomatoes peas and asparagus. Everything was topped with a fresh whipped ricotta that was sprinkled with wood grilled chicken chunks. The smokiness from the chicken was very appetizing and the Alfredo had a very strong asparagus taste to it. Course 3 was a wood grilled sirloin cooked medium topped with a gorgonzola herb crown. The sirloin melted in your mouth, it was cooked perfectly. The Gorgonzola cheese sauce that accompanied this dish was very light and went well with the sirloin. You could kind of taste a little bit of dry mustard, grated Parmesan in with the Gorgonzola cheese. The wine that accompanied this course was my favorite it had a blend of Sangiovese, Merlot and Cabernet Sauvignon, that went very well with the sirloin. It had such a rich bold flavor to it just what you're looking for with the perfect sirloin. Course four, chocolate budino with pistachio. I really like how this dessert was not overly sweet. Didn't use a dark chocolate for the base, it was more like an unsweetened milk chocolate. The cocoa powder that was used was a very high quality. Not sure if it didn't have time to set up but the ones we had at our table were still the consistency of milk. It was very flavorful and the ingredients did mix very well. Our information said it was supposed to be topped with a pistachio brittle but it was just crushed pistachios, which was very tasty. The Merlot at acompanied this dessert matched very well. The reason I gave them a four-star on the food instead of five were the Rosemary carrots were not edible, had too much of the rosemary herb on it, as I looked around everybody else's plate look like the same thing with the carrots a full serving left on the plate. My sirloin I could only eat half of it the first half texture was spot on but the other half had too much gristle in it to eat it. It was season well it was cooked well and not really Carrabba's fault about the gristle.“

“Amazing restaurant! I love the atmosphere, the food, etc. I really wish there was one here in Texas because I really want to go again! We stumbled upon this restaurant on a very long road trip when we were in a car for several hours so this was a great find! I highly recommend! My favorite was the dessert, the green tea ice cream, it was delicious and I’m craving it so bad now! My parents also loved the food and everything too. The restrooms were clean and the coy fish were a cute bonus! If I’m ever in Arizona again, I’m going!“