With so many great restaurants peppered along the Destin Harbor, Boshamps Seafood & Oyster House stands out. Opening in the spring of 2013, Boshamps Seafood and Oyster House, “aka” Boshamps (the name being the combination of the family’s three dogs) has drawn attention for its sustainable fresh seafood dishes, Apalachicola oysters and modern seaside-inspired cuisine prepared by Executive Chef Andi Bell and team.
The exterior and interior of Boshamps in Destin has been completely renovated since the days’ that owner Miller Phillips parents once operated the famed Flamingo Café. It is now filled with historic black and white photos and memorabilia of life growing up with a family that has reveled in recreational fishing. The wood paneled walls, Harbor front view and sandy beach below give Boshamps a laid back atmosphere that oozes southern charm. Phillips has also added four sensational decks that tier down to the water allowing guests panoramic views and the opportunity to enjoy the spectacular sunsets Destin is known for. Catering to locals and tourists alike, the expansive sandy beach area provides great fun for kids and adults as colorful beach toys, ring toss and corn hole games are offered, as well as a comfortable hammock to sway in the breeze and relax!
Arriving by boat to Boshamps in Destin’s Harbor is an option, as docking facilities are available. After a day of fishing or enjoying Crab Island, just tie off your vessel and enjoy the live music and cuisine. Executive Chef Andi Bell has worked with the Phillips family since 1996, and was was chosen by the James Beard Foundation as a Rising Star of American Cuisine. He specializes in “Gulf to Table” cuisine , sourcing only locally caught seafood along with fresh grown fruits and vegetables, grass fed meats, and free-roaming poultry.
Chef Andi Bell’s knowledge of sustainable food comes from childhood summers spent vacationing at Destin’s Silver Beach Motel and at his family’s vacation home on Andros, Bahamas, as well as his grandparent’s farm in Blount County, Alabama, where he acquired an early appreciation for the direct relationship of working with farmers and fishermen. The menu at Boshamps features coastal, Carribbean and Southern favorites with most dinner entrées served with braised local greens and cheese grits. The appetizer menu features items such as fried green tomatoes, smoked tuna dip and blue crab claws. Another menu highlight Boshamps has become known for is the Lobster mac and cheese- a heaping serving of southern style mac & cheese topped with plump juicy pieces of lobster.
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