Boshamps

 
Cuisine Type

Fresh Gulf seafood, steaks and local fare.

Reservations

First come, first served. Large parties please call ahead.

Payment Methods

Visa Mastercard American Express

Atmosphere
  • Casual
  • Outdoor Dining
Amenities

32 T.V.'s, 2 projector screens, 3 patios, boardwalk, beach, fire pits

Attire
  • Casual
Parking

Parking lot and valet

Menus

Lunch, Dinner, Bar

Description

With so many great restaurants peppered along the Destin Harbor, Boshamps Seafood & Oyster House on Destin’s Harbor 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 on the Destin Harbor. Phillips has also added four sensational decks at Boshamps 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 at Boshamps 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 Seafood & Oyster House 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 chosen by the James Beard Foundation as a Rising Star of American Cuisine. He specializes in “Gulf to Table” cuisine at Boshamps, 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, Caribbean 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 & cheese- a heaping serving of southern style Mac & cheese topped with plump juicy pieces of lobster. We suggest starting your meal at Boshamps with Andi's signature Corn and Crab Chowder, then move on to a menu entree like “The Original” Snapper Destin topped with jumbo lump crab and fresh Gulf shrimp. Other favorites include the Bobo Burger, Seafood Po-Boys, and Southern Fried Chicken. Boshamps in Destin serves several varieties of oysters by the shot, half-dozen, dozen and baked. Oyster backs include the Pickle Back (an Apalachicola oyster, Maker’s Mark and house made pickle juice), and the Florida Caper (an Apalachicola oyster, vodka, capers, and brine). Boshamps bar menu includes specialty house drinks and classic comfort dishes like a Duck Confit Cassoulet with fresh field peas and Conecuh County sausage.

With the ‘World’s Luckiest Fishing Village’ at its back door and Chef Andi Bell's extensive knowledge of the Gulf of Mexico Basin, Caribbean and Southern foodways, it is no wonder that Boshamps Seafood & Oyster House in Destin has already become a favorite of those visiting Florida's Emerald Coast.


Chef Bio - Boshamps

Chef Andi Bell - Boshamps Seafood and Oyster House

Andi Bell is executive chef at Boshamps Seafood and Oyster House.

As a Native of Mountain Brook, Alabama, Andi Bell’s father was a successful musician and commercial artist, while his mother was a progressive domestic engineer ahead of her times. With natural born creativeness and as a budding young chef, it’s no surprise that Andi Bell prepared ‘Coq au Vin’ for his 5th grade French class pot luck dinner, and later graduated with top honors ahead of schedule, from the Florida Culinary Institute in Palm Beach.

In 1991, Andi Bell returned to the Emerald Coast where he had spent his childhood summers, to master his culinary skills.

In 1996, the long standing professional relationship began between Andi Bell and the Phillips family, at the Flamingo Cafe in Destin. During Andi Bell’s tenure at Flamingo Cafe, he was chosen by the James Beard Foundation as a Rising Star of American Cuisine. And Andi Bell’s cooking kept the Flamingo Café on Florida Trend’s Top 200 restaurant list for six consecutive years.

With a Phoenix of Boshamps Seafood and Oyster House rising along the Destin Harbor, Chef Andi Bell looks forward to his continued relationship with the next generation of the Phillips family at Boshamps Seafood and Oyster House in Destin, Florida.

Boshamps Seafood and Oyster House opened in 2013 on 414 Harbor Blvd, in Destin. With the ‘World’s Luckiest Fishing Village’ at its back door and Chef Andi Bell's extensive knowledge of the Gulf of Mexico Basin, Caribbean and Southern foodways, Boshamps Seafood and Oyster House in Destin has already become a favorite of those visiting Florida's Emerald Coast.



Cooking Video

Boshamps Chef Andi Bell prepares duck confit cassoulet.


Favorite Dishes

Chef Andi's Pickled Plate

Blue Crabs: Gulf To Table

Peppers: Local Farm Fresh

Grass Fed Ribeye

Duck Confit Cassoulet

Select Oysters