Page 34 - South Mississippi Living - August, 2024

DINING BOZO’S, TOO AND 2.5
Steamer Platter.
ADDRESS
2012 Ingalls Ave. Pascagoula
CONTACT
228.769.7000 www.mybozos.com
SOCIAL
Facebook @BozosToo
HOURS
Sunday-Thursday 11 a.m.- 9 p.m. Friday & Saturday 11 a.m.-10 p.m.
story and photos by Kimberly C. Rasmussen
34 | August 2024
www.smliving.net | SOUTH MISSISSIPPI Living
What do you do when you have an incredibly successful seafood business that offers some of the best fried, boiled, and steamed shrimp, crabs, oysters, and crawfish around? Duh. You open up an equally successful seafood restaurant right next door. It’s fun to compete with yourself, right?
And what do you do when both of your seafood restaurants continue being the best of the best? You add on an outdoor bar and patio that also doubles as an event space and almost half of another restaurant. Because when you are at the top of your restaurant game, the sky is basically the limit. And when you are Bozo’s; Bozo’s, Too; or Bozo’s 2.5, you are definitely at the top of the restaurant game.
Owner Keith Delcambre has been serving up one of the best fried shrimp po’boys you can get your hands on, and for as long as anyone can remember. From the bread to the batter, everything about a Bozo’s po’boy is perfection. But Delcambre knew he wanted to expand not only in size, but in what his restaurant
had to offer. The goal was to provide an already loyal fanbase with a casual, sit- down restaurant experience that would offer fresh and exciting new culinary options, all while sticking to what Bozo’s was known for: really exceptional seafood.
Growing up as a Bozo’s patron, I knew I was going to taste a number of great dishes. But as the plates started coming, I immediately recognized I was in for
a serious treat. Right from the start,
the Firecracker Shrimp was one of my favorites. Sweet meets super spicy for this delicious starter that came out alongside one of my all-time favorites, Fried Green Tomatoes. Double battered and flash fried, these tomatoes were perfect, and the house remoulade and grilled shrimp topping was the best accent. These amazing appetizers were followed by
two of the most beautifully plated salads I’ve ever seen. The Caesar Salad with blackened shrimp was a great, light choice and the House Spring Salad with grilled ahi tuna was so pretty to look at, I almost didn’t want to disturb it. But I did and it was so yummy.