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You know how some celebrities are instantly recognizable by a single name? Icons like Oprah or Bono; you hear the name and you automatically know who they are and what they’re famous for. Well, down in Pascagoula, they have their very own celebrity spot with the same type of name recognition- Bozo’s. Much like other one name celebrities, Bozo’s needs no introduction. The name is synonymous with fresh seafood, perfectly seasoned crawfish and mouth-watering po’boys. And soon, the local staple will be transformed into a full-service restaurant located adjacent, to the west of the existing Bozo’s market on Ingalls Avenue.
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Third generation proprietor, Keith Delcambre, has devoted his life to Bozo’s. He began working at the restaurant for his grandfather at age 10 and knew then that he wanted to be a part of Bozo’s future. After graduating high school, Keith went to work full time running the business with his parents.
In 1985, Keith added the grill, offering food baskets, burgers and po’boys. “That was really the only thing I brought to Bozo’s, the grill. So, I take this one (restaurant) very personally.”
The restaurant, being built by Alexander Construction, was originally an open-air concept offering crawfish and po’boys. But as the project progressed, it became apparent that it should be enclosed; ultimately becoming a table-service restaurant, complete with a full bar, a stage for weekend performers and 15 tons of air conditioning. The menu will retain most of the current items with additional offerings of grilled oysters, steaks and tacos. “We’re just going to kick it up a notch,” says Delcambre.
The support shown by local residents is what has pushed the project to expand. According to Delcambre, “Jackson County, Pascagoula, and Moss Point have proven they like Bozo’s, because of the business that we have. And that’s humbling, very humbling.”
As a lifelong resident of Pascagoula, he’s seen first hand the customer loyalty that has helped support Bozo’s for over 60 years and looks forward to the public’s opinion on the expansion. “I think everybody’s going to appreciate it (restaurant). I know we’ve put our heart and soul into it and we will continue to do a good job for our customers.”
And there’s no need for concern about any changes being made to the original Bozo’s store. “Nothing will change up front.” The restaurant will be ideal for spillover traffic during busy hours, as well as a place for customers to come and enjoy a relaxing dinner and good music on the weekends. Bozo’s isn’t trying to change what’s been working for so many years; just adding more options for its customers. As Delcambre jokingly says, “I just want to go from no class, to low class.”
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