An institution since 1978, this shingle-roofed establishment appears from the road to be a South Seas resort. Inside, its impressive beamed ceiling, stone walls, and fireplaces create a warm, tavernlike atmosphere suited to the house specialties: tender, marbled prime rib of beef and perfectly cooked steaks. Beef eaters don't have the Boar's Head to themselves, however, as the coals are also used to give a charred flavor to salmon, grouper, and yellowfin tuna. Other temptations include scallops in a cream sauce over angel-hair pasta. Venison, quail, and other game dishes also find their way here in winter. The extensive wine list has won awards. Try the fried lobster if you're in the mood to really indulge. A cozy tavern to one side features live music, usually Wednesday through Saturday evenings.
- © Frommer's 2013
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- Recommended 2010