Bitterroot

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Bitterroot A new type of dining experience in Destin, Florida. We have a Mixologist driven Cocktail program and a Chef driven menu.

Our Passport Series is very popular.Portugal is filling up fast.Reservations are highly recommended for Thursday.We’ll d...
10/28/2026

Our Passport Series is very popular.

Portugal is filling up fast.

Reservations are highly recommended for Thursday.

We’ll do our best with walk-ins, but once the seats are gone, they’re gone.

Portugal said pork, clams and potatoes taste like home.Fair enough.Join us October 29th. Passport Series takes us to Avó...
10/21/2026

Portugal said pork, clams and potatoes taste like home.

Fair enough.

Join us October 29th. Passport Series takes us to Avó's house

Join us October 24th 12-4 for a good old fashioned Destin fish fry!!! All you can eat Fried Mullet, Collards, Grits and ...
10/20/2026

Join us October 24th 12-4 for a good old fashioned Destin fish fry!!! All you can eat Fried Mullet, Collards, Grits and Hush Puppies. $5 brown bag beers!! 20% of all proceeds go to Westonwood Ranch

We take our knife skills serious round here.
10/17/2026

We take our knife skills serious round here.

Join us tonight as we remember my mentor, Chef Sandor Zombori.Olympian. Green Beret. Chef.A graduate of Le Cordon Bleu P...
10/16/2026

Join us tonight as we remember my mentor, Chef Sandor Zombori.

Olympian. Green Beret. Chef.

A graduate of Le Cordon Bleu Paris, he worked with the rockstar chefs of France in the '80s, such as Paul Bocuse and Joël Robuchon. A pioneer of the fine dining scene in the Panhandle.

This man lived enough for five lifetimes.

If you're lucky in this life, you'll meet one person who changes everything for you.

I never worked under him, but beside him.

When we met, I was working in my first kitchen. He had already earned his laurels. He saw the passion I had for cooking, and he believed in me when everyone else was very outspoken against me.

Normally very quiet and a man about his job, Sandor wasn't one for a lot of words.

One day, I told him I had saved shiitake stems for six months because I really wanted to make ramen. The next day, I came into work, and he had made me ramen noodles.

Just said to me, "55-second pickup," and left.

After that, he just kept giving me Easter eggs.

He never gave me a recipe, just a list of ingredients, and said, "You should know how to make it from that."

He was pushing me to be my own Chef.

The man challenged me to make liver seven different ways after he heard me say I hated liver. Because I can't say I don't like something unless I've had it seven different ways.

Still not partial to it, but I try it every chance I get to this day.

He said things to me like:

"You can't make chicken salad with chicken s**t."

"You can't feed pigs with pound cake."

"We chase perfection, but that's like walking through the woods waiting for two birds to land on your finger and sing a song just for you."

Most importantly, remember that it all goes to s**t in two hours.

Things that sound so simple, but are so profound.

That's who he was as a man and a chef to me.

I look back now, remembering the time we spent together, and I can't help but laugh at how much of an influence and impact he had on me as a man and a chef.

His words are in action every day at Bitterroot, and who knows, if I had never met him, I doubt I would be where I am today.

I owe him so much more than some words.

This one deserves a little ceremony.Bitterroot × JCB: The Art of IndulgenceThursday, October 15 · 6:30 PM$195 per guestW...
10/13/2026

This one deserves a little ceremony.

Bitterroot × JCB: The Art of Indulgence
Thursday, October 15 · 6:30 PM
$195 per guest

WELCOME · COMMUNAL
Smoked Gulf Snapper Dip
Caviar · Crème Fraîche · Preserved Lemon · Pickled Shallot · Dill · Potato Chips
JCB N°44 Premier Cru Ch*****ne 2016

FIRST COURSE
Gulf Snapper
Braised Leek · Celery Root · Brown Butter · Chablis Beurre Blanc
Domaine Séguinot-Bordet Chablis Premier Cru 2021

MAIN COURSE
9 Line Full-Blood Wagyu Denver
Seared Wagyu · Pommes Anna · Roasted Maitake · Cipollini · Bone Marrow Bordelaise
JCB N°10 Cabernet Sauvignon 2021
JCB The Surrealist 2021

DESSERT
Chocolate & Cherry
Dark Chocolate Crémeux · Whipped Chèvre · Amarena Cherry · Tart Cherry · Toasted Hazelnut · Cocoa Nib
JCB N°19 Pinot Noir 2022

Four courses. Five wines. We’re not holding anything back.

Reservations available online. Note “JCB” on your reservation.

Dinner begins promptly at 6:30 PM.

Well, that was one hell of an Okaloosa smokeshow.Trees are down, yards are a mess, but we're still here.Bitterroot is ba...
10/10/2026

Well, that was one hell of an Okaloosa smokeshow.

Trees are down, yards are a mess, but we're still here.

Bitterroot is back tomorrow at 11 AM for full service. Kitchen's fired up, crew's ready, and we've got some catching up to do.

Y'all come eat.

Isaias can wait! We're throwing a hurricane party. Happy Hour prices on drinks and small plates all night long. Come han...
10/08/2026

Isaias can wait! We're throwing a hurricane party. Happy Hour prices on drinks and small plates all night long. Come hang out before we hunker down.

Bitterroot will be open today, Thursday, October 8, for normal business hours.We will be closed Friday, October 9, as a ...
10/08/2026

Bitterroot will be open today, Thursday, October 8, for normal business hours.

We will be closed Friday, October 9, as a precaution due to the approaching storm.

Y’all stay safe out there. We’ll see you on the other side.

If you like fish and grits and all that… IYKYK.Butterflied Choctawhatchee Bay mullet. Bacon cheddar grits.Almost the mos...
10/02/2026

If you like fish and grits and all that… IYKYK.

Butterflied Choctawhatchee Bay mullet. Bacon cheddar grits.

Almost the most Panhandle dish there is.

Address

4463 Commons Drive W
Destin, FL
32541

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 11am - 9pm

Telephone

+18504608881

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