Po’ Boys in Milton passes to new ownership

After months of speculation, it can now be deemed official: Po’ Boys Creole Restaurant in Milton has changed hands.

The good news is those hands have been prepared to carry on the nearly decade-long tradition of New Orleans-style cooking that Miltonians have grown accustomed to. New owner Chase Nelson worked under founding chef/owner Mike Clampitt during Clampitt’s time at Baywood, and Clampitt himself will be helping with the transition as Nelson prepares to reopen the restaurant Wednesday, Oct. 4. 

A graduate of the Culinary Institute of America in Hyde Park, N.Y., Nelson grew up in Rehoboth Beach and has spent much of the past decade working at Eden in Rehoboth Beach. He said he had recently moved to Milton, and shortly after the move, he heard Clampitt was trying to sell Po’ Boys. He immediately put in a call to inquire, and Clampitt, who has been in the restaurant business for 40 years, was excited to hear of Nelson’s interest.

“I wanted someone who would be able to take over; not just take it over in terms of the name and the recipes, but also make it their own,” Clampitt said. “It couldn’t have been a better person to take it over. When he messaged me, I knew exactly what he was messaging me about.”

When asked why he’s decided to leave now, Clampitt said, “Age. It was time. Mentally and physically, it was time to move on and do something different.”

Clampitt owned Po’ Boys with his wife Melissa.

Nelson said he wants to keep the Cajun/Creole-style cooking that Po’ Boys has become known for, but he will also add some of his own wrinkles. He said he’d like to add some voodoo rolls – an egg roll with crawfish tails – and an alligator roast, which Nelson sees as an event similar to a pig roast. When asked what alligator tastes like, Nelson said, “Like chicken.”

“Just something fun and something you don’t see around here,” Nelson said. “I want to keep the crawfish boils going when they are in season and just keep bringing in fresh seafood, fresh food and putting my own spin on it with that Cajun/Creole kind of flair.”

Po’ Boys is known for being a small space, which Clampitt said he liked because it allowed him to both introduce himself to customers easily and allow them to watch him work. Over the years, he said he’s always been asked about expanding, but it was not something he was really interested in. Nelson said for the time being, he wants to keep Po’ Boys as is, but in the future, if the opportunity arises he’ll consider expanding, but that is not on the table right now. 

“I like the hole-in-the-wall style concept,” Nelson said. “It’s a great starting business for me.”

The good news for fans of Po’ Boys is nothing else is due to change. It will still have the same staff and same menu. Clampitt said he will be around at first to help Nelson with the transition.

When asked about his future plans, Clampitt said, “Don’t know. I’m just going to rest for a bit. Sleep has been really good these last two days.”

Of taking over, Nelson said, “I think there’s definitely a lot of pressure. I always know Mike has a level of excellence and a standard you have to work to, so the pressure is there. But I like the pressure, and I’m willing to take it on and build on top of what he’s done.”