Big Daddy Conch Celebrates Growth and Heritage in Collier City
The vibrant flavors of the Bahamas have found a permanent home in the heart of Collier City, as Big Daddy Conch continues its inspiring evolution from a beloved festival staple to a cornerstone of Pompano Beach’s culinary scene. For owner Shermond Higgs, the success of his restaurant is a reflection of the City’s own remarkable transformation.
“I have lived in Pompano Beach for over 48 years, and it is a truly great city,” says Higgs. “I have seen all the changes over the decades; they are beautiful, and I love it. I am so happy to see my city and my neighborhood growing and getting better. The revitalization that is happening is the best thing for our community.”
Central to this new chapter is a strategic partnership with the Pompano Beach Community Redevelopment Agency (CRA). Recognizing Big Daddy Conch as a vital community asset, the CRA awarded the restaurant a $50,000 Façade and Business Improvement Grant. This funding serves as a catalyst for a larger $185,000 total investment the Higgs family is making into the property at 361 NW 27th Ave.
Construction is slated to begin next month, with the grant specifically earmarked for striking new signage, expanded parking, and a permanent roof over the patio area—an upgrade that will allow guests to enjoy their island feast in sophisticated comfort.
“I am so thankful to the City and the CRA; what they are doing is awesome,” Higgs notes. “I have always said that what does not evolve is going to die. To see this level of support for local business is incredible.”
The story of Big Daddy Conch is a masterclass in entrepreneurship and family devotion. The journey began over 20 years ago at the Mango Festival in Deerfield Beach, where the family’s authentic conch fritters first gained a cult following. From those festival beginnings grew a successful food truck, followed by the bricks-and-mortar success of Shermar’s Creative Kitchen—named for Shermond’s son—on Hammondville Road.
Today, Big Daddy Conch is a multi-generational affair involving Shermond’s parents, children, and aunt. The recipes are the soul of the business, tracing back to Shermond’s childhood in the Bahamas where he learned the trade in his grandmother Ezibella Adderly’s bakery.
“I grew up in her bakery and watched her work,” Higgs recalls. “She wasn’t just baking; she was a businesswoman involved in every aspect of the community. She taught me that food is how you uplift people.”
The Higgs family remains deeply connected to their roots, frequently returning to the Bahamas to bring back fresh inspiration—sometimes even consulting with Shermond’s 97-year-old aunt, who still spends her days baking.
This dedication to authenticity shines through in a menu that feels like a trip to the islands. Visitors shouldn’t miss the signature Conch Salad, the golden-brown Conch Fritters, or the decadent Grilled Lobster.
More than just a restaurant, Big Daddy Conch is a celebration of Bahamian-American heritage. As Pompano Beach continues its revitalization, the Higgs family is ensuring that the community’s rich history and delicious traditions remain at the very forefront of that progress.
