About Jeremiah’s Boat Dock Grill

Chef Matt Axtell

Chef Matt Axtell, CEC, CCA, and his wife Angie have spent years bringing elevated catering and private dining experiences to Port Aransas.

Chef Matt has built his culinary career across the country, leading kitchens ranging from casual sports bars to prestigious 4-Diamond fine dining restaurants. Along the way, he has earned numerous awards, competition wins, and industry accolades — including being named the 2025 TCA Texas State Chef of the Year.

Chef Matt set out to create a place where exceptional food could be enjoyed in a more casual, laid-back setting.

Jeremiah's is that vision brought to life.

Atmosphere

The only way to get closer to the water is to get IN THE WATER!

PORT A DONE RIGHT!

Watch captains tie off after a long day, feel the breeze off the bay, and settle into a place where time slows down just enough to stay awhile. Around here, one drink turns into dinner, and dinner turns into watching the lights shimmer across the water long after sunset.

Food

Our menu is built around the idea that waterfront dining SHOULD still be seriously good. Chef-driven coastal cooking meets approachable, flavor-forward dishes designed for sharing, relaxing, and staying a little longer than planned.

Fresh Gulf seafood, bold coastal flavors, and dockside favorites anchor the menu, from blackened fish and shrimp straight out of the Texas water to hearty, craveable plates made for pairing with cold beer or a glass of wine. Nothing fussy. Just honest food made well, right on the water.

South Texas

Jeremiah’s is rooted in South Texas, in its land, its waters, and the people who work them. We source from trusted ranches, fisheries, and local producers across the state to bring in the best ingredients available.

South Texas beef, wild game, Gulf shrimp, quail, and black drum from right off the Port A docks all make their way into our kitchen.