It’s been more than two years (5/22) since we urged you to try a “modest” farm-to-table gastropub tucked away on Federal Highway in Boynton. Since 2017, Driftwood has been serving fresh, responsibly-sourced local food, courtesy of husband and wife team Jimmy Everett and Ilia Gonzalez. They’ve turned this upgraded beach cottage into a relaxing, nuanced venue for a unique South Florida menu sourced from area farms and provisioners. In less than eight years, Everett has emerged not only as a notable chef and culinary trendsetter, but also as a voice for South Florida cuisine.
This “locally sourced, curated food & drink” concept has since attracted two serious contenders with similar philosophies to Boynton’s underdeveloped food scene. Driftwood, south of Woolbright on Federal Highway in the landmark “Historic Cottage District,” is joined by newcomers The Butcher & The Bar and Nicholson Muir Distinctive Meats, both on E. Ocean Avenue in the Marina District. Three “serious” eateries in our small city enables Boynton Beach to stake its claim as a dining destination!
Coincidentally, both founders opened as boutique butcher shops. Nicholson Muir intended to focus on a butcher shop, with limited dining opportunities, while The Butcher & The Bar planned to emphasize the butcher shop while offering quality small plates and a bar menu chocked with local and regional spirits. Subsequently, patrons of both asked for more and more. Each now serve lunch, dinner and brunch.
