Driftwood floats
To Boynton Beach
Driftwood
Lake Worth native Jimmy Everett has debuted his first restaurant in the former Scully’s Restaurant after training at the Culinary Institute of America and working in New York City, Los Angeles and Hong Kong.
“I never thought I’d return to start a business here when I left almost 15 years ago,” he says. “However, the food and dining culture has grown a lot.”
Complimentary boiled peanuts kick off New American highlights, such as smoked deviled eggs ($7), hand-cut spaghetti with egg yolk, pecorino and black truffle ($18), pastrami-style organic, freerange chicken breast ($22) and grouper with zucchini pesto ($26).
“We get our fish less than a day off the boat, our chickens killed to order, and [we] make weekly visits to our local farm,” Everett says.
Frozen cracker pie with Key lime ice cream ($6) is his grandmother’s recipe.
The non-frozen Verde Colada is a spin on a pina colada with green chile vodka ($11).
“We took inspiration on our name and went with reclaimed wood for our wall paneling, tabletops and bar,” says Ilia Gonzalez, Everett’s wife. “The accents are an ode to the rum-running era with a tropical-nautical feel that is so Florida.”
Umbrellas shade tables on the front deck. Lunch and dinner are served Tuesday through Saturday, as is Sunday brunch.