\u2022 Nevs\u00a0Barbecue<\/a>, a Texas-style BBQ restaurant in Palm Beach Gardens (April 24)<\/p>\n \u2022 Driftwood<\/a>, a laidback American spot in Boynton Beach with local ingredients and daily menus (May 8)<\/p>\n \u2022 Tropical Smokehouse<\/a>, a Florida-meets-Caribbean barbecue spot in West Palm Beach with brisket and gator sausage (airing May 22)<\/p>\n \u2022 Don Ramon Restaurante Cubano<\/a>, a 36-year-old community hub in West Palm Beach serving Cuban cuisine (May 29)<\/p>\n \u2022 Wok by the Beach<\/a>, an Asian fusion sit-down in Riviera Beach with sushi and Thai staples (June 12)<\/p>\n As of May 8, these were the six Palm Beach County restaurants announced on Food Network\u2019s TV schedule<\/a>, but airdates are subject to change at their discretion. Food Network did not respond to emails seeking confirmation.<\/p>\n \u2018Are you offending me right now?\u2019<\/p>\n It\u2019s no secret that South Florida is a\u00a0fixture\u00a0in Guy Fieri\u2019s orbit, his local adventures so well-documented \u2014 Singer Island resident,\u00a0South Beach Burger Bash host<\/a>, tequila salesman<\/a>\u00a0and fried-chicken tycoon<\/a> \u2014 that it\u2019s little wonder the region has turned up again<\/a> on his hit roadshow.<\/p>\n Mike Stocker\/South Florida Sun Sentinel<\/p>\n Jimmy Everett, chef-owner of Driftwood in Boynton Beach, prepared pork jowl fried rice and fried chicken oysters for the May 8 episode of the Guy Fieri-hosted “Diners, Drive-Ins & Dives” on Food Network. (Mike Stocker\/South Florida Sun Sentinel)<\/p>\n Filming for this season\u2019s segments at the six restaurants all took place in February, with Fieri visiting each spot with his son and fellow Food Network personality, Hunter<\/a>. Among them was Tropical Smokehouse, where co-owner Jason Lakow is a longtime fan of \u201cDiners.\u201d (\u201cI\u2019ve probably seen it a thousand times.\u201d) The restaurant prepared gator sausage, according to the Food Network website<\/a>. Meanwhile, at Don Ramon Restaurante Cubano, the kitchen prepared Cuban oxtail stew<\/a>,\u00a0imperial rice<\/a> and tostones rellenos with garlic shrimp<\/a>\u00a0for the May 29 episode, but owner Dina Rubio did not respond to the Sun Sentinel\u2019s requests for comment.<\/p>\n For Everett, the offer to appear on the \u201cDiners\u201d series, which celebrates comfort-food glory at cross-country spots, felt validating and surreal.\u00a0Validating because, even after working 90 hours a week for eight years at his down-to-earth gastropub with farm vegetables, local seafood and cocktails, he feels Driftwood \u201csometimes doesn\u2019t get noticed.\u201d<\/p>\n The Food Network producer\u2019s email came so unexpectedly, in fact, that Everett briefly misread the invite as an insult.<\/p>\n \u201cI was like, \u2018Are you offending me right now?\u2019 I\u2019m not a diner, drive-in or dive,\u201d Everett recalls with a laugh. \u201cTo be fair, I hadn\u2019t watched the show in like 10 years. Apparently, they go to higher-end places that make ingredients in-house. It felt so nice to be recognized.\u201d<\/p>\n Everett\u2019s globetrotting resume<\/a> spans Hong Kong to California, with stints in between at New York\u2019s Eleven Madison Park and Fort Lauderdale\u2019s late Valentino Cucina Italiana. Fieri sampled two dishes for the show: smoked pork jowl fried rice<\/a>\u00a0and crispy chicken oysters with fried potatoes.<\/p>\n Everett says chicken\u00a0oysters are juicy and tender dark-meat morsels found near the chicken\u2019s spine. He serves them\u00a0with two dipping sauces: sweet potato honey mustard and huancaina Peruvian spicy-cheese.<\/p>\n \u201cVisually, it\u2019s a bag of fried potatoes and chicken nuggets,\u201d Everett says. \u201cI want it to be nostalgic like a Happy Meal. Nostalgia triggers memories, and I love dabbling with memories because when it gets someone, it gets them good.\u201d<\/p>\n Joe Cavaretta\/South Florida Sun Sentinel<\/p>\n Kelsey and Tommy Nevill, owners of Nevs Barbecue in Palm Beach Gardens, are seen in front of their dining room mural on Thursday, May 7, 2026. (Joe Cavaretta\/South Florida Sun Sentinel) When Tommy Nevill saw the cherry-red 1968 Chevrolet Camaro SS convertible pull up in front of Nevs Barbecue in Palm Beach Gardens, the realization hit him: \u201cOh, this is really happening. \u2018Diners, Drive-Ins & Dives\u2019 is happening right now.\u201d<\/p>\n Even so, he didn\u2019t believe his \u201cTriple D\u201d luck was real until Guy and Hunter Fieri greeted him and his wife, co-owner Kelsey, with camera crews in tow.<\/p>\n The Orlando-raised pitmaster debuted his namesake Texas-style barbecue<\/a> in 2022 after a 15-year career opening corporate steakhouses from Dubai to Dallas, Texas, where hallowed barbecue spots abounded \u201clike Starbucks \u2014 they\u2019re on every corner,\u201d Nevill says. This allowed him to\u00a0hone his brisket bona fides.<\/p>\n Nevill\u2019s J&R Manufacturing Oyler, which he calls \u201cthe Cadillac of wood-burning smokers,\u201d turns out 1,000 pounds of smoked meats at one time, from 16-hour prime brisket and pulled pork to cheddar-jalape\u00f1o sausage to turkey. His shop has one policy: Stay open until the meat runs out.<\/p>\n Joe Cavaretta\/South Florida Sun Sentinel<\/p>\n USDA Prime brisket burnt-end sloppy joes with homemade pickles and mac and cheese are served at Nevs Barbecue in Palm Beach Gardens on Thursday, May 7, 2026. (Joe Cavaretta\/South Florida Sun Sentinel)<\/p>\n On camera, Nevill made two specialties: brisket burnt-end sloppy joes with 11 ingredients; and Nevs chili, a beanless Texas-style fusion of\u00a0brisket, sausage, pulled pork, San Marzano tomatoes, poblano peppers and chili powder, thickened with cornbread mix and crowned with cornbread croutons \u2014 which Fieri on the show called \u201ccornbread nuggies.\u201d<\/p>\n \u201cIt\u2019s a little sweeter than I would think of Texas chili,\u201d Fieri said during the April 24 episode, popping a crouton into his mouth. \u201cThe amount of meat in here is ridiculous.\u201d<\/p>\n \u201cEven with all the cameras there, I felt like I was cooking with my buddy, Guy,\u201d Neville says. \u201cWe were just throwing down and swapping banter. What he does has such a great impact for the community, highlighting restaurants that are doing things the right way.\u201d<\/p>\n \u2018When he picked me, I felt accepted\u2019<\/p>\n Owner Kris Limpanuwat says Fieri stopped by his Thai-sushi spot, Wok by the Beach in Riviera Beach, twice as a random customer before he got the invitation to appear on \u201cDiners.\u201d<\/p>\n Fieri, who lives down the street on Singer Island, had a go-to order \u2014 basil shrimp \u2014 which Limpanuwat gratefully made for the upcoming June 12 episode, \u201cCajun, Asian, and \u2018Cue.\u201d<\/p>\n If the Thailand-born chef-owner looks awestruck on camera, Limpanuwat says it\u2019s because, until Fieri arrived in the red Camaro that morning, he had dismissed Food Network\u2019s invitation as a \u201cscam.\u201d<\/p>\n \u201cIt\u2019s too big for me to understand,\u201d says Limpanuwat, who immigrated to Miami in 2003 and worked odd jobs until he learned to make Thai cuisine with what he calls \u201cMiami-style wow presentation.\u201d<\/p>\n \u201cI am a second-class citizen here because I wasn\u2019t born here. And then Guy shows up,\u201d he said. \u201cWhen he picked me, I felt accepted.\u201d<\/p>\n Along with basil shrimp, he prepared wok-fried combo fried rice<\/a> with chicken breast, NY strip loin and jumbo shrimp and a monster lobster roll, built with fried fresh lobster tail, cucumber, avocado, spicy crab and eel sauce.<\/p>\n Daniel Vallone \/ Courtesy<\/p>\n From left, Food Network star Guy Fieri, Delphine Vallone and chef Daniel Vallone inside the dining room of Alaina\u2019s Caf\u00e9 & Bake Shoppe in Palm Beach Gardens. (Daniel Vallone\/Courtesy) Alaina\u2019s Caf\u00e9 & Bake Shoppe in Palm Beach Gardens was open just four hours a day for lunch, serving cupcakes, soup and sandwiches, until chef-owner Daniel Vallone took over ownership in January 2023, channelling his fine-dining chops (New York\u2019s Le Bernardin and Per Se; The Loxahatchee Club in Jupiter) into casual comforts.<\/p>\n Now, just about everything on the Detroit-raised chef\u2019s menu is \u201cmade from scratch but the ketchup,\u201d Vallone says, from almond milk to breads. Vallone first added breakfast to the 2,600-square-foot bistro, then dinner in 2025, and says he now serves 300 to 400 customers daily.<\/p>\n One of those regulars happened to be one of Fieri\u2019s bodyguards, who flagged Alaina\u2019s to the Food Network star \u2014 or so Fieri told him, Vallone says.<\/p>\n Daniel Vallone \/ Courtesy<\/p>\n The rigatoni Bolognese dish from Alaina’s Caf\u00e9 & Bake Shoppe, which was featured on an April episode of Food Network’s “Diners, Drive-Ins & Dives.” (Daniel Vallone\/Courtesy)<\/p>\n Vallone closed down for a day of filming with Fieri, who picked two dishes: a roast beef sandwich<\/a> made with house-baked onion focaccia, fresh-grated horseradish sauce and slow-roasted top round; and rigatoni Bolognese<\/a> with wine-soaked pork, ground beef and pancetta, topped with housemade ricotta and a chiffonade of basil.<\/p>\n \u201cThat\u2019s how you do Bolognese,\u201d Fieri said during the April 10 episode between bites of ricotta. \u201cIt\u2019s creamy, it\u2019s luscious. My favorite of all of this: the kiss of red wine. It would make any Nonna happy.\u201d<\/p>\n Vallone says his favorite moment happened off-camera with Hunter Fieri, with whom he bonded over California wineries: \u201cHe was like, \u2018Dad, try a lamb rib!\u2019 and Guy yelled, \u2018I can\u2019t! I\u2019m so stuffed from the Bolognese, I can\u2019t eat another bite!\u2019 How\u2019s that for an endorsement?\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Chef-owner Jimmy Everett is on the palm-shaded patio of his restaurant Driftwood talking about Happy Meals at McDonald\u2019s,…\n","protected":false},"author":2,"featured_media":264983,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[1593,16432,104,1594,28,30,29,688,114,557,7861,687,109,685,106,4556],"class_list":["post-264982","post","type-post","status-publish","format-standard","has-post-thumbnail","category-florida","tag-bars","tag-boynton-beach","tag-entertainment","tag-explore-florida","tag-florida","tag-florida-headlines","tag-florida-news","tag-food-and-drink","tag-latest-headlines","tag-palm-beach-county","tag-palm-beach-gardens","tag-restaurants","tag-social","tag-the-eat-beat","tag-things-to-do","tag-west-palm-beach"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts\/264982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/comments?post=264982"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts\/264982\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/media\/264983"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/media?parent=264982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/categories?post=264982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/tags?post=264982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Jimmy](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/05\/TFL-L-DINERS-DRIVEINS-DIVES-PB-05.jpg\")
<\/p>\n![\"Kelsey](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/05\/TFL-L-DINERS-DRIVEINS-DIVES-PB-001.jpg\")
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\n\u2018I felt like I was cooking with my buddy\u2019<\/p>\n![\"A](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/05\/TFL-L-DINERS-DRIVEINS-DIVES-PB-004.jpg\")
<\/p>\n![\"One](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/05\/tfl-l-wok-beach-triple-d-2026-01.jpeg\")
One of the dishes with “Miami-style wow presentation” featured on “Drivers, Drive-Ins & Dives” will be the Monster Lobster Roll tower, built with fresh lobster tail, cucumber, avocado, spicy crab and eel sauce. (Kris Limpanuwat \/ Courtesy)<\/p>\n![\"From](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/05\/tfl-l-diners-drive-ins-2026-03.jpg\")
<\/p>\n
\n\u2018It would make any Nonna happy\u2019<\/p>\n![\"The](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/05\/tfl-l-diners-drive-ins-2026-04.jpg\")
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