When the email first arrived, Nevs Barbecue nearly deleted it.
A production company said it wanted to film “Diners, Drive‑Ins and Dives.” The message looked suspicious enough to raise eyebrows.
Instead of celebrating, chef Tommy Nevill and his wife Kelsey Nevill who own Nevs did what many small-business owners would do. They verified the sender. Then they called back immediately.
“Once we realized it was legit, everything moved very fast,” Tommy Nevill said.
What followed was a process of phone calls, paperwork and recipe submissions before Food Network cameras arrived at the Palm Beach Gardens barbecue joint late February.
For the Nevills, the moment still feels surreal.
The “Sloppy, Spicy and Belly” episode first aired April 24 on Food Network.
Built during uncertain times
Nevs Barbecue opened November 2022, a time when many independent restaurants were still rebuilding post-pandemic.
The timing was not ideal, but the Nevills leaned into what they knew: cook carefully, serve generously. Let the food and hospitality speak for themselves.
Over the past three years, Revs built a loyal following through long-smoked meats, rotating chef-driven specials and a clear policy posted on the door: open until the meat runs out.
“We’re a true smokehouse,” Kelsey Nevill said. “When the meat runs out, it runs out.”
That approach requires discipline. Briskets smoke for 14 to 16 hours. There is no backup plan once service begins.
“You can make more sides,” she said. “You can’t make more brisket.”
Getting the call
The show does not accept nominations from restaurants. Nevs came to “DDD” through word of mouth, according to the Nevills.
“There’s a couple who come in here all the time, and they know Guy,” Tommy said. “They kept telling him, ‘You’ve got to check out Nevs.’”
Fieri confirmed as much when he arrived, Tommy said, explaining that multiple people kept mentioning the restaurant.
Once selected, Nevs submitted about nine recipes for consideration. The dishes chosen for filming required nearly 17 individual components to execute on camera.
One item alone, brisket burnt-end sloppy joes, requires 11 separate elements, from the brisket itself to pickled onions.
“Nothing here is simple,” Tommy said. “That’s kind of the point.”
A very personal chili
Among the dishes featured is Nevs chili, a Texas-style, beanless version built with three meats: brisket, pulled pork, sausage and spice.
The recipe has deep family roots.
“It’s my dad’s chili recipe,” Tommy said.
His father Dave traveled around Florida years ago competing in chili cook-offs with a friend, cooking over military-style equipment and wearing fatigues. The chili was called “Commando Chili.” Nevs version pays homage while adapting it for the restaurant.
The chili is finished with house-made cornbread croutons. During filming, Fieri became particularly enthusiastic about them.
“He was like, ‘You need to sell these everywhere,’” Nevill said. “He said he could just sit in a movie theater eating them.”
Two days, lots of cameras
Filming took two full days. The first focused on food preparation, recipe steps and beauty shots. The second revolved around Fieri, including filming outside with his red Camaro, interviews with guests and extended time in the kitchen.
Nev’s shut down both days. A staff member stood outside to explain the closure as curious patrons arrived.
“When the Camaro is parked out front, people know what’s going on,” Nevill said.
Inside, the atmosphere stayed relaxed.
“We had great banter in the kitchen,” he said. “We were cooking, talking, hanging out for hours.”
Fieri’s son Hunter was also present during filming, and the crew spent time capturing the everyday rhythm of the restaurant.
What sells and what sticks
Brisket is Nevs top seller, with burnt ends close behind. Fridays are reserved for rotating specials that serves as a creative outlet for Nevill and his team.
“Fridays are when we play,” he said.
Past specials include brisket fried rice with yum yum sauce and smoked lamb meatball subs. After filming, the brisket burnt end sloppy joes graduated from occasional special to permanent menu item.
Saturdays are for baby back ribs only, made in limited quantities and sold until they run out.
Hospitality first
Nevs may look polished on television, but Nevill said the heart of the operation is efficiency and hospitality. Lines often stretch outside, and the staff keeps a close eye on how quickly guests move from butcher block to register.
“People see the line and think they don’t have time,” he said. “Then all of a sudden they’re inside.”
That interaction, he said, is where Nevs distinguishes itself.
“You have a short amount of time with guests, but the impact matters,” Nevill said. “We love customer service.”
As the episode garners repeat airings, Nevs expects an increase in traffic. Kelsey, who oversees marketing and operations, said they are preparing accordingly.
“We’ve hired more staff, and we’ve done new merchandise,” she said. “Hats, shirts, sauces. We’re trying to be ready.”
Looking ahead
Despite the new national attention, Nevs remains closed Sundays. The Nevills have two young children, and that day is reserved for family.
As for expansion, Nevill said discussions are underway, including potential locations in Port St. Lucie and Orlando with longtime business partners.
For now, the focus stays on the food, the craft and the community that brought Nevs to this moment.
“That we built this during a tough time, with a brand-new baby and a great team, still feels wild,” the couple shared. “We’re just really grateful.”
Details: 9910 Alt. A1A, Palm Beach Gardens, 561-437-6387, nevsbarbecue.com
Diana Biederman is the Palm Beach Post’s food and dining reporter. Connect via dbiederman@pbpost.com. Subscribe today and sign up for our free At the Table weekly newsletter.
This article originally appeared on Palm Beach Post: Food Network’s Guy Fieri films DDD BBQ episode in Palm Beach County
Reporting by Diana Biederman, Palm Beach Post / Palm Beach Post
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