When Tommy and Kelsey Nevill opened NEVS BBQ in Palm Beach Gardens, they weren’t just bringing authentic Texas-style barbecue to South Florida; they were fulfilling a 20-year dream rooted in BBQ country. From day one, they’ve run a full scratch kitchen, making everything in-house, from sauces and rubs to desserts, crafting every element by hand. “It’s just been a blast doing it,” Tommy says. “It’s kind of the backdrop to how we all got here.
Tommy’s journey began straight out of college when he was recruited to Dallas, working for renowned steakhouses like Pappas Bros. and Three Forks for 15 years. Immersed in Texas BBQ culture, his passion ignited. “We got involved in the BBQ circuit out there and really just fell in love with it,” he recalls. The couple also ran a catering business, earning a coveted sponsorship with the Dallas Cowboys, cooking for 1,000 people per game for three years.
After helping open 11 Three Forks locations worldwide—from Dubai to Chicago to LA—Tommy dreamed of returning to Florida. When COVID hit, it pushed them to act. “Both my wife and I were looking at each other like, what are we going to do?” Tommy says. For him, the answer was clear: fire up the smoker. Opening NEVS BBQ let him pour creativity into every plate, experiment with flavors, and stay true to the bold, no-shortcuts Texas barbeque he’s loved his whole life.
Staying True to Texas Tradition
What sets NEVS apart is its commitment to authentic Texas BBQ and scratch kitchen craftsmanship. “It’s quick-service where a lot around us is sit-down,” Tommy explains. “Texas BBQ in a line: guests get the sights and smells up close, then get food crafted entirely in-house.” It’s fast without losing quality, attention to detail, or the made-from-scratch pride of a full-service kitchen.
Their 9-foot butcher block showcases brisket sliced to order and fresh sausage prepared right before customers’ eyes. “You’re visually stimulated,” Tommy notes. “We want it all right up in front.”
The heart of their operation is an impressive Oyler smoker from Mesquite, Texas, that can handle up to 1,000 pounds of meat at once. It runs around the clock, smoking about 2,100pounds of brisket weekly using only post oak wood, staying true to Texas tradition.
Their top seller? USDA prime brisket, smoked for 14–16 hours and seasoned simply with salt and pepper. “We let the meat speak for itself,” Tommy says. “We don’t sauce any of our meats. Everything is really about the quality of the product that hits the plate.”
A Partnership Rooted in Trust
Tommy’s relationship with Sysco began long before NEVS. As a Three Forks chef, he worked closely with them, and that trust only deepened when launching NEVS. “I sat down with Sysco a year and a half before we opened,” Tommy says. “From day one, they helped us bring the entire concept to life.”
From kitchen design to equipment to the daily ingredients, NEVS is a 100% Sysco operation. “They go way out of their way to make sure us little guys are taken care of,” Tommy says. “Even in our small spot, they make me feel like a huge nationwide company.
It’s personal,” says Sysco Business Development Manager Lawrence Weinerman. “We all feel like we’re part of the NEVS family, and they feel like they’re part of the Sysco family. Everyone on our team has a relationship with Tommy and Kelsey because we truly want to help them succeed.”
Michael Greene, Sysco Relationship Manager, echoes the sentiment. “Tommy is incredibly loyal to the people who are loyal to him. No matter the brisket prices, he’s committed to using USDA prime. He doesn’t cut corners, and we’ve built a close relationship that goes beyond the job. I’m proud to support what he’s doing.”
Community at the Core
NEVS BBQ is more than exceptional Texas-style barbecue; it’s a community hub. Their 22-foot North Carolina ash communal table brings guests together to connect, turning strangers into friends over shared plates.
Family recipes flavor the menu. Tommy’s grandmother’s Santa’s cookies recipe shines as a holiday feature, his grandfather’s fudge is in the triple fudge brownies, and his father’s award-winning chili reflects years of competition-perfecting.
NEVS also gives back year-round, partnering with local groups like Place of Hope, Christ Fellowship, Generations Church, and Saint Claire’s First Presbyterian through weekly events. Their annual toy drive, now in its third year, benefits foster children in Palm Beach County via Shade Tree. During the holidays, Tommy and Kelsey personally decorate the restaurant, creating a festive destination guests eagerly anticipate.
Feature Friday Creativity
Every Friday, Tommy trades his pitmaster hat for his chef’s toque, crafting inventive scratch-made dishes. Recent specials include brisket burnt-end sloppy joes, brisket lasagna, smoked lamb meatballs with ricotta basil spread, and a 12-ounce smoked burger with four-year-aged Cheddar and smoked tomato-onion aioli. Because everything is made in-house, these features let Tommy push creative boundaries without sacrificing quality. “He gets really creative,” Kelsey says. “It’s better than life BBQ.” These limited features have become so popular that the smoked burger is now the most requested.
Looking Ahead
With expansion plans underway, NEVS is ready to bring its authentic Texas BBQ and Florida hospitality to new communities, while keeping its scratch kitchen philosophy intact. “We’re constantly evolving,” Tommy says. “We always strive to innovate and find better ways to do things.
For Tommy and Kelsey, it’s simple: keep the smoker running, keep the scratch kitchen busy, and keep putting the same creativity and care into every plate.
