A little makeover is in store for Driftwood.
In a chat with the new chef, Kyle McClelland, this week, he let slip a few of the restaurant’s upcoming changes. Owners are planning to extend the bar into a reverse-L shape, from the front entrance to the patio door.
Driftwood, whose kitchen was founded by Casa Rubia superstar Omar Flores, couldn’t have asked for someone more qualified for a menu focused on seafood. Born and raised on Cape Cod, McClelland earned his stripes working at a few Boston hotels and then Toppers at the Wauwinet on Nantucket and Ten Tables in Jamaica Plain. Just before Prospect, he served as executive chef at Caviar Russe for two and a half years.
Earlier this year, he left his critically successful restaurant in Brooklyn, Prospect, where he was chef/owner. He already had ties to Dallas and wanted a job that wouldn’t leave him worrying about paying his employees as well as the exorbitant rent on a New York apartment, he says.
Enjoy McClelland’s presence at Driftwood while it lasts because once he settles, we suspect he’ll keep rising.
When the new bar opens, McClelland plans to launch a program of oysters paired with absinthe. Did you know that was a thing? There is a whole restaurant devoted to oysters and absinthe in — where else? — Brooklyn.
The new bar at Driftwood will have windows that open to the patio, which also will receive a bit of a facelift.
Driftwood will remain open during renovations. And here’s a tip: Driftwood has $1 oysters during happy hour, 5-7 p.m. Tuesday-Friday, plus cocktail specials.
Be sure to check out our Q&A with McClelland in the July Advocate.
