By Michelle Castillo, Social Media Coordinator
Step aside Fast Casual, there’s a new kid coming to town.
A new eatery created by internationally recognized restaurateur, Outback Steakhouse co-founder, and PDQ owner, Tim Gannon, and his son, Chris Gannon, who has a background in the quick-service, casual-dining and fine-dining segments, is entering the industry with a bold dining concept. It is named Bolay and is taking a different approach to fresh and flavorful food that invigorates the palate.
Bolay is aimed at health-conscious customers, inviting them to build bowls packed with nutrient-rich super foods and tasty proteins. Their company, Palm Beach Restaurant Partners, plans to open the 3,000-square-foot and 60-seat restaurant in Wellington, Fla., in early February.
“We’ve seen in my generation a transformation in what people are eating and their food habits,” Chris Gannon said while mentioning concepts such as Tender Greens, True Food Kitchen and LYFE Kitchen.
Consumers can choose to fill their bowls with bases of kale-currant salad, quinoa, black or basmati rice or gluten-free noodles. Vegetables such as broccoli, mushrooms, sprouts, cauliflower or roasted butternut squash and proteins such as chicken, steak, tuna, tofu or pork tenderloin can be added in. Sauces will also be available, ranging from lemongrass tamari to carrot-ginger, and possible add-ons such as tomatoes, cheese and herbs.
“We are innovating the build your own bowl experience, and pairing it with refreshing cold-pressed juices, infused teas, local craft beer, and wine,” Tim Gannon said.
Chef Martin Oswald, a former protégé of Wolfgang Puck, helped create Bolay’s menu. He is known for representing his European roots by infusing a philosophy of holistic, nutrient-rich food. With inspiration from New Orleans, the team built flavor profiles around these views and the love for food.
“We’re going for incredible flavors first,” Chris Gannon said, “and then it will be, ‘Oh, by the way, we’re nutrient-rich with a healthy spin.’ We’re not healthy first.”
The entire menu will be gluten-free and most ingredients will be free of hormones and antibiotics. The concept’s image is very unique as well, separated from the traditional restaurant logo.
“We looked to the future,” he said, “so we went with teal, which represents the ocean and is clean.” The "Y" in the logo also represents grains, linking it to the restaurant’s nutrient-rich foods, Gannon said.