Restaurateur Tim Gannon, co-founder of Outback restaurant and creator of the “Bloomin’ Onion,” has a knack for knowing what people want to eat.
Now Gannon and son, Chris, are out with a new concept: Bolay, a hip, fun eatery opening in Wellington in February 2016. Bolay will open in the newly-built Buckingham Plaza at 250 S. State Road 7.
Bolay promises to be a fast-casual concept featuring bowls “packed with nutrient-rich super foods” and proteins.
Translation: Look for items such as gluten-free cilantro noodles, Peruvian quinoa and marinated kale and currant salad.
Featured vegetables include Paleo sprouts, smoky cauliflower and and maple-roasted butternut squash. Proteins will include tuna, spiced steak, lemon chicken and tofu.
The concept will allow people to walk through a line and direct a Bolay employee to include the desired food items.
The food is intended to be healthy, nutritious and loaded with energy. “We want people to feel good about what they’re about to compose and eat,” Tim Gannon said.
Bolay, in fact, is the polar-opposite of the heavy, fried meal. “We’re going to be food-coma free,” Chris Gannon quipped.
“Every molecule in the building is going to be healthy,” Tim Gannon added.
But taste is important, too. The Gannons hail from New Orleans, where flavor and spice are important. “As much as the Bloom’ Onion send you flavor-wise into a special place, we’ll do the same thing without the heavy feeling or caloric content,” Tim Gannon said.
Gannon, who now lives on Palm Beach, is a former Wellington resident and polo aficionado. He said Wellington is dedicated to being physical and healthy, making it a good fit for the first Bolay store.
But Gannon expects to expand quickly once open. He’d like to open in West Palm Beach and Palm Beach Gardens, and throughout South Florida. Franchising is an option down the road, too, he said.
For now, though, Tim Gannon said he’s happy to work with son, Chris, to get Bolay off the ground.
In addition to food, Bolay also will feature cold-pressed juices, wine and craft beer from nearby breweries, Chris Gannon said.
As much as possible, food will be locally sourced and seasonal, Chris added.
Chef Martin Oswald, former protégé of Wolfgang Puck, helped curate Bolay’s menu. Oswald is known for cooking food based on a Nutritarian diet, a way of eating based on food choices that maximize the micronutrients per calorie.
Tim Gannon expects the bowls to be priced from between $8 to $11 for lunch, and he said they will be large enough for people to save some to eat later for dinner, too.
Bolay will be open from 10:30 a.m. to 10 p.m. seven days a week. A grand opening date is not yet known but will be announced in the future.