Bolay Is Now Open, Serving Up Make-Your-Own Healthy Food Bowls In Wellington
In need of a fast, healthy meal in Wellington? Bolay may be the place you’re looking for.
The fast-casual eatery, which opened Feb. 26, is looking to appeal to young professionals, gym-goers and people who are simply on the go with its selection of nourishing food bowls and cold-pressed juices.
The brainchild of restaurateur Tim Gannon (you may know him as the co-founder of Outback Steakhouse) and son Chris Gannon, Bolay aims to offer dishes packed with nutrients and flavors from all over the world.
Chef Martin Oswald, a former protege of culinary legend Wolfgang Puck, helped curate the menu.
Here’s how it works: Diners can choose from five bowl selections, including the Thai Bowl (cilantro noodles, spinach, broccoli, cauliflower, lemon chicken pork tenderloin, Asian herbs and spicy Thai sauce), or opt to build their own.
Bases for the bowls include marinated kale and currant salad, Peruvian quinoa, black rice, basmati rice or gluten-free cilantro noodles. From there, customers can choose vegetables—including broccoli with ginger orange glaze and maple-roasted butternut squash—and proteins, such as ponzu tuna and Caribbean-spiced steak.
They can then top their custom creations with sauces like lemongrass tamari or carrot ginger, and add on tomatoes with mint, goat cheese crumbles or Parmesan cheese.
In addition to its selection of juices, Bolay offers infused teas, local craft beers and wine.
Both former polo players and aficionados of the sport, the Gannons said choosing a location for the concept was a no-brainer.
“Wellington is home to me and my father,” Chris Gannon said. “Bolay is a great fit because there’s nothing else quite like our concept that currently exists in the city, and we think there’s a need for a fast-casual concept with nutrient-rich, whole ingredients.”
Besides, it can be hard to find healthy, fast options when you're running around town after work or school.
“We’re giving people the ability to eat good food that is good for them in a quick, fast-casual environment, and we feel our restaurant will bring a new, young, fit crowd into the community," he said.
So, what should first-timers try at Bolay? Gannon recommends the ahi tuna bowl mixed with the marinated kale and currant salad and forbidden black rice. And if you’re going to reach for a juice, The Gatsby (kale, romaine, parsley, lemon, apple, pineapple and ginger) is “a must," he said.
Bolay will be open from 11 a.m. to 10 p.m. seven days a week. Prices for chef's selection bowls range from about $8 to $14.
250 S. State Road 7, Suite 100, Royal Palm Beach
(Images courtesy Bolay)