Restaurant

nique ... from those beacons like Mexico City and Lima. I take all of that andmy own creativity and pursuit of amazing flavors and bring it to where we are in Lake Worth Beach.”

Extra tidbit: “We have this heirloom corn that we purchase from Mexico and we use it to create our own masa and tortillas,” Hanlon says. “We use it in a lot of our recipes. We take that mindset and we grow the menu from there.”

Fire& Ice

707 Lake Ave., Lake Worth. 561-469-1099 or Facebook. com/FireandIce561. Opened in September. Background: It was an opportunity that Henry Olmino just couldn’t resist. When Suri Tapas Bar closed after four years, the landlord needed a new tenant.

Ol mi no has been chef and owner of Marios Ocean Ave in Lantana since 2015 (after comingout of retirement for 13 years). His family started their South Florida restaurant reign with Mario The Baker, which opened in Sunrise in 1974.

Now, with two restaurants in Palm Beach County, Olmino differentiates Fire & Ice by billing it as “more casual — the concept I did there is pizzas, subs and wings. Pizza places aregood during the pandemic. ” Hence Lake Worth. “[Fire & Ice] is just a fun place to come to,” Olmino adds. “No linens. Nothing to bestuffy about. Everything is scratchmade.”

Extra tidbit: “At the beginning we said the oven is going to be the fire,” Olmino explains. “The alcohol is going to be the ice. We run a very, very aggressive happy hour there.” There is a private room upstairs with another bar. “I’d like to turn that in the first speakeasy in Lake Worth,” Olmino says.

Roxie’s Place

15 NJ St ., Lake Worth. 561-508-6979 or Facebook. com/ pages/ category/Diner/RoxiesPlace-105186504366463. Opened in July. Background: “I was a server,” says the diner’s owner and chef, Roxanne Anken. “I just thought it was time for me to run my own business. Good restaurants are hard to find to work in, where things are done correctly. I knowwhat I like and what I didn’t like.”

So when her daughter spotted a potential space in LakeWorth, Anken knew it was right.

“I just had in my head [that] I like a family feel. I like diners where you walk in and everyone knows your name and everyone is your friend.”

Extra tidbit: Roxie’s Place is open for breakfast and lunch, where the beef on we ck sandwich is very popular and a specialty of the house. “It’s a western New York thing,” Anken explains.

Los Panchos Tacos and Tequila Bar

717 Lake Ave, Lake Worth. 561-660-7474 or LosPanchosLakeWorth.com.

Opening Nov. 10. Background: You may remember chef J.D. Eubanks from an armed forces themed episode of “Guy’s Grocery Games” on the Food Network. Eubanks, former navy, won the TV cooking competition. Back then he was a big name on the Louisiana culinary scene (Antoine’s, National WWII Museum). Now he’s bringing those skills and mastery of a totally different cuisine— Mexican— to Los Panchos.

Eubanks says he learned about the kind of Mexican fare that Los Pancho swill be offering while in the Navy. “I would save upmy leave and travel to Mexico and cook in different restaurants. Itwas a few of us, all cooks. One trip we were there for two months.”

He adds that he has some Mexican heritage on his father’s side of the family. “So I had that in my blood already,” says Eubanks.

As for the dishe she thinks will be popular ,“We love the braised meats and smoked meats. Alot of Mexican food has long cook times. We’re doing them very close to tradition. My executive sous chef, Jose Sanchez, he’s from the Yucatán part of Mexico.

Eubanks adds that Sanchez’s wife, Marvi Sandoval Rodriguez, will make all the desserts. “We’re keeping it in the family.”

“The Crispy Baja, [which are] mahi tacos, are going to be pretty good because they are made with this homemade beer batter. We marinate the mahi for two or three hours. And the chicken tinga... is one of the best tingas I’ve ever had.”

Extra tidbit: The owners of Los Panchos are Gustavo Gabriel and Omar Arriete. “There are lots of burger places, pizza places,” says Arrieta. “We wanted to do somethingdifferent to target a younger crowd. ”

Dr. Spirits Co. and Doc Holliday’s BBQ Sports Grill

604 Lake Avenue, Lake Worth. Facebook.com/ DrSpiritsCo or Facebook. com/DocHollidaysBBQ.

Opening Dr. Spirits Co. in February or March 2021, then Doc Holliday’s sometime after that.

Background: First up will be the distillery, Dr. Spirits, which is under construction now and will produce handcrafted vodka when the 3,000-square foot space is done.

As for Doc Holliday’s, de Liege’s vision is to own the barbecue game in Palm Beach County with the 5,000-square-foot restaurant. “the real emphasis: Real barbecue from around the country, which Palm Beach County just does not have.”

Extra tidbit: Eclectic is the best way to describe de Liege’s background and the unlikely path that brought him to the bar and restaurant biz. He started out as a movie producer with an office on the Paramount Pictures lot under his own banner, Prelude Pictures. In 2011 he left Tinseltown to get in the renewable energy game with some of the PhD’s fromthe Universityof Florida making cellulosic ethanol.