They say the apple doesn’t fall far from the tree, and I often see this truism in the entertainment world. Think of Kirk Douglas and son Michael Douglas. Think of Judy Garland and daughter Liza Minnelli. Think of Goldie Hawn and daughter Kate Hudson. So many stars follow in the footsteps of their parents.

This generational stardom can be found in all professions, of course. Palm Beach restaurateur Tim Gannon — of Wellington polo fame as well as Outback Steakhouse fame — has with his son, Chris Gannon, opened the restaurant Bolay. And this casual eatery is terrific, let me tell you.

The West Palm Beach location is a short ride over the bridge in a shopping plaza at 1880 Okeechobee Blvd., just west of I-95. The first Bolay opened in Royal Palm Beach, nodding at Tim’s former experience on the nearby polo fields in Wellington. Other Palm Beach County locations are in Boca Raton and Palm Beach Gardens, and I’m told a new Bolay will open in early February in Jupiter.

I recently enjoyed an alfresco lunch with friends on the terrace of the West Palm Beach restaurant. I loved the décor and the food, where everything was fresh and gluten-free with plenty of bold flavors.

Father and son coined the word “Bolay,” which alludes to the bowls the dishes are served in, as well as the Spanish “ole.” The latter evokes a sense of exotic excitement, I think.

The interior décor is exciting and colorful, with Persian aqua blue used liberally — on some of the walls, on the paper drinking cups, on the carry-out bags and even in the restrooms. I was reminded that the old Howard Johnson buildings of the 1950s and ’60s, which used Persian blue as a theme color, paired with brilliant orange.

The blue at Bolay, on the other hand, is complemented by lots of white and green for a look that is as fresh as the food. The overall atmosphere is a mix of the trendy and the classic.

If you are planning a new décor for your kitchen, you might take a hint from Bolay, with its weathered-gray wood planked floors, white and stainless-steel accoutrements, white wall tiles, over-the-counter contemporary light fixtures and peacock blue upholstery on the comfortable dining chairs. And don’t forget those Persian blue walls.

The menu, by the way, consists of five parts. You begin by choosing a base (perhaps noodles, rice or quinoa), a veggie, a protein (perhaps chicken or pork tenderloin), an add-on (such as minted tomatoes), and a sauce. I have listed only a few of the items available, as there are many other delicious options to check out for yourself. You can find all the details at Bolay.com.

*