Taco Yolo's chicken tacos call for organic produce and protein, as does the rest of the menu. Credit: Courtesy of Taco Yolo

Taco Yolo’s chicken tacos call for organic produce and protein, as does the rest of the menu. Credit: Courtesy of Taco Yolo

Turns out, the phrase "YOLO" isn't over after all. At least for the fusion-style restaurant that's set to launch in Lithia's FishHawk neighborhood at 11 a.m. Monday.

The flagship location for Taco Yolo is part of the Publix shopping plaza at 5614 FishHawk Crossing Blvd. Managing partners Robert Wolfenden and Heath Hardin are behind the new restaurant, which specializes in American favorites with a modern Tex-Mex twist. Though it's not a fully organic establishment, there is an emphasis on organic produce and proteins.

Both founders are local residents who became good friends while attending Bloomingdale High School in Valrico, but they each bring a different set of skills to the table. Hardin is behind Brandon marketing and accounting firm HVH Consulting and has spent more than 20 years in the marketing and branding industry, while Wolfenden is a longtime veteran of the restaurant management and operations world whose company owns several Beef 'O' Brady's and Little Greek outposts.

There’s Mexican street corn, too. Credit: Courtesy of Taco Yolo

Taco Yolo FishHawk has taken over the former home of a yogurt shop with a made-to-order, ever-evolving menu of customizable salads and bowls, tacos, burritos, enchiladas and quesadillas. A rotating lineup of chef's specials — including Mexican pizza, dry-rubbed ribs and Cancun shrimp — is featured weekly as well.

"Taco Yolo will serve traditional Mexican entrees with fresh proteins and fresh produce only," according to a statement from Wolfenden. "Our concept and food is built around the acronym 'YOLO' (you only live once), which to us means live well and eat fresh."

The renovated restaurant space — casual and family-friendly — features a bar stocked with craft beer, wine and margaritas, an indoor dining room, and a porch area outside that's also meant for dining. Table service is available for patrons eating in, and take-away orders can be made online or by phone.

"Throughout my career, I have believed in creating great memories through experiences. I cannot think of a more memorable and enjoyable experience than creating a concept with a great friend, in a great area," Hardin said.

This article appears in Nov 16-23, 2017.