Good Boy Planned For Former Hendrix Space In Laguna Niguel

Specialty Restaurants concept replacing Hendrix restaurant

Maressa Ribeiro News Writer
The restaurant will take over the location after Hendrix closed earlier this year (Image credit: Google Earth)

Good Boy, a new restaurant concept from Specialty Restaurants Corporation,  is planned for the former Hendrix Restaurant & Bar space at 32431 Golden Lantern,  Laguna Niguel, according to the  Orange County Register. The restaurant will take over the location after Hendrix closed earlier this year, with Specialty Restaurants confirming plans for the new concept. 

Specialty Restaurants Corporation is a California-based hospitality company that owns and operates restaurants, event venues, and hotels across the United States. According to the company’s website, its portfolio includes waterfront restaurants, steakhouses, seafood concepts, airport dining locations, and event facilities, with several brands operating throughout California and other states.

Its portfolio includes brands such as Orange Hill, Castaway, The Rusty Pelican, and Whiskey Joe’s, with locations in California, Florida, New York, and other states. In addition to its restaurants, the company hosts weddings, private events, and corporate gatherings at many of its locations

The company has not yet released many details about Good Boy’s menu or design. According to the Orange County Register, the concept is expected to replace Hendrix at the Laguna Niguel property, though an opening date has not been announced. Specialty Restaurants has not publicly shared additional information about the restaurant beyond confirming the project.

Good Boy will become the newest addition to the company’s collection of hospitality concepts as redevelopment of the former Hendrix space moves forward.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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