For those of you who were fans of El Arroyo on Greenville, the bad news is the legendary restaurant closed down earlier this year. The good news, however, is that its location has been taken over by Lake Highlands High School alums Lance Cunningham and James Slaughter who, with buddy Craig Stadler, have opened the Wahoo Grill.

And if the partners’ experience in the restaurant biz is any indication, Wahoo should be a rousing success. Slaughter already owns two restaurants in Dallas, Firehouse and the Whisky Bar, and Stadler is owner of The Old Crow. All three establishments have survived in the often-fickle world of Lower Greenville nightlife. Cunningham adds practical know-how: He has served as manager of many restaurants, including a stint at El Arroyo.

The local boys also brought in an old friend and chef from the Mezcal restaurant in Scottsdale, Ariz., to help them out with the menu. They offer slightly high-concept Tex-Mex, with some unusual choices – Thai tacos, anyone? – thrown in for good measure.

They leased the building in April and gutted it, redesigning the interior themselves with much success. Walls are painted in vibrant blues, reds and yellows, and local artists pitched in with wall murals and other design touches. A small game room offers classic video games, while a separate cedar-lined dining area and a cobblestone bar balance things out with touches of sophistication.

WAHOO GRILL

7402 Greenville – 214-891-9907

Hours: Mon-Sun, 11 a.m.-2 a.m. – $, FB

Maui Pulled Pork

1 ½ cups annatto seeds, ground

1/3 cup Mexican oregano

1/3 cup ground black pepper

3 Tbs. salt

1 cup minced garlic

2 cups lime juice

6 cups orange juice

12 lbs. pork shoulder, cut into 3-inch sections

Pickled red onions

Combine the annatto seeds, oregano, pepper and cloves in a spice grinder and process until smooth. Combine with garlic and lime and orange juices in a large overproof pan. Put pork shoulder segments in the marinade, cover tightly with foil and steam for 4 hours. Remove from the steamer and let cool. Remove meat, reserving broth and shred pork back into broth.

For each portion, use 7 oz. of shredded pork, and pour a bit of the reserved broth over each portion. Top with a generous pinch of pickled red onions. Serve with charro beans and soft tortillas.

(This recipe is good for large parties; it will serve 10+ people.)