The Cheese Bar, the much-anticipated addition to the Ingersoll business and retail district, is set to open June 1.

Owner C.J. Bienert said he’s working on finishing touches including working out kinks in the kitchen and cleaning the remodeled restaurant, 2925 Ingersoll Ave.

Bienert said the space, which most recently housed Candela Modern Mexican restaurant and Red China Bistro before that, has lots of local wood including reclaimed barn wood. The bar is made from native black walnut and the beer tap handles are oak harvested from land owned by organic farmer Larry Cleverley.

This is the second location for Bienert and his wife Kari Bienert. The couple opened The Cheese Shop at 833 42nd St. in late 2011.

The Cheese Bar is about 2,000 square feet will seat about 70, with 30 additional spots on the patio, which is expected to open in a couple of months, Bienert said.

The new location has a large kitchen, a move up from the tiny basement kitchen where Chef Brett McClavy creates lunch and dinner for guests at the original location.

McClavy is a partner in The Cheese Bar and will continue to make macaroni and cheese, cheese toasties, charcuterie plates, salads and sandwiches that are made with a long list of cheeses and locally sourced meats and other ingredients.

The Ingersoll location also will offer raclette, a gooey cheese poured over veggies or meats, and a full bar with 30 beers on tap.

The retail portion of The Cheese Bar will be smaller than the original location, Bienert has said.

The Cheese Bar will be open 11 a.m. to 8 p.m. Tuesday through Thursday and 11 a.m. to 9 p.m. Friday and Saturday. It will be closed Sunday and Monday.

Visit www.cheesebardsm.com or find it on Facebook.