Salerno and business partner Aaron Sisk, two longtime Richmond restaurant workers, bought the restaurant and the building at 421 N. Strawberry St. in December for its listing price of $1.375 million.

“Truly — it’s been humbling to take on the leadership of a restaurant that inspires so much passion and so many strong opinions,” Salerno continued in his statement. “It has been an honor to serve our community in such a well-known and well-loved establishment, but all good things must come to an end.”

Renovations are expected to take about eight weeks, Salerno said, and most of the staff will help with the changes in some way.

The new concept and name will be shared in the coming weeks, but the kitchen team is already in place, Salerno said.

“Our kitchen will be helmed by executive chef Adam Campbell, previously of Alewife and Rappahannock, and sous chef Hosea Roberts, previously of Bar Solita and Rappahannock,” he said. “I’ll take the lead on the development of our mixed-drink and beer program, and our wine list will be curated collaboratively by Hosea and me, both certified sommeliers.”