Root to Tail, a new farm-to-table restaurant from Southern chef and former Food Network host Ben Vaughn, is opening next week in Mountain Brook's English Village.

The restaurant is in the former Ciao restaurant space at 2031 Cahaba Road, across the street from Billy's Sports Grill and a few doors down from Continental Bakery and Chez Lulu.

"I looked in a lot of neighborhoods in Birmingham and the surrounding area to find just the right space," Vaughn said in an interview with AL.com. "I think truly what sealed the deal for me on this property was the vision I got from Dr. (Shirley) Kahn -- who owns the property -- of what this village is and where it's going, what the 10-year-plan is."

Root to Tail will open for lunch at 11 a.m. next Tuesday, Aug. 22, Vaughn said.

Vaughn, a Florida native who moved to Birmingham with his wife and four children earlier this year, has previously opened restaurants in Memphis, Atlanta and Las Vegas.

He also has hosted such shows as the Food Network's "Health Inspectors" and the Travel Channel's "Buffet Buddies," and was a recurring judge on "World Food Championships" on A&E's FYI Network. He also is the author of the cookbook "Southern Routes."

"We moved to Birmingham for the opportunity," Vaughn said. "I just saw an incredible opportunity for growth in Birmingham for restaurants."

At dinner, price points will be in the $8 to $10 range for appetizers, and $19 to $28 for entrees, Vaughn said. At lunch, prices will be in the $9 to $15 range, he said.

The Root to Tail dinner menu will feature such entrees as pan-crisp dayboat flounder with succotash, roasted snapper with Hoppin' John, braised beef short rib with sweet potato, sorghum-cured rack of lamb with baked ratatouille, and Moulard duck breast with Anson Mills grits.

Some of the items on the menu will rotate based on what is available and in season.

"That first 90 days, after we determine what our customers' favorite items are, that will determine those items that are our standard and that stay on the menu," Vaughn said. "Ultimately, my goal is to have about a 40 percent portion of my menu that is just evolving."

The name Root to Tail is a variation on the old expression "soup to nuts," a phrase used to describe a full-course meal from beginning to end, Vaughn said.

"That kind of plays true to the title of our restaurant, and the story of our culture that we are building with our food program," he said. "Everything is usable, and, respectfully, we use it all.

"We're not going to pound that drum of local, local, local (ingredients)," he added. "It's just going to be our standard."

Lunch hours are 11 a.m. to 2 p.m. Mondays through Fridays, and dinner hours are 5 to 10 p.m. Tuesdays through Thursdays, and 5 to 11 p.m. Fridays and Saturdays. Root to Tail also will serve brunch on Sundays from 10:30 a.m. to 3 p.m.

A full menu and more information about Root to Tail will be available soon at roottotail.com.