Bleu Duck will use fresh, sustainable ingredients to create new and innovative twists on classic dishes. The owners plans to change up the menu every week based on what is in season and available locally.

The restaurant will also feature a full bar offering up creative cocktails made with local ingredients, as well craft beers from local breweries and a selection of wines designed to match the menu.

During the summer months, the chefs will offer cooking classes on Saturday mornings. "We'll take people to the farmers market and talk about different ingredients and vendors," said Paulsen. "We'll grab a few ingredients, come back and do a demo with what we found there."

The interior of Bleu Duck is being designed by Adam Ferrari of 9.SQUARE, the same architect behind places like The Doggery and Forager Brewery. It will feature a simple, natural look highlighting the building's original character.

The restaurant will have a "very pronounced kitchen presence,"according to Paulsen, allowing for a closer connection between customers and their food.

"When you go to parties, everyone ends up in the kitchen at your house," he said. "That's what we want to convey, as well — that comfortable feeling that everyone's hanging out in the kitchen."