The Capitol Square’s already busy restaurant scene will welcome yet another new member into its fold next month. Hamilton’s on the Square, moving into the Blue Marlin’s former space at 101 N. Hamilton St., is set to open on August 3.

Rob Grisham, formerly of Brasserie V, will be at the helm as chef; he’s returning to Madison after a short stint in Portland, Oregon. Grisham describes this new venture as “approachable fine dining,” where patrons can take in fresh, locally sourced ingredients, craft cocktails, beer and wine in a comfortable setting. Dinner entrees will likely top out at around $25.

Owner Josh Kregness (whose prior stints include time at Middleton’s Free House Pub) says changes to the triangular space include a new bar, banquettes, increased patio seating and window seating. Inside, antique glass lanterns and restoration of the native sandstone walls on the Hamilton Street side contribute to the casual, lounge-like ambience.

“This [space] really spoke to me because I’ve been a downtown boy my whole life,” Kregness says. “I went to UW, I grew up in the Madison area, I love it on the Square. I love the atmosphere, which wasn’t [around] here 10 years ago.”

The new restaurant will feature lunch, dinner and late-night offerings. The lunch menu, served from 11 a.m. until 2 or 3 p.m., will include sandwiches, salads and flatbreads, including a spinach salad with pickled carrot, red quinoa, spiced peanuts and sesame vinaigrette. A duck French dip sandwich with smoked provolone cheese, caramelized onions and grilled duck breasts will be sourced from Minnesota duck farm Au Bon Canard.

Dinner will feature both entrees and shareable small plates, Grisham says, with options including grilled octopus and clam dishes, beef tartare and smoked pork shoulder, with pork coming from Dan Fox of Heritage Tavern, just across the street.

The late-night menu, while still tentative, may bring back sandwiches and flatbreads from the lunch menu as well as offer a charcuterie and cheese board with rotating and seasonal ingredients.

Being on the Square, says Grisham, means it’s important for Hamilton’s to be “hyper-local.”

“We’ll be sourcing from at least 15 different cheese makers, farmers and food purveyors,” he says.

For more info, Hamilton’s on the Square is @101hamilton on Twitter and @hamiltonsonthesquare on Instagram.