Kamp Fire, a new Downtown restaurant that bills itself as the city’s first eatery focused on Cambodian cuisine, will debut later this month.

A representative for Kamp Fire tells Eater that it will open its doors at 460 North Lamar Street Suite 200 on Saturday, August 31, bringing a menu of classic Khmer, or Cambodian, cuisine to the neighborhood. Partners Paul Try and Kevin Top will source ingredients from local purveyors, and serve up an extensive slate of dishes for both meat-eaters and vegans alike.

Options range from egg rolls and chicken wings to sach ko jakak, or skewers of American wagyu beef marinated in Cambodian kroeung, a paste of spices and herbs. Also on the menu is twa ko, a beef and pork sausage that’s made at the restaurant by chef Kevin Top. Vegan options include lort cha, a stir-fried noodle dish with egg, gai lan (Chinese broccoli), mung bean sprouts, and Beyond Meat. On the sweeter side of things, Kamp Fire will also serve its riff on nom kong, or traditional Cambodian doughnuts.

Diners can get their first taste of Kamp Fire on August 31, when the restaurant will celebrate its grand opening with two different multi-course tasting menu options — one vegan, one omnivore — priced at $35 each.