After nine years, Noonan’s Tavern at the Range End Golf Club in Carroll Township near Dillsburg is closing.

In its place will open Greystone Brew House, a restaurant/bar owned by the operators of Greystone Public House in Lower Paxton Township.

Jason Viscount and John G. Frisch have partnered with Range End owner Craig Weaver to oversee the dining facility, which includes two bars, dining area, patio and a 200-seat ballroom.

Noonan’s will close on Jan. 6. It had operated at the golf course since 2010.

The location, directly off Route 15 and near Messiah College and Ski Roundtop as well as the growing development between Mechanicsburg and Gettysburg, appealed to the partners, Viscount said.

They opened Greystone Public House in 2016. Previously, Viscount was executive chef at Bricco in Harrisburg.

Remodeling is already underway at the restaurant, which is targeted to reopen under the new name by early April, Viscount said.

“Part of the building is over a 100-year old barn, so the lower level part will have more of a barn look. It gets a little more modern as you go upstairs,” he said.

The ballroom is white-washed brick and greyed out wood with mirrors and divider walls to separate the room for special events, he added. From all accounts, Viscount said the room is the largest meeting space between Gettysburg and Mechanicsburg.

Remodeling is underway at Greystone Brew House, a new venue at the Range End Golf Club in Carroll Township.

The restaurant is intended to cater to the community, beyond just those out for a round of golf, Viscount said.

Sticking to a brew house theme, the menu will cover lighter fare such as appetizers, burgers, sandwiches and some entrees, with an emphasis on smoked items.

“I would say it’s more of a bistro feel,” Viscount said.

To pair with the food, they plan to team up with a local brewery to produce beers under a Greystone label including a seasonal, IPA and lager. The beers also will sell at the Lower Paxton Township restaurant.

“We didn’t want to get into the full brewery business,” Viscount said. “But a lot of breweries aren’t at full capacity. A lot of breweries, it piqued their interest.”

The restaurant will be open seven days a week, serving lunch and dinner. In addition, brunch will be served Saturdays and Sundays.