According to Philly.com, a new restaurant will be added to the mix of Fishtown’s new refined-dining trend. Joining the new and higher-tier dining and drinking options cropping up all over town is Root, chef Greg Root (formerly director of restaurants at Starr before resigning on January 29th)’s namesake.

He and his partner, Chef Nick Kennedy will open the restaurant in mid-March. Kennedy has worked as a line cook at the Inn at Washington, sous chef at Jean Georges, executive sous chef at Del Posto and most recently corporate chef de cuisine for Scott Conant Restaurant Ventures (e.g. the Scarpetta restaurants). He’s a recent transplant; he and his family moved to Fishtown just last year.

Though they share the name, chef Root says that’s not the only reason behind the restaurant’s title. “There’s the wine correlation,” he told Philly.com.

“Also the start of us getting together,” Kennedy added to Philly.com. “Hopefully we’ll also have other things to be excited about. This is the first.”

Kennedy, Root and both of their wives met at Frankford Hall in the summer of 2015 and found that their goals aligned. Nathalie Richan, owner of Cafe La Maude in Northern Liberties, was recruited as their third partner.

They are looking to open the restaurant in mid-March at 1206 Frankford Avenue.

The cuisine, Root and Kennedy say, is a “fresh take” on American, Spanish and Italian foods. They’ll offer 12-16 wines, about half red and half white, by the glass, in addition to a handful of sparkling and a rose or two. A few dessert wines, two to three, will also be available by the glass.

As for bottles, about a dozen whites and roses, between 15 and twenty reds, and four to six sparkling are to be expected. These options start at $45.

Other drink offerings include gin-and-tonics, which Philly.com says will be a specialty, along with several classic cocktails and bottles of craft beer. There will be no beer on draft.

The menu is still in beta, but will include pan con tomate, robiola grilled cheese with truffles, artisanal cheeses and charcuterie, potato gnocchi, and braised short ribs. Rumor had it that Root was to be a wine bar or a small-plate affair, but Kennedy says nay. “We’ll do a complete dining experience,” he told Philly.com. But, it won’t be complicated, according to Kennedy, who added to Philly.com that “[i]f you want to come in [and eat light], that’ll be fine.”

The restaurant will seat roughly 60 including the bar, its dining room wide as opposed to deep. The partners are working with Richard Stokes Architecture to produce what they describe as a  “stylish modern sensibility” for the space. Root and Kennedy tell Philly.com that they seek to create a “lively” atmosphere with “unstuffy” service.

Perhaps in opposition to the image that description conjures, despite lively, they say, the restaurant is to be “relaxed[,] with a strong focus on hospitality.” Danee Root, wife of Greg, is a member of Vetri, the James-Beard recognized service team, and will be working at the restaurant.

“This is a great place,” Root told 6ABC, speaking of Fishtown. “It’s growing, the neighborhood is welcoming, and it’s becoming a destination.”