Terry Laybourne is to replace the Asian street food site he runs in Fenwick Newcastle with a butcher and steak bar.
The North East chef restaurateur will close Ko Sai this weekend, before reopening the space as Porterhouse Butcher and Grill in August.
The new concept will feature counter seating for 14 people and table seating for 30, with chefs cooking cuts dry-aged in Himalayan salt chambers on a josper grill.
Like the Saltwater Fish Company, which Laybourne also operates in Fenwick's food hall, the redesigned site will combine a retail and a restaurant offer.
Laybourne said: "This new venue has been driven by the positive response we've had to the Saltwater Fish Company which operates as a fish bar and fishmonger within Fenwick. We offer a premium product, treated with respect and cooked in front of customers who really engage with the process."
Porterhouse Butcher and Grill will feature Himalayan salt-aged beef from Hannan Meats, Wagyu beef from Steve Ramshaw and Middle White pork from Ravensworth Grange Farm.
"Our chefs will treat all these premium meats with respect," Laybourne said. "They will work hand in hand with our butcher, taking a 'we cook what we sell, we sell what we cook' approach. Our meat and game is seasonal so both our butcher and dining menu will be constantly changing."