Changes and preparations are still underway at the former Chez Willy’s restaurant on Seminary Street. New owners Ryan Cardwell of Iron Spike Brewing Company and Bart Smith, Executive Chef of En Season have partnered up on the venture. Details on the eatery are still being hashed out – Cardwell tells WGIL planning and executing their vision is a process. “When we were on the Iron Spike project, there were some dates thrown around…some opening times thrown around….It takes a lot of time and effort, and there’s lots of pieces that need to come together that are out of your control on these projects,” Cardwell said. “I don’t want to rush it. I want to really have the time to fine-tune our staff before we open our doors. That is a lesson I had to learn the hard way through other experiences.” The name of the eatery is till a work-in-progress. The plan is to offer counter-service breakfast and lunch – for those looking to grab a quick bite. Cardwell also said that not many renovations are being done. “Updating. We’ve exposed over 1,000 square feet of brick wall. We did keep the mural. It’s a hand-painted mural, so it fits (our concept well). The (entire) kitchen has been removed, and we’re rebuilding it from the floor up. Then we’re putting it back to how it was. (Updating) it to last another 40 years. Really, a craft-minded butcher and deli.” The two also plan on offering fine-dining on weekends – with a changing menu. Only using locally grown produce and meats is also the plan – while also offering Iron Spike Brew and wine options. Customers will also be able to get their cuts of meat to take home for a cookout.