Link & Pin, the newest restaurant from the owner of Duckworth’s, will open next month on the corner of South Boulevard and New Bern Street. The restaurant will serve food and cocktails that are more similar to The Cellar than Duckworth’s, but in a much bigger space — the restaurant, including patio space, will seat 180.

Situated right off of the light rail, the décor is inspired by the heyday of railroads, with wood tones and dark leathers. The restaurant will be open from lunch to late night seven days a week, starting with 11 a.m. lunch on weekdays and brunch on weekends. The menu will be similar to The Cellar’s inspiration, with gastropub cuisine that pairs well with drinks.

According to Duckworth’s mixologist Ron Oleksa, who oversees the beverage programs across the restaurants, Link & Pin will have a cocktail menu of 18 to 20 signature drinks. Many of them are riffs on classics, though the bar staff will be able to make classic cocktails by the book as well. Six of the signature cocktails will be on tap to help minimize wait times; house-made red and white sangrias will also be available on tap.

A house mule will always be on the tap rotation, for example, as will a house Cosmo, made with Amaro Montenegro, sea salt, and orange zest, and a Hemingway daiquiri made using clarified juices. The menu will be entirely different from The Cellar, Oleksa says, with fewer touches on each drink to minimize wait times. There will be several cocktails that use flavored ice cubes to create a drink that transforms as you sip it, such as a PBJOF, a toasted peanut-butter infused bourbon old fashioned with a blackberry ice cube. Oleksa also hopes to always have one cocktail made with beer on the menu.

Expect craft beers, as well, and a wine list with 30 or so wines by the glass, including high-end pours such as Cakebread and Rombauer.

Perhaps what we’re most excited to see is a bar cart in action. The restaurant’s South End entrance will have a lounge area, anchored by a live tree planted indoors surrounded by a round banquette. This area will be serviced by a bar cart capable of mixing up traditional drinks, such as martinis, Manhattans, vespers, sazeracs, old-fashioneds, and negronis. —Kristen Wile