It was only a matter of time before a restaurateur snapped up the empty corner spot at the Carrall and Water Street intersection in tourist-friendly Gastown.

The prime location (formerly Secret Location’s tasting room) will soon be the new home of Coquille Fine Seafood—a  4,100-square-foot space that will feature a dining room, lounge, bar, and patio.

Notable Vancouver chefs Lee Cooper and Jack Chen of L’Abattoir are the masterminds behind this restaurant concept, which will focus on fresh-caught seafood and shellfish.

The kitchen duo first collaborated at the Pear Tree Restaurant back in 2008; Nin Rai of Truffles Fine Foods and L’Abattoir will also be partnering up with Cooper and Chen at the new seafood eatery.

Coquille will boast a nautically-inspired décor—think a classic fish house with a modern twist. Lunch, dinner, and late-night drinks will be on offer.

“Coquille will be the type of restaurant that we feel has been lacking not just in Gastown but Vancouver as a whole, and we’re looking forward to putting the focus on fresh-caught seafood that is handled, prepared and served simply in a comfortable space where people feel instantly at home,” said Cooper, in a press statement.

This new dining establishment is scheduled to open sometime this winter.