A new restaurant is looking to bring a cuisine style that has been lacking in the Carrollton area.

“We are filling a void in a market that’s not here,” said restaurant owner Kevin Blair.

He added there is “such a boom in development” in the area, which could attract patrons to the restaurant.

The Virginia Company, located at 13162 Carrollton Blvd., will primarily serve steak and seafood. Blair promises to deliver fresh seafood and vegetables. The menu will be geared toward the season’s offerings.

Next summer, Blair hopes to open a greenhouse on-site to allow the restaurant to grow its own vegetables.

Menu options will include baked oysters, pork belly sliders, rib eye steaks and crab cakes. A variety of soups, salads and desserts will also be available. Additionally, catering and take-out are options.

Allen Powell, the head chef, also serves as the chef at one of Blair’s sister restaurants, HK on the Bay.

Blair replaced the prior tenant, Bridges, on Sept. 1 and anticipates opening on Nov. 7. Blair had known the Bridges owners and family for years and agreed to occupy the space once the restaurant closed.

The majority of the renovations occurred on the interior. Blair and company have added new paint, table tops, nautical-themed ropes, booth seats and hanging lights. The restaurant also features a private dining area and outdoor seating.

There will be ambient music on-site and in the near future, Blair plans to host acoustic musicians.

“It’s beautiful,” Blair said.

Blair, also the owner of Hell’s Kitchen in Norfolk, said he plans to take some recipes from the restaurant and incorporate it into The Virginia Company’s menu. Additionally, he will include some sauces from his former business partner’s restaurant, The Butcher’s Son, in Chesapeake.

Despite already owning a business, Blair said, “it never gets any easier.”

When asked what would differentiate his restaurant from others serving similar cuisines, he said, “great food, great staff and great price.”

The Virginia Company currently has about 50 employees, but Blair said the restaurant is still hiring.

In the spring or fall next year, Blair plans to follow tradition as he has done at HK on the Bay. Every year, the restaurant hosts a festival, in which all proceeds go toward local charities. Blair hopes to do the same at The Virginia Company.

Restaurant hours will be from 4 p.m.-1 a.m. Monday through Thursday, 4 p.m.-1:30 a.m. Friday and Saturday and 11 a.m.-12 a.m. on Sunday. Happy hour starts at 4 and brunch is from 11 a.m.-2 pm on Sunday.

Blair said he’s been grateful for the community feedback and anticipation.

“The local support and response from social media has been amazing,” he said.