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Brian and Teresa Mullins are expanding their restaurant empire to Chesapeake.

The dynamic duo, who own M&M Hospitality Group, are opening up the 10,148 square foot restaurant Cork & Bull at Summit Pointe in Chesapeake.

The new restaurant follows other successful restaurants they have opened in Suffolk, including Vintage Tavern, River Stone Chophouse, Decoys Seafood and Amedeo’s Ristorante. Their company also opened Bennett’s Creek Marina next to Decoys and Amedeo’s Bakery.

Cork & Bull will be an American chophouse serving prime, dry-aged Hereford beef. Its menu will also include seafood and raw bar specialities from the Eastern Shore, Chesapeake Bay, and will include fresh Maine lobster. It will also offer private dining for private and corporate events.

Like Amedeo’s Ristorante, Cork & Bull will be part of a mixed-use development that will have a mix of apartments, restaurants and shops, and is expected to be a focal point at the intersection of Belaire Avenue and Summit Pointe Drive.

“The development at Summit Pointe is a perfect fit for our style and philosophy of hospitality,” said Ken Dodd, director of operations for M&M Hospitality Group. “It is the natural next step to bring our chophouse and raw bar expertise to Chesapeake. We can’t wait.”

Construction is under way, with Cork & Bull expected to open in fall 2022.