A transformation is under way at 1501 W. Main St., former home of the Border Chophouse Bar and Grill, which closed a few weeks ago. Patrick Stamper, who bought the restaurant along with his Mezzanine partners and a fourth partner, was on site this afternoon as demolition work was nearing completion.

He says the 1874 building, which originally housed a grocery store, has been gutted and remodeled — floors were ripped up, and a new bar, new booths and new fixtures were installed. There was a lot of cleaning and painting.

“There’s nothing left of the old place,” Stamper says.

But as a former bartender there — Stamper and Mezzanine partner Randy O’Dell worked at the Border off and on for nine years — he has fond memories of it. He also knew what he was getting into.

“The most appealing thing about the building is the location” so close to the Virginia Commonwealth University campus, Stamper says. Also appealing is the building’s history — “all those great years when it was Texas-Wisconsin Border Café, then Border Chophouse.” Stamper is a friend of the former owner, Art Merritt.

Todd Johnson, partner and chef at Mezzanine, will be developing the menu for the new eatery, which does not yet have a name. Also joining the project is Mike Marunde, drummer for the rock band RPG; he has experience with carpentry and construction as well as restaurant work, Stamper says.

What will the new menu look like?

“Nothing is set in stone,” Stamper says. But under discussion are pizzas, a raw bar, steamers and sandwiches made with hand-cut meats that are roasted in-house.

“We’re hoping to do a fair amount of live music,” he adds.

The menu will be lower maintenance than the frequently changing Mezzanine chalkboard, Stamper says.

“The whole idea here is we believe you have to play to your crowd,” he says. “I don’t think what we’re doing here would work in Carytown, and I don’t think what we’re doing in Carytown would work here.”

Stamper says he expects the restaurant to open in two or three months.