Victoria Vancouver Island British Columbia - The interior is close to being finished on the ground level of the historic CPR Steamship Terminal building in what is considered one of the region's most high-profile restaurant locations and anticipated openings.
 
The bar is in place and workers are installing seating to prepare the Steamship Grill and Taphouse for its opening in early December, although an exact date hasn't been finalized.
 
A 100-seat outdoor deck, and front-row seat to the Inner Harbour, has also started, but won't be ready until mid-March.
 
Excavation has been underway for foundations and pilings.
 
The restaurant's launch marks another stage in the revitalization of the CPR Steamship building, owned by the province and leased by the Greater Victoria Harbour Authority.
 
Once home to the Royal London Wax Museum, the building was closed for extensive upgrading, including seismic work.
 
The harbour authority is filling it up with a variety of tenants to attract locals and tourists.
 
The top floor houses the Robert Bateman Centre.
 
A gift shop is on the sidewalk level.
 
There's still room for a pub-style tenant in the lower level, opening onto the causeway on Victoria Harbour.
 
The Steamship Grill will launch in stages to avoid the noise of construction, said Steve Baert, co-general manager with Shona Bellows.
 
Baert recently moved to Victoria while Bellows has a long history here.
 
She managed the Macaroni Grill and was at the Irish Times and Rick's Grill.
 
When the restaurant opens with 110 indoor seats, it will at first offer only dinner through December and January, Baert said Thursday.
 
Brunch and then lunch will be added later.
 
Extra Mile Hospitality Group owns the Steamship Grill and Taphouse.
 
Extra Mile is led by experienced B.C. restaurateurs who have had hands in Romer's Burger Bar restaurants in Greater Vancouver and have been involved with Milestones and the Keg.
 
A Starbucks coffee outlet, owned by the restaurant, is opening at the same time, Baert said.
 
Julianne Appleton, general manager of the Starbucks, said about a dozen staff have been hired.
 
The restaurant's menu will focus on fresh, local, and sustainable food.
 
Appetizers and shared plates will offer food at what Baert called a good price point, with more high-end items available as well.
 
"We are kind of walking a nice tightrope."
 
Bellows said the bar will have six types of beer and eight wines on tap.
 
So far, 30 employees have been hired and that number will double by March as all services are offered, Baert said.
 
On the exterior deck, the aim is to see it open year-round, Baert said.
 
It will be five metres wide and run the length of the building.
 
Iredale Group Architecture is designing the deck and Perma Construction is doing the work.
 
The $500,000 cost is being covered by the harbour authority.
 
Once in place, it will allow for a covered space below, meaning that potential first-floor tenants could also have outdoor seating.
 
Carla Wilson.