A Michelin-recognized restaurant is temporarily closing to overhaul its look and menu

In October of 2015, Michael Hunter—a.k.a. the Hunter Chef, a.k.a. the guy who wants you to reconsider squirrel meat—opened Antler, a restaurant devoted to foraging, inspired preparations of Canadian game and ingredients, and whole-animal butchery (to the delight of many and to the disgust of others)

Related: Inside the kitchen of Michael Hunter, the chef and co-owner of Antler

From the outset, Hunter partnered with Jody Shapiro, whose role as business partner and creative collaborator has been integral in shaping the restaurant’s bold, uncompromising vision. And while the two will never turn their backs on the cuisine that helped establish their expertise, they agree it’s time to evolve. Next week, Antler’s doors will close briefly as the team renovates and reinvigorates both the menu and the space.

“This is not a concept overhaul,” says Shapiro. “We want to continue exploring the ethos of Canadiana and the wild we’ve become known for, but we’re interested in expanding what that means—both to us and to the diner.”

Related: A quirky east-end cocktail bar just made a big menu change

Over the past year, Shapiro and Hunter—who have collaborated on two cookbooks, most recently Hunter Chef in the Wild, which hit shelves last fall—have been travelling coast to coast, fishing and filming for their next project. This work will help shape Antler’s new menu as well as another book, which is forthcoming from Penguin Random House. The plan is to introduce a focused exploration of sustainably sourced Canadian seafood, incorporating techniques both modern and traditional.

“Our plan was always to give people what they didn’t know they wanted,” says Shapiro. “The new Antler will continue to set that bar.”

Antler is just one of many restaurants making pivots, both minor and major, right now. Stay tuned for a full roundup.