Having re-imagined the classic American steakhouse to door-busting success, the three partners in Delray’s Cut 432 are now planning to do the same for the classic American tavern.

Park Tavern is the latest project for Brandon Belluscio, Brian Albe and chef Tony Pizzo, who plan a mid-December to January debut for their casual yet elegant bar-restaurant, which will slip into the space formerly occupied by the old Carlos & Pepe’s (or perhaps not so old, having lasted only a little over four months).

Located on Southeast 2ndAvenue adjacent to Worthing Park, Park Tavern will take full advantage of the urban mini-oasis, with a spacious outdoor patio and lounge, complete with firepit and picnic-style tables and shaded by banyan trees.

Inspired by New York’s Gramercy Tavern, Belluscio says the 150-seat bar-restaurant (with 59 of those seats in the bar) will boast an “industrial modern” look, featuring Chicago brick walls, tables of reclaimed wood, poured concrete floor and bar, wine room faced with floor-to-ceiling glass, custom light fixtures and bathrooms lined with oh-so-retro octagonal tile.

A chef de cuisine has yet to be appointed, but Pizzo has already worked up a menu of traditional and revitalized American dishes that will change with the seasons and, he says, “be as local as possible.” Menu details aren’t quite finalized, but look for a raft of products made in-house, from charcuterie to pasta to ice cream.

The inventive mixological bar program at Cut will be expanded at the tavern, with a large selection of contemporary cocktails and a wine list expected to grow to several hundred bottles, most if not all also available by the glass.