More than 20 years after launching the popular Farlow’s on the Water in Englewood, Keith and Laurie Farlow are preparing to open a second restaurant — Chophouse285 — this fall just a few miles away in the city’s downtown district.

The new 10,000-square-foot restaurant is under construction at 285 Dearborn St., the former site of La Stanza Ristorante. It will focus on high-end steak and seafood with Old Florida hospitality and a refined atmosphere. The Farlows expect to seat up to 340 guests and offer private event space showcasing wines and spirits, including Hemingway Whiskey from Kentucky.

“We saw an opportunity to branch out into new culinary horizons, while continuing to serve the place and the people we love,” Laurie Farlow said.

Farlow’s on the Water specializes in seafood and fare with Caribbean and Southern influences, while Chophouse285’s specialty will be steaks cooked on a wood-burning grill designed by Dutch fabricator Chris Demant, who builds grills for award-winning restaurants and celebrity chefs.

On June 3, Demant put the finishing touches on the Farlows’ grill at his Atlanta-based business, Grills by Demant.

Executive and Lead Chef Austin Davis will oversee the restaurant’s state-of-the-art kitchen with a dry-aging room for steaks.

What sets Chophouse285 apart, Keith Farlow said, is the dry-aging program. A 7-by-7-foot dry-aging room is being manufactured in Germany and will be assembled on-site by a company technician. One wall will be lined with Himalayan salt, Farlow said enhances the meat’s flavor as salt particles circulate in the air.

While other restaurants offer dry-aged steaks, they are usually aged by an outside firm and not in-house, Farlow said.

He will personally cut the steaks that will have been aged for a total of 60 days. First, the meat is wet-aged for 30 days, left in its wrapping to allow the blood to tenderize it. Then it will be removed from packaging and dry-aged for another 30 days.

While Black Angus and Prime cuts will be served, patrons also can order Senepol steak from the breed of cattle developed on St. Croix. The meat is known for being tender and flavorful with a juicy texture.

The steaks will be paired with classic steakhouse fare alongside dishes inspired by the Farlows’ cultural backgrounds. Laurie brings Southern influences from her home state of Kentucky, while Keith incorporates the many flavors of the Caribbean in his recipes.

While steak is the star, the seafood menu will offer a northern complement to Farlow’s existing Caribbean offerings. Diners can expect dishes with cod, salmon and halibut — a contrast to the snapper, swordfish and mahi-mahi served at Farlow’s on the Water.

Chophouse285 will also feature a pasta station with house-made pasta and daily-picked greens from the Farlows’ hydroponic garden. Side dishes and accompaniments will reflect the couple’s heritage.

“The location at 285 Dearborn St. exudes a distinctive character all on its own,” Keith Farlow said. “Now our job is to honor that character with cuisine and service that lives up to the rich hospitality of our own roots, as well as the history of this place.”