Popular sports bar and restaurant, Tavern in the Square, seems to be popping up everywhere in the Hub lately. And with new locations in Boston’s South Station and in Northborough, this fast-growing chain is also undergoing a menu transformation.

Under the guidance of the restaurant’s new Culinary Director, Paul Booras (below), Tavern in the Square is in the process of revamping their menu offerings. A release notes that Booras will focus on a more locally-sourced, house-made from scratch approach to Tavern in the Square’s new menu.

But don’t worry – Tavern in the Square staples are staying on the menu. A release notes thats the new menu will still feature “Tavern Favorites” including chicken & waffles, Shiitake udon noodle bowl and short rib shepard’s pie.

Diners can expect quite a few additions to the menu. New appetizers include Guacamole & Salsa Piccada with made from scratch smashed avocados, vine ripe tomatoes, cilantro, fresh chiles, garlic, and lime served with corn tortilla chips; Southern Sweet Fries with creamy goat cheese, chopped roasted pecans, and maple glaze; and Crunchy Pickle Spears with hand cut dill pickle spears, marinated in buttermilk and spices, dredged in corn flour and deep fried to golden brown, served with signature dipping sauce. Are you drooling yet?

The revamped menu also includes new sandwiches like the Old School Cuban with slow roasted pork shoulder and grilled country ham on toasted ciabatta dressed with Dijon, dill pickles, and Swiss cheese; and the Korean Fired Steak with grilled marinated steak, shiitake slaw, sliced avocado, greens, and sriracha miso sauce on a toasted roll.

A release notes that Tavern in the Square will be rolling out the new menu in all of their restaurants over the next few months – including the new Northborough location as well as the soon-to-open North Station location. The upcoming North Station-area Tavern in the Square will be the chain’s eighth restaurant and should be opening “later this summer,” according to an official source.