One of Toronto's favourite date night spots is closing to make way for a new restaurant

Martine's Wine Bar, a rustic-elegant spot in Little Italy created by Hailey Burke and Grant Van Gameren (Bar Raval), may have only been open for a little over two years, but my oh my, did it ever have an impact on Toronto.

The eclectic Palmerston restaurant almost immediately soared to the top of everyone's must-visit list, earning particular stars for its finesse as a date-night spot. Anecdotally, I can count on two hands the number of romantic success stories I've heard of blossoming at Martine's. None of my own, mind you, but that's fine. I'm not bitter or anything.

Soon, though, Martine's will become little more than a passing mention in future wedding speeches, as Burke and Van Gameren prepare to close up shop and flip it into something that, dare I say, might just be even better.

Exhibit A: The new restaurant, called Casa Rubia, will build off Bar Raval's mastery of Spanish cuisine in a new, steakhouse-esque environment.

Exhibit B: Chef Zach Smith (Fat Rabbit, Bar Les Incompetents, Bar Raval) has signed on to the project as a chef and partner alongside Burke and Van Gameren.

Casa Rubia's team: Grant Van Gameren, Hailey Burke, Zach Smith, and a suckling pig.

"Spanish food has been a huge part of my career, so Casa Rubia feels like a natural return to it,  but with a different perspective," says Smith. "The opportunity to work with Hailey and Grant, in this room, just felt like the right project at the right time."

With a name derived from Rubia Gallega, a cattle breed native to Galicia, you can expect to find plenty of cuts of Rubia Gallega beef on the menu, but you'll also be able to sink your teeth into a diverse array of other Northern Spanish (and Span-ish) dishes.

Wood-fired suckling pig, bone marrow with grilled scallops and sea urchin, langoustine and smoked tuna carpaccio and whole-roasted turbot are among the non-beef standouts on the restaurant's opening menu.

Similarly, Burke's cocktail program includes a diverse selection of classics with a Spanish twist, like the house specialty, the Casa Rubia Martini, which consists of gin, vodka, Manzanilla sherry and Spanish dry vermouth, with atomized peat, tarragon, sea salt and sea asparagus. The wine list, curated by Wine Director Lexi Wolkowski, is built upon the foundation of Spanish and Atlantic wines.

"I want the drinks to feel like they belong at the table," says Burke. "You can start with a Martini, move into Spanish wine during dinner, have vermouth somewhere in between and finish with a digestif. It should feel easy and generous."

Where Martine's was lauded for its refreshingly rustic interiors, Casa Rubia will carry the flame in shades of oxblood and cream, with salvaged pine and plaster paying homage to old-world restaurants.

"I have a feeling Rubia is going to be a very special place," Van Gameren says. "The food feels natural and the presentation unique. I think it's exactly what Toronto needs right now."

Casa Rubia will be located at 293 Palmerston Ave. and officially opens its doors on Thursday, Sep. 24.