COCKTAIL bar Dead Eyes is relaunching as a street food venue after almost two months of work transforming the site.

The new look restaurant is set to open tomorrow, Friday, and will feature an ever-changing menu of tapas-style small dishes from around the world.

Owner Jimmy Bannister has teamed up with Ronnie Bannerman-Thompson, formerly of Mojos, for the venture.

Ronnie, a former Bridgewater High student, said: “Every month we’ll do different themes so it might be something like Thai, Indian or South American.

“We just want to bring some excitement to the place for both the customers and the staff.”

Jimmy, who also attend Bridgewater High School, added: “All of a sudden, you’ll have a little banquet of food around the table that you can share around.

“It will be a sociable dining experience. People have seen all the work going on and wondered if we’re closing but it’s quite the opposite. We’re just adding another feather to our cap.

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“The award-winning concept and cocktail bar will still be here. You’ll still be able to get the quality drinks.

“However we’re going to bring street food to Warrington.”

Jimmy sees the changes at Dead Eyes as the start of Bridge Street’s resurgence – believing the £107 million Time Square development will have a knock on effect on the town centre.

The Latchford resident added: “Stockton Heath became a destination with its food and drink offering and then everyone swung around the Cultural Quarter as a cool place to be.

“Now things are going to change for Bridge Street.

“When the development is complete and the cinema opens, people will start taking on a lot of these empty premises.

“Everything works in cycles. This is our time now. Ultimately, we need to offer something to tie in with that development.

“We’re moving with the times and trend setting. We want to keep up with the places in other parts of the town.

“Why can’t we have a restaurant in Bridge Street that’s quirky and does good food?”

Initially, Dead Eyes will be offering street food from 4pm with the plan being to branch out into serving at lunchtime and delivering takeaways.

Diners will mainly be upstairs where there is room for 42 people with downstairs seating up to 20. There is also a bar and a snug upstairs while people are waiting for their table.