What started as a food truck in New York City in 2010 is evolving into a growth-oriented chain of Mexican-meets-barbecue, fast-casual restaurants under the Mexicue Kitchen & Bar brand.

Founders Thomas Kelly and David Schillace recently discontinued their food truck model in favor of brick-and-mortar stores, the second of which opened in Times Square this summer. More are slated to follow, thanks in part to a new investment group headlined by Ruby Tuesday founder and former CEO Sandy Beall. He owns a 25 percent stake in the company and the team has said it plans to open five more Mexicue outposts in New York, followed by more outside of the city at an estimated rate of two per year.

The 1,100-square-foot Time Square Mexicue, designed by nemaworkshop, explores the authentic experience of American barbecue and blends it with an urban aesthetic. Warm, rustic textures, such as reclaimed oak wood, are balanced with modern elements, including exposed concrete in the dining area and grey ceramic tile in the bar and kitchen. A mixture of pendants and chandelier lighting provide a sultry glow throughout the space, complementing the intimate color palette of charcoals and dark grays.