The Texas-inspired restaurant chain first announced its intent to open a Wagga franchise in May with master franchisor Gary Blyton labelling the regional city a “perfect match” for the brand.

After two months pending approval, a deal was finally struck last week and details of the restaurant can be revealed.

The restaurant will occupy part of the original Grainstore building at the Murrumbidgee Mill site, spanning an area 402 square metres with seating for up to 162 diners both inside and outside.

Concept art depicts a colourful dining scene with internal and external seating slated to cater for up to 94 diners and 68 diners respectively.

James Maher from Mill developers Interlink Group was thrilled the project was finally coming to fruition.

“It’s actually the first time we’re utilising parts of the heritage building and it’s quite exciting to be a part of that redevelopment,” Mr Maher said.

“We’re really invested in preserving the historical aspects and the beautiful bones of the old space.”

Mr Maher believes the Mill precinct is blessed with a natural atmosphere ideally suited to fine wining and dining options.

“Once everything is redeveloped and we’ve established a critical mass of eateries, we can see the Mill becoming Wagga’s go-to place,” he said

“If you’re not quite sure what you want to have on a night out, you just turn up for high quality options and pick and choose whatever you like.”

Restaurants are already working together to build a collaborative dining experience with Mr Blyton keen to tap into the neighbouring microbrewery slated for development.

“We want to be working with 100 per cent local staff and tie in our menu with some of the other places in the Mill,” he said.

“Hopefully we can get some of their beers on tap at the rib house and get a bit of business going back and forth.”

Developers anticipate the franchise will open between late January and early February.