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The 4,000 square foot space that once housed Ivan & Andy’s Prime steakhouse is in the midst of a transformation.

New owners, brothers Bob Fahey, 38, and Chris Fahey, 40, will open the doors on their newest venture, Cross & Orange, hopefully by mid December — but they aren’t rushing it, said Bob Fahey.

“We want to make sure it is done the right way, and if we can’t do it by then we will open when we are ready,” he said.

Cross & Orange gets its name and concept from lower Manhattan’s mid-19th century Five Points district, he said. The five-pointed intersection where Cross, Orange, Anthony and Little Water streets met was a main intersection in the neighborhood, which served as the setting for Martin Scorsese’s 2002 film “Gangs of New York.” Cross is now Mosco Street, Orange is modern day Baxter Street, Anthony is now Worth Street and Little Water does not exist.

Drawing on the heritage and ambition of mid-19th century America, the restaurant’s concept is about paying homage to “the makers and the doers” of the time period, just before the guilded age, Bob said.

“It was full of promise for those who worked hard and got their hands dirty,” he said.

In the scratch kitchen, a true made-by-scratch approach will be used, he said, where patrons can expect everything — from the ketchup to the craft cocktails — to be made by hand, in-house.

Color patterns include use of the building’s exposed brick and light to achieve a rustic look to the interior, Chris said, and the brothers are forsaking the white tablecloths.

“We’re going for an approachable and inviting atmosphere,” Chris said, “where you can get high end cuisine but in a more comfortable and easy setting.”

Chef Sam Byrne, 31, will run the kitchen. Byrne has worked under several Michelin star chefs and cooked in lauded kitchens in Euroupe, Chris said, including El Bulli in Spain, Patrick Guilbaud in Dublin, L’atelier De Joel Robuchon in London and Alain Ducasse in Paris, Chris said.

“Our concept is a high-end product in a casual atmosphere,” Bob said. “We think Sam’s food is going to bring a lot of excitement to downtown Cookman, to go along with what is already happening there,” Bob said.

“He’s talented, young, creative, innovative and has a master’s degree in molecular gastronomy,” Chris said.

His menu of classic American and European fare is mostly complete but still evolving as the time to open draws closer. In it, Byrne “celebrates old standards while creating new ones,” Chris said.

The scratch menu supports Byrne’s belief that the best food comes from the best ingredients, Bob said.

“People are really going to appreciate our product and what we put out,” he said.

Entrees will be priced between $24 and $40.

The Fahey brothers are also managing partners at Asbury Lanes and owners of Edgar’s Pub in Manasquan. Bob is also a partner of Libation, a restaurant and lounge in Manhattan.

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