Chef Ray Bear and Chris Richards, the owners of MIX Fresh Kitchen (5171 Salter Street, 429-9571), are changing the style at their eatery. They describe it as "elevating the brand of [the] Salter Street establishment to a boutique dining concept." "We're taking it to the next level," explains Richards, who's reluctant to call it a move to fine dining, but says the menu will shrink and become more specialized, and the decor will be updated. All that happens this week as the restaurant remains closed until Friday, when it will relaunch evenings only (for the time being, lunch and brunch to be reintroduced later) in tandem with Jazz Fest. Joining MIX as front-of-house general manager will be sommelier Jonathan Wilson, and Anna-Maria Jachimowicz will be re-training the MIX service team to "ensure better quality and consistency in the guest experience." Bear is intending on being in the kitchen full-time, preparing food similar to and above his work at Gio, "adding new local and international twists while keeping affordability in mind." But what of the much-adored MIX burger? "We'll keep a few items" on the menu, says Richards, including the burger and the mac-and-cheese. "We want people to have a gloves-off, killer experience."