The Getaway is getting a restaurant. That bids farewell to the food trucks that have operated on weekends at the popular gathering spot on a once-fatigued stretch of waterfront Gandy Boulevard.

The culinary addition is slated to open May 23.

Shipping containers have been in recent vogue on the local restaurant scene, and The Getaway is the latest to hop on board.

Two cargo boxes have been retrofitted for food cooking and prep, and positioned in a backward L-shape near the large tiki bars. They're accompanied by high-top tables, landscaping and water features.

The design is in keeping with the Getaway’s decidedly Florida-centric vibe, said partner Dave Burton.

So is the food.

Ted Dorsey — the executive chef at Castille, a fine-dining restaurant at Hotel Zamora on St. Pete Beach — developed the menu. He worked with Holy Hog chef/owner Danny Hernandez to incorporate the budding barbecue joint’s offerings into a menu that includes a lot of shareable items but has a “gourmet twist,” said Burton, who’s also a partner in The Getaway.

An example: Burnt Ends Jalapeno Poppers combine one of Holy Hog customers’ favorite proteins with cheese, wrapped in pepper candied bacon.

Despite the menu’s upscale pedigree, prices will run from $5 to $15, with a handful of premium items (a baby back rib platter) reaching into the low $20s.

Until the rollout of the new eatery, the Getaway crowd has gotten its grub from food trucks, usually a revolving cast of I Wanna Wok, The Twisted Iron and Big Bang Barbecue.

“They’ve been great to work with,” Burton said. “But we really felt like it was in our best interest to control our own destiny on the food.”