Joe and Emily Monteiro, the team behind 19 Prime and 19 Raw in Edgartown, are taking over the Copper Anchor’s lease this April, looking to open a new restaurant, 9, later this spring.

Mrs. Monteiro said they began discussing buying the lease from JB Blau, the owner of Copper Anchor in Vineyard Haven, this winter.

“We are good friends with JB and his family and have known him a long time so it felt like a perfect transition.”

Mrs. Monteiro added that they had worked with Mr. Blau previously on the restaurant Pizza di Napoli.

The Monteiros with their dog Maya. — John Montes Jr.

The couple has not set an official opening date yet.

“We are trying to hit the ground running as fast as possible with contractor work,” Mrs. Monteiro said.

They plan to remodel the kitchen and perform other light renovations, and are still working on the final menu, said Mr. Monteiro, who serves as the executive chef at 19 Prime and 19 Raw.

Matt Stencil, chef de cuisine at 19 Prime, will be the executive chef at 9.

“The menu is going to be a creation of new world cuisine,” Mr. Monteiro said. “A mixture of Asian with Peruvian, Italian with curry...a different, modern contemporary cuisine.”

“There’s a mock menu I wrote that’s sitting on my desk,” he added. “But then we get in the kitchen and starting playing around with ingredients, things can change. First couple of years with a restaurant, it is like trial and error.”

The husband and wife team have over a decade of experience working together. Mr. Monteiro worked in kitchens across the country before coming to the Vineyard as an executive chef for the Atlantic Fish and Chop House in 2011, where he met Emily. Following her time at the Atlantic, Mrs. Monteiro was the director of consumer experience at Island Creek Oysters. She will continue to be the director of marketing and events for 9, but is taking a step back from other duties to focus on being a mother to the couple’s two children.

Family life will be a factor in many decisions, including whether it will be a year-round or seasonal restaurant.

“As a family operation, we crave those winter months to see each other,” Mrs. Monteiro said, noting they are still considering both options.

Family will also impact the menu. Mr. Monteiro said he is interested in sourcing ingredients like grouper cheeks and shrimp from Florida, where some of his family lives and where he lived for many years.

“We are trying to use a lot of local product,” he added, and is in the process of contacting farms to secure produce.

“We’re looking to do a chef’s table in the kitchen,” Mr. Monteiro continued, to give guests a chance to sit in the kitchen and watch the chefs work.

Strong support of current staff was key to their decision to embark on a third restaurant, the Monteiros said.

“I had opportunities to open other restaurants the past few years, but I didn’t because I didn’t have the personnel in place,” Mr. Monteiro said, “Today we feel that internally we are capable of moving people around so one of the other restaurants will not suffer.”