WARRENTON — Olga Watkins and Tom Fink, who are known for their jumbo cupcakes and desserts at Killer Kupcakes, are opening East Coast Eats & Sweets.

The new restaurant, located at the former Flood Valley Taphouse next to Shilo Inn on E. Harbor Drive, could debut by late June.

The pair plan to serve breakfast for the hotel from 6 a.m. to 9 a.m. and operate lunch and dinner services after 11 a.m.

Outside of their award-winning desserts, which Fink and Watkins plan to sell at the new restaurant, the pair are also known for operating the dining facility at Camp Rilea.

Some of the desserts being carried over from Killer Kupcakes include pies, turnovers, cupcakes, dessert rolls and the sugar paw — which resembles an East Coast-style lady lock.

The restaurant’s dishes, which include East Coast staples such as Philly cheesesteaks, Italian hoagies and a Pittsburgh stacker, were first served to military personnel at Camp Rilea.

“We’ve tested this food for the last three years on the troops at Camp Rilea. They’ve had all of this stuff and to their very enthusiastic delight. There’s nothing like watching guys go into the (dining) hall and realizing they’re having giant Italian hoagies for lunch,” Watkins said.

Prior to their move to the North Coast, Watkins and Fink lived and worked in Pittsburgh, Pennsylvania. The pair plan to pour their love and knowledge of East Coast foods into the dishes and drinks.

Some items on their menu include sharable-sized stromboli and calzones, East Coast boardwalk-style pizza, Pittsburgh steak salad, perogies and a deep-fried breaded provolone wheel. Additionally, the pair aim to serve hand-cut steaks on Friday and Saturdays.

A highlighted menu item that the pair anticipate serving in the future is a Manhattan-style clam chowder which differs from its New England relative in that it has a tomato base.

Fink and Watkins first heard of the space being available in early April through a partner of theirs and began looking into taking over the lease. According to Watkins, the restaurant will also provide additional baking space for their bakery.

Along with serving food, the restaurant will have a full bar, which they plan to operate until 10 p.m. A drink highlighted by Watkins is a Maryland classic, the orange crush cocktail, which will be made with vodka, triple sec and fresh orange juice. Eventually the pair plan to have different flavors of the cocktail with other citrus fruits.

“We think of ourselves as more of a … neighborhood pub in the traditional sense that our role is to provide a space for our locals where they can afford to eat twice a week if they want to. And where they bring their kids and know that they’re going to get a good meal and feel like they got value for their dollar,” Watkins said.