Chef Brian Poe‘s Tip Tap Room is set to open on Beacon Hill by mid-June. The Cambridge Street eatery, which takes over the spot that once housed Shangri-La, will feature a menu of tips (think: steak, turkey, chicken and lamb with a rotating selection of more unusual proteins like elk, yak, emu and goat) and an array of beers on tap. Poe, the man behind the menu at Poe’s Kitchen, will be serving his inventive fare for lunch and dinner as well as weekend brunch. Justin Dalton-Ameen, formerly of the Parrish Café, has planned out the beverage program, which includes 36 taps (12-15 of which will be reserved for locals), plenty of craft cocktails and, when the moment and meal call for it, fun twists on traditional mimosas and Bloody Marys. The redesigned space features a fancy state-of-the-art open kitchen and an orange-walled dining room that seats 100. Guests can take in the game on either of two flat screen TVs in the lounge or opt for a slightly more secluded experience in the semi-private back corner booth. Preview some potential dishes from the inaugural menu and be sure to check back for more details as opening day approaches.