The future manager of Parsnip, the restaurant replacing UpStairs on the Square, says fans of the previous restaurant will find much familiar in the new business. (Photo: Rekha Murthy)

Three vacant spaces in Harvard Square will be filled by summer with largely familiar restaurants – including a brand-new one that promises to respect the three-decade legacy of its predecessor.

After serving a final seating New Year’s Day, UpStairs on the Square closed its doors after 31 years. When the doors open again at 91 Winthrop St., they will lead to the restaurant Parsnip. Turnip, the company behind Parsnip, was approved to transfer UpStairs’ full liquor license by the License Commission at its Tuesday meeting.

Parsnip’s future manager, Jeremiah Tracy, said Turnip doesn’t seek many changes in UpStairs’ layout, entertainment or style.

“We are excited for the space and want to respect that it’s a historic space,” Tracy said. “We’re going to do a similar type and style of food, just tweaked a little.”

Tracy said they would like to focus on being “farm to table,” meaning Parsnip would cook with locally bought and repurposed food, and he is hoping to join the Green Restaurant Association.

“We want to keep this location going and continue to make it a great aspect of the square,” said Tracy, who aims to open by summer.

The former below-ground location of Indian restaurant Tamarind Bay, 75 Winthrop St., which has been closed for nearly a year, will soon be home to a Japanese restaurant. Proposed manager Ashley Chan is in the process of bringing a yakitori restaurant called Night Market to the space.

Chan’s request to transfer the wine and malt beverages license from Tamarind Bay to Night Market was approved by the commission. Chan hopes to open in the next few months.

Felipe’s Taqueria will be moving locations March 31 when their 83 Mount Auburn St. lease expires. Owner Felipe Herrera and manager Tom Brush are moving to 21 Brattle St., the former Bertucci’s.

The commission approved their request for a common victualer license at the new location, allowing them to serve food and non-alcoholic beverages. “We do intend to apply for a liquor license,” Brush said. “Unfortunately Bertucci’s had a beer and wine license at this location and we’re hamstrung because they haven’t relinquished it.” Felipe’s can’t get its own license until Bertucci’s switches hands; there can’t be two licenses registered to one location.

Brush and Herrera hope to have the location open with alcohol by April 1, at the end of their current lease, but will open without the liquor license if necessary.