The Brick House Restaurant, established in 2010 as a reincarnation of the former Bangor eatery Perry's Restaurant, will reopen May 20 with a new owner and a new head chef.

After three generations in the Perry family between the two locations, former owner and head chef Joe Perry offered to sell the restaurant to Lou Ares, an employee who worked at the restaurant for three years. Ares believes Perry decided to sell because he wanted to watch his 1 1/2-year-old child grow up.

“I’ve got huge shoes to fill,” Ares said amid a bustle at the restaurant the morning of Tuesday, May 9, as he and several employees were preparing for a health inspector to arrive.

Ares is keeping all the same staff, with Mark James taking over as the new head chef. Previously, James was the executive chef at The Captain A.V. Nichols Inn, also in Searsport.

Much of the menu will stay the same: New England fare, well done, with generous portions, as Ares describes it. But there will be one major change.

“I want to be real up front about the clams,” he said.

He will not be serving the fried clams the restaurant was famous for. They were made following a secret Perry family recipe developed in 1949.

“My feeling was kind of that if people know that someone who is not Joe Perry is making the clams, they might make their mind made up before they sit down,” he said. “I don’t want people to feel bait and switched.”

Ares said instead, patrons can expect cuisine with James’ unique flair, and a menu that will change periodically.

The restaurant’s grand reopening celebration will be Saturday, May 20, from 11 a.m. to 10 p.m., with an all-day happy hour and live music starting at 6 p.m.