Mark Wambold said they were looking to move to a new location, which fell through, but since his building was up for sale already, they took the opportunity to sell the business so they can spend more time with their teen-age children.

Gig Harbor area residents Nick and Joleen Reynolds purchased the restaurant this spring. The couple own the Seabeck Pizza chain that has outlets in Port Orchard, Belfair, Bremerton, Poulsbo and Seabeck. A new Seabeck pizzeria is also under way on the Key Peninsula.

The owners will maintain the vision and feel of the original restaurant, according to the new store manager, Jason Winniford. However, a couple of major changes are being planned.

At the end of June, the new executive chef, Dan Hutchinson, was set to roll out his new menu focused around halibut.

“Our goal is to maintain the high standards Mark and Jill had, with plans to raise the bar even higher,” Winniford said.

Hutchinson has worked in the Brix kitchen previously, and was promoted after what he calls “a month-long interview” that consisted of actually doing the job of the executive chef.

“The reason the owners purchased the restaurant was because of the concept, we’re just rolling with it,” he said.

The restaurant has received several accolades in recent months. Brix was named the best fine dining place in Gig Harbor by local residents earlier this year. An award from Wine Spectator is due to be announced in August.

The Washington Wine Commission gave Brix 25? its grand award for representing Washington wines. The restaurant has an extensive selection of Northwest wines, one of the few places to carry more than 200 selections of Northwest wines exclusively.

One major change underway is a remodel of the bar and its concept. Brix received an approval for a liquor license, and will introduce a Northwest martini bar — sort of a gourmet bar that will offer high-end cocktails and designer drinks using fresh-squeezed juice. A bartender will be added as well as some draft beer on tap.

“There is a trend in bartending that hasn’t hit the Northwest yet — a(treating) drinks as dishes… It’s a trend that’s on the upswing,” Hutchinson said. “There is nothing like it in Gig Harbor.”

Most of the restaurant staff remained after the sale, Winniford said. “It’s been the smoothest transition I’ve ever been part of,” he said.

As for Mark Wambold, who had previously owned other restaurants in Gig Harbor and Tacoma, he said “it was tough emotionally” to part with Brix “because we had such a great crew and customers.” He has moved into being a restaurant consultant and broker, and is currently helping other restaurants to open.

He said of the new Brix management: “I’m really proud of the work they’re doing right now at the restaurant.”.