CANTON — The Meadows Restaurant, 5855 County Route 27, soon will reopen with a new owner who plans to keep the establishment pretty much the same, at least for the time being.

Richard F. Morrow, Ellis Road, has purchased the restaurant and business from Terri L. and Richard C. Nautel, who built and opened the restaurant in 1994.

The Nautels live next door to the restaurant and have decided to retire.

The for-sale sign was up for only a few weeks before Mr. Morrow voiced his interest. Plans moved quickly, and Mr. Morrow purchased the 2,800-square-foot restaurant and 3.5 acres of property. The restaurant closed last week for the transition, but should reopen by July 20.

“Running a restaurant is something I’ve thought about for a long, long time,” Mr. Morrow said. “This is an opportunity to be my own boss.”

Mr. Morrow said he plans to keep the restaurant’s name, menu and staff. The eatery will be open every day from 7 a.m. to 2 p.m.

“The business is running fairly smoothly. Any changes will be made incrementally, somewhere down the line,” he said Friday.

Mr. Morrow is in the process of repainting the interior and finishing up required paperwork.

He said he will continue his job as night auditor at Best Western University Inn, where he has worked for the past 14 years. He also spent 10 years teaching math at Norwood-Norfolk Central School and now serves as president of the Canton Church & Community Program board.

Although he has limited restaurant experience, Mr. Morrow, 67, said he’s eager to learn all aspects of the business and plans to be a hands-on owner.

The Nautels said they plan to help out during the transition period.

“It makes me feel good to know that Dick is so excited about taking this over,” Mrs. Nautel said. “It’s going to be a smooth transition.”

The Meadows serves breakfast and lunch and is known for its comfort foods such as soups, casseroles, shepherd’s pie, chili, goulash and scalloped potatoes and ham. Burgers, sandwiches and milkshakes also are popular.

Breakfast favorites are eggs Benedict, seasoned home fries, cinnamon bread and Texas toast.

On the outskirts of the village, the restaurant draws a diverse crowd, including students from St. Lawrence University and SUNY Canton, especially for weekend breakfasts.

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