LINCOLNVILLE — Dec. 5, 1991 was a special date for Manuel and MaryAnn Mercier, the day they bought the Youngtown Inn in Lincolnville. They officially opened for business on Jan. 30, 1992 in the middle of a snowstorm. For 21 years they have strived to bring familiarity to their establishment, raise a family and develop a lasting friendship with local farmers and businesses.

Manuel is a classically trained French chef. He trained at the four star hotel Majestic in Caen, France, in 1978, then went on to England, Germany, Switzerland, cruise ships and finally America. Country French means he uses local ingredients, fresh seafood, lobster and vegetables from local farms.  

The menu will change every two weeks, depending on what is freshest and available. A rack of lamb and a filet mignon are always on the menu for people who don’t care for seafood. Manuel says the secret to good lamb is to marinate it in olive oil, rosemary and garlic. I knew this little tidbit and wholeheartedly agreed with him. It does something magical to the lamb. And Manuel said there are people who come just for the rack of lamb.

Mignon is actually another French term meaning “cute” or “dainty” filet. 

“Over the years we’ve seen a lot of people come back year after year to eat here," said Manuel. "Every summer we see people come back who are local and from away. I’d say it’s about fifty-fifty. One gentleman proposed to his girlfriend here and then came back and had the wedding here. We love to see them. After a few years, it’s like they’re family coming to dinner for the evening. I like working with seafood the best. I work hard to get fresh food and create a good variety on the menu. I like to travel and get new ideas.”

According to MayAnn Marcier, the inn sits at Youngtown Corner and is named after the Young family that lived there. The original house was built in 1810.

“The first couple of years were difficult, but we managed," she said. "There was a couple here the first night we were open during the snowstorm and they still come back three or four times a year. They’re retired now in Florida, but they still make it up. There used to be a pub here and we still use that room as our bar.”

MaryAnn said they depend heavily on the local farmers for fresh food.

“My husband is classically trained, and he’ll venture out and try new things, but it always comes back with that traditional, country French flair. He sticks to those basics which I really admire him for," she said. "I would say that we depend 75 to 90 percent on local farms and after 21 years it means a lot. Manuel still has a man who drives down from Caribou with fresh potatoes. Since we’ve worked so long with them, we’ll get first dibs on produce and that means a lot when you’re striving to make the menu as good as it can be for the evening.”

Something else that lets you believe there is something special about the Youngtown Inn is the longevity of its employees.

“Well, we have Michael who came the first day when we first opened and he’s been here ever since,” she said. “We have three other employees who have been here more than 10 years and it means a lot to our customers. We’re trying to sell them the experience and when they come back and see the same people, it’s well received. It’s like family and it’s welcoming to them.”

Speaking of family, the Merciers have managed to raise three boys, all at the inn. I was curious what it was like to balance inn, restaurant and family all in one package.

“I’m still trying to figure out how it all worked out so well, some days are definitely better then others," said MaryAnn. "My oldest was four months old when we moved in here and he’s 21 now. At first, we lived in a room above the inn, but once we had two boys sitting down at the table, we realized we needed to get away from the inn and we made an addition for us to occupy that was private just for us. I have another who is 18, and another who is 14 and they all work here in the summer. My oldest came home from college for the summer and said he wanted to work here as opposed to finding a job away from mom and dad, so that was nice. They start with dishes and work their way up from there.

“I feel very fortunate here,” said MaryAnn. “I feel like the Youngs are here watching over us and the big thing of course is Maiden’s Cliff. Eleanor French died in this house and I feel like she’s here watching over us. It’s been very kind and generous to be able to make a living here. I wanted to be on Route 1, but we couldn’t afford it and my husband loved it here. He said it reminded him of Southern France, so I think being consistent and not changing things has worked out really well for us. Someone always comments that we are the most consistent restaurant in the area, and that’s a rewarding thing to hear. We like how we’re doing it. With a lot of hard work, we’re living the American Dream.”

The Youngtown Inn can seat 60 for dinner and has private rooms that can accommodate large groups of people. Reservations are suggested. Small weddings are a specialty with guests occupying the six suites and the private grounds offers a uniquely Maine wedding experience. The Inn serves dinner seven night a week in the summer season and is open on the weekends during the winter.

You can see all the Inn has to offer here: http://youngtowninn.com/

Or follow them on Facebook: https://www.facebook.com/pages/Youngtown-Inn-Restaurant/109847309185867