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Restaurant at the Blue Inn in East Marion set to open to public on Friday

After months of discussion, the restaurant at the Blue Inn in East Marion is set to open to the public on Friday, with a brand-new chef and a menu spotlighting fresh seafood and local fare.

New proprietor and chef Fionnbharr Teague, 25, born in Ireland, along with his parents, Ailish and Manus, a former chef, sat down with SoutholdLOCAL recently at an airy outside table to share his vision for the eatery. Tables are set up outside and under an awning, with the bar inside.

The menu, Teague said, will focus on fresh, local vegetables from Sep’s and seafood from local waters, with a “farm to table” approach. “It’s all local,” he said.

Asked about traditional Irish fare, Teague’s mother laughed. “We have that in Ireland for the tourists, but no one eats that,” she said. “We eat good food.”

Teague’s appreciation for the freshest of fish was born in his native country, where restaurants have their own oyster beds and where chefs take pride in preparation and presentation, he said, adding that he might include fish and chips on the menu for those hankering for a taste.

His menu, Teague said, will focus on simplicity and will vary daily, depending on what’s fresh that day, including choices such as mahi mahi, yellowfin tuna, mako shark, oysters, clams, black sea bass, and fluke. “You’ll never get the same thing twice.”

After honing his skills at Flanagan’s Pub in Lake Ronkonkoma, Teague said the opportunity arose to open his own restaurant in East Marion and he seized the chance.

His parents say their son “plays a mean guitar and banjo” and might well break into song in between stints in the kitchen, serving up traditional Irish music along with mouthwatering fare.

Mixologist TK Krumenacker, a Greenport High School graduate who used to work at the Dory on Shelter Island, said, of the new venture, “It’s awesome. It’s a good opportunity.” He said he’ll be offering cocktail specials. “Being a bartender is a lot like being a conductor,” he said. “I’m conducting the chorus.”

Teague’s mom said she can close her eyes and imagine the restaurant on a Sunday, jazz wafting softly, as patrons relax with good book and a meal, as their children play garden games, such as corn hole and bean bags, nearby.

The eatery will be open for brunch; summer hours are expected to be 11 a.m. till 11 p.m., Friday, Saturday, and Sunday. This Friday’s soft opening will begin at noon.

Reflecting on opening day, Teague smiled. “It’s exciting and nerve-wracking,” he said.

But his parents, he said, have imbued Teague, one of four sons, with advice for life. “Always wear your sunscreen.” He laughed. “Pay your rent first.” Laughter is the bond that’s kept them close even across an ocean, as Teague set off with values, including the importance of hard work and dedication, deep in his heart.

The father-son reunion in the kitchen of the Blue Inn this weekend — Teague’s dad is here to help as he starts out — will be the first since 2004. Growing up, Teague remembers the first time he made jam with his dad and brothers.

“They all had these mops of curly hair and were licking the spoons,” Ailish said.

Growing up, the family had chickens, pigs, dugs, pheasant, rabbit, and geese outside, and grew their own vegetables and herbs — and it’s that love of homegrown quality that Teague brings to his menu. His father created a culinary legacy at the Mourne Seafood Bar in Belfast, where he’s still “revered” to this day, Ailish said.

Food in Ireland, she added, is rarely processed; instead, preparing fresh, bountiful meals to share with family and friends is a means of socialization and a way of expressing love. “At home, we cooked every night,” Teague said. “We’d all be picking at the bowls in the middle and we’d keep cooking until people stopped coming. The house was always buzzing.”

Ailish nodded. “A crumb eaten in good company is better than a feast in a hostile environment.” She added, “My mum would be insulted if you left her house without eating. She’ll always offer you a cup of tea and a sandwich.”

And Teague said he’s bringing that same, open-armed approach to his business. “You have to treat customers like family — and cook food with a smile.”

The restaurant opens to the public after some opposition to the plan from the public, who brought concerns over noise, traffic and safety to the planning board. The planning board gave Blue Inn owner Sam Glass the green light to open the restaurant to the public in November.

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