Kelly Patrick Farrin is feeling good about all he has accomplished over the past year, and he’s looking forward to the summer of 2017 with optimism and confidence.

He has good reason. He made it through his first year as a restaurant owner, and business just keeps getting better.

Wednesday, June 28 marks the anniversary of his opening day at the Carriage House Restaurant in East Boothbay. One of the area's most popular dining establishments in the 80s and 90s, it had closed its doors in 2002, and remained vacant until last year when Farrin bought the property and began restoring the classic interior.

Farrin, 34, who grew up in Boothbay, has spent the last year working hard as the chef and managing all the other aspects required in the restaurant business.

He said he hasn’t made many changes over the past year. The menu is simple — one page — but it offers something for every palate. “I wrote this menu within an hour, when I first opened,” he said. “All of our staples have remained, but the dishes have changed a little, depending on the season.”

Lobster fritters were added recently, and more baked items will be available over the summer, due to Farrin’s sous chef, Alicia Valcaniant’s, penchant for baked goods, and Farrin’s penchant for local Brown’s Farm’s pies. “I kept going to Brown’s Farm Stand to buy her pies,” he said. “Finally she asked if I’d like to have her bake pies for me throughout the winter. She said she loves making pies, and I told her I’d love to put her name on our menu.”

A new dessert item this summer will be handmade ice cream sandwiches: Fresh baked Toll house cookies with a choice of ice cream flavors sandwiched between them. And Farrin said ice cream sundaes are a staple at Carriage House. “Sundaes, with hot fudge and whipped cream are a classic summer dessert.”

Farrin has been running some nightly specials, and they will continue throughout the summer. Wednesday: Baby back ribs with cole slaw and jalapeno cheddar corn bread; Thursday: “Funky Bow (a beer brand) and Build Your Own Pizza; Friday: Fish & chips, with hand-cut fries and cole slaw; Saturday is a seafood special, that changes depending on what’s fresh and in season.

Valcaniant, who worked with Farrin at Primo, was in the kitchen on June 21 making fresh pasta in broad, flat ribbons for one of the chef’s favorite dishes: Lobster pappardelle. It contains a whole shucked lobster and a lemon mascarpone Alfredo, with “ritzy” cracker crumb topping, fresh shaved Parmesan, and an herb salad salad topping it off. “It was a hit from the beginning,” Farrin said.

Farrin uses locally grown, farmed and fished ingredients wherever possible. There are pots of herbs, and edible flowers for garnishes. A small vegetable garden is growing outside the restaurant.

Ensuring his team works well together in a family-like atmosphere is of utmost importance to Farrin. He holds a group meeting that includes a “family meal,” each day at 4:30. “I try to implement a team strategy here. Everybody helps everybody. I think our team is successful because we treat each other with professionalism, and we all feel good about the job we’re doing.”

He said he likes seeing what all the other area restaurants, now gearing up for a busy summer, are up to. “I know it’s competition, but I keep my head down and do my own thing — try to separate myself from what everybody else is doing. I just make my food, homemade, from scratch, utilizing everything I possibly can in my kitchen.”

Farrin credits his father, Pat Farrin, for his work ethic. “I do this every day because I was brought up with my dad pushing me to do the best I can do. That’s why I’m successful, and don’t give up. I’m just going to continue to move forward and make things better every day. I’m always here, and I’m always cooking.”

He’s working hard to insure his dream continues to flourish. "Opening a business in a small town can have its ups and downs. I know what I'm good at, and I'm willing to work hard to make the dream I had never fail. I won't ever let anyone take that from me. The restaurant business isn't for everyone. But for me it's my way to express who I am, because we all need something to love and be passionate about.

“Every day is different. I never know what’s going to get thrown at me. I’m just trying to make my customers happy, and portray my hard work in a manner that shows the hospitality behind the plates. I want people to trust that they can come here and get a good meal.”

Farrin will be serving a glass of Champagne to diners on his anniversary night, June 28. “It’s to celebrate our first year, and to let everybody who has supported me know that I appreciate them, and that they can come here and always be treated well.”

A website is in the works. Meanwhile, check out the restaurant’s Facebook and Instagram pages.