
Roger LaPierre, who owned the Blue Water Inn along with Leona LaPierre, said he had received a warm response to his plans to rebuild on the site.
“I think we have community support. … They want to keep it like it was, back in the old days,” he said.
In a Monday meeting of the Planning Board, Bill Walsh of Walsh Engineering presented the blueprints for the new restaurant, which LaPierre describes as focused on seafood, but retaining many of the elements of the old restaurant.
The two-floor structure will be marginally larger than the original Blue Water Inn, with a cocktail bar and dining area on the first floor, as well as a smaller bar on the second floor, and an open-air deck with an awning.
The restaurant will seat between 170 and 220 people, with that number subject to change as aisles are drawn out, and will use a dumbwaiter to move food to the second floor.
Because of the unique position of the lot, the owners must seek permits from the Maine Department of Environmental Protection and the Army Corps of Engineers. Since the Blue Water Inn was a structure built before 1935, it was nonconforming in the shoreland zone. Ordinances allow nonconforming structures to be rebuilt within “greatest practical extent” of building codes.
Beyond permitting, there are space and time limitations at play. Structures that have burned down must commence rebuilding within 12 months and be finished in 24. And with the space limitations of the small 0.26-acre property on Beach Aveue, LaPierre said it made sense to give up the “Inn” suffix.
However, his roots in the community mean he is deeply committed to the restaurant.
“We have to make a decision on what would work in the environment,” he said. “We’ve been here a long time. We’re going that direction unless a bomb drops on us.”
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