SEARSPORT—The tiny town of Searsport has undergone a revival in the last few years with the addition of a new brewery, a grocery store, a mercantile, and Hello Sailor's expanded space for a music hotspot. 

Locals— and those in nearby towns—now have another reason to find a parking spot on Main Street. Scullery Made, a new deli and cocktail bar owned by Mary Kate Labenski, opened on May 14.

Having worked in restaurants since she was 12, Labenski was originally on the lookout for a food truck when the opportunity to take over a storefront on Main Street in Searsport arose. The space, formerly the Coastal Café, "was the perfect spot," she said.

Labenski then installed a new bar for her father, Michael Labenski, a local bartender, who can shake a good cocktail.

"He's a well-known bartender in the area and really wanted to have a space where he could create his own menu," she said.

The deli and bar are a family-run venture with only Labenski, her mother, and her boyfriend working behind the counter. Her boyfriend, Aaron, works with Labenski and her mother from 7 a.m. to 2 p.m., then goes to his day job, where he works until 7 p.m., then comes back after work to help until closing, no small feat for a business that is open from 9 a.m. to 10 p.m. Thursday through Monday. 

"We have a lot of bed and breakfasts in the area, and we're getting a lot of guests coming in, along with locals who are starting to become regulars," she said. "We're the only place in town open for lunch and have people who come in almost every other day."

The deli is the spot for breakfast and lunch with the B.E.C. (bacon, egg, and cheese) and the Flora (fried eggs with mushrooms, tomatoes, and spinach) sandwiches selling the most for breakfast and the Cuban and Reuben sandwiches as the most popular for lunch.

"I make a really good Cuban sandwich, which is how this started," she said. "I'd make them for my friends; I'd sell them out of my house. We wanted to do a take on a New York deli and bodega to make a variety of sandwiches that people really like."

Customers will also find classic corned beef, brisket, pastrami, and roast beef sandwiches on the menu, along with soups, salads, specialty sandwiches, and a build-your-own menu (with many vegetarian options) for $15. There's also a kids' menu. 

From 4 to 10 p.m., the bar changes the entire vibe of the place with Michael whisking up specialty cocktails, such as a Cucumber Splash and a Lemoncello. The bar also offers an impressive beer menu featuring a diverse lineup of Maine brews, and a California and French-leaning wine menu. 

At night, the "Small Bites" menu kicks in with a range of shareable offerings such as charcuterie and cheese plate, a shrimp cocktail, and hummus with vegetables and pita bread, among others. 

Labenski said funding came with its challenges.

"I applied to banks everywhere, and was told no one wants to fund a restaurant, but CEI was recommended to me, and they were so beneficial," she said. They walked me through everything and helped me secure the funding, along my parents' help. I can't believe it worked out as well as it did."

Asked what she would tell others looking to open their own businesses and running into obstacles, she said, "You just gotta keep working and knocking on doors, put your pennies aside, apply for grants, and keep doing the research."

To learn more about Scullery Made visit their Facebook page. 

Kay Stephens can be reached at news@penbaypilot.com