Nortonville adds steak house to Main Street
Story and photo by Dennis Sharkey
A center place on Nortonville’s Main Street that has been dormant for years is now live and vibrant.
The Main Street Restaurant opened for business in February after five months of renovation according to owner Sam Kearney who runs the business with his fiancee Tina Stark.
Kearney said the space on Main Street has been unoccupied since 2005 and was a complete mess when he took over last year.
“It was pretty trashed in here,” Kearney said. “There was nothing in here.”
The work began in the basement where most of the plumbing pipes had burst and needed replacing. Upstairs the place was cleaned up and new gas lines were installed that power the gas charbroiler.
Toward the back of the restaurant was the most trashed area Kearney said. Wondering what to do with the area he came up with a barn concept for a bar. He gathered up some items from an old barn he owns and used some old wood to give the area an old time ambiance.
The restaurant will be open four days a week from Wednesday through Saturday 10 a.m. to 9 p.m. and will feature hand-cut steaks including T-bones, ribeyes and Kansas City Strips. The steaks are charbroiled over an open flame. They also hand bread the tenderloins and cut the french fries fresh.
The restaurant will be open on Sundays from 8 a.m. to 1 p.m. for an all you can eat breakfast-brunch buffet.
Kearney, who recently retired from the federal penitentiary in Leavenworth after 27 years has never run a restaurant and really had no plans of opening one.
A catering business is what he had in mind after he retired but the open space on Main Street presented an opportunity. Stark has spent several years working in restaurants, however, so there is some experience.
One thing Kearney does have experience with is visiting with people and he said that’s what he likes to do when not too busy.
“I like to spend a little time with everybody that comes in,” he said.
The couple says business has been good since opening except for Fridays during the Lent season. However, the slow Friday nights have allowed them to train their young staff of local teenagers and young adults.
“It’s been good because it’s given us time to train the kids we’ve hired who don’t have a lot of experience,” Stark said.
“They’re used to fixing ramen noodles and macaroni and cheese and now they’re cutting steaks.”
The restaurant will have a grand opening celebration April 29 and 30 and can also be found on Facebook.
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