BY JEFF CHUDZINSKI 

North Country This Week 

NORFOLK — Diners looking for a new, fresh take on American cuisine have a new option in town, with the recent opening of The Station.

Located on U.S. Route 56, the location has been the site of many restaurants and diners in the past but owners Kinderly and Shaun DaFoe are bringing a new look, not only to the menu but the dining experience as well.

“We overhauled the entire building and re-designed the dining experience. The train motifs still exist but we wanted to add a touch of class and make it a family friendly experience where folks can come for a nice dinner, relax and enjoy each other’s company,” Shaun said.

Unique touches include exposed beams and subtle train engine motifs that play to the restaurant's beginnings as a train car.

Diners will also see a touch of humor, including Ace Ventura and Dumb and Dumber paintings in the men’s restrooms.

“That was the only space I allowed him to decorate but he made it his own,” Kinderly said.

The DaFoes elaborated on the origins of the restaurant, which had a soft opening on Wednesday, March 9. Both say the idea grew and expanded to what diners will see now, with Kinderly implementing her unique vision for the menu.

“We didn’t want to be a diner, we are a family friendly, sit-down style restaurant that serves a wide range of meals on our regular menu. We also offer a number of specials that I think we don’t see up here,” Kinderly said.

Some standouts on the menu include a taco bowl entree, as well as chicken schnitzel and “The Mainer”, a tradition that Kinderly brought from her home state.

“The Mainer is quintessential Maine, it’s unlike any sandwich you will find here. We have the pickles shipped in from Maine because they just aren’t available here, they’re very unique to Maine,” she said.

The menu also consists of a wide range of appetizers, including jalapeno poppers, handmade mozzarella cheese sticks, chicken wings and a combo platter. Standard, main courses range from a number of burger options, to salads, sandwiches and wraps.

The DaFoes were also keen to include a kid’s menu, which includes finger foods children will enjoy, they say.

Beginning at 4 p.m. every night, entrees are offered as well. Diners can enjoy a NY sirloin steak, sirloin steak tips and grilled chicken pepper chicken breast.

All of the food options are fresh, made from scratch and never frozen, according to Kinderly.

“We have a great wholesaler that provides us with fresh meats and vegetables, which we never freeze,” she said.

Those with a sweet tooth will also enjoy the dessert options, which consist of NY cheesecake, mixed berry turnovers and apple pie every night. Special options are scheduled on a rotating basis as well, providing a new option every week, according to the DaFoes.

“We also offer a new special entree every Saturday that we make from scratch, which we’ll never repeat. It offers a unique option for returning customers who want to try something different,” according to Kinderly.

For the seafood lovers, The Station offers a unique Maine chowder that the DaFoes say is very different from New England clam chowder.

“It isn’t quite as thick and has haddock in it, which is very different. It has a unique flavor I think people will like,” Kinderly said.

Fish fry Fridays are also standard, with the DaFoes offering haddock with their own style of breading, fries, a side of vegetables, rolls and house butter.

“The butter is made in house, it’s our own secret recipe and adds a whole new element,” Kinderly said.

The Station can seat 55 customers at a time and includes a bar for more casual dining. The DaFoes say their liquor license is expected to be expedited soon, though delays from the state have slowed progress.

“We spoke to Mark Walczyk personally and he said he would help speed up the process, we’ve been waiting for months now and it’s the last piece of the puzzle for our dining experience,” Kinderly said.

Diners can expect to see North Country breweries on the menu, including options from In-Law Brewing and local wine makers.

“We want to keep the money in the county, help out other businesses as well and give our customers the best possible experience. We think everyone will really enjoy our menu and the atmosphere we’re creating,” Kinderly said.

The Station is open for dine-in or take out from 12-8p.m. Wednesdays and Thursdays and from 12-9p.m. on Fridays and Saturdays.