We love to cook, we love to serve good food and we make our own out-of-this-world salad dressing. Couple that with some of the best chicken you’ll ever eat and you have John’s North Star Inn!
Where it Started
My father (John Sr.) and I have had a long history of fishing together since I was a young boy. One September afternoon in 1985 after a good day of fishing we made our way to a local watering hole for a beverage or two. While discussing our day of fishing and my job searching efforts having recently graduated in May with a Master’s degree in Economics, the bartender jokingly said “why don’t you take over the lease on a tavern north of town whose owner is moving to a location downtown.” My father said “I always wanted to own a restaurant.” Later that day I went to check out the operation and after multiple discussions, three weeks later my Dad quit his long time job as meat manager for Eagles Grocery store giving up five weeks paid vacation and a good salary to open a business (Oct 2, 1985) which he knew nothing about. He and my mother, Sharon also operated a small grocery store and my father butchered for the store after his job at Eagles.After six months of operation, quick success came selling chicken and fish. A decision was made to purchase the location which presently exists four blocks south of our original location. A Phillips Gas Station was torn down to make room for a new, 4,000 square foot restaurant. The lot, Williams Drive Inn, north of the gas station was purchased and torn down to pave the way for a large parking lot. On May 13, 1987 the menu was expanded as we embarked on this journey. Having a love for good food, without any prior commercial cooking experience, we had to draw upon my father, a butcher since he was sixteen years old, for his meat cutting experience and creativity. My mother was also called upon for her experience in operating a grocery store from 1978 to 1995, and also myself for having just graduated from college without any real world experience, managing a staff or running a business.
We build all of our soups, sauces, and dressings from scratch. Our Specialty chicken is cut on premise. All orders are prepared fresh to order. We pride ourselves on cleanliness, service and hard work – no corners cut here!
We are very proud of our longevity and staying power in a very competitive market. I am thoroughly blessed to have had the opportunity to work side by side with my parents until my father’s passing, March 25, 2013. We miss him dearly and are reminded of him daily at the restaurant. I would have never had the idea or the strength to succeed without them. We are very thankful for past and current dedicated employees who have helped make our restaurant a success. Thank you for supporting us as we hope to serve you for many years to come.
– John Somolski Jr. & Family