Norm's Diner: From Waitress To Owner

The distinctive chrome racing stripes and vintage feel of Norm’s Diner is a lost art, highly appreciated by diner aficionados. Throw in all-day breakfast, twirling stools and a jukebox, and we have a bit of noteworthy Americana to celebrate. 

This diner, tucked away on the Groton sidelines, has been operating for more than 50 years.  Originally owned by Norm and Annie Brochu, the restaurant is now renovated and owned by former Norm’s waitress Brenda Tresk. 

Brenda’s story is one of a hard-working survivor and Waterford resident turned business owner.  After graduating Waterford High in 1978, Brenda opted for waitressing over academics.  Her first job was at the Pancake House in East Lyme followed by Bee Bee Dairy, Norm’s and Rosie’s across from Walmart in Groton. 

Married at 23 with a daughter at 24, Brenda was soon divorced, and although she says it was tough being by herself, she purchased the house across the street from her parents and they helped out tremendously.  

Brenda worked sometimes three jobs at a time and single-handedly raised her daughter who received a master’s degree in  psychology and is now a counselor at Stonington High School.

“I’m proud of my daughter, and my hard work helped her to get to where she needed to be,” Tresk says.

Brenda’s husband, Mark Tresk, contractor and owner of the Portuguese Fisherman in new London, purchased Norm’s as a gift for Brenda in 2008.

“I had been waitressing for 35 years and he wanted me to have my own place,” says Brenda with a smile.

Open 24 hours, Brenda is a fixture in the diner, working over 65 hours a week.

I ask if she has many regulars, and she points to the man next to us at the counter. “Stocky is here twice a day and sometimes three times a day," she says. "He worked here back in the day.”

Stocky, 74 worked for Norm for 40 years, starting in 1962.

"Norm and his wife would have given you the shirt off their backs," he says. "The management here now is the same way.”

Brenda has grown to value her Norm’s community, saying, “I feel a bond with the regulars and if they’re not here for a day or two, we worry.” 

She continues, “When we see a regular coming and we know what they order, George already has their food on the grill.  It’s like a small family.”

Tresk says the days are usually consistent, with the exception of a large party or a raucous sports team.  The conversation is always lively and often what draws in the crowds. 

“I want to keep Norm’s the same.  she says. "I’ve always wanted a small business. This is exactly what I wanted; as long as my customers come in and are happy with the food, I’m happy.”