Carino’s: Enlargement, Three-Season Patio

By Deb Jenkins
Staff Writer

My love of Italian Food is really BIG! I would rather have pasta any day instead of, well, ice cream. I am a CARB junkie for sure, not ashamed of that either! A couple of months ago I was invited to a wine tasting that I could not say no to, so off I went with my friend Barb Oslie to Carinos.

This was my first time at a wine tasting and I was just shocked to see how much fun it was and what I could learn about wine, all the while being with really energetic people (Cindy B. was there, she is always full energy!) and eating tasty food. This is a two-part article, mostly because I am so l o n g-winded and only get so many words. Sometimes I just want you to get the full picture. This week is about the place and someone that has been in the community, well, forever. Remember Mike Vangsnes? Well, this is where he is and what he has been up to. Next week, we talk about the wine and hear from Eric Rinehart, one of the general managers there.

High Plains Reader: How long have you been at Carino’s?

Mike Vangsnes: Since we opened in May of 2005.

HPR: What is your role? and please give us some background on yourself.

MV: I have worked at many fine restaurants in Fargo, Grand Forks, Sonora, Calif., Bakersfield, Calif., and Santa Barbara. I was a part owner and Manager of Luigi’s Restaurant here in Fargo. I am one of five managers and our roles change throughout the year, and our responsibilities depend on what time we come in as a manager. Currently I am the bar manager and responsible for our host and curbside schedules. I love the variety of roles we take on here. It makes it the most interesting and challenging position I have had.

HPR: What can we experience when we come?

MV: Our corporate headquarters are in Austin, Texas and we have quite a few SPICY AND HOT dishes on our menu and I have coined a phrase that our food is Texitalian. (Jalapenos, cayenne pepper and crushed red peppers add heat to some of our most popular dishes). Dishes prepared fresh to order, with quality products and so fast that people think we are trying to rush them.

HPR: I know that Bill Nadon and Troy Porter, the owners, are very excited about the Fargo Carinos. This seems to be the hip spot. Why do you think that is?

MV:We keep our menu changing, but keep the favorites. We cultivate excellent service and train our staff to alert us to ANY problem at a table, so we can hopefully fix any problem before they leave the restaurant. As far as ‘hip’ we have been lucky enough to offer food and drink items that appeal enough to our guests to come back and tell others.

HPR: How have the owners made this restaurant, in Fargo, different with their own signature?

MV: Our store was the smallest of the three that Bill and Todd built and that will change in June when we break ground for a 50 seat addition to the bar with a three-season patio attached. As the bar manager I am very excited about this new adventure at Carino’s here in Fargo!

HPR: What is the hardest part about being a chain and getting people to support you as a locally owned business?

MV: Being a small chain helps, having a welcoming and warm atmosphere with great service and good food is the icing on the cake for us.

HPR: Can you give our readers an example of a signature dish and a good wine to go with it?

MV: My suggestion would be our Spicy Shrimp and Chicken with Ecco Domani Pinot Grigio. The dish has the shrimp and chicken plus mushrooms, sundried tomato, green onion and Alfredo sauce with plenty of cayenne pepper.

Bon Appetit! (Now you know I had to say that, right?)

Until next week, stay safe and eat well. Any questions or concerns, email .(JavaScript must be enabled to view this email address)