Monte and Nathan

Sometime around October of 2007 I knew I wanted to write about Nathan Strei. I knew that he had not only moved back to Fargo, but was also now part owner of one of the coolest places to eat downtown, Monte’s.

The color of the room at Monte’s draws me in right away. Of course there is that bar! What a great idea and a great piece of art. Not to mention the wait staff! If you’re lucky, you are greeted with a hug and a quick whisper of a kiss from Monte when you walk in, and this all before you get past the diving screen; I love it!

When I first started going into Monte’s, I just knew I was somewhere in New York; the art on the wall, the shape of the building, the people, and of course the food.

The Nathan I knew was a friend of our son’s. They spent their time skateboarding and snowboarding and dreaming of becoming professionals at those sports. However, Fargo was lucky that a different bug bit Nathan in the end. He is another local that came back.

HPR: Nathan, I have known you well for sometime; I cannot help but say that you are one of the ones Fargo should be proud of. Can you give the readers a brief history of what you did after high school and before being at Monte’s?
NS: Well, thank you Deb. As far as fun goes, I moved to Montana and did a lot of snowboarding and cooked in my spare time. When I realized I couldn’t make a living snowboarding, I decided to make cooking, and ultimately being involved in restaurant ownership, a priority.

HPR: What helped you decide to move back to Fargo?
NS: I love it when it’s twenty below. Just kidding. I like Fargo. I enjoyed growing up here. I always enjoyed downtown, even though the cops didn’t like your son and I skateboarding there. It’s a good place to live, and opening a restaurant like ours downtown was a no-brainer.

HPR: How has food driven your path in what you do today outside of the kitchen?
NS: Wow, tough one Deb. Am I ever outside of the kitchen? Work, food, recipe development, number crunching, bailing the dishwasher out of jail, etc. is always on my mind, even when I’m fishing.

HPR: Do you still get the excitement of going into work and developing a new dish?
NS: Definitely, especially with how happy the recipient is. That’s the most rewarding part.

HPR: How often do you add or take away a dish on the menu?
NS: Every couple weeks. Some things stay forever and some things change. That’s all up to the guests and their feedback. They’re the ones that actually make that decision.

HPR: What is your ultimate goal with your life and food?
NS: I want to be rich and famous and be on TV.

HPR: What advice would you give an eighteen year old who thinks there is nothing of purpose to do?
NS: My sous chef says to tell them to have another beer. And I always try to listen to her. She’s a woman, so she’s always right.

HPR: What is Monte’s signature meal?
NS: That’s a tough call. I don’t know if there is just one thing. The filet mignon has always been the most popular seller but I’ve got a thing for the rack of lamb and the duck confit. And any specials we run.

HPR: What are the hours and days you are open?
NS: The bar is open Monday through Saturday from 4:30pm until you guys stop coming in or else 2am. Dinner is served Monday through Thursday from 5pm until 9pm and Friday and Saturday from 5pm til 10pm.

HPR: One of my favorite things is to come in late and have a burger. However sometimes I am either too late or they have run out. Exactly how do I know when to get my burger?
NS: We grind our own burgers and generally will serve them anytime the kitchen is open if asked. Otherwise, they are served Thursday through Saturday from 10:00 to 11:30.

HPR: What does it feel like to own something on that scale at your age? Or is that a bad question?
NS: Overwhelming at times, but I don’t know life as being any different. Just keep plugging along and take what gets thrown at you next. I have a lot of support from an army of wonderful, talented employees and partners.

HPR: What do you see for the future of Monte’s?
NS: Today’s Sunday, I’ll think about the future in the future.

HPR: Do you have a specific style that you are known for as a chef?
NS: I don’t know if I’m known for it, but I would say it’s mostly traditionally French inspired. And then it spirals wherever it wants to from there.

HPR: What is the next event coming up for food and fun at Monte’s?
NS: Mardi Gras is February 5th. We’ll have a bash for that. But honestly any night of the week can be an event. Last night sure was.

HPR: What would you like the readers of HPR to know about you or Monte’s that I have not asked?
NS: I believe that dogs are human and should be treated as such. That’s what he’s telling me anyway.

Nathan Strei and Stacy Houge, his sous chef, look forward to seeing you there.