Fargo's Steakhouse In New Hands

Advertisement

New faces are greeting guests at Fargo's Steakhouse. Rick Stockman is the restaurant's new owner and he has brought in new managers and chefs to make the dining experience at Fargo's something special.

"I have a passion for food, that's why I went into the restaurant business," Stockman said.

photo

Rick Stockman, left, bought Fargo's Steakhouse this spring and is debuting a new menu Oct. 20. Helping run the restaurant are, from left, Therese Fay, assistant manager, Jack Etter II, chef, Kevin DeWitt, chef, and Chrissy Cook, bar manager.

He bought Fargo's in early May this year and will debut new lunch, dinner and bar menus Wednesday, Oct. 20.

As part of the debut of the new menu, on Friday, Oct. 22, Stockman will offer wine samples to his dining guests.

The new lunch menu will feature at least a half-dozen different salads, plus wraps and signature sandwiches, including the San Frisco Melt and a Salmon Dill combination. Stockman said the lunch prices will be more competitive too.

New for dinner will be an assortment of fresh fish accompanied by a choice of special sauces such as: lemon butter sauce; lime, tomato, garlic sauce; chipotle pesto sauce; and Pan-Asian-style sauce. Broiled steaks are also a featured dinner selection. All steaks will be prime, aged Angus beef, seasoned with a roasted peppercorn melange.

The bar will bring J. Garcia wines exclusively to Fargo's Steakhouse, along with an assortment of specialty martinis, including: Fargo's Topaz; Agave; Raspberry; Brook's Chocolate Dream; and Arizona.

photo

Special martinis are a feature of the bar, so ask Billy Ichida, Carrie Colvin, Fay or Debbie Herrin to bring you one of the designer drinks the next time you visit Fargo's.

Helping Stockman make the changes are Therese Fay, assistant manager, Chrissy Cook, bar manager, Chef Kevin DeWitt and Chef Jack Etter II. The restaurant employs a total of 25.

Stockman has been in the restaurant business for 14 years. He owned and operated two Country Kitchen restaurants in Tennessee.

Fay has worked in the industry off and on for about 20 years and Cook has 10 years' experience.

DeWitt has been in the business for 10 years and studied at the Art Institute of Phoenix. Etter did his apprenticeship as a chef at the Arizona Biltmore.

Fay said her favorite part of the business is the fun atmosphere and the guests. Cook enjoys the socializing and DeWitt said the opportunity to create is what he likes best about the business, and "seeing satisfied guests."

"I agree with everything they said," Stockman said when asked what he enjoyed most about the business, "But first and foremost, I enjoy having good employees."

In addition to changes in the menu, Stockman said he is putting heaters on the patio and replacing the outdoor furniture with teak pieces from one of the neighboring businesses, Solid Teak Furniture.

As the weather cools, guests dining inside will be able to enjoy fireside suppers.

Fargo's is ready to take holiday party reservations too, Stockman said. Call between 10:30 a.m. and 4 p.m. daily to reserve space.

The restaurant opens for business at 11:30 a.m. daily, closing the kitchen at 9 p.m. Sunday through Thursday and at 10 p.m. Friday and Saturday. Lunch is served from 11:30 a.m. until 3:30 p.m., with a transition to dinner between 3:30 p.m. and 4 p.m. The restaurant is at 620 E. Highway 260.

For more information, call (928) 474-7455.

Commenting has been disabled for this item.