A pair of dyed-in-the-wool cooks are getting ready to open a new restaurant in the Grand Cities Mall.
Chefs Ryan Storey and Colin Beaumier, both Grand Forks natives, are planning for a soft open of Mo’s Café by mid-April, in the location of the former Del’s Cafe, which closed in early 2018. The space has been completely renovated and redecorated, down to the new flooring, new equipment and open ceiling. Mo’s Café will be a breakfast and lunch restaurant, and the owners will do catering in the evenings, either on-site or for another location. Storey and Beaumier said they are looking to create a space conducive to family dining, while offering quality, made-from- scratch dishes.
“I have kids, (Beaumier) has kids, so we all know that we're only going to eat where the kids eat, so we need to make sure that we have all of that,” Storey told the Herald. “We want it to be family friendly.”
The menu will revolve around build-it-yourself breakfasts, and include familiar favorites like chicken-fried steak, steak and eggs and biscuits and gravy. But the concept is to have customers get breakfast or lunch the way they want it, by building their own order. Diners will be able to customize their orders by going down the menu and choosing from eggs, meats, potatoes and vegetables, and others, and having them cooked to order.
“That way it keeps it fresh for you and it keeps it fresh for us,” Storey said.
Both Storey and Beaumier have a long history of cooking in Grand Forks. They met in the 1990s while working at the Red River Cafe, downtown off of DeMers Avenue. Storey has worked as a corporate trainer for multiple restaurants in town, including the Green Mill. Beaumier has worked at restaurants in Grand Forks, Fargo and at hotels in Chicago. Getting together to open a restaurant for them was easy, as was deciding on the name.
“Both of our moms have the same nickname,” Storey said.
Storey and Beaumier are both graduates of the Culinary Institute of America, in Hyde Park, N.Y. In addition to the restaurant work, they are looking forward to putting those skills to work in catering events. Customers will be able to book the restaurant for private functions, or can have the food served off-site. Beaumier said they will work with customers to create an individualized catering menu that stays within their budget.
“This is your store when you're renting it,” Beaumier said. “Let's make it special.”