100 South Mill Avenue

Monti’s is both my family business and the renowned gateway to Mill Avenue and my hometown of Tempe. I grew up in and around those walls, and have spent the last 14 years of my career there: Nobody loves that building like I do or has invested more in its preservation than I have. That’s why I would never do anything that would diminish its rightful place in the community.

Preservation is why I entered into a partnership with 3W Companies to create an impressive new development concept that they have planned for the corner of Rio Salado Parkway and Mill. The design of the new building also allows Monti’s to develop a knockout dining patio highlighting the view of Tempe Beach Park.

This partnership ensures that Monti’s will live on as a flourishing restaurant–not a dusty museum, long into the future. The tradition of hospitality first instilled by my father, Leonard, is as much a part of the Monti’s La Casa Vieja legacy as the original straw and mud structure built by Charles Trumbull Hayden as his family home 136 years ago. I know that I would not want one without the other.

The structure, character and ambience of original Casa Vieja will be preserved in the same way that the City of Phoenix preserved all the building and all the qualities of its fabulous Orpheum Theatre. The Orpheum is a jewel. Their status is not impacted at all by the fact that it happens to be attached to the City of Phoenix’s main office skyscraper.

Directly across from us, the City of Tempe has done a terrific job in its preservation efforts for the Hayden Flour Mill, which will be at the heart of a commercial/residential project. Not long ago there was talk of the Mill’s destruction. Now we are celebrating its rebirth. The same can now be said of Monti’s. This is good news because keeping this restaurant open is a challenge. It is expensive. It is uncertain. But by being a part of an exciting new project, we ensure Monti’s future.

And, like the Orpheum and the Mill, Monti’s will maintain its place on the National Register of Historic Places throughout this process and into the future.

Historians and fans of the restaurant have concerns about the adobe. All of the adobe walls and framing will be preserved. There was a previous draft plan which was never seriously considered by us that caused confusion. I can assure you, there will not be 14 structural pillars placed inside the existing Monti’s building. The plan as it stands does not call for pillars to be added inside the restaurant, but there may at most be one or two, strategically placed and unobtrusive.

Right now our end of Mill Avenue is a pedestrian dead zone. My restaurant does not have a bright long-term future without doing something distinctive and bold, something that will draw the all-important foot traffic further north along Mill Avenue. 3W and I have that plan. And it is a plan that will at last create a connection to Tempe Beach Park, uniting downtown from University Boulevard to the Town Lake.

Finally, I received a call from KTAR in reaction to yesterday’s Tribune article. They interviewed me regarding my plans for the restaurant. I thought it ironic that Phoenix’s iconic news/talk AM radio station was shocked at the changes in store for Monti’s–just months after taking the unprecedented step of moving to 92.3 FM  Apparently it is OK for them to do what they deem necessary to grow and flourish–even if it means a radical departure from tradition. Doesn’t Monti’s deserve the same consideration?

Here is the article at Restaurants and Institutions Magazine Online.

…But isn’t this just putting lipstick on a pig?

Key quotes: ” “Sensing that some consumers associate Red Lobster with frozen seafood [...]
Part of the goal of the makeover is to attract higher-income customers who tend to be less vulnerable to economic pressures. [T]hose customers tend have sophisticated palates and tastes that demand fresh menu offerings and a sleek dining environment.”

here

From the Vent in today’s Tribune:

“What in God’s name is that hideous glass contraption stuck on the side of Hayden flour mill (Tribune, Tuesday)? It doesn’t match at all. It looks ridiculous.”

Which, in turn, is a reference to this story: Historic Tempe mill will see glass addition

It doesn’t match? That’s the point! Serious historic preservationists want additions and changes to exisiting structures to be clearly distinguishable so that future generations can sort out what was done and when it was done to a given building.

Avenue Communities deserves applause for having the ambition to take on a risky investment–that is, to try to make a site that is challenging to build upon for many reasons economically viable. The geology of the site, the archaeological remains and the constraints of preserving and working around the historic structures make it vaery hard to get a return on the lrge investment this project will require. The plan must be striking and create a unique attraction for this to have any prospects of making money.

Without the Avenue proposal we could all face the prospects of gazing at a dilapidated eyesore for another decade. A hulk that would represent a financial black hole for Tempe, and all the while sidelining land that could be generating tax revenue for the City coffers.

Finally, thanks to the Avenue proposal, archaeological research on the site has already yielded much new information about the history of Tempe. A display at Monti’s has showcased some of these findings on a rotating basis. (You can find it in the Mural Room.)

So, bring on the glass box. The ideas as published in the papers look great–now let’s see some action.

 The following excerpt neatly summarizes the dilemma posed by ethanol to the consumer: to make your gas cheaper (they hope), ethanol production will make your food cost soar.  Consumers of America–pick your poison.  Meanwhile, the cost of labor and rent/overhead is spiraling upward in most major urban areas. The trend for middle class dining is now takeout, and well-known chains like Applebee’s and Bennigan’s are developing unit designs with significantly smaller footprints to save staffing and occupancy costs.

New York Steak Prices Surge Thanks to Ethanol
Where’s the Beef, Indeed: A Steak Shortage Hits N.Y.

By CHRISTOPHER FAHERTY
Special to the Sun
August 8, 2007

“The production of ethanol[...] is one major reason classic cuts of prime beef are becoming more and more expensive. Corn is the primary feed for cattle that produce USDA-grade prime beef. Corn is also the main ingredient for what many believe is the fuel of the future, ethanol. The production of ethanol has not only increased the demand for corn, it has made harvests more profitable for farmers, who receive [...] government subsidies when it is sold to ethanol producers. Even with the price of prime beef so high, and with Mr. Kalous predicting continued high prices, most steakhouses have yet to pass on the brunt of the drought to the customer.”

UPDATED

New start date August 13th

The Light Rail Station Contractor, Archer Western will close Third Street just west of Mill Avenue in both directions daily from 6 a.m. to 5 p.m. August 13^th to August 31 to construct light rail station (see map below). Please feel free to distribute the attached notice and map. If you have any questions please do not hesitate to contact me.

Carla Kahn

LS-5 Community Outreach Coordinator, METRO Light Rail

101 N. 1st Avenue Suite 1300, Phoenix, AZ 85003

Light Rail Hotline 602-254-RAIL (7245)

Hi, JAMN Jazzers:

Last week’s show with Nancy Gee and the John Shea Trio (minus one) was a JAMNed house. Even our mayor, a jazz buff himself, showed up and stayed to the end. And Nancy was amazing!!! John dazzled on keyboards and David Grale did some inspiring work on bass. This was jazz as good as it gets and the crowd loved it. Thanks again to all the faithful who came out in the absolute worst monsoon storm we’ve had yet.

Next Monday, back by popular demand, is Margo Reed and the Tony Vacca Quartet. If you attended our inaugural show, you know what to look forward to. Show starts at 5:30 p.m. and runs to 8 p.m.. The tasty buffet is free and well drinks and wine are $3. Cover is $5. We hope to sell this show out, so we suggest you arrive a little early for the best seats.

The rest of our August lineup consists of:

August 13 — Armand Boatman & The Beebop Revolution (this will be a killer show!)

August 20 — Carmela Ramirez y Mas (for the first half) & Carmela & Diva (second set)

August 27 — The Seth Gorey Trio (from ASU) Second set will be a jam session

We realize you may get tired of receiving these weekly reminders in your mailbox, but we get new subscribers to our mailing list at every show and we want to keep everyone in the loop. However, from now on, we will send out the JAMN Jazz newsletter every two weeks. Of course, if you want to be removed from the list, just let us know. As for September, we’ll know in a couple weeks if the series will continue into the fall. Sincere thanks go to Monti’s management (Eddie, Michael and Erin) and the smiling staff, who have made everything possible. The food has been outstanding, the service at the bar is first class and everyone wants jazz in the Mill Avenue District to continue. For information call, 480.345.2392. Monti’s Backdoor is located at 100 S. Mill Ave. at the corner of Mill Avenue and the Rio Salado Pkwy.

Best Regards,

Stu, Roy and Woody

JAMN

Greetings, loyal customers, friends and family.

Well…with my “lost year” behind me I have set my hand once again to keyboard that I might impart what passes for wisdom to you. The first grain of said wisdom is NEVER send a multi-question trivia quiz to thousands of motivated readers, or you will spend many months sifting results. Having learned this lesson, I can now finally divulge to you a few of the more creative responses. But first, my traditional disclaimer and a few announcements.

HOW TO GET OFF MY LIST INSTANTLY: If you do not want to receive any e-mail from me ever, please send me (Michael Monti) a message at mmonti@montis.com and I will gladly remove you from my distribution group.

(See the very end of this message for more details.)

Although I am never crazy about the slow summer months, at least they afford us time to fine-tune our crew for the coming busy fall, holiday and spring seasons. Additionally, it gives me time to hammer out tripe like this newsletter! Bottom line–come on in–we’d be thrilled to see you.

ALL THAT MILL AVENUE JAZZ
(NO) TRIVIAL PURSUIT…THE LAST WORD
WINE DINNER RECAP
AFGHAN CONNECTION
NEXT: SPAGHETTI WESTERN

First, let me salute JAM’N AZ, a small cabal of Tempe’s culture-keepers who relentlessly flogged us (well, mainly Eddie) until we caved in and agreed to host a Jazz series here at Monti’s. Stu Siefer, Vic Linoff, Roy Hoyt, Woody Wilson and their ilk demonstrated the power of persistence in refusing to accept ‘no’ for an answer. Boy, were we wrong. The room was packed for the first two shows. As a philistine with no natural talent for music, the first performance featuring Margo Reed was a blast even for me. Consequently, we will host our third Jazz happy hour here on Monday, July 23rd at 5:30 pm.

This little experiment is being conducted as an incubator, in hopes of stimulating a growing Jazz scene on Mill Avenue. The shows are held at “Monti’s Back Door”(aka the Rio Salado Room on the South side of the building). There is a $5 cover charge, and an appetizer buffet is included. Here’s the line up:

JULY 23    TED GODDARD TRIO

A Phoenix Jazz Guitar institution and rhythm section

JULY 30    NANCY GEE AND TRIO

Long time Phoenix Top Jazz Singer and her trio

Coming in August:

August 6 — The Tony Vacca Quartet with Margo Reed (back by popular demand)

August 13 — Armand Boatman & The Beebop Revolution (this will be a killer show)

August 20 — Carmela Ramirez y Mas (for the first half) & Carmela & Diva (second set)

August 27 — The Seth Gorey Trio (from ASU) Second set will be a jam session

“If you love jazz and you want to see it grow in downtown Tempe, come and spend Monday Happy Hour with us at Monti’s Backdoor. And when you’ve heard the music, there’s a great steak house right down the hall. Thanks to all who have supported us, including Monti’s, The Arizona Republic, the East Valley Tribune, KJZZ and especially Jazz in Arizona. For further information, call 480.345.2392, or e-mail JAMN_AZ@yahoo.com” –Woody

The G-Man’s Six Course Wine Dinner

Please review and salivate over this menu. By the time you read this, it will most likely be too late to get a seat at the inaugural wine dinner to be held Sunday night. (But feel free to try! Call 480-967-7594 and ask if there is any room left.) This is the first of a series, and if this sort of thing appeals to you, be prepared to make a reservation as soon as I announce the next one. The wine dinner series will allow our sharp young guns–Chef G, Robert and Natalie–to stretch their wings outside the bounds of our standard menu. Let me just say that the samples they tried out on us were extraordinary. I will be there, and hope to see you, too.

First Course
Beet Carpaccio
Shaved red beets, roquefort mousse, walnut dust, micro greens with champagne vinaigrette Paired with Trefethen White Riesling

Second Course
Reconstruction of Mushroom Soup
Mushroom foam, mushroom ragout, foie gras mousse & truffle oil Paired with Row Eleven Pinot Noir

Third Course
Halibut Nage
Seared halibut filet, shrimp angaloties, lobster consume & basil lemon caviar Paired with Peirano Chardonnay

Fourth Course
Pork A’la Nige Duo
Breaded & pan fried pork tenderloin & pork belly topped with olive tapanade, fried capers, roasted tomato beurre blanc with roasted garlic & panchetta polenta with chive oil Paired with Earthquake Petit Sirah

Fifth Course
Beef Poptart
Sterling silver short ribs braised, shaved baby carrots, baby peas, micro celery leaves and demi glase brushed Paired with Earthquake Zinfandel

Sixth Course
Trio Chocolate souffle, strawberry creme brulee & vanilla bean ice cream on a tulie cookie Paired with Grahams Six Grape Port

July 22, 2007 5:30pm
$50.00 Per person
Reservation required

Please send me a note to Erin or Kim at banquet@montis.com if you want to be on our special wine dinner evite list!

And, now for the ‘creative’ answers to last Year’s Trivia quiz. This has been something of a Rorschach inkblot test of attitudes towards our beloved home state. In fact, folks, I think we need to work on citizen self-esteem a bit. Of course many of you, like me, probably like to write late at night, and who isn’t a bit snarky after a long day. Still, as a general rule, please put down the crack pipe before squaring off with your keyboard.

What follows are actual answers from readers:

> 1. Arizona leads the Nation in production of:
–sweat
–narrow-minded ultraconservative politicians.
–Skin Cancer
–High School Dropouts

2. The _______ is the official gemstone of Arizona.
–cow-pie
–Caliche
–Fake Turquiose

3. The age of a saguaro cactus is determined by its
– proximity to new development.
–THE AMOUNT OF WATER  THAT COMES OUT AFTER BEING HIT BY A GOLF BALL.
–how fast it crushes you after you shoot out it’s base and it falls on      you. The
flatter you are, the older it is.
–shotgun holes

4. Arizona became the 48th State
–AS A WAY FOR ILLINOIS RESIDENTS TO MOVE HERE AND STILL LIVE
IN THE US.

5. What are Arizona’s “Five Cs”? - Cattle, Cotton,  Copper, Citrus, Climate, Cars, and California-transplants.

–COPPER, CATTLE, COTTON, CLIMATE, CITRUS (and, for a while,       during the time of the “Thieving Thirteenth” Territorial Legislature,
a sixth C could have been “CORRUPTION”).

6. This AZ  town is called “The town too tough to die.” -
– THAT WOULD BE UNINCORPORATED GUADALUPE
– South Scottsdale!

7. This FOX  News investigative journalist graduated from the University of Arizona
in 1965.
– Geraldo Rivera
– DESPITE THAT (UofA degree), HE WAS STILL ABLE TO OBTAIN EMPLOYMENT
– Trick question. There aren’t any journalists at FOX News any more.
– Horrendo Revolver
–Jerry Rivers

8. The highest point in Arizona is known as
–A METH LAB.
–”Rose’s Hair” (Mofford?)
–HUMPHREY’S Peak (IF GOVERNOR JANET HASN’T CHANGED THAT ONE, YET).
–”Now… did you mean physically high or the happiest high ?
My wife and I always take a bottle of Dom Perignon disguised as 7-UP
to the Hunt Pyramid when we celebrate significant Life Events like when
she graduatedfrom the Universit y of Phoenix at the age of 47… so as far as I’m
concerned…THAT’S the highest point in AZ….. but…. there IS that big ol’honkin’ mountain up there in             Flagstaff. It’s sure not Squaw Peak.”

9. This well-known singer was born in Tucson on 7/15/1946.
HARRY CAREY

10. Carl Hayden served ______ years in the  U.S. Congress.
– TOO MANY
– Another trick question. As near as I can tell, people don’t “serve” in the US Congress. Ever.

So, there you go. My sincerest thanks to those of you who took time to answer, even the irreverent ones, and even to those of you who sent me unpublishable responses that I have had a private chuckle at.

AFGHAN CONNECTION
It bears mentioning that my sister’s son Sean Stephens–a member of the Monti family and Tempe native–is stationed in Qalat, Afghanistan with the Army. The Repbulic’s Azcentral web site has a slide show of Sean’s photos posted in the Tempe News section.  Please have a gander. Also, here is his AOL gallery.

Finally: Before Sergio Leone transplanted a young Clint Eastwood to a virtual Southwest in the arid boot heel of Italy, many Italians and Italian-Americans were making indelible marks on  Arizona and its traditions–not the least of whom was my late, great father Leonard Monti, Sr. So the next newsletter will be a rumination on just why Monti’s steaks are slugged with garlic and why it is no accident that this steak house serves spaghetti as a side. Stay tuned for a real Spaghetti Western.

Thanks for reading, and for your loyal patronage. Until next time, Sincerely,

Michael