Welcome to Bistro Nautile! (nAh-teal). This modern French-inspired bistro is conveniently located in Old Town Fort Collins. The restaurant is focused on elevated preparation, gracious service and ultra-fresh ingredients.
Bistro Nautile is a new concept created by the owners of the very popular Fish restaurant and dynamic chef, Ryan Damasky. Fish opened for business in 2001, and instantly became one of the top seafood destinations in Fort Collins with many loyal visitors, offering the freshest seafood and a commitment to buy from sustainable fisheries. Yet, with higher prices and the fishing industry facing potential collapse because of overfishing and poor fisheries management, long time owners Mike and Kat Reeves, started to contemplate changes to their beloved Fish restaurant of 19 years. After much thought and consideration, the Reeves embarked upon a partnership with Chef Ryan. Together they decided to focus on collaborating with a variety of local vendors to provide not only the freshest seafood possible, but also to introduce Colorado Certified Angus Beef (CAB), poultry and local eggs, vegetables, fruits and dairy to the newly enhanced array of menu choices.
Nautile is the French word for nautilus, the snail with the spiral shell. Kat, Mike and Ryan view Bistro Nautile as a natural evolution of fish, or the next turn in the spiral. In addition, The Nautilus was the name of Captain Nemo’s submarine in the 1872 Jules Verne classic, 20,000 Leagues Under the Sea. Chef Ryan has always viewed his kitchen, both now and when it was Fish, as similar to a submarine with its tight quarters and long rectangle shape.
Bistro Nautile is a welcomed addition to the Fort Collins dining scene. Mike and Kat Reeves, along with Chef Ryan (three of Fort Collins notable restauranteurs) are extremely excited to bring you a unique, cultural experience with flavorful healthy foods and adorned presentations. The influence and recognition of classical French cooking techniques are internationally revered and considered to be the backbone of many cuisines. Preparing and appreciating French food is an art that inspires Chef Ryan, as he masters such dishes as Ribeye au Poivre; a lean, perfectly cut 12oz. (CAB) steak, deep in color with a soft flavorful texture. This entrée is complimented with creamy whipped potatoes, charred cippolini (onions) farm greens, and confit mushrooms with a velvety green peppercorn sauce that accentuates the rich flavors. Let’s not stop there, Chef Ryan’s take on the complex Bouillabaisse, a seafood soup, originating on the Mediterranean coast of France is stunning and satisfying to the eye. This entrée boasts a rich tomato saff on broth underneath delicately placed cod and shellfish, tantalizing the taste buds and creating an unparalleled look of beauty and flavor. Throw in the perfect rhubarb and strawberry cremeaux for dessert and call it a great night!
Chef Ryan’s culinary journey started early, enrolling in culinary school at age 18. He credits his father for taking him on grand fishing adventures, deepening his appreciation for seafood. He credits his mother for teaching him the essence of simplicity and flavor and to the renowned TV series, “Great Chefs” that featured legend’s: Jacques Pepin, Julia Child, and Emeril Lagasse. He is a culinary school graduate, sommelier, certified cheese professional, and most recently the Executive Sous Chef of the Stanley Hotel in Estes Park. With many years of experience and Ryan Damasky’s personal and cheerful approach, it is easy to understand how the dream of Bistro Nautile came to be.
Visitors will be charmed by the attention to detail, from the thoughtful plate-presentations to the knowledgeable staff and the impressive wine and craft cocktails. This neighborhood stop is a must in Fort Collins where the menu is broad enough to be casual, yet refined enough to intrigue the most deserving palettes. So, gather your favorite friends for an evening of Bangs Island Mussels, extraordinary escargot, or the single tastiest bowl of Onion Granitee Soup.
Bistro Nautile does not disappoint, delivering a truly exciting culinary experience that you will not soon forget.
150 West Oak Street, Fort Collins. 970-224-1188. Reservations are highly encouraged. Bistro Hours: Mon-Thurs 4-8 pm, Sunday Brunch: 9 am-2 pm, Happy Hour: Mon-Thurs 4-6 pm & Fri-Sat 3-6 pm