Ernest Bakker had owned restaurants along the West Coast in Washington and California for 20 years.
In 2011, he relocated to Ogden after selling all of his existing restaurants to be close to his grown children and grandchildren who have made their homes in Utah. In September of 2012, he decided to open another restaurant, Nate's East Coast Grill, and make it a family-run business.
Katrina and Michael Whitney, Bakker's daughter and her husband, work as co-managers, and son Nate Bakker is a cook. Daughter Sarah Bakker supplies fresh oatmeal chocolate chip cookies (89 cents each).
Bakker said his recipes have been refined over the years. The Cheese Steak Sandwich ($7.50), on a fresh hoagie bun with provolone cheese, peppers and mushrooms, was inspired by a restaurant the Bakker family frequented while living in Milwaukee years ago.
They also offer a French Dip ($6.80), Ham and Cheese ($6.45) and Pastrami ($7.80) on a hoagie or New York rye.
For diners who prefer a healthier option, the menu includes Albacore Tuna ($6.45), a Grilled Chicken Breast Sandwich ($5.95) and two vegetarian options -- an Artichoke Veggie Sub ($5.95) and a Black Bean Garden Burger ($5.35).
Fresh Cut Fries ($1.80) are made from potatoes with the skins still on and served with a side of Nate's Special Sauce. "We developed our own secret sauces," Ernest Bakker said, of the mayonnaise- and oil- based sauces that are also served on the sandwiches and hamburgers.
The menu includes a selection of hamburgers, such as Nate's Delux ($5.35), a quarter-pound rib-eye and chuck patty with lettuce, tomato, onion and pickle.
Originally from Amsterdam, Ernest Bakker comes from a long line of professional cooks and bakers. "My father, grandfather, great-grandfather, great-great-grandfather and uncles have all owned bakeries and delis," he said. "I think it is hereditary."
His great-great-grandfather had the distinguished honor of baking for the Queen, he said.
Nate's East Coast Grill
- Address: 3037 Washington Blvd., Ogden
- Hours: 11 a.m.-8 p.m. Monday-Saturday
- Phone: 801-621-4320