The Storie Street Grille
The Storie Street Grille • A truly enjoyable meal is the sum of its parts: seasonal, sustainable and locally harvested ingredients prepared with distinctive, regionally crafted flavors and served in a warm, welcoming environment. That’s Storie Street Grille.
Simple. Seasonal. Memorable. Chef Andrew Long is a native son of South Louisiana, Andrew grew up with the aromas of celery, bell peppers, and onions in the kitchen to go along with whatever seafood was in season at the time.
After learning “the finer points of kitchen subculture” while working in the restaurants of New Orleans, he moved to Charleston, SC, where he attended Johnson & Wales University and majored in Culinary Arts.
Upon graduation he took a job supervising a kitchen at a Fit Camp for kids in Western Massachusetts, and to this day he claims those were the toughest customers he has ever faced. He then spent a year as Sous Chef for Rouge Restaurant in West Stockbridge, MA, where under the tutelage of French chef William Merelle, he really began to refine his skills. Andrew credits William with not only teaching him the benefits of buying top quality product from local sources, but also with instilling upon him a deep respect for his craft and showing him how that can create a positive and harmonious environment in the kitchen, which remains Andrew’s top priority at Storie Street Grille.
It was in Massachusetts that Andrew met and married his wife, Megan, and while pregnant with their first child, they decided that although they loved the mountains, their roots were calling them back to the South. After another year in Charleston that Andrew spent working at a wine-centric café on Daniel Island, the opportunity arose at Storie Street Grille and he jumped on the chance to be back in the mountains.
During his first year in Blowing Rock that Andrew discovered the writings of Michael Pollan, Barbara Kingsolver, and Joel Salatin among others and began to realize the health and socioeconomic benefits of purchasing naturally raised product from local sources. He believes that all chefs have a responsibility to their communities to make every effort to utilize and foster the local food cycle.
Andrew and Megan now have two children and a big goofy mountain dog, and when time allows, they can be found in the garden, on a hiking trail, or in a creek, where the kids can splash around while Daddy works on his fly casting.