“The name ’story’ is meant to signify that I’m a chef inspired and motivated by ingredients. I try to source ingredients carefully. Inevitably, the more time I spend looking for and learning about ingredients, the more I wind up knowing about them – where they are grown, pastured, fished, etc. Frequently my imagination goes to work on those details and produces a landscape or seascape, people at work in it – a ’story’ of sorts. In addition, I grew up with gardens: my mother had one; my grandmother had one. In spring, summer, and fall we ate food that came out of the gardens. I didn’t think about it much then, but later in life I realized that eating that way made me feel healthy and consequently good about myself. It is a feeling I would like our guests to have after dining at Story.”
Ceviche of fluke with apple, tomatillo, and lime; Alaskan halibut with asparagus, capers, and fingerling potatoes; braised beef short ribs with gnocchi, bacon, green beans, and onion rings.
Story is like a modern art museum in which you can eat the artworks, some of which just happen to be local turnips, radishes, tomatoes, eggplant, squash, and corn. A must-visit for conscious, unique dining.