Today we’d like to introduce you to Nathan Long.
Hi Nathan, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
From as far back as I can remember, I was passionate about food. I loved how certain dishes had the power to bring people together and create core memories. I instinctively knew I wanted to make people happy through food and create a space that felt distinct yet familiar when they walked through the door. And I knew I needed to understand the business of it all on a deeper level to bring my vision to life.
A California boy through and through, I was born and raised in San Luis Obispo and studied at California Polytechnic State University (Cal Poly). After graduating with a degree in Agribusiness & Business Operations, I spent the early part of my career in San Francisco, working and learning the tricks of the trade for the culinary mastermind Chef Joseph Manzare of Postrio and the famed Spago and his wife, Mary Klingbiel, who was a pivotal role in educating me on the intricacies (and criticalness) of a running an efficient front of house. I managed and led marketing efforts for many of their restaurants including Globe, Zuppa, and Joey & Eddie’s. I later had the opportunity to take on a brand strategy role for a leading lettuce producer, Tanimura & Antle, where I was able to really dive into the industry of food from an agricultural and business perspective.
All that to say that after years in the bay area, I was ready to take everything I absorbed from these incredible experiences and finally bring to life a long time dream of mine- to create a fun, destination-worthy culinary experience and open my own restaurant in San Luis Obispo.
That dream has come to life at Nate’s on Marsh.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Short answer-no! The truth is that whenever you start something new, there’s a learning curve. This industry can be challenging, and you have to be really passionate about delivering an exceptional product and customer experience to overcome some of the obstacles that come your way. When I opened Nate’s on Marsh I had managed restaurants and learned from the best business so there was a level of comfortability, but when it’s your “baby” you have a responsibility not only to yourself, but to your team. I realized quickly that in order to thrive, it was critical I build a team that believed in the vision of Nate’s on Marsh just as much as I did. I had never managed a group of employees of this size before, and it was definitely an opportunity for me to grow as a business owner and leader. From the kitchen line to the front of the house, everyone plays a vital role in the success of the restaurant every single day. And, it’s my job as a leader to make sure that everyone feels supported and enthusiastic to have a great shift every time they clock in.
Since we opened in 2021 (three damn years, already!) I’m proud to say the majority of my team has been with me since the beginning, and we’ve really created something special together.
Thanks – so what else should our readers know about Nate’s on Marsh?
Nate’s on Marsh has become a favorite neighborhood restaurant known for its contemporary takes on Italian inspired dishes. We serve flavorful, wholesome food made with fresh, high-quality ingredients in each house made dish. Our menu is handcrafted to be bold with classic flavor profiles that bring you back to the best memories mixed with modern twists that excite the palate.
What sets us apart is the high-energy yet intimate atmosphere we’ve cultivated. Being from San Luis Obispo, I grew up loving horses and all things cowboy, and I wanted to create a space that was emblematic of that. From the wood finishes to the wallpaper overflowing with vibrant colors to the inquisitive artwork (from local artist Jerry Scott), the restaurant exudes a Spaghetti Cowboy vibe that’s unmatched. Whether you’re sipping on our signature Baby’s Martini at the bar, lounging on the patio with a delectable homemade pasta, or indulging in premium cut steaks and coastal seafood in our dining room, you’re transported to place where you feel comfortable to unwind and have fun with friends while being surrounded by style.
Nate’s on Marsh is open Thursday through Monday from 11:30am-2:00pm for Lunch and at 3:00 for Happy Hour. Dinner is served from 4:30pm until 9:00pm. Guests can enjoy Brunch on Saturdays and Sundays from 11:30am-2:00pm.
Who else deserves credit in your story?
The restaurant industry isn’t always the easiest to thrive in, which is why it’s so critical to work with inspirational people to guide you along the way. Chef Joseph Manzare and Mary Klingbiel really stressed the importance of embracing, learning and perfecting about every aspect of the industry. I coordinated private dining experiences, tended bar, curated impactful wine lists, and learned to ensure busy kitchens keep up with dining demands. During this time I discovered the secrets to lasting success in this industry: clear communication, consistent and quality menu offering, and a commitment to exceeding standards. All these skills were revealed to me by the hard working hands of Joseph and Mary.
Additionally, my team at large. The individual unique expertise they all bring to the table have allowed me to learn more, not only about them, but new skill sets and knowledge that I may not have access to unless working with them. They keep me energized, young at heart and make coming to work every day joyful.
Pricing:
- At Nate’s on Marsh, we’re always and I mean always ready for a good time. We like to keep the weekend going on Martini Mondays, where we serve up classic martinis all night long for $10. Guests can enjoy Happy Hour with classic cocktails and wine for $10 and delicious bites all under $20. Additionally, every Thursday we offer 50 percent off bottles of wine under $100!
Contact Info:
- Website: www.natesonmarsh.com
- Instagram: www.instagram.com/natesonmarsh
- Facebook: www.facebook.com/natesonmarsh/
- Yelp: www.yelp.com/biz/nates-on-marsh-san-luis-obispo
Image Credits
Ashley Ludaescher Photography
