Storm Rhum Bar & Bistro

Local farmers and foragers round out the fare at Storm most days by coming to the kitchen door with their bounty.

Executive Chef Owen McGlynn loves the challenge of adding the fresh flavors and textures that are necessary to create the complex, yet simple dishes which have become Storm’s signature. Generating a satisfying taste explosion is one of the many features of restaurant life which fuels his inventiveness, especially when he uses these ingredients, along with his wide-ranging knowledge of flavor profiles, to combine to create a special plate.

Hailing from culinary school at Johnson & Wales in Charleston, where he went to school and worked full-time, Chef McGlynn is no stranger to long hours in the kitchen. Spending twelve years in Charleston, ending at High Cotton, he moved to the upstate in Greenville for five years. It was from there that he was tapped to open STORM RHUM BAR & BISTRO in Asheville, and he has never looked back.

His skills in butchery, using an entire cow, lamb, fish or even goats and rabbits sourced from local farmers, allow him to creatively use each part of the animal in different offerings. Breaking down a pig, for example, can mean pork chops, shoulder or belly, or pork tacos on the late-night menu. This resourcefulness leads to almost no waste. Yet another passion of McGlynn’s is the ancient traditional art of charcuterie, the preparation and curing of meats prior to the invention of refrigeration. The charcuterie plate at Storm, while varying in its selections, has remained a permanent fixture on the menu since they opened three years ago.

The atmosphere inside Storm, reminiscent of a world traveler’s den, results in a comfortable, vintage style which is matched by the food and drink. Craft and classic cocktails, rum flights and cordials, along with ample wine and beer selections, are served at the long, curved bar, which welcomes guests who can also order from the full food menu. Here McGlynn comes full circle in his use of fresh ingredients, whether it’s the ginger mixed with simple syrup for the Perfect Storm mojito, the local honey in the Brown Derby or the mint grown on the outside patio, muddled for the Purple Haze.