Southport Magazine

Fat Andy’s owner Andy Staiger is no stranger to the restaurant business. “I’ve been in the business since high school, growing up in Long Island,” he says. “When I was in college at Appalachian State, I discovered how much I liked Boone. I ended up coming back there later and opening first a pizzeria and then a sports bar seafood/steakhouse. After that I had a nice restaurant in an historic building in Savannah.”

After leaving the food industry and working about ten years in various corporate environments, Andy got the itch to go back to restaurants. He saw an opportunity here on Long Beach Road. “This place was for lease,” he explains. “It was called Wilson’s – a popular little barbeque and burger joint. It was always packed, a great little hangout in the 80s. When I got back to town eight years ago, it was available for rent so I decided to open up.”

Andy and his general manager Melissa Lilore have worked together for the past five years. Their menu philosophy is to just “keep it simple with burgers and fresh-cut fries;” their customer philosophy is “we’re here to serve.”

Melissa, originally from New Jersey, also grew up in the food industry. Her father was a chef at a restaurant on Oak Island; she worked there and at other restaurants in the area. Andy happened to see her in action and was impressed with her energy and customer orientation. “The first time I saw her working I was so impressed with her customer service and attention to her staff,” he relates. “I’m particular with who I hire; she and I have similar philosophies. Even if you’re a little short on your order, we’ll still take your order. It’s hospitality, not hostility. For any restaurant, as long as you’re consistent in your customer care and food quality, you’ll be okay.”

Those views go beyond their customer service; they work hard to accommodate their staff (of five total) with any personal issues that need attention. “We both believe that work is not everything, you have a life outside your job,” says Andy.  “Making sure they can balance work with their families’ needs is our priority too.”

Attention to staff and customers creates loyalty, and Fat Andy’s seems to have accomplished that. “We have so many repeat customers – golfers from St James, workers during the lunch hour,” Andy says. “The summer is so busy; that’s also when we pick up additional customers from the tourists vacationing here.”

Every morning the staff prepares fresh, hand-pattied burgers and fresh-cut fries from potatoes. They keep the menu simple because the work space is small and in Andy’s view, simple is the best way. “We try to do one thing really well, we don’t try to do everything,” he explains. “I want people to know what they’re getting when they come here – if you want a great burger you come here. We stay focused on one product. Each one is custom, made however they want it. We have all the normal toppings – I mean our approach is so old it’s new. I do it like my grandmother did it: make the patties, season them, keep it simple. People like that.”

Melissa relates that the most popular choice is the Double D burger – two beef patties. If that’s not enough, you can order the Triple D burger – three beef patties. She and Andy claim that some people say they won’t be able to eat the whole thing, but then they actually do.

The restaurant opens Monday through Saturday at 11 a.m. Their sign says they’re open until 4 p.m. unless they sell out. Andy explains with a laugh. “We have a small kitchen space. We say we’re open to 4 unless we’re sold out. Everything’s prepared fresh each morning, so when we run out we run out.” Andy would like to expand his production area and add shelter outside, but those plans are for somewhere down the road right now.

By the way, Andy is not fat. When asked where he came up with the name, he said he talked with some friends and they batted around ideas until they came up with ‘Fat Andy’s.’ “One friend laughed and said ‘it’s gonna be ironic because everybody’s gonna say you aren’t fat!,’” laughed Andy. “That was the truth. I get told that 100 times a day. I should have a great story behind it but I don’t – I didn’t lose 300 pounds or anything.”

No matter. The fresh burgers and fries will bring you out to visit Fat Andy’s, regardless of the name. And you’ll enjoy meeting Andy and Melissa and the gang every time.

Fat Andy’s

4655 Long Beach Rd SE

Southport

910.269.7008

Open 

Mon – Sat at 11 a.m.

Closes at 4 p.m. unless sold out