![]() ![]() and include a full English breakfast of English black pudding, Irish bacon, fried eggs, tomatoes and mushrooms. Weekends will feature brunch on Saturdays and Sundays from 9 a.m. We will put our spin on everything we have and pull from culture here to present it in a different light.” “I can look at the plate and tell you where everything is from. “We use fresh produce from Southern Organics, McEwen & Sons grits and get our fish from the Gulf,” Boodram said. Everything is made fresh in-house, and Boodram said they use as many local ingredients as they can and believe guests will be able to tell that quality. The owners believe in helping support the local economy and getting as many of their items from local businesses as possible. ![]() “It’s definitely fortuitous the way we all came together.” “What is unique about our situations is that we all bring different elements to the table,” French said. Chef Sedesh Boodram, formerly of Ovenbird, is head of culinary and Colin Feather is their other partner. French said he will handle operations, while Preston Hooten will head the beverage and cocktail program. The partnership is unique, with each of them coming from different backgrounds. This is the first true start-up project for French and each of the co-owners. We wanted to make sure every decision we made was based on quality and not just to get it done.” “I hope when people come in and see it, they understand why it took that amount of time and that we wanted to do it right. We’ve been wanting so long to get to this point,” said Gerrit French, one of the four co-owners of Anvil. The white quartz bar countertop and brass chandeliers hanging from the ceilings make the interior feel cozy and comfortable. ![]() ![]() The restaurant’s walls are painted a deep shade of blue, and the restaurant is filled with wooden tables made by a local company. After more than 14 months of extensive renovations of the former Revolve Kitchen location, the space was doubled from 2,600 square feet to 5,200 square feet. Guests may submit reservation requests for Father’s Day weekend by emailing or calling the restaurant at (205) 637-7100.Diners can now enjoy the atmosphere of a British pub with a mixture of Southern flair in north Shelby County. The Anvil Pub & Grill is open Tuesday-Saturday 11 a.m.-10 p.m. Pork tomahawk – habanero sauce, corn, mushrooms, blueberry mostarda and grit cakes ($32)įish and chips – beer-battered cod, chips, mint peas and tartar sauce ($22) The Anvil burger – eight-ounce Angus beef, brioche, caramelized onion, aioli and pickles ($16) Smoked wings – Hungarian paprikash wings with crème fraiche – ($14)įried okra – cornmeal-crusted okra with Alabama white BBQ sauce ($12)īirria tacos – braised beef, corn tortilla, pickled red onion and salsa verde ($14) If the family cannot make it for Sunday brunch, they are invited to celebrate dad anytime over the weekend with lunch and dinner menu items such as: Scotch egg – boudin sausage, soft-boiled BDA Farms egg, shaved fennel and remoulade ($12) The full English breakfast – rashers, black pudding, banger, baked beans, tomatoes, mushrooms, sunny side eggs and sourdough toast ($20)Ĭhicken & biscuit – Southern fried chicken, pimento cheese, pepper jelly, cheddar-thyme biscuit and aioli ($16)Įnglish sausage roll – house-made breakfast sausage wrapped in pastry with maple mustard ($9) The eatery also will serve its full brunch, lunch and dinner menus to satisfy guests any time of day. Over Father’s Day weekend, specials include a bourbon-based cocktail, a steak entrée and featured dessert. Boasting seasonal flare, The Anvil’s menus are filled with global twists on ingredients sourced from local farms. The Anvil Pub & Grill invites families to celebrate dad this Father’s Day with his favorite English traditions. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |