![]() “When people ask me what to order, I say that’s like choosing a favorite child,” Sedesh says with a laugh. Looking to the future, Sedesh says his plan is to continue keeping a pulse on what the locals want-but always offer a few dishes that might encourage newcomers to get adventurous with their order. Judging by the local response, it’s safe to say that the restaurant’s vision has become reality. It’s perfect for dates (and) for families, and you can dress it up or be casual. I wanted it to attract a diverse crowd as much as possible. “It’s not smoky and dark-more light and airy. “People think pub and think dark and dreary, but it can be fun and stylish,” he says. Serving brunch, lunch, dinner and the occasional high tea (which always sells out, so lock in a reservation), The Anvil is a place that celebrates all flavors and people. Sourcing locally whenever possible, the menu is a celebration of flavor. This melting pot of cultures, Sedesh says, gives every chef what they desire most in the kitchen-freedom. But, because of its colonial history, British food has the benefit of collecting influences from many other native cooking traditions. “British cuisine can get a bad rap sometimes,” Sedesh says. That’s why you’ll also find smoked panang curry chicken wings, pork tikka masala and every southerner’s favorite, shrimp and grits. But Sedesh is quick to point out that British culture is a melting pot of cultures, so there really are no “rules” to the menu. Plenty of dishes, of course, pay respect to Sedesh’s upbringing-like the Steak and Guinness Pie and fish and chips. Offering entrees that spotlight a myriad of cultures, this pub and grill is for the restaurant goer who appreciates diversity. Located inside The Village at Lee Branch, The Anvil proves you don’t have to make the downtown trek to find exceptional dining. Instead of taking to the city’s urban center, however, the chef decided to grace the ‘burbs with his culinary acumen. “Everyone is doing something different, and that’s what I initially missed when I moved here from New York.”Īfter watching Birmingham’s food scene grow with ferocity for some time, Sedesh knew it was time to open a restaurant of his own. “I see the new wave of the food culture happening here,” Sedesh says of Birmingham. Before arriving in Birmingham (his spouse, a Birmingham native, brought him to the Magic City), Sedesh graduated valedictorian of the French Culinary Institute and also studied under an impressive lineup of New York City chefs. Gaining experience under the tutelage of Chef Chris Hastings at Ovenbird and Hot and Hot, Sedesh more than knows his way around the kitchen. Both from Alabama, Trenton and Preston bring diverse and thoughtful approaches to their craft.Īnd although he may not have a southern accent, Sedesh is no stranger to the Birmingham food scene. Trenton Tisdale, the restaurant’s chef de cuisine, and Preston Hooten, beverage director, also bring their own set of skills to the table. “I come from a fine dining background, but I want to keep it casual,” Sedesh says of his approach to the restaurant’s overall atmosphere and culinary style. Whatever kind of “vibe” patrons wish to channel, they can find it at The Anvil. The Anvil, he says, is meant to be a place for both romantic dates or a spot to take the edge off after a long day at work. Head Chef Sedesh Boodram, who grew up in Trinidad and Tobago and honors his roots through his culinary talents, says the goal of the restaurant is to offer fine-dining food in a casual atmosphere. Opening on the precipice of the historic COVID-19 shutdown of 2020, The Anvil managed to weather the curbside and take-out storm with grace from their location off Highway 280. It’s a place where both shrimp and grits and fish and chips live happily on the same menu, along with a roundup of other dishes that are impressively highbrow and down-home at the same time. ![]() Where Southern comfort food meets British cuisine, you’ll find The Anvil Pub & Grill.
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