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 Lamb 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 British Rabbit 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. Originally from Alabama, he brings diverse and thoughtful approaches to his 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 also brings his 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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