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. If you've been using KAYAK successfully up until now, try closing your browser and starting again.Where Southern comfort food meets British cuisine, you’ll find The Anvil Pub & Grill. Please send us a message and we'll try to figure out what went wrong. Probably something about the web browser you are using made KAYAK think you are a bot. They tend to try to cram large suitcases in the overhead bin, and they prattle on about celebrities they know while you are trying to watch the movie. For example, we don't want bots running about trying to book airline tickets. Bots are generally a good thing, but some web pages are for humans only. KAYAK uses bots to search for travel deals. Search engines like Google use robots to build up search results. What is a bot?Ī bot, or robot, or crawler is software that visits web sites and collects data from them without a human present. If you are seeing this page, it means that KAYAK thinks you are a "bot," and the page you were trying to get to is only useful for humans.
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