From the yard grill to farmers’ markets, Jay Anderson and Andrew Frank introduced their meat seasoning and a love for cooking in all places they went. Now they’re establishing store with their new brick-and-mortar restaurant, Anderson Distillery & Grill.
Opening in Roanoke in mid-March, Anderson Distillery & Grill is a microdistillery that provides a mix of homegrown spirits and scorching bar grub. Born from Andrew’s authentic rub recipe, all of Anderson Distillery & Grill’s important entrees are seasoned with Joe Rub, which is manufactured from espresso grounds, pepper, brown sugar and hatch spices.
“Again in 2013, [Andrew] introduced over the meat rub out of a cowboy cookbook and put it on pork tenders,” Jay recollects. “I believed it was probably the most superb factor I’ve ever tasted on the earth. I informed him ‘Let’s go right down to the farmers’ market and promote this.’ We bought over 1,000 luggage in our first weekend and have been promoting ever since.”
Diners can style the seasoning in each sandwich and slider, whether or not they select pork, hen or portobello mushroom as their protein. However the taste actually shines by its premium Akaushi beef burgers and sausages, that are sourced from the Flatonia-based meat firm HeartBrand Beef. Anderson Distillery even lays its seasoning thick on its all-day entree “The World’s Ugliest Breakfast,” which mixes three eggs with spinach, crimson onion, bacon and cheese earlier than dusting on some Joe Rub.
“While you throw all that into an egg combination, it appears fairly disgusting,” Jay says. “It appears like mud, but it surely tastes like heaven. It’s so moist and flavorful. We needed to give it its personal part on the menu.”
However the Joe Rub isn’t solely present in Anderson Distillery’s proteins — it’s additionally present in its sides, whether or not it is the Joe Rub Bruschetta with seasoned bacon and cheese or the Joe Rub Veggies with fresh-grilled zucchini and squash. And within the case of the Jay’s Mac & Cheese, the rub is combined right into a smorgasbord of diced pancetta, spinach, sauteed onion, gouda and white American cheese.
Although the cowboy-inspired grub is just half of the Anderson Distillery’s attraction. The opposite half is available in its small-batch spirits, that are distilled in-house utilizing 26- and 125-gallon column stills. Sourced from corn home-grown in Denton, the eatery produces 15-gallon batches of its personal vodka, gin, rum and whiskey, and its infusion jars might be seen from the again of the bar. With plans to provide bourbon and extra liqueur flavorings, Anderson Distillery has its eyes on rising its alcoholic choices.
“Something that we need to combine that has alcohol, we make ourselves,” Jay says. “We make our personal creme de cacao. We make our personal espresso liqueur. We make our personal limoncello, orange liqueur, silver rum. You ask for it, we’ll make it.”
Its alcoholic mixes embody cocktails, espresso and even milkshakes. Whether or not diners order the easy chocolate, strawberry or vanilla or extra thrilling choices like mint chocolate chip and tropical paradise with pineapple juice and coconut cream, visitors will benefit from the distinctive mix of drinks that Anderson Distillery & Grill serves. With each day dessert choices resembling ice cream and Pillsbury waffles topped with creme de cacao, the restaurant supplies a number of methods to get pleasure from its uniquely distilled liquor.
“There’s not many locations that do a full-on restaurant and a distillery,” Jay says. “Between the Joe Rub and the spirits, we’ve each of these distinctive issues in a single constructing. We purpose to proceed that aptitude that makes Roanoke the distinctive eating capital of Texas.”
So come and expertise all of the cowboy cooking you need. Between the storage bar aesthetic and the hand-crafted meats and drinks, Anderson Distillery & Grill will make you are feeling proper at house.
