British pub Anvil set to open in February in Lee Branch
HOOVER – A new restaurant opening soon in Lee Branch will offer food and an environment unique to the area.
The Anvil Pub & Grill will open in February at the site formerly occupied by Revolve Kitchen and Brew, according to Gerrit French, one of the partners opening the new restaurant.
Anvil will be an upscale British pub, with specialties including fish and chips, savory meat pies and a full English breakfast on Saturdays and Sundays. The restaurant will also offer other favorites like burgers and steaks.
Describing Anvil as upscale casual with a chef-driven concept utilizing a scratch kitchen and fresh ingredients, French said the owners intend it to be an option for people looking for a nice meal in a relaxed atmosphere but maybe not wanting to drive to downtown Birmingham.
“We feel like this part of 280 and this part of Shelby County is underserved with the kind of service and the kind of food we want to provide,” French said. “The folks out here are willing to pay for quality as long as you’re providing that quality.”
The restaurant will also offer a private dining room for meetings, parties and business luncheons, and the chef will offer a tea service by reservation a couple of times a week.
On Sunday nights, Anvil will facilitate Sunday Roasts, a traditional British main meal that consists of roasted meat, roasted potatoes or mashed potatoes and accompaniments such as pudding, stuffing, bread and vegetables and gravy.
Anvil’s hours, at least during its opening phase, will be from 11 a.m. to 11 p.m. Monday through Thursday, 11 a.m. to midnight on Friday, 9 a.m. to midnight on Saturday and 9 a.m. to 10 p.m. on Sunday.
Anvil will be a site for patrons to watch English Premier League soccer on Saturday mornings, as well as a gathering spot for other niche sports like cricket and rugby.
French’s partners include Colin Feather; Preston Hooten, who will oversee the bar/beverage program; and chef Sedesh Boodram.
The group’s background includes managerial positions with eateries like Village Tavern, Cheesecake Factory and P.F. Chang’s; and experience with respected food preparation names like Thomas Keller and Chris Hastings.
“We all come from different backgrounds so we all bring a different perspective, which I think will be beneficial,” French said.
For updates about The Anvil, follow the restaurant’s Facebook page and visit TheAnvilPub.com.