6 Questions with Brittanny Anderson
What’s your approach to cooking?
I am constantly striving to be creative and unafraid in my choices, and to have the courage to cook food that feels honest to me. I like working within a box. The question is, how much can I do within that box?
Do you have any tried and true recipes diners just can’t get enough of?
By far, the most popular item on the menu is the pork chop. We do a whole uncut pork chop. No trimming, no Frenching, just super rustic, big and fat. We brine it in beer, lemon, sugar and salt. After that we grill it, pop it in the oven, and serve it with spaetzle and maitake mushrooms.
What does your vision of the perfect meal look like?
It’s hard to beat a big outdoor seafood roast with a bunch of friends and loads of natural wine.
What’s the snack or dish that you could not live without?
This is going to be a tie. I’m going to go high and low here. First, cheese and crackers. That sounds so boring, I know. And then, anchovies. I love anchovies. That’s my jam.
Pop-culture quiz. What are you watching or streaming right now?
So I just started rewatching Bridgerton, which I’m like, please give me another season! I need this fantasy in my life. I also really like Alone, I like camping shows and survival stuff, people chomping on squirrel or something really gnarly going on. Because in my head, I want to be a survivalist.
Between your multiple restaurants and projects, how do you juggle all of it, and stay motivated?
You know, you really have to love being in the restaurant industry and love food, love to eat and love hospitality. It’s the only way to make it feel fun and enjoyable.