Just got this from April Adams ... it's immensely interesting, and I can't wait for it to open!
"I have taken the General Manager position at the Village Anchor Pub & Roost. It is an exciting opportunity. The concept is a "bistropub" serving comfort food with a twist. It is located in the newly relocated & remodeled Anchorage train station.
It has two dining levels. The main floor emulates a French inspired bistro a la Moulin Rouge (the Roost). The lower level emulates an English Pub outfitted with several TV's including a 92" big screen, a copper bar, lots of stone & wrought iron (the Sea Hag). There are fireplaces throughout & 3 Patios including an enclosed one. There will be over 50 beers to choose from as well as over 50 bourbons. The wine list will be a short list of about 45 selections-but well rounded & representative.
The Chef is Geoff Heyde, Culinary Institute of America trained. The Sous is one of Rick's lead cooks, Oscar Moldanado. The bar manager is Bobby Cross who managed the bars at Maker's Mark Lounge & Sully's. The owner is Kevin Grangier, an Anchorage resident who found great previous success in the PR industry.
We are planning on opening fully by mid-May however will open the Sea Hag bar earlier on. The hours will ultimately be 1130am-1100pm Mon-Thurs, 1130am-1am Fri, Sat 10am-1am & Sun 10am-1100pm. (Sat & Sun brunch offered) Please contact me with any questions you might have.
