Spirits And Sliders

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Marlea Maschmeyer

Sides

From the backyard grill to farmers’ markets, Jay Anderson and Andrew Frank brought their meat seasoning and a love for cooking everywhere they went. Now they’re setting up shop with their new brick-and-mortar restaurant, Anderson Distillery & Grill. 

Opening in Roanoke in mid-March, Anderson Distillery & Grill is a microdistillery that offers a blend of homegrown spirits and sizzling bar grub. Born from Andrew’s original rub recipe, all of Anderson Distillery & Grill’s main entrees are seasoned with Joe Rub, which is made of coffee grounds, pepper, brown sugar and hatch spices. 

“Back in 2013, [Andrew] brought over the meat rub out of a cowboy cookbook and put it on pork tenders,” Jay recalls. “I thought it was the most amazing thing I’ve ever tasted in the world. I told him ‘Let’s go down to the farmers’ market and sell this.’ We sold over 1,000 bags in our first weekend and have been selling ever since.” 

Diners can taste the seasoning in every sandwich and slider, whether they choose pork, chicken or portobello mushroom as their protein. But the flavor really shines through its premium Akaushi beef burgers and sausages, which are sourced from the Flatonia-based meat company 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, red onion, bacon and cheese before dusting on some Joe Rub. 

“When you throw all that into an egg mixture, it looks pretty disgusting,” Jay says. “It looks like mud, but it tastes like heaven. It’s so moist and flavorful. We had to give it its own section on the menu.” 

But the Joe Rub isn’t only found in Anderson Distillery’s proteins — it’s also found in its sides, whether it's the Joe Rub Bruschetta with seasoned bacon and cheese or the Joe Rub Veggies with fresh-grilled zucchini and squash. And in the case of the Jay’s Mac & Cheese, the rub is mixed into a smorgasbord of diced pancetta, spinach, sauteed onion, gouda and white American cheese. 

Though the cowboy-inspired grub is only half of the Anderson Distillery’s appeal. The other half comes in its small-batch spirits, which are distilled in-house using 26- and 125-gallon column stills. Sourced from corn home-grown in Denton, the eatery produces 15-gallon batches of its own vodka, gin, rum and whiskey, and its infusion jars can be seen from the back of the bar. With plans to produce bourbon and additional liqueur flavorings, Anderson Distillery has its eyes on growing its alcoholic offerings. 

“Anything that we want to mix that has alcohol, we make ourselves,” Jay says. “We make our own creme de cacao. We make our own coffee liqueur. We make our own limoncello, orange liqueur, silver rum. You ask for it, we’ll make it.” 

Its alcoholic mixes include cocktails, coffee and even milkshakes. Whether diners order the simple chocolate, strawberry or vanilla or more exciting options like mint chocolate chip and tropical paradise with pineapple juice and coconut cream, guests will enjoy the unique blend of beverages that Anderson Distillery & Grill serves. With daily dessert selections such as ice cream and Pillsbury waffles topped with creme de cacao, the restaurant provides several ways to enjoy its uniquely distilled liquor. 

“There’s not many places that do a full-on restaurant and a distillery,” Jay says. “Between the Joe Rub and the spirits, we have both of those unique things in one building. We aim to continue that flair that makes Roanoke the unique dining capital of Texas.” 

So come and experience all the cowboy cooking you want. Between the garage bar aesthetic and the hand-crafted meats and drinks, Anderson Distillery & Grill will make you feel right at home.