DINING FEATURE
BY KAREN CHANEY
Anderson Distillery & Grill Former band teacher helps Roanoke business P rior to becoming the distiller and general manager of Anderson Distillery & Grill in and jalapeño vodkas. People love our Moscow Mule with jalapeño vodka. Some people are obsessed with pickle martinis.”
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Roanoke, Corey Anderson was a mid- dle school band teacher. However, he tapped into his roots and discovered a new vocation. “We come from a family of moonshiners, primarily our family in South Carolina,” Anderson said. “I got my distillers license and distilled after that.” Anderson’s father, Jay Anderson, and Anderson “Andrew” Frank opened Anderson Distillery & Grill in July
The food menu focuses on home- style favorites, such as chicken-fried steak, pot roast, meatloaf and sliders. Joe Rub is a key ingredient in many items on the menu. “We mix it in with our burgers, put it on our pulled pork, on our chicken and pork sliders, and we have Joe Rub veggies,” Anderson said. They have a good number of regu- lar customers, including
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
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“WE HAVE A GOOD FAMILY ATMOSPHERE
a local men’s softball team, Anderson said. “We bought their jer- seys and put our name on them,” Anderson said. “They won and repped us when they got rst place.” in a variety of events, such as trivia night on Thursdays, karaoke Guests can participate
2022. This business partnership followed a venture where the duo sold Joe Rub, their proprietary meat rub featuring co ee, salt, pepper, sugar and other spices, at local farmers markets. “Once they opened, they needed help, so I
WHERE PEOPLE FEEL WELCOME. WE WANT PEOPLE TO FEEL THIS IS THEIR SPOT.” COREY ANDERSON, OWNER
POPULAR FOOD ITEMS 1 Pan-seared salmon ($17): Skinless salmon steak pan seared and served on a bed of rice pilaf and an additional side 2 Chicken-fried steak ($14.50): Akaushi cube steak freshly breaded and fried, covered with house country gravy, and served with two sides 3 Prime rib sliders ($15): Thin-sliced prime rib with grilled onions, Swiss cheese and garlic aioli, served with fries
hopped on in July,” Anderson said. “Being a band director is like being a manager. I wanted to help my dad more, so I said goodbye to teaching, and here I am.” Anderson said since they are a distillery, they are legally allowed to only sell spirits made in house, such as bourbon, vodka, rum and more. “We took old moonshine recipes we had from our family, tweaked them and used better ingredients to see what we liked,” Anderson said. “We do a host of liquor infusions. We make lemon, cucumber, pickle
on Friday nights and distillery tours once a month. Tours are conducted by Jay or Corey Anderson, cost $25 and include four sample tastings, a shot glass and more. “Because of how small we are, we get to really get into the nitty gritty and talk about every step of the process,” Anderson said. Describing the ambiance, Anderson said it is “an upscale dive bar.” “We have a good family atmo- sphere where people feel welcome,” he added. “We want people to feel this is their spot.”
Anderson Distillery & Grill 400 S. Oak St., Ste. 100, Roanoke 817-203-0623 www.andersondistillery.com Hours: Mon. closed, Tue.-Thu. 11 a.m.-10 p.m., Fri. 11 a.m.-midnight, Sat. 10 a.m.-midnight, Sun. 10 a.m.-8 p.m. Corey Anderson is the distiller and general manager at Anderson Distillery & Grill in Roanoke.
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