BEEFING UP BIRMINGHAM

Dan Anderson

Dan Anderson gets a gentle grilling…

Shadowed by an elegant church and wonderful trees, Anderson’s is the baby of Dan Anderson, Nick Crudgington and team. Nick has a Michelin Star at his ‘other’ restaurant, but Anderson’s gives you possibly England’s best steaks, and without a second mortgage. It’s a lovely old cellar, all curving brick vaults over dark wood tables and chairs; classic, restrained, welcoming.

Steaks are the big draw – prime cuts of Aberdeen Angus, Dexter and Shorthorn, all dry aged at least 31 days by Becks of Kenilworth. Shorthorn is sweeter, Dexter is strongly deep and gamey, while Aberdeen Angus is fatly flavoursome. Chefs Dan and Richard use high-tech Michelin-style processes; chargrilling, sous vide, then a final chargrill to perfection. Beat that, Ramsay.

 

The fresh, local & ethically-sourced philosophy includes garlicky comforts of pre or post-theatre tapas, plus non-meat mains and secret recipes; organic salmon with chorizo & pesto dressing, or crisp fried cod loin with pea shoot salad. All the wines are rigorously test driven (ahem) by the team, then discussed with the regulars.

With awards for food, service and ambience, Anderson’s makes Esquire Magazine’s UK Top 5 for a romantic meal, and is TopTable’s Number 1. As Dan says: ‘when you come, you’re coming to ours, so we’ll look after you’.

I’ll raise a glass of their rather lovely Duval Leroy champagne to that.