Nestled in the historic City of Anchorage, Kentucky, The Village Anchor | Pub & Roost is inspired by Kevin Grangier’s travel abroad, and his desire to create a “destination” dining venue in the East End. Sitting on the patio, with the early fall breeze caressing my back, owner Kevin Grangier across the table, and Executive Chef Geoffrey Heyde filling our mugs with aromatic French Press coffee, I was able to pick the brains of the men who created the restaurant known for amazing food, service, and scenery.
Kevin and Geoff explained that they have been working together for years. Following his graduation from the Culinary Institute of America in Hyde Park, New York, Geoff worked at The Oakroom at the Seelbach Hilton, and both Vinino and McFadden’s in Kansas City before being lured back to Louisville to work with Kevin. “One day Geoff and I were driving around and saw the lease sign outside the building,” explained Kevin between sips of coffee. “We immediately thought, ‘There is nothing around here. Why can’t we do this and open a restaurant?’” Our conversation moved from inception to fruition, and the present offerings that help to make the Village Anchor a place where people from all over come to enjoy a great meal.
Q: How did you come up with the concept of the restaurant and the menu?
Kevin: We wanted to create a “destination,” because you don’t just drive out to Anchorage for no reason. We wanted it to have a cool eclectic style, and believed the Anchorage community would be very supportive.
Geoff: We considered a lot of different things when thinking about the menu. Kevin would say, “I want a burger,” and leave it up to me to figure out how to make it “the best” burger in Louisville. [They currently server a meatloaf burger.] We started hosting focus groups at people’s homes throughout the city, making a few items we were considering for the menu, and taking their feedback and critique to make it better.
Q: What has been vital to the success of the restaurant?
Kevin: I’d say that the recipe for a successful restaurant = 25% good food, 25% alcohol, 25% service, 25% overall experience. Each one is critical. If you don’t get out of your car, look up the hill, and immediately sense something about the experience you want to feel, we are doing something wrong.
Geoff: I spend about 25% of my time on the floor with the patrons. That is a lot for a chef. I hear if there is a complaint, but am also able to build pretty good relationships with diners.
Q: You mentioned that the kitchen at the Village Anchor is really small. Does that impact the service patrons receive?
Geoff: People always ask me why I come to work at 7am when we don’t open till 11am for lunch. It’s because we have a lot of prep to do. We send out approximately 1800 plates a day, and have done up to 2400 plates on really busy days. With 270 seats to serve, and items on the menu that Kevin calls “freakishly complicated” to make, it takes mastering how to prepare the dishes quickly. I have a great team in the kitchen that makes sure our patrons have an enjoyable experience.
During our conversation, waiters appeared at the table beside us with the Hot Brown for the gentleman, and the Red Velvet pancakes for his wife. After taking a few bites, the man leaned over, tapped Geoff on the shoulder, and said, “May I interrupt you? This may be the best Hot Brown I’ve ever eaten!”
Kevin and Geoff shared that The Village Anchor has done a “Celebrity Host Night” each Monday for the past 1.5 years, donating 10% of their total revenue to a nonprofit or local cause, totaling over $40,000 to date. They have also added $1 mimosas on Sunday for brunch at the Sea Hag (the downstairs bar at The Village Anchor). With so many great offerings, it’s no wonder that The Village Anchor has become a destination for travelers and locals alike.
—Josh Miller
Great philosophy - you were destined to be KRA's Restaurateur of the Year!
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