Their mission is “to save the world from an ordinary breakfast” & this modern restaurant filled with eclectic nods to the past is serious about catering to the needs of each person walking through the door. Meet Anna’s House.
“We like to make sure there is something for everyone and you can go and choose something very delicious and indulgent and not so health-focused, but you can also be on your cleanse or your diet and still find something that is very good for you,” explains Danea Mather, Vice President of Menu Development and Marketing of Anna’s House.
Anna’s House celebrates everyone’s dietary preferences and is proud to offer options that are: gluten-free, dairy-free, grain-free, nut-free, glutenfree, paleo, vegetarian, vegan, organic, and locallysourced. “We have all of your breakfast classics, combos, pancakes, and french toast, but also a lot of trendy items, unique flavor combinations, interesting textures, and things that you just wouldn’t at all ever expect from a breakfast place!” exclaims Mather.
Starting as a server herself in 2014, Mather understands the value Anna’s House puts on excellent service. “We take a lot of pride in how our teammates actually feel and how they enjoy their job and that really shines through. We have a lot of guests who talk about how they can just see that everybody is happy all the time and that reflects in the guest experience.”
Anna’s House strives to make sure the service experience they create is just as wonderful as the culinary experience. “Our servers are very knowledgeable, they are passionate about what they do, and they are invested in the brand. That element makes us a lot different, especially in breakfast where it is so fast-paced,” beams Mather.
This month’s recipe, the Sweet Potato and Brussels Sprouts Hash, is a staple favorite on the menu enjoyed by meat eaters, veggie lovers, dieters, and indulgers alike. “The construction and seasoning are very simple, which allows the flavor and texture of the vegetables to shine and play together well,” Mather reveals. “What brings the dish together so well is the balsamic glaze! We get asked all the time what spice blend is used in this dish, but we really just sprinkle it with love and drizzle it with balsamic.”
Mather shares her tips for at-home cooks who would like to step up their game:
- It’s not as hard as it looks.
- You don’t need a recipe for anything.
- Follow the flavors & the textures. Start with what you’d like to accomplish for your meal like fats, protein, etc. then mix it up so there is a variety and that will always make it delicious and exciting even if it’s just what you have in the fridge.
- 1 – medium sweet potato – peeled & cut into 1” cubes
- 2 cups brussels sprouts – trimmed & quartered
- 1 – small red onion – trimmed & cut into 1” pieces
- 1 – handful of dried cherries
- 4 – cage free eggs
- Drizzle of balsamic glaze or reduction
- Preheat your oven to 350 degrees
- On a sheet tray or roasting pan, spread out sweet potato cubes and coat lightly in your favorite cooking oil. Place in preheated oven for 20 minutes, or until fork tender.
- On a separate sheet tray or roasting pan, combine the brussels sprouts and red onion and toss lightly in cooking oil. Place in oven with sweet potatoes for 10-15 minutes, or until fork tender.
- When all vegetables are cooked through, add them to a mixing bowl. Break up dried cherries into bowl and toss all ingredients together.
- Divide mixture evenly between two bowls.
- Prepare 2 eggs for each bowl in any style. Place the eggs on the edge of the bowl.
- Drizzle balsamic glaze generously across the entire dish and serve!
By Sarah Anderson