Anchor’s Schane Gross opening new College Hill restaurant

The Anchor's Schane Gross is planning to open Fork & Fennel in the old Taco Tinga space in August.

The Anchor’s Schane Gross is planning to open Fork & Fennel in the old Taco Tinga space in August.

The Anchor’s Schane Gross, who just opened her Douglas Avenue Chop Shop at 1113 E. Douglas, is about to open another restaurant.

Fork & Fennel is the name of the restaurant Gross is putting in to the old Taco Tinga/ Taco Tico building at 3425 E. Douglas, which is right next door to College Hill Deli & Catering.

The restaurant will showcase the locally produced products Gross has become excited about while supplying her new butcher shop: Creekstone Farms beef, Red Wattle pork, Good Shepherd poultry and Heritage eggs. She also plans to plant a garden near the restaurant and grow her own herbs and other produce. She’s already hired a gardener to work on that part of the project.

The menu will feature Parisian-style sandwiches on baguette plus entrees made with the local meats. She’ll have locally-made beers on draft and bottled craft beers and also will feature a menu of cocktails.

Fork & Fennel will be open for lunch and dinner, and Gross, who lives nearby, is hoping to attract a neighborhood crowd. She’s even planning to turn the area where the drive through is now into a bike rack.

The building needs a lot of cleaning, Gross said, but she is planning on an inexpensive remodel. She’ll document her efforts at “opening a restaurant on a dime” on a blog that she’s setting up.

Gross hopes to have the restaurant ready by August. Stay tuned for details.

Douglas Avenue Chop Shop’s sample-palooza on Saturday

The Douglas Avenue Chop Shop staff.

The Douglas Avenue Chop Shop staff.

I love steak. I love sausage. I love chicken and pork and butter infused with beef fat. I’m not sure if I love rabbit, but I’ll be finding out soon.

My story for Go! this week is about Douglas Avenue Chop Shop, a new butcher shop that Anchor owner Schane Gross opened right next door to her bar, which is at 1109 E. Douglas.

I went to interview her and her staff earlier this week, and I’ve been hungry ever since.

The marbling speaks for itself.

The marbling speaks for itself.

I bought some of her Dale’s Pale Ale-infused sausage and grilled it up that night. So good.

And you oughta see the rib eyes for sale in the shop. Oh wait. You can see them. I’m going to post a picture right here.

The shop will celebrate its grand opening from noon to 5 p.m. Saturday and will offer lots of samples of its meats and gourmet cheeses along with samples of beers that pair well.

I anticipate I’ll be spending a lot of time and money in this place when grilling season officially arrives.

Chop Shop will make the Anchor more delicious

Schane Gross’ Douglas Avenue Chop Shop, a high-end butcher shop she’s opening next to her popular bar/restaurant the Anchor, is close to finished. She’s aiming for a soft-opening on Feb. 11 and 12 that will include an artisan cheese and wine tasting. (The grand opening won’t be until late March.)

In the meantime, she’s talking about how the new meat shop will benefit diners at the Anchor.

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Gross has plans to add steak specials to the menu next door. The Anchor has lots of good bar food at the moment, but steak isn’t on the menu.

The Douglas Avenue Chop Shop, 1113 E. Douglas, also will be able to produce its own sausages, which will be added to the menu next door. Gross is working on signing up local restaurant/bars to purchase their own signature sausages from the shop. She envisions future “sausage fests” where diners could travel from restaurant to restaurant, sampling sausages and tasting beer.

Other additions to the Anchor menu that the Chop Shop will make possible include meatballs and samples of high-end cheeses.

The Douglas Avenue Chop Shop at 1113 E. Douglas is coming right along.

The Douglas Avenue Chop Shop at 1113 E. Douglas is coming right along.

Gross has a million ideas for her new business, including a cheese club where customers would be able to sample fancy cheeses and buy them at cost. She says she’ll be selling thin-sliced meat appropriate for making pho at home, and she’ll also have hard-to-get items such as rabbit.

When the Chop Shop is up and running, Gross will sell Creekstone Farms meat and other fancy cuts.

For information on the Chop Shop opening and the wine and cheese party, check the Douglas Avenue Chop Shop Facebook page.