Dining With Denise Neil

When The Anchor makes pizza, toppings are mashed potatoes, broccoli

Have you ever dreamed of pizza topped with garlic mashed potatoes and broccoli crowns? The Anchor has.
Have you ever dreamed of pizza topped with garlic mashed potatoes and broccoli crowns? The Anchor has.

For the most part, the restaurants participating in the Wichita Brewing Company pizza-a-month contest have played it safe.

But The Anchor’s kitchen isn’t playing that way. The popular bar at 1109 E. Douglas was charged with creating the contest’s July entry, and it bypassed pizza sauce in favor of garlic mashed potatoes.

The seventh of 12 pizzas invented by friends of the brewery, which has restaurants at at 8815 W. 13th St. and 535 N. Woodlawn, is The Anchor’s loaded baked potato, which has a garlic mashed potato base with cheddar cheese, broccoli crowns, sliced Roma tomatoes, bacon and sour cream drizzle.

Shane Gross, The Anchor’s owner, who also is a big WBC fan, even offered up a beer pairing suggestion for her restaurant’s pizza: Wichita Brewing Company’s V6 IPA.

The contest was dreamed up by WBC co-owner Greg Gifford, who at the beginning of the year invited me and 11 local restauranteurs to invent a pizza that he’ll serve at both Wichita Brewing Company restaurants throughout 2017. Whichever pizza has the highest sales at the end of the year wins. The prize is a party at the WBC production facility, complete with beer, for the winner and his or her staff.

The Anchor’s unusual invention will be available through July 31.

  Comments