From a cozy 800-square-foot shop in Belle Meade to a 3,800-square-foot restaurant in the heart of Hillsboro Village, Anzie Blue owner Marcie Van Mol says the move was inspired by their customers.“We have always listened to the customer. We started out as a CBD shop, our customers asked for coffee, then they asked for breakfast and so on,” she explains. “We’ve built this business on loyal customers and we aim to create products they will want to keep coming back for.”Guests can enjoy Anzie Blue’s inviting, light-filled space morning to night with a comprehensive menu that includes coffee, breakfast, lunch, dinner, and cocktails + CBD. It’s a space that feels equally at home for a lunch date with friends, studying for a test, or taking a meeting.“We just wanted it to be relaxing,” she says. “We all needed a place outside of our homes to spend some time during and after this pandemic.”These perfectly bronzed Carolina Gold crisps with horseradish dipping sauce are just right for sharing with friends; they’re also offered as a side with the sandwiches on the menu, and Van Mol adds that “they pair nicely with the soups as well.” '
Carolina Gold Crisps
Courtesy of Marcie Van Mol, Anzie Blue
Seasoning for Crisps
- 2 cups brown sugar
- 1 cup paprika
- 1 cup chili powder
- 1⁄4 cup smoked bourbon salt
- 1⁄4 cup garlic powder
- 1⁄4 cup onion powder
- crushed red pepper to taste
- salt and pepper to taste
1. Slice 6 potatoes very thin
2. Soak potato slices in water for 1 hour (at least)
3. Drain off / shake excess water
4. Deep fry for 4 minutes at 350 F, constantly stirring
5. Drain off oil
6. Toss in seasoning
Horseradish Dipping Sauce
- 2 cups sour cream
- 3⁄4 cup horseradish
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- fresh lemon
- salt and pepper to taste
1. Mix sour cream, horseradish, Worcestershire sauce and spices together together in a large bowl. Add fresh lemon and salt and pepper to taste.