Lanie and Justin Holbert moved to Sherwood, Oregon from Canton, Georgia over 10 years ago with a dream– to eventually own their own restaurant. Three years after their move, Bobby Anderson, Lanie's brother, and his husband, Charlie Juarez, decided it was their time to reside in the small Oregon town.
The Anderson’s Tavern, located off of Pacific Highway, is in a vintage 1902 building that was formerly a mattress store and is now the home of an authentic Southern restaurant. Dark green walls, an original 1900s fireplace, wooden structures, calm lighting and plenty of seating greets any customer’s eye as they walk in to smell fried green tomatoes, chicken, collard greens and homemade biscuits.
The Tavern consists of two rooms; one for sit down dining and the other for games and drinks. The main room has a full bar with seating, an island table for larger groups and around a dozen smaller tables. Past the bar, you will find another room with two pool tables that you can enjoy for free, large televisions for sporting events and garage doors that open when the weather permits.
Growing up in the food industry, and with an immaculate palate for Southern cuisine, Lanie knew that she would end up in the food business, and more importantly, with her own place. She has spent about three decades in food and beverage with her brother closely following suit with 22 years of experience in the same industry.
Bobby has managed multiple restaurants in the Sherwood area with regulars following him every step of the way. “They aren’t just regulars to me,” said Bobby. “I’ve built friendships.” People who didn’t eat at his old places of work now sit down at Anderson’s, enjoying the food with every lasting bite.
Although home for these couples is thousands of miles away, the Holbert’s and Anderson’s feel that they have brought a part of Georgia with them. “We bring something different to Sherwood,” said Lanie. Sherwood, similar to Canton, has a “small town feel” according to Lanie. Sherwood’s sense of community, connections and diverse walks of life is what has made the whole family want to stay.
Annie Fields, the general manager at Anderson’s, has been family friends with Bobby for years. She has followed him across the country to join him in his restaurant opening and to add her own flare to the menu. She grew up in the baking industry and makes their sweet and fruity banana pudding.
Near the kitchen, you can see a canvas that has copies of old family recipes from grandparents to great aunts. Lanie has perfected recipes throughout the years, adding a Pacific Northwest touch to some of her food items, but with the same amount of Southern love. “I want you to taste the love I put into it,” said Lanie when asked what makes her restaurant stand out from others. Their food and warm greetings make you feel right at home with a dash of nostalgia as you indulge in home cooked cuisines.
Their head chef, Jose Trejo, comes to the tavern around 8am every day to prepare food and meals for opening time at 4pm. Even in chaotic rush hours, Anderson’s ensures that every customer will be seated in a timely manner and served fresh hot dishes.
The Anderson’s and Holbert’s have created a wonderful rapport with the customers that come in, receiving compliments on their consistency, welcoming energy, delicious food, and homey appeal. “Even in chaos, they are shocked by how efficient we are,” said Bobby.
In a growing gluten-free world, Anderson’s has made a point to make about 43 percent of their menu with gluten free options. “I wanted to make these things that are not typically gluten-free, gluten-free, like our fried chicken and pasta,” said Lanie. It is a key component of how they operate having had family members and friends who have Celiac Disease or gluten sensitivities.
Although this is the only Anderson’s Tavern location, all four owners want to open more locations down the road. Their love for food and for creating lasting friendships with customers is ever growing. Creating food that gives a nostalgic feeling is a craft that not many can master but to the Anderson’s and Holbert’s it comes with ease.
"I want you to taste the love that I put into it. I want people to feel like they are eating something their grandma made."
"I have met all these people, and they aren't just regulars to me, I've built friendships. I've formed those bonds."