Anne Conness is executive chef and partner of Simmzy’s and Tin Roof Bistro. The Georgetown University graduate went from working in television to working in kitchens all over L.A.: the Water Grill under Michael Cimarusti, Campanile, Chinois on Main, Saddlepeak Lodge and Alex with Alex Scrimgeour, EM Bistro and Napa Valley Grille. Now Conness brings her take on comfort food, meant to go with lots of craft beer, to Simmzy’s in both Manhattan Beach and Long Beach and Tin Roof Bistro in Manhattan Beach.
What’s coming up next on your menu? We like to take old-school family-supper dishes, such as Frito pie, chili or mac 'n' cheese and put a little spin on them, so they become tamale pie, short rib and chocolate porter chili, and chile verde mac 'n' cheese. Next we are going to take a look at chicken cacciatore — and roast it in our wood-fired pizza oven.
Latest ingredient obsession? Tomatillos! I love their zinginess. When used raw in a sauce, they lend a bright, fresh, “green” flavor; when cooked, they add an earthy sourness to a dish. I'm using them right now in my version of a chili verde sauce — spicy, sour and redolent with cooling cilantro.