Here are some menus from Anchor Woodfire Kitchen coming to 119 State Street (formerly Subway):

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22 Responses to ANCHOR UPDATE

  1. a p c says:

    ambitious dessert menu!

  2. Geoff says:

    $14, $18, $22 & $24 lunches?

  3. Laurie says:

    Good luck in that location with those prices on everything.

  4. Lily says:

    Why do people always make a big deal on price? If the food is unique and high quality, then $20 is still reasonable. With how expensive everything is in SB, especially housing, people seem to focus on food price whenever it passes the $10 mark. I sympathize with the restaurant owners and chefs here that have to cater to the small town palette, but also have to pay the big town rent price. I have no idea how the food will taste at Anchor, but at least the menu sounded interesting enough and its not another burger or Mexican place.

  5. Arnon says:

    Wood-fired pizza for $12-$16; I’ll be there! I guess it’s untrue what I keep hearing from non-wood-fired places, that SB doesn’t allow wood-fired ovens.

  6. lemonjelly says:

    The menus look amazing. Please pass the uni butter!

  7. Alisa says:

    Cant wait to try it!

  8. Suzie Q says:

    So happy there is a new place to go for a great breakfast!

  9. Gerald Bostock says:

    OMG, head cheese. Brandade! And I haven’t even finished reading the dinner menu. Drool.

    For naysayers, you may want to look at LA Times articles Irene Virbila 11/15/06 review, or Betty Hallock 9/5/07. Of course your taste buds will guide your choice. I was lucky enough to enjoy a meal at Square One in ’07 (?!) and thoroughly enjoyed it.

    My notes from back then:


    Malpeque & Kumamoto oysters with a sweet, delicate mignonette — delicious; no strong tang; the only mignonette I’ve ever liked, but used very sparingly as I don’t put much on my oysters.

    Jack Hill Syrah

    Foie Gras: a torchon atop a very tart lemon or lime gelee.
    Seared atop a rosemary semifreddo. AWESOME taste combo. And a pot de creme with huckleberry jam topping. Pot de creme? Whatever. too bland.

    Roasted quail with house-cured pancetta, nettle gnocchi (light as a feather) and fried cavalo nero leaves (black kale). Absolutely superb. I adore quail. A great dish overall, wonderful combo.

    A mid-meal amuse bouche of halibut crudo with some salad. Wonderful!

    Red wine braised short ribs, baby turnip & carrots, celery heart, horseradish froth and jus. As good as the review said.

    Chocolate torte with pistachio froth and 3 streaks on the plate: Fleur de sel, orange dust & chili powder. Superb.

  10. Gerald Bostock says:

    Disclaimer: I’m un- and under-employed; I was taken out to Square One, and I’ve eaten out about 4 times in the last 8 months, including Chinese from Mandarin Palace. But would I splurge on a lunch for myself here? Yes. Just have to get the head cheese & “potted cod” on the lunch menu!

    Why is the gunciale $20? I understand it’s jowl? Wonder what the source is and why it’s that price.

  11. These menus represent a knowledgeable chef, it sounds like a welcome addition to that part of town. The Hotel it is attached to is a very cool place to stay and this restaurant will only make better! Excited to try it.

  12. Peter N. says:

    I also think that the prices seem high. There are plenty of established restaurants in town where I can get really good food for less. I think management needs (and will get) a reality check soon…

  13. Sandi says:

    Good luck to them. I hope the tourtists and SB “special” occasion folks are enough to keep them going. Menu sounds great but a bit pricey to make it a regular place for a dinner during the week.

  14. JP says:

    Keep in mind, this restaurant is connected to a hotel, so it’s definitely not unusual for prices to be 10-20% higher than even across the street.

  15. Dospassos says:

    First of all a knowledgeable chef would not misspell so many items (guanciale, sopressata, mezzaluna, porchetta and a few more).
    Second, just throwing a bunch of named ingredients on a menu does not make a dish.
    This, as did Square One, smacks of an amateur chef with access to a food dictionary and a woefully under utilized spell-check program.
    Finally, if you saw the per square foot prices being charged all pricing would make sense.
    Also- if the restaurant is called Anchor Wood Fire(d) Kitchen do we really need to put wood fired in front of the items? Does this means those items not designated so are not wood fired and come from a different restaurant?

  16. julibelleSB says:

    regarding prices in restaurants, shops, services whatever: ‘there is nothing some man cannot make a little worse and a little cheaper and he who considers only price is that man’s willing prey’. I’m excited that we have a true food driven spot to join the too small group in town. I agree about the spelling etc on the menu, detail is everything. Can’t wait to try it.

  17. julibelleSB says:

    the quote is from Thomas Carlyle 1871-1868 he was an industrial revolution economist…

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