<b>FIRE, FIRE!</b> Anchor Woodfire Kitchen’s executive chef and owner, Jason Tuley (left), with his chef de cuisine, Charlie Fredericks.

Paul Wellman

FIRE, FIRE! Anchor Woodfire Kitchen’s executive chef and owner, Jason Tuley (left), with his chef de cuisine, Charlie Fredericks.

Anchor Gets Into Fiesta Spirit with Pop-Up Taco Shop

Get a Sneak Peek of Jason Tuley’s Taco Concept This Weekend

Thursday, August 1, 2013
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Chef Jason Tuley is killing it. Already known for its outstanding ingredient- and technique-driven menu and stacked roster of talent in both the front and back of the house, the eight-month-old Anchor Woodfire Kitchen currently boasts the hottest tables in town. It’s a triumphant return for the S.B. local, who has done stints in L.A. and San Francisco and helmed the long-ago S.B. restaurant Square One. But Tuley has other tricks up his sleeve. Namely: tacos.

Yep, after multiple conversations over recent months, I can confidently report that Tuley is at least medium-obsessed with the humble street food. And, while he sorts out plans for a permanent concept on the taco tip, he’s getting into the Fiesta spirit, and turning Anchor into a Mexican pop-up restaurant called La Ancla this weekend.

But don’t let the “pop-up” label fool you: This concept has danced in Tuley’s head for years.

“As long as I can remember, I’ve wanted to open a small taquería using locally sourced, farm-fresh ingredients,” said Tuley. “La Ancla was born even before Anchor was a reality, but had to be put on hold for a couple of years. The La Ancla menu has been written for over a year, and Fiesta seemed like the perfect time to introduce our customers to our approach to one of our favorite foods — tacos.”

I scored a sneak peek at the menu: It’s in no way limited to tacos and is clearly the product of mucho R&D. The guacamoles, ceviches, and tacos are listed along with the region of Mexico that lent the flavor inspiration but star plenty of area bounty, and — as one familiar with Tuley’s perspective might expect — shoot for that trademark balance of simplicity and sophistication.

Expect Fiesta-inspired tunes, beer and tequila tastings, and a cocktail special dubbed the Hot Tamale; the guys might even don sombreros (we’ll see about that… Anchor does traffic in a lot of open flame). And their new patio will offer plenty of al fresco space in which to get your viva on.

Anchor Woodfire Grill

119 State Street, Santa Barbara, CA
805-845-0989. More Info


Check out Anchor’s taco-licious alter ego this Friday- Sunday, August 2-4,11:30 a.m.-11 p.m. daily.


Independent Discussion Guidelines

Great article, thanks Shannon! And we just wanted to clarify that we won't be serving the regular menu this Friday, Saturday and Sunday. The La Ancla menu will be limited to these 3 days only and then back to our regular Anchor Woodfire Kitchen fare. Hope everyone can join us!

anchorwoodfire (anonymous profile)
August 2, 2013 at 9:47 a.m. (Suggest removal)

What a great idea-Triple the prices of tacos and now we get to overpay just like at the Anchor Woodfire Kitchen.

italiansurg (anonymous profile)
August 4, 2013 at 8:12 a.m. (Suggest removal)

Stop your crying. Who's forcing you to buy their tacos?

Taco Bell sounds more your speed anyways.

Lars (anonymous profile)
August 6, 2013 at 5:10 p.m. (Suggest removal)

I prefer Lily's.
Good to know Lars that you are among the locals that enjoy overpaying for mediocre food. My family and friends in San Francisco are constantly amazed about how crappy and overpriced the food is in SB and how many people think it is wonderful.

italiansurg (anonymous profile)
August 10, 2013 at 6:46 a.m. (Suggest removal)

Does anyone remember the Pup and Taco chain?

dolphinpod14 (anonymous profile)
August 10, 2013 at 4:47 p.m. (Suggest removal)

must have been before my time dolphin, where the heck was it/were they?

italiansurg (anonymous profile)
August 12, 2013 at 9:37 a.m. (Suggest removal)

I would see their commercials on L.A. TV stations back in the mid 1970's.

dolphinpod14 (anonymous profile)
August 12, 2013 at 2:19 p.m. (Suggest removal)

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