Anchor’s Away?

Anchor Woodfire Kitchen Closed

Thursday, September 5, 2013
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This morning delivered a rude awakening to anyone passing by Anchor Woodfire Kitchen, the less-than-a-year-old, ambitious, and popular fire-driven project from executive chef Jason Tuley and chef de cuisine Charlie Fredericks. Outside the restaurant Thursday morning was a sign that read, “Anchor Woodfire Kitchen has closed,” along with a 310 phone number. The number listed is for DC Solutions, the management company affiliated with the restaurant, which has not yet responded to inquiries about the situation. Reps for the Indigo Hotel declined to comment, except to say that yes, the restaurant was open yesterday, and that they were hoping to grab breakfast at Anchor this morning.


Independent Discussion Guidelines

another tombstone in the restaurant cemetery.

lawdy (anonymous profile)
September 5, 2013 at 12:47 p.m. (Suggest removal)

so sad. she will be deeply missed. glad I was able to enjoy a smoked peach bourbon cocktail last Friday.

fatuous (anonymous profile)
September 5, 2013 at 12:57 p.m. (Suggest removal)

Get used to this SB as we become more and more like Portland with groups designing our restaurant experience. Not shocking.
We'll see if the comically overpriced Lark and precocious Lucky Penny do any better...

italiansurg (anonymous profile)
September 5, 2013 at 1:35 p.m. (Suggest removal)

just had dinner there last night.. right after drinks and apps at Lark.

perhaps (as italiansurg mentioned) the comically overpriced menu is the leading problem.. especially after a busy summer season.. that's supposed to be the bread and butter months for a restaurant in SB.

or perhaps SB populous won't support all these new "hipster" restaurants, with only "premium" liquor, non-traditional mixers, and adamant desire to stray from any traditional food or beverage item (see: caesar salad, cranberry juice, belevedere, crown royal, makers mark, etc).

after being told "NO" to my favorites.. feeling alienated by my lack of "cool" factor.. I have no desire to go back and feel humbled by the waitstaff when I'm forking out $50/head minimum.

"we don't mix with plain juice.. we only use fresh muddled fruit"

"we don't carry makers mark or crown royal.. we only have premium whiskey"

"we don't have caesar salad.. we only make gourmet salads"

I guess when you don't carry any commercially successful products.. your chances of success go hand in hand.

subscriber (anonymous profile)
September 5, 2013 at 2:37 p.m. (Suggest removal)

I'm sad to see it close but I know that Jason will surface again (as has Charlie) because they have talent in the kitchen. Restaurants have a tough time in SB. Many diners are cheap and costs are high. Many well heeled folks love food and cooking, others have staff. They dine and entertain at home.

It takes time to make a go of it and one year is not enough. Anyone investing in a restaurant should plan on a longer ramp up, deep pockets, and eagle eyes. I'm not a big Lucky's fan but it took years to get its mojo.

BTW, never met any rude waitstaff at Anchor.

sbbulldog (anonymous profile)
September 5, 2013 at 3:03 p.m. (Suggest removal)

The former Anchor crew got to start drinking even earlier today!

garfish (anonymous profile)
September 5, 2013 at 4 p.m. (Suggest removal)

"Comically overpriced"...I gotta steal that...

LegendaryYeti (anonymous profile)
September 5, 2013 at 6:22 p.m. (Suggest removal)

Edgy restaurants with attitude that fail are the fault of the owners; not the customers who fail to appreciate being assaulted, instead of feeling welcomed. Don't go into the hospitality business, if you don't like people.

Apparently there is still more to this story to come out. Get the generic, house brand popcorn and gather round.

foofighter (anonymous profile)
September 5, 2013 at 9:43 p.m. (Suggest removal)

I was shocked to see the place shuttered yesterday. Always had a good experience there. Sounds like it was eroded from the inside out, not from the usual suspect of State St. overhead. Anyone think the Indigo will turn it back into a Subway?

CORNELLWILLIAMS (anonymous profile)
September 6, 2013 at 10:11 a.m. (Suggest removal)

I'm curious what you mean, Italiansurg, by "more and more like Portland with groups designing our restaurant experience."

I live in Portland and the food scene here is nothing short of fabulous and flourishing.

GDogMama (anonymous profile)
September 6, 2013 at 10:55 p.m. (Suggest removal)

It's been a few yers now, but I used to make trips up to Beaverton/Hillsboro and would always try to grab dinner at Jazz de Opus & Opus Too. Wish there were places like that in SB.

EastBeach (anonymous profile)
September 7, 2013 at 9:05 a.m. (Suggest removal)

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