SIGN-UP for Village Anchor Pub & Roost

[Robin Garr]

i know you didn't mean anything negative robin.
i first reported it on here when i first got wind of this place myself.
my only beef is, yes it's a nice place. but truly nothing so special that it merits those prices.
i think you might agree, we can think of 20 other places we can spend our money dining out and still get that vibe and atmosphere, and if not better food.
atmosphere will only go so far.
it's new for now and exciting to people. but i will bet, it will not sustain itself 5 yrs or less from now.
anyone willing to wager a bet on this one? lol

In my sincere opinion, I do think they'll stick. You've got to consider that they've got more selection on the menu. You guys are judging them on a Reuben and a Hot Brown and comparing them to local deli and diner versions. But how about their ahi tuna? Their fish tacos? The Chilean sea bass or the filet? Chef Heyde brings CIA training to the table. April Adams is one of the top young front-of-the-house people in town. Kevin Grainger brings a canny PR sensitivity that earned him a national reputation. They've got a significant capital expenditure in a beautiful venue, and they've got Schnatter money behind turning downtown Anchorage into a destination.

I just don't see basing a judgement on all that on the Reuben being different from Stevens & Stevens.

Or, frankly, on bistro prices, particularly when the menu is such that you can tailor a $20 meal or a $100 meal and get value for your money either way. $9 Hoptimus? It's a pint. And bear in mind that the new Falls City, which is a delightful lager that blows away the mega-breweries, was $5 a pint. Lots of good $6 craft pints on draft, and the bottle list is also well chosen and fairly priced. The wine list is fairly priced.

In fairness, I found a ding or two in my review, but still gave them a point rating in the high 80s. Marty seemed so blown away that he lost all skepticism.

It's a good place. And yeah, I think it will stick. I think it will change, evolve and grow, but I think it has the facilities and the staff to make it big. But it may be appealing to a certain demographic and not worrying too much about trying to please everyone.

FWIW, I passed on the offline because of initial sticker shock. Seeing this disagreement develop, I went back and looked at the menu. The prices aren't really that out-of-line, especially given Robin's explanation of the place. The prices are still too much for my currently broke state.

There's a certain markup that comes with "that type of place." It's in Anchorage. It will do fine, unless Anchorage is filled with people who expect lots for little money. That well could be the case.

Now, serving pints of Hoptimus. Sure seems like a 1/2 pint serving would be a decent idea.

Would love to have made it to my first "Off-Line" but jet-lag kept me home bound this past week-end. My family lives in Anchorage and my parents love this place but don't like Salina's. They are in their 70s and get together with friends every week or so...maybe it appeals to an older crowd with more expendable income?

I've looked at the menu and wasn't all that interested - tried to meet my parents there 2 weeks ago on a Wenesday evening and the place was closed because of a water line break.

My timing just hasn't been right but given the relatively mixed response...my interest is peaked.

i know you didn't mean anything negative robin.
i first reported it on here when i first got wind of this place myself.
my only beef is, yes it's a nice place. but truly nothing so special that it merits those prices.
i think you might agree, we can think of 20 other places we can spend our money dining out and still get that vibe and atmosphere, and if not better food.
atmosphere will only go so far.
it's new for now and exciting to people. but i will bet, it will not sustain itself 5 yrs or less from now.
anyone willing to wager a bet on this one? lol

I'll bet you.

There's a 'pick your place' element all new restaurants have to through, if they are smart. If memory serves, the chef isn't from here- he's finding his common denominator. CIA, if memory serves- I'd bet he's a gardener, closet charcuterie, or whatnot. In fact, I'm sure he's got some buck-wildessness just ready for the 'go.'

They just need to figure out thier demographic and see how they can reasonably push the fare and drinks.

Been there, bought the t-shirt and put it on Facebook...

[Robin Garr]

If memory serves, the chef isn't from here- he's finding his common denominator. CIA, if memory serves-

I don't know Geoff, but the bio says he is indeed CIA, and that he put in time at the Seelbach.

If memory serves, the chef isn't from here- he's finding his common denominator. CIA, if memory serves-

I don't know Geoff, but the bio says he is indeed CIA, and that he put in time at the Seelbach.

Well then, that tells us he definately can throw top-end cuisine if he chooses to...

Yet, a well-made Rueben is top-end to me, lol.

I think the prices are too high too. I can afford $13 for a sandwich, but not for meatloaf, hmm, and a $2 upcharge for sweet potato fries (I am spoiled by Havana Rumbaand Mojito) and marshmallow fluff is a little much.

The owner (could have been dressed a little nicer) came over to our table and asked "how was everything" , and we told him the truth. One of our dining companions fries were a little greasy, and told the owner so. I thought he was going to throw us out of the restaurant! He was slightly indignant, and shocked, and criticized our guest for being wrong (in so many words). If you are going to be a Restaurateur, you have to be able to take the public's opinions about your food or you won't be able to improve.

I agree with Matthew D, it is Anchorage, and the setting is lovely, and I see that folks will gather there.
It's all about money, and there is plenty of it there!

[Robin Garr]

One of our dining companions fries were a little greasy

That was one of the things I dinged them on in my review, frankly. The fried chicken was loaded with flavor but somewhat greasy, and the onion rings were thick and delicious but really greasy. I told Kevin about that, and he was polite enough, but April had already tipped him off about who I was.

That's an easy enough issue to fix. Only one of a few possible culprits...

AnneMarie, it was nice to meet you, Leah and your New Yorker friend, sorry forgot her name. Bill, Alan, Robin, Mary and anyone else I spoke to , it was nice to see you again. Joe and I thought the setting was great. We will definitely go back, but I think we will eat downstairs outside the saggy nag, or naggy sag or sags nag, whatever it was called lol.

Our Bruschetta was great, the deviled eggs, I honestly couldn't tell the difference between the three varieties. Joes' meatloaf burger was good, fries, nothing special (ours are much better being freshly cut), Jay didn't like his grilled cheese, too much cheese (in my opinion there is no such thing but there you go, I am a cheese freak) My fried goat cheese salad was good, but there was only two balls of cheese - I feel there should have been more.

We didn't have alcohol because we over indulged the night before. I thought it was a little on the expensive side, but then as I said the setting was amazing. I did notice that everything that was coming out did seem to be a little on the burnt side. The onion rings, the bruschetta, the grilled cheese and the BLT that Papa John had.

After we had finished we told Jay he could go downstairs. When Joe and I left we spent 15 minutes looking for him, I even went up to the lady in the printed dress and said, "I can't find my son" Her response was, "Well, I don't know what to tell you, I don't know where he has gone" Not a very professional response I thought. We eventually found him playing with some kids on the side grass.


Our service was good, Stephanie was our server. Lovely setting, OK food

I love the Village Anchor! Went first time for a Gals Night Out on their Opening Night to lunch for my Mom's 77 Birthday. Both times-Both Groups had wonderful meals, wonderful service and said they will be back! I stay within a certain budget when going to certain establishments, unless a friend who is doing well with work wants to TREAT!!

Like you Annemarie I'm sure part of Robin's comments were directed towards me.

my only beef is, yes it's a nice place. but truly nothing so special that it merits those prices. I think you might agree, we can think of 20 other places we can spend our money dining out and still get that vibe and atmosphere and better food.
Atmosphere will only go so far

While I didn't this gathering partly because of my past experience there my comments certainly reflect yours and others in many ways. The facility is gorgeous, in so many ways but the food and service still aren't there yet. The prices I'm sure partly reflect the location and I'm sure the rent isn't cheap because of who owns the building but without great food and service have would be surprised if the interest level stays as high as it is now.

My family lives in Anchorage and my parents love this place but don't like Salina's. They are in their 70s and get together with friends every week or so...maybe it appeals to an older crowd with more expendable income?

I think that maybe part of it yet I also think part of it may be the type of food. Selena's has a little more "daring" menu for lack of a better term, certainly a little less traditional and spicier! Where as the Village Anchor has more traditional menu items even though in many cases they are only adaptations of the traditional items. Obviously this type of menu is more attractive to older and conservative people, something that Anchorage has many of. Hopefully at the restaurant develops they will evolve so they will attract a more varied clientele.

[Robin Garr]

Like you Annemarie I'm sure part of Robin's comments were directed towards me..

Not really, Mark. I was being more generic than personal.

I can only speak of my own dish which was the spare ribs and mashed potatoes ($20) It was a large cut of meat and a generous portion of mashed potatoes cooked deliciously. In my opinion, my dish was appropriately priced. I left full (to the max) and quite satisfied with my meal. I would consider the atmosphere just a smidge or 2 up from Cafe Lou Lou (which I also like.) and I will no doubt return.

They need to check the equipment... it seems that the oil is not hot enough!
Easy fix.