What’s the best way to enjoy Anchor’s fish & chips, at the restaurant or the new food truck?
I tailed the truck to Harriet Brewing’s tap room to compare the two experiences:
| Anchor the Restaurant | Anchor the Food Truck |
The Digs | Narrow red-and-black bar decorated with artsy black-and-white photos | Warehouse garage furnished with hand-me-down couches and decorated with psychedelic art, plus a utilitarian patio |
The Soundtrack | Deafening crowds | Vintage vinyl jazz |
The Reservation | Not accepted | Not accepted |
The Babysitter | The one you left your kids with at home | Harriet’s Foosball table |
The Fish & Chips | A huge hunk of greasy, crisp-battered, flaky cod atop a huge pile of thick-cut fries, $8.75 | A huge hunk of greasy, crisp-battered, flaky cod atop a huge pile of thick-cut fries, $8.95 |
The Beer | Guinness | Harriet Brewing West Side Belgian-style IPA cuts through the oil and salt |
The Vinegar | Glass bottles | Plastic squeeze bottles |
The Reclaimed Wood | Barn wood bar made and installed by neighbors Northern Lights Timber Framing in exchange for 420 beers | Tree-stump tables that double as Hammer-Schlagen battlegrounds |
My fave? Depends on the weather—truck when it’s nice out, and restaurant when it isn’t.
