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Anchor Bar

1047 Main Street, Buffalo, NY - (716) 886-8920
The original home of the Buffalo chicken wing, the Anchor Bar is an essential stop on any foodie eating tour of the Nickel City. Anchor Bar fries them, yielding crunchy skin and moist meat. The sauce is tangy with a slight hint of vinegar and spice, available medium-hot to hot, but also mild and “suicidal.”
82% Approval Rating (41 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Hot Wings - Double
Wing Soup
Genny Cream Pitcher
Anchor Chips
Wings
Dinner Salad
Mild Wings - Single
Homemade Marinated Eggplant

Highlighted Reviews

rating
Stephen Rushmore - Photos (4)
Roadfood.com Editor
"According to the Anchor Bar owners, they accidentally invented the Buffalo chicken wing while making chicken stock in 1964. The rest is history. The key to the tastiest chicken wings you can find anywhere is the cooking process and the sauce. Contrary to how most ..."   [Read More]
rating
byron coley
April 14, 2014
"Although many people seem to have decried its fare over the last few years, our experience with wings at the Anchor Bar continues to be first rate. The place is about a six hour drive west from our house, so when we're driving in that direction, we often get an early ..."   [Read More]
rating
Bill Altreuter
November 12, 2011
"There was a time, not long ago, when the Anchor Bar's wings were the nonpareil. That time has come and gone. First off, it is necessary to state that you cannot get the real chicken wing experience more than thirty miles out of Buffalo. Sorry Rochester, too bad ..."   [Read More]

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Map & Web Site

1047 Main Street, Buffalo, NY
(716) 886-8920

http://www.anchorbar.com/

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
Notice the crispy exterior on the wing.  The leftover sauce is tasty to mop-up with bread.
"Notice the crispy exterior on the wing. The leftover sauce is tasty to mop-up with bread."
Stephen Rushmore





Crisp skin, hot and, believe it or not, chickeny, not drowning in sauce, and fresh, crisp celery to boot.
"Crisp skin, hot and, believe it or not, chickeny, not drowning in sauce, and fresh, crisp celery to boot."
Bruce Bilmes and Susan Boyle


The deep-frying process keeps these wings crisp and intact.
"The deep-frying process keeps these wings crisp and intact."
Stephen Rushmore


Potatoes like these have various names across the country.  Here they're called Anchor Chips, and they're prepared particularly well at Anchor.  In the background is marinated eggplant.
"Potatoes like these have various names across the country. Here they're called Anchor Chips, and they're prepared particularly well at Anchor. In the background is marinated eggplant."
Bruce Bilmes and Susan Boyle


A typical platter of 10 wings.
"A typical platter of 10 wings."
Stephen Rushmore


You can really taste the bleu cheese in this creamy bowl of wing soup.  (Photo and caption by buffetbuster.)
"You can really taste the bleu cheese in this creamy bowl of wing soup. (Photo and caption by buffetbuster.)"
Bruce Bilmes and Susan Boyle


The traditional Northeast Restaurant Wall Of Fame.  Continued on the opposite wall, too.
"The traditional Northeast Restaurant Wall Of Fame. Continued on the opposite wall, too."
Bruce Bilmes and Susan Boyle


Interior decor
"Interior decor"
Michael Stern



""Home of the Original" chicken wing is proclaimed before you walk into the bar."
Stephen Rushmore



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