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Anchor Bar

413 Tower Ave., Superior, WI - (715) 394-9747
Anchor Bar serves the best hamburgers in the northland, accompanied by handsome hand-cut French fries. Each burger is a thick, hand-formed patty made of meat fat enough that is fairly weeps juice into the bun even before you apply finger pressure to lift it. It is not high-end prime beef, that's for sure, but its stout, blue-collar satisfaction is undeniable.
100% Approval Rating (7 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Gallyburger
Hamburger

Highlighted Reviews

rating
Michael Stern - Photos (4)
Roadfood.com Editor
"The Anchor Bar is one of several foreboding taverns in an industrial non-neighborhood near the Duluth shipyards. None looks like a promising culinary destination, and a quick look inside this one does nothing to alleviate that first impression. It's nearly pitch-dark, ..."   [Read More]

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Map & Web Site

413 Tower Ave., Superior, WI
(715) 394-9747

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner, Late Night
Operational Hours:Always Call Ahead!
Credit Cards Accepted:No
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:No
Proof that a gallyburger can be lifted, and in one hand! (My camera was in the other.)
"Proof that a gallyburger can be lifted, and in one hand! (My camera was in the other.)"
Michael Stern





When you order any hamburger, the waitress will ask if you want onions, raw or grilled. The latter are soft and sweet and a lovely condiment for Anchor's two-fisted meat. Here the onions are shown atop a triple-patty gallyburger, with world-class fries on the side.
"When you order any hamburger, the waitress will ask if you want onions, raw or grilled. The latter are soft and sweet and a lovely condiment for Anchor's two-fisted meat. Here the onions are shown atop a triple-patty gallyburger, with world-class fries on the side."
Michael Stern


We were tipped off to the Anchor Bar by Timmy Larson, manager of the new Duluth branch of Hell's Kitchen. We're glad he told us about it, because nothing about the exterior appearance calls out to the hungry traveler.
"We were tipped off to the Anchor Bar by Timmy Larson, manager of the new Duluth branch of Hell's Kitchen. We're glad he told us about it, because nothing about the exterior appearance calls out to the hungry traveler."
Michael Stern


Each table is outfitted with a roll of paper towels. The juiciness of Anchor Bar hamburgers demands lots of absorbency.
"Each table is outfitted with a roll of paper towels. The juiciness of Anchor Bar hamburgers demands lots of absorbency. "
Michael Stern



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