Chicken Wings Spotlight: The Anchor | Chronogrammies | Hudson Valley | Chronogram Magazine
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Chicken Wings Spotlight: The Anchor 

Last Updated: 07/02/2021 1:23 pm
click to enlarge The Anchor
  • The Anchor

From happy hour snack to late night craving, there’s nothing like a good plate of saucy wings, and Chrongorammies voters chose The Anchor as their favorite spot to indulge. “We work really hard to put out a great, quality product,” says Anchor co-owner Brandy Walters. “I think the community appreciates the time and great flavors.” The mouth-watering options include Chipotle BBQ, Thai Chili, Hot Maple, Garlic Parmesan (hungry yet?), Irish Curry, Greek Dry Rub, and Nashville Hot, made with all-natural, hormone-free chicken—or battered and fried cauliflower, for a plant-based option.

Beyond offering quality food and a jovial environment, the Anchor also focuses on timely social issues relevant to its Kingston community, like immigrant rights, LGBTQ issues, and food insecurity, hosting events to raise money and awareness. This conscientiousness also applies to the food they provide, from sourcing to pricing, which is one reason why they received a nod from readers as the second-place spot for Cheap Eats. “We try to source as responsibly as possible; for us this also means keeping our food affordable,” Walters says. “We want to be accessible to the whole community.” For instance, the beef for their burgers—which also earned them a Chronogrammie—comes from Kilcoyne Farms in Hudson Falls. “We love them so much; they are such an amazing family,” she says. “Sourcing locally has really saved us [during the pandemic] as we never had to worry about not being able to get stock from them, since they’re small and local.

Speaking of, we’d be remiss not to give props to the Anchor for being quick on their feet to make the switch to a takeout/delivery model during the pandemic, even going the extra mile to sell groceries and common household items in addition to their prepared dishes. “In a matter of 48 hours we had to completely change our business,” Walters explains. “It wasn’t easy but we’re thankful that we were able to make that pivot quickly.” As for dining in-house again, that’ll have to wait. “We’ve made the decision to not rush into reopening,” she says. “We are going to wait it out to make sure we all feel safe doing so.” But of course, in the meantime, you can count on those wings being on the takeout menu. “As long as people keep wanting them, we will keep making them.”

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