I previously reviewed the Anchor Bar, but a short business trip gave me the opportunity to revisit this mecca of buffalo wings. I stand by my original rating, though I will expand upon it based on a few more years of wing experience. I think the key to the success of the Anchor Bar's wings is that they are fresh – nearly all wings are frozen now, and the Anchor Bar's wings have the juiciest, tastiest chicken meat I've ever had at any restaurant. The skin is perfectly crispy but the meat retains all of its natural juices. I guess when you fry millions of wings a year, you get really, really good at it and you have the supplier pull to get super-fresh chicken wings.
A new item on the Anchor Bar's menu is Buffalo Chicken Soup. The best way to describe it is to think of a New England Clam Chowder with chicken and buffalo flavors instead of clams, bacon and potato. It is very, very thick and creamy – perhaps almost too much so; it borders on gelatinous. It could also use just a bit more heat in my opinion. It is a very intersting concept with some potential I think.