While rich mahogany columns and brass accents suggest luxury fit for kings and queens, the crown jewel of The Anchor Lorain is that it brings upscale dining to the masses with affordable pricing.
“This community deserves to have nice things, but it doesn’t mean that they have to spend hundreds and hundreds of dollars to have those nice things,” says Head Chef Mark Wilson. “People like to call it fine dining, but it’s dining that finally makes sense.”
A bird’s-eye view of the kitchen reveals Wilson’s hyper focus on made-from-scratch meals where he grinds his own flour, churns his own butter and grows his own vegetables and herbs. He also relies on local fishermen who pledge sustainable practices to deliver the freshest walleye out of Lake Erie for his signature Seared Walleye Cakes.
In the dining room, the 150-seat, ground-level restaurant gives a rustic yet refined vibe with its wooden tables and simple pendant lights. A palette of watercolors washes over the blue and beige sofas that are punctuated by small pops of lighthouses, driftwood and other indicators of the tranquil Lake Erie scenery framed by floor-to-ceiling picture windows.
Opened in April, The Anchor Lorain is the most recent addition to the Ariel Broadway Hotel, which once stood in jeopardy of being torn down. Ariel Ventures, a 100% woman-owned entity that specializes in historic restoration, purchased the building after more than 15 years of sitting vacant, says Co-Owner Radhika Reddy.
“Many developers tried and failed to save this building,” Reddy notes. “But because of our specialization, we were able to … put together the financing to make this project happen.”
And you can’t beat the view.
Situated at the intersection of the Black River, Lake Erie and the iconic Charles Berry Bascule Bridge, the scenery provides the perfect backdrop to marvel at the 108-year-old lighthouse, which also once stood to be demolished to make way for improvements.
Instead, The Anchor Lorain and the lighthouse stand in perfect harmony to guide residents to a place that speaks to them.
“We wanted something that spoke ‘Lorain’ and that celebrated the natural bounty that we have here. Where you could come for a great dinner, a fantastic breakfast and lunch and really kind of celebrate who you are and where you are,” Wilson notes. “We just love it here.”
THREE TO TRY
1. Seared Walleye Cakes
Inspired by crab cakes, two 6-ounce portions stuffed with Lake Erie Walleye deliver a crispy outer crust while fennel and a pickled celery root slaw offer the perfect creamy complement on the inside. Served with gochugaro aioli which packs a spicy, velvety punch, this hearty portion will whet your appetite while still leaving room for the main course. $13
2. Bistro Filet Steak
A hand-cut, 6-ounce filet medallion served with reduced Pinot Noir glace de viande, crisp fennel cracklins, which are similar to onion straws, and a choice of two sides, such as asparagus or Midwest Wild Rice Pilaf. Chef Wilson isn’t one to brag, but he would put his “Roasted Garlic Mashed Potatoes up against anybody’s in the world.” $30
3. Rustic Apple Pie
This apple tartlet starts with a classic homemade buttery crust pie shell and is filled with sliced Granny Smith apples sauteed with nutmeg, cinnamon and homemade brown sugar before flambeing it with Triple Sec. Served with a homemade salted caramel sauce and made-from-scratch rosemary ice cream. $12
