((PKG)) BUFFALO WINGS RESTAURANT
((Banner: Tasting))
((Reporter: Mariia Prus))
((Camera: Konstiantyn Golubchik))
((Adapted by: Zdenko Novacki))
((Map: Buffalo, New York))
((NATS – cooking))
((Anthony Watkins, Assistant General Manager, Anchor
Bar))
The chicken wings are the most important thing here. That
little piece of wing, believe that that’s the most important
thing we got here.
((Pop-Up Banner: ‘A good sports bar needs three
things: beer on tap, a television on the wall and a menu
that offers Buffalo wings’ - Time Magazine))
((NATS – restaurant…..under))
((Michelle Buchholz, Marketing Director, Anchor Bar))
The Anchor Bar has been in business since 1935. We did
have another location on the water and that's where the
name came from, Anchor Bar.
((Michelle Buchholz, Marketing Director, Anchor Bar))
In 1964, Teressa Bellissimo was the owner and the mom of
the bartender that night, Dominic. Dominic was bartending
and his friends came in the bar at about two in the morning
and they were hungry and took those wings that are sitting
on the side of her soup pot. And she fried them in some nice
fresh oil, deep fried them, and then she created her own
sauce.
((NATS – restaurant))
((Anthony Watkins, Assistant General Manager, Anchor
Bar))
Well, the chicken wings are cooking right now in about 350,
350 degrees (170c) right now. So, it usually takes 15 to18
minutes for chicken wings. So, these aren’t quite ready yet,
but they’ll be ready soon to pull up before we can toss them
in the sauce and put them out for use.
((NATS – restaurant))
((Wex, Tourist from Texas))
We wanted to see, to come to the original wing place. So,
we looked it up and found this place, and so we decided to
try it out today. We love wings, and so we want to try their
wings for the first time. Very good, it was very good, best
wings we’ve had.
((Wex’s Son))
I want to come back.
((NATS – restaurant))
((Michelle Buchholz, Marketing Director, Anchor Bar))
Chicken wings are in high demand, especially during, like,
football season and hockey season.
((NATS – restaurant))
((Michelle Buchholz, Marketing Director, Anchor Bar))
So, yes, in very high demand for the Super Bowl and, you
know, the fall and sports time of year it's hard to get chicken
wings, believe it or not.
((NATS – restaurant))
((Michelle Buchholz, Marketing Director, Anchor Bar))
We serve over 2000 pounds (907kg) a week of wings, which
is a lot of wings, right?
((NATS – restaurant))
((Michelle Buchholz, Marketing Director, Anchor Bar))
We have 15 locations all across the U.S. and Canada, five
locations being in Canada, and we're growing, we're
expanding.
((NATS – restaurant))
((Banner: Tasting))
((Reporter: Mariia Prus))
((Camera: Konstiantyn Golubchik))
((Adapted by: Zdenko Novacki))
((Map: Buffalo, New York))
((NATS – cooking))
((Anthony Watkins, Assistant General Manager, Anchor
Bar))
The chicken wings are the most important thing here. That
little piece of wing, believe that that’s the most important
thing we got here.
((Pop-Up Banner: ‘A good sports bar needs three
things: beer on tap, a television on the wall and a menu
that offers Buffalo wings’ - Time Magazine))
((NATS – restaurant…..under))
((Michelle Buchholz, Marketing Director, Anchor Bar))
The Anchor Bar has been in business since 1935. We did
have another location on the water and that's where the
name came from, Anchor Bar.
((Michelle Buchholz, Marketing Director, Anchor Bar))
In 1964, Teressa Bellissimo was the owner and the mom of
the bartender that night, Dominic. Dominic was bartending
and his friends came in the bar at about two in the morning
and they were hungry and took those wings that are sitting
on the side of her soup pot. And she fried them in some nice
fresh oil, deep fried them, and then she created her own
sauce.
((NATS – restaurant))
((Anthony Watkins, Assistant General Manager, Anchor
Bar))
Well, the chicken wings are cooking right now in about 350,
350 degrees (170c) right now. So, it usually takes 15 to18
minutes for chicken wings. So, these aren’t quite ready yet,
but they’ll be ready soon to pull up before we can toss them
in the sauce and put them out for use.
((NATS – restaurant))
((Wex, Tourist from Texas))
We wanted to see, to come to the original wing place. So,
we looked it up and found this place, and so we decided to
try it out today. We love wings, and so we want to try their
wings for the first time. Very good, it was very good, best
wings we’ve had.
((Wex’s Son))
I want to come back.
((NATS – restaurant))
((Michelle Buchholz, Marketing Director, Anchor Bar))
Chicken wings are in high demand, especially during, like,
football season and hockey season.
((NATS – restaurant))
((Michelle Buchholz, Marketing Director, Anchor Bar))
So, yes, in very high demand for the Super Bowl and, you
know, the fall and sports time of year it's hard to get chicken
wings, believe it or not.
((NATS – restaurant))
((Michelle Buchholz, Marketing Director, Anchor Bar))
We serve over 2000 pounds (907kg) a week of wings, which
is a lot of wings, right?
((NATS – restaurant))
((Michelle Buchholz, Marketing Director, Anchor Bar))
We have 15 locations all across the U.S. and Canada, five
locations being in Canada, and we're growing, we're
expanding.
((NATS – restaurant))
