New name, new vibe on tap for Harrison's Anchor Inn

A pair of well-known restaurateurs are setting their sights on Harrison, seeking to revive the popular Anchor Inn that closed in May.

Corey Pistininzi and Sean Watson, owners of BotL in New Kensington and National Public House in Leechburg, purchased the building and are wading through details for a new restaurant concept.

“With any place we go into, we want to pay homage to the area and become a part of the community,” said Pistininzi, of New Kensington.

The name and vibe of the eatery has yet to be revealed, but the pair hopes to open by Thanksgiving.

They’re promising good food and a family-friendly atmosphere, with an “approachably priced” menu.

Up to 30 jobs are expected to be created.

Anchor Inn has served the township since 1953 when family patriarch, the late Marty Kolek, opened a neighborhood eatery. After moving twice, the business settled into its current location at 2202 Freeport Road.

His children, Joe, Andy and Dee, ran the business for decades.

Watson, of Lower Burrell, has known Joe Kolek a long time — he caddied for him on the golf course as a teen.

“Joe approached me awhile back and said he’d been watching what we were doing in New Ken and thought we might make a good fit for the place,” Watson said.

“When I saw they were closing, he helped us put a deal together that made it hard to say no.”

The Harrison restaurant will be the third for Pistininzi and Watson, who opened BotL about five years ago on Freeport Road and National Public House about three years ago on Market Street.

The décor will stray from the familiar nautical theme.

There will be a new menu, too, but the owners are keeping it a secret for now.

It will feature entrees different from either of their current locations. At BotL, diners can find a Salmon BLT and pork belly tacos, along with trendy cocktails.

At Public House, there’s Ahi tuna nachos and strip steak. An appetizer at either spot might cost $8; entrees cost up to $30.

“This will be a tangent from our other restaurants with our own little twist,” Pistininzi said.

“We want to offer healthy, fresh ingredients but make sure it falls in line with the neighborhood.”

Watson said they are reviewing menu items that are in the chef’s wheelhouse.

“We don’t want to tell the painter what to paint,” he said. “We’ll just get him the good paint.”