Carlinville classics, The Anchor Inn and Taylor’s Mexican Chili Parlor, have relocated to larger venues. Once tucked away behind Ace Hardware in the north-east corner of Carlinville’s square, the two establishments, owned and operated by Carlinville native Bobby Whitlock, have officially moved across the square, on the same block as Reno’s Pizza.
Though addresses have changed, Whitlock assures that both the restaurant and bar are “pretty much the same.” The establishments retain the same hours, pricing, atmosphere and decor as before, but with the benefit of significantly more space.
Taylor’s Mexican Chili Parlor – a Carlinville and Blackburn College tradition since 1904 – has a significant amount of extra room in its new location. The venue provides patrons with a spacious, well-lit dining area capable of accommodating significantly larger crowds. Though the new and improved dining area is welcome, chili lovers will be pleased to hear that one thing that has not changed about Taylor’s: its world famous chili.
The Anchor Inn’s new location on East First North Street, just north of Taylor’s new location, features four large television screens, an electronic dart board and a shuffleboard table.“It’s great,” said Blackburn’s Associate Director of Admissions and former Anchor employee, Justin Norwood. “I’ve actually been in there a few times. It’s much more spacious.” The new bar has over twice the standing room of its old location, an extra bar and tables for seating.
Though The Anchor Inn has left its historic 75 year home, the old building will not stay vacant for long. Joey Naples of Carlinville will be opening a new establishment next month in The Anchor Inn’s former location.
The new bar, called The Uptown Tavern, plans to open March 1, though the grand opening celebration will not be held until St. Patrick’s Day. The bar’s first event will be the Macoupin County Military Support Group’s Iraq-I-Roll Putt Putt charity on March 4. In addition to the expected drinks, The Uptown Tavern plans to offer what Naples describes as “the usual” bar food, though he promises “Everything will be hand-made. Nothing will be frozen from the bag,” resulting in what he describes as “a better quality product.”
Naples indicated that there will likely be food and drink specials on certain nights for Blackburn students showing their student IDs, possibly including dollar drafts. “If you get a break from class or just want to come up, Blackburn students are more than welcome,” he said, though he was quick to point out it is a 21 and over establishment. “We will be pretty hard on carding,” he stressed.