Anvil Bar & Grill

Best dinner last nite. Copper River salmon! Great restaurant love this place The owners make u feel at home. The service is excellent

The dishes are not creative or especially well executed. To be fair, the service and location are good. The owner is also very friendly. In a world where there are many options for fine dining, a restaurant that serves uninspired dishes for high prices can only last as long as its nostalgic customers are willing to carry it.

Service was decent and the «manager/​owner?» stopped by to check on us; which was a nice touch.
Sadly the food was avg at best. The quality of the beef, temp and overall flavor was lacking.
Will not be coming back

Went last night for Valentines Day. They had a 4 course meal where you chose the entrée you wanted. Food was great. The service was great as well. Didn’t take long to get our food either. My only «complaint» was that I didn’t get to choose my side dishes. Other than that, everything was perfect. I would recommend this place.

Amazing atmosphere for chatting. Piano man with Sinatra tunes. Sad they sold out of the nightly special skate. happy hour wines 3.50. And company priceless. Closed it down and no one rushed us out! Thank you!

While driving down Line Ave I saw they had Maryland Soft Shell Crab. Being from the DC area and growing up on the Chesapeake Bay this was a dream come true. A upscale establishment cooking up soft shell crabs. I got my cell phone out and made a reservation for the following Friday. We arrived that Friday and my mouth was watering for the soft shell crabs. We got some salads, and appetizers to begin with. I asked the waiter to ask the chef if the crabs were a «Sook» or a «Jimmy». After the waiter came back with «the chef says they are unspecified» I knew I would be running into a problem. Common sense is that if you cannot tell the difference between a female or a male crab you should step away from the kitchen and learn before you cook them. They also were unable to specify the size of the crabs.
Hotel 4 ½ –5 inches
Prime 5 — 5 ½ inches
Jumbo 5 ½ –6 inches
Whales 6 plus inches
The lack of common knowledge showed in the preparation of the blue crab. Many cardinal rules were broken when preparing it and I was left with having to find out that my crab not a «Sook» or a «Jimmy» it was a «Sally» which is a immature female that has not mated yet and the shell is usually tougher and not ready for human consumption (most of the time). Needless to say the crab was not cooked long enough leaving too much water on the inside which made the taste of the meat bland and overly salty. I hope the chef becomes better educated on the food he or she is preparing. Knowledge is key when it comes to cooking crab.

We went last night on a trip into Shreveport. Great, fresh food. Loved the softshell crab and bananas foster!

Went last night. Excellent. We ran the menu! I had trout, one had steak, one had lasagna, and one had crab cakes. Crème brûlée and crepes were to die for as desserts. Noise level was good. We were able to visit.

I come to the port for work several times a year and this is my go-​to spot. The menu is interesting and the food never disappoints. The wine by the glass menu leaves a bit to be desired, but it’s still ok. They do a great filet if your a steak person and the seafood I’ve had is fresh and seasoned well, not swimming in sauces to cover up bad or old seafood. The atmosphere is nice enough. I wouldn’t call it romantic, but hey, it’s a bar and grill. Don’t let the name fool ya, though. The food is definitely elevated beyond what you’d think you’d get from a bar & grill. Good service by nice guys, too. Also, I’d have given this $$ and not necessarily $$$. With a glass of wine, salad and entrée I usually come in around $ 40 after tip.

Right across the street from a popular place in Sherveport. Went there so would not have to wait in long line on our recent trip. Had the BEST MEAL of scallops (really big ones) i have ever eaten. This is our new most fave in Shreveport. The plates of food coming from the kitchen were amazing. Can not say enough about how good from salad to dessert the place is. Reservations recommened. Live music. The food and service was so good did not notice much else. :0)

Not really sure how we ended up here. I was on a trip and we where looking for something. We drove by Anvile and it looked interesting so why not.
Décor was somewhat old school supper club, very nice. and they had a piano player tonight.
Arrived around 6 and it was a little slow so we got right in, sat in bar area they also have a «fine Dining» area in the back. Service was fantastic, waiter had a great personality and was very attentive.
Started with a drink, very good pour. Waiter recommended chopped salad, we split one and it was fantastic. Followed with the bone in rib-​eye, Mine was topped with a special fried soft shell crab. Steaks where cooked almost perfectly maybe 30 seconds less would have been good but very flavorful.
price was on the highside for what you get but not really «overpriced» if you know what I mean.
Too full for desert but they had many great looking selections. By the time we left, around 7 or so it was getting rather full so stop early if you don’t want to wait
If you are in the area give Anvile a try

I love the food at the Anvil! The service, portions, and atmosphere are wonderful. James the bartender is my favorite in town! (This review is via my good friend Mary)

I visit frequently from Austin, TX, so I dine out a good bit when I come to Shreveport, and I must say that this place is now a «must visit,» when I come to town.
Service. Not so hot the first time I tried Anvil, which is why I never write after one visit. Huge improvement on this front and our server handled the table of ten alone; no small task considering the drinks and food that were being ordered. Very friendly, prompt and a great knowledge of the menu.
Drinks. Sapphire Collins is a must. I would like to see more wines offered by the glass, but when you’re a Bar + Grill, I get it. Probably not the #1 seller. Bartender was very friendly and quick with the drinks.
Food. The dishwasher loved our table: all empty plates.
Firecracker shrimp are a «must-​have» item. They can alter it a bit, with another sauce that has a sweeter and creamier taste as opposed to just the chili oil. See if they will do it for you «M Style!»
The onion rings were perfectly fried, NOT greasy and full of flavor! GREAT bar food.
Shrimp Risotto was excellent. The arborio was cooked to a perfect al dente with the most wonderfully seasoned shrimp and cooked really well. I do not consider risotto «bar food,» so I find it rather impressive that this dish is done so well.
This time, I had the Bone-​In Ribye with the demi-​glacé and potato gratin. Simply incredible. The crust and flavor of the steak were astounding and reminiscent of an Italian steak prepared in a wood-​burning oven. Forget the demi-​glacé. It was delicious, but the steak does not need it!
I sampled the hamburger from the next plate and it was fantastic! Beautifully seasoned, well-​cooked, the bun was soft, sweet and fresh and the veggies were cool and crisp. What more could you want from a burger?
We were just too full for dessert, but I will have to make it back and see what’s going on in the pastry side of the restaurant.