The front room is a working wine shop, so a night here can start by browsing the shelves, choosing a bottle, and having it opened at your table on the spot. That pairing of wine and small plates has defined The Anchorage since chef Gregory McPhee opened it in the Village of West Greenville in 2017, and it landed the place in the 2025 Michelin Guide to the American South.
The kitchen keeps the menu short, usually under ten dishes plus a tasting menu, and builds it around local farms and what is in season, so it shifts through the year. Plates reviewers have singled out include hand-rolled rigatoni with pesto and meatballs, and steak over Carolina Gold rice with red peas and okra, alongside craft cocktails and a wine list that leans esoteric.
It is a two-story place: a first-floor dining room open to a semi-visible kitchen, a bar and more seating upstairs, and a patio for good weather. The mood runs relaxed and neighborly, which is why it works for a slow date as easily as an after-work glass of wine. If it is on the menu, the TB&J, black tahini butter and strawberry jam layered with brown butter cake, is the dessert Michelin's reviewers flagged as a standout.