The Anchorage

The wait is over. The Anchorage opened its doors two weeks ago and has been buzzed about, posted about, and dreamt about ever since. Offering eclectic small plates at an affordable cost, The Anchorage is the spot we’ve been yearning for.

Chef Greg McPhee made his mark on the culinary scene at Restaurant 17 where diners would unquestionably make the forty-minute drive to have a food experience unlike anything else in the Upstate. He treats each ingredient with respect and care, allowing their individual qualities to shine on a plate.

The Anchorage’s menu offers a diverse mix of locally inspired small plates, as well as eccentric vegetables, a large plate ideal for sharing, and a stunning charcuterie board. My tip to you: Invite all of your friends and order one of everything!

fullsizerender-8HUMO ROSA and SHISO VAIN

Allow me to let you in on a little secret…ask your waiter for an order of bread. Not listed on the menu, the grilled sourdough bread from Bakeroom served with miso butter is life changing.

fullsizerender-8-copy-2BEET SALAD

Next up: The beet salad and trout poke. This trout poke, sourced from High Valley Farms, is bright, exciting and a perfect way to start your meal. The trout melts in your mouth and complements the crisp green apple and burst of Asian flavors flawlessly.

fullsizerender-8-copy-3TROUT POKE

Moving on to a dish that defines comfort, the homemade pappardelle pasta served with Border Springs lamb sausage was the most hearty, rich dish of the evening. Chef McPhee has truly mastered the art of handmade pasta, so you would be foolish not to try any of his pasta variations.

fullsizerender-8-copyPAPPARDELLE WITH LAMB SAUSAGE

It is rare that you find vegetable sides as imaginative and note-worthy as The Anchorage’s. The brussel sprouts, served with fish sauce, pickled garlic and peanut, have a punch of Asian flavor. The brussels themselves are charred to crispy perfection and topped with a sprinkle of crunchy peanuts. The spicy sweet potatoes are served mashed with a topping of charred kale. The playfulness of the smooth, crispy textures kept me coming back for bite after bite.

fullsizerender-8-copy-4BRUSSEL SPROUTS and SPICY SWEET POTATOES

Three words: Sticky. Toffee. Pudding. This already decadent dessert was elevated by the addition of crunchy carrot bits and a heaping scoop of homemade malt ice cream. Every spoonful was sinful, in the best possible way.

img_7593

The Anchorage is the kind of place where you leave feeling a sense of nostalgia, not only from what you’ve tasted, but also from the entire experience. With their ever-changing menu, it will be a place where you keep coming back with excited anticipation for what Chef Greg has prepared. If it’s anything like what we’ve experienced thus far, its bound to be nothing short of extraordinary.

The Anchorage is located in The Village of West Greenville at 586 Perry Avenue.  They are open Tuesday – Thursday from 5:00pm to 9:30pm and Friday – Saturday from 5:00pm to 10:00pm.

 

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