The story
The Anchorage defines itself by its name: something that provides a strong hold or connection. In the Village of West Greenville, this casual neighborhood restaurant does exactly that. It’s a meeting place for everything from a special occasion to a quick dinner before heading home. The team, led by Chef Steve Zurkey, focuses on serving the local community with thoughtfully prepared small plates, craft cocktails and beer, and sustainable wine.
The menu is eclectic but clear in its purpose: showcasing simple ingredients sourced both locally and from around the region. Dishes like Caroland Farms Purebred Wagyu Tataki with onion ash and clarified tomato ponzu, or Piselli Verdi Pasta with spinach dough and housemade ricotta, reflect a kitchen that works hand in hand with producers and artisans. The hope, as the restaurant puts it, is to offer a unique dining experience with a few surprises and a genuine sense of hospitality.
In 2025, The Anchorage earned a spot as a MICHELIN Guide American South Recommended Restaurant. The MICHELIN Guide’s first regional selection in North America since 2005, the American South edition highlights the diverse influences and impressive culinary talent of the region. For The Anchorage, the recognition aligns with its steady, ingredient-driven approach. Earlier, in 2018, the James Beard Foundation named the restaurant a Semi-Finalist for Best New Restaurant.
Beyond the dining room, The Anchorage extends its hospitality through Taxi House Wines, a wine shop located in the original entrance. It features over 80 selections from small, family-owned wineries around the world, all focused on sustainable practices. The same wines appear on the restaurant’s list, making it easy to take a taste of the experience home.
This is American Contemporary cooking at its most grounded—rooted in the South, open to the world, and always welcoming.
Recognition
Ambience
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