Anchorage 1770 Dining

Reintroducing The Ribaut Social Club

Pat Conroy once said “A recipe is a story that ends with a good meal.” At the Anchorage, every dish of fresh, comforting, Lowcountry cooking tells a story—and our guests listen with rapt anticipation. January 2017 marked the return of the Ribaut Social Club, a fine dining and social space for Beaufort locals and visitors to mingle over cocktails and impeccable regional cuisine. The relaunch opens our culinary offerings to the public for the first time, and reservations are strongly recommended.

Capturing the Original Spirit

Our aim is to capture the incorrigible spirit and convivial atmosphere of the original Ribaut Club, established at the Anchorage in 1891. In its heyday, the Club hosted performances, grand parties, dances and even gambling—a raucous getaway from buttoned-up social strictures of the time. Today, guests can enjoy bites and appetizers with unrivaled water views or a sophisticated brunch surrounded by 300 years of Beaufort history. We’ve also hosted exclusive events like the Pat Conroy Literary Festival VIP Dinner and a scrumptious Lowcountry Thanksgiving feast. 

The relaunch coincides with the arrival of Byron Landis, our new executive chef who will elevate the cuisine at our award-winning boutique property. We are currently serving dinner in the dining room and 2nd floor front porch & small plates on the 3rd and 4th floor porches (weather permitting) from Wednesday to Saturday (5-8 p.m.) and a fresh, hearty Sunday brunch (10:30 a.m. - 2 p.m.). 

Our September Restaurant Week Menu, 9/7/17-9/17/17:

September Restaurant Week 3 for $35

Choice of Starters


Corn & Coconut Chowder

Artisan Mixed Greens, Pears, Candied Walnuts, Blue Cheese

Choice Of Entrees

Apple and Brie Stuffed Pork Loin, Grits, Snap Beans Bacon & Sage Gravy

Teres Major Steak, Chimmichuri, Sweet Potatoes, Broccolini

Local fish, Balsamic Butter Sauce, Carolina Gold Rice, Asparagus radish micro salad

Choice of Dessert

Chocolate Mousse, Creme Frachie Vanilla Bean Tuile

Lemon Tart, Meringue Fig Jam

 *Consuming raw or undercooked meat, eggs, poultry, seafood or shellfish may increase your risk of foodborne illness

Restaurant hours are small plates & dinner Wednesday - Saturday 5:00 - 7:30 p.m.

Last call for drinks on the 3rd & 4th floor is 8:00 p.m.

Brunch is served Sunday 11:00 a.m. - 2:00 p.m.