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Douglas Markowitz

Journeying to the last frontier doesn’t mean you have to sacrifice excellent food. Far from it, in fact. Thanks to creative chefs and bountiful ingredients such as seafood, wild game and local produce, fine dining in Anchorage is a surprisingly robust, routinely delicious experience. Sample these five restaurants while you’re there.

Crow’s Nest

Aptly named due to its panoramic views of Cook Inlet, the Chugach Mountains, and downtown Anchorage, this high-end restaurant on the 20th floor of the luxury Captain Cook Hotel offers luxury French and New American dining. Chef Reuben Gerber incorporates local ingredients such as king crab legs and bison filet.

 

Bridge Seafood Restaurant

When you can see fishermen casting their lines from the window, you know you’re in for a unique dining experience. Located right above the Ship Creek salmon fishery, Bridge Seafood offers fresh-caught Alaskan seafood specialties from salmon and king crab to rockfish, halibut, and beyond.

 

The Marx Bros. Café

Despite the name, this spot in one of Anchorage’s oldest homes is definitely no joke. Serving only 14 tables per night, five nights a week, and housing one of Alaska’s largest wine cellars, proprietors Jack Amon and Richard “Van” Hale change the menu nightly depending on the season and the freshness of their locally-sourced ingredients. Whatever you get will be delicious.

 

Jen’s Restaurant & Wine Bar

40 wines are available at this cozy restaurant where the walls are covered with art and the food is creative and delicious. Alaskan favorites such as rockfish are served onion-crusted or “Creole blackened,” and the lunch menu includes a selection of Danish specialties such as pan-fried meatballs and “Vikinge Bøf,” their famous pepper steak.

 

Kincaid Grill

Chefs Al Levinsohn and Christopher “Drew” Johnson have perfected their own style of “Alaska Regional” cooking at this seafood-focused spot. Start out with fresh oysters and king crab cakes before diving into entrées such as miso-glazed Alaskan black cod and Kodiak scallops with brown butter-spinach risotto.

 

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