Bangkok Cafe’s menu boasts an array of skillfully spiced specialties, fresh-fish dishes, and overflowing plates of noodles in its battalion of Thai delicacies. The gang panang shelters an accumulation of mixed vegetables and beef, pork, or chicken in the cozy confines of coconut milk stewed with panang curry ($11.50), and the pad prik features a veggie medley stir-fried with the sultry tones of beef, pork, or chicken ($11.50) or squid, shrimp, or mussels ($12.50). Framed by colorful Thai art and ornate tablecloths, the inviting interior lets diners feast comfortably on noodly offerings such as pad thai rice noodles adorned with shrimp or chicken and a medley of eggs, peanuts, and green onions ($10.50). An impressive array of fresh-fish dishes is available, ensnaring diners with the simple allure of the pla dook pad ped’s sautéed catfish ($15.50) or the seafood curry’s bounty of enough catfish, squid, shrimp, and mussels to cure any ex-mermaid’s homesickness ($18.50).
Snowy City Cafe's innovative brunch fare, most of which is prepped from scratch with ingredients from local vendors, has garnered the Best Breakfast award every year from the Anchorage Press since 2003 and Anchorage Daily News since 2006. Guests can sift through the Heart Attack on a Plate's medley of hash browns, bacon crumbles, cheddar cheese, and veggies, or dress tongues in a coat and mittens for treks across the Tundra Scramble omelet filled with morsels of ground reindeer sausage. The stuffed french toast suffuses a baguette with mandarin orange cream cheese and toasted walnuts before lathering on layers of syrup and raspberry butter. For a riverside take on a classic, the Ship Creek Benedict piles a toasted english muffin with poached eggs and Snow City salmon cakes that pair nicely with Kaladi drip coffee and the lilting accordion riffs of a morning sea shanty. Patrons can savor their early bird treats with additional libations, including freshly brewed iced tea and fruit juices. Popular selections from the lunch menu include the Seattle chop salad with grilled chicken, blue cheese, bacon, tomatoes, and macaroni on a bed of mixed greens with vinaigrette and the 4th Avenue Special, a turkey sandwich on marble rye with bacon, cheddar, swiss, tomatoes, sprouts and herb mayo.
A pair of skilled fists punches a glob of dough, effortlessly spins it in the air, and plops it on the counter. After crowning the doughy disk with marinara, a medley of mozzarella and provolone cheese, and dashes of spiced parmesan, the hands grasp a wooden paddle to transport their creation to the stone oven to incubate until the sauces sizzle and cheeses ooze over the crispy crust. Since 1993, the chefs at Uncle Joe's Pizzeria have been following these simple steps to create pizzas that now parade to tables in 18 specialty flavors daily or one racy piece of pepperoni when the chefs aren't looking. Along with pizza, each of the four locations sate tastes for the Mediterranean with salads, gyros, and calzones, whose flavors carefully balance with glasses of beer, wine, and bubbly soda.
Frommer’s described the food at Sacks Cafe And Restaurant as “terrific,” saying, “the cuisine defies categorization but is consistently interesting and creative.” It’s an impressive achievement for an eatery that switches up lunch and dinner options on a daily basis, offering hearty sandwiches, local-seafood entrees, and plenty of vegetarian and meaty choices.
Diners perched at the tables or tapas bar also feast on weekend brunch options such as poached eggs on crab and scallop cakes and omelets clutching tiger prawns or Alaska-reindeer sausage. Mimosas with freshly squeezed orange juice and freshly popped champagne make getting out of bed almost as easy as not getting out of bed.
The menu at Humpy's Great Alaskan Alehouse entices seafaring stomachs and carnivorous canines alike. Nosh on appetizing appetizers such as popcorn shrimp ($10.99) or hummus sidekicked by a justice league of cucumbers, tomatoes, black olives, feta, and pita bread ($11.99). Hunger-havers of greater magnitude can dive fork-first into a smoked salmon caesar salad ($7.99 side, $13.99 dinner) or incisor-attack a prime-rib sandwich ($14.99).
A third-generation Alaskan native, Mike Dodge is proud of his roots through and through. This dedication shines through in his cooking; he insists on using as many fresh and local ingredients as possible in order to support Alaskan businesses. Yet as the executive chef and owner of Hott Stixx, Mike isn’t afraid to look elsewhere for inspiration. He often blends his local raw materials with recipes plucked from all over the world. His appetizer selection—including ginger black-bean tacos, steamed pork buns, samosas, and spicy thai peanut wings—provides insight into the eclectic assortment of dishes. Incorporating international flavors throughout his menu, Mike also uses cooking techniques he learned from his parents, who taught him at a young age to cook baby formula from scratch.
Town Square Grill's culinarians cater to epicurean proclivities with new lunch and dinner menus of flame-kissed entrees, adorning plates within a casual, yet upscale eatery with art-speckled walls. Appetizers, such as the wildberry-stuffed brie or the famed sauce-soused wings, kick off evenings of eating, conversing, and competing to see who can whistle Beethoven's Symphony No. 9 with a full mouth. Dinner entrees such as the rosemary-crusted rack of lamb loiter in a cranberry and mint demi-glace, and the mustard grilled salmon swathes itself in a blanket of brandy cream on a divan of caper and sourdough bread pudding. For lunch, stews du jour vie with the dependable chicken tortilla soup, and unique salads include the poached pears and candied almonds on spring greens and fresh mozzarella. The selection of sandwiches culls inspiration from all over the world—from the Cuban-style pork shoulder of the El Cubano to the American-spawned TSG burger draped in bacon, avocado, and white balsamic vinaigrette. Otherwise, squash, zucchini, red onion, and portobellos come together to reconcile their long-standing rivalries on the hallowed ground of a grilled pita in the grilled vegetable sandwich.
Seasonal Breakfast, Lunch year round week days. Full Service Custom Catering offered at the cafe and off site. We custom create 95% of our catering menu's tailored to our guests tastes and budgets.
Nimble hands in the kitchen of Nane’s Pelmenis fold up tender Russian dumplings, a highlight of the homey eatery’s varied menu. After fluffy potatoes or hearty beef are stuffed into buttery golden packages, clouds of sour cream envelop the dumplings' soft peaks, and the sides get dotted with verdant sprigs of cilantro, dashes of curry, and tiny elves racing snowmobiles. Diners can feel free to dress the meal in savory spices, soy sauce, or vinaigrette, which they can sop up with a piece of dark rye bread. Instead of kissing a sultan’s ring pop, sweeten the palate by sipping a bubbly soft drink and nibbling the soft cookie crust of an ice-cream sandwich. Although the cabin-like restaurant is closed on Mondays, its large french doors stay open after the dinner hour into the wee hours on Fridays and Saturdays from 11 p.m. to 3 a.m.
Since 1989, Phyllis’s Cafe & Salmon Bake has injected their traditional steakhouse lunches and dinners with local Alaskan charm. Elk, buffalo, and reindeer meat are served alongside traditional steaks and burgers and a selection of large salads that provide a lighter meal. Seafood ranges from the eatery’s eponymous salmon—in red, silver, and king varieties—to their signature chowder, infused with clams, hearty chunks of halibut, shrimp, and crab and served in a sourdough bread bowl. Alaskan beers, along with wines culled from the Pacific Northwest, round out meals with coastal flavors more robust than the area beaches’ palate-cleansing sand.
Cyrano's Theatre Company is the resident theatre company at Cyrano's Off Center Playhouse in downtown Anchorage, Alaska. Cyrano's is nonprofit theatre offering something for everyone. We produce a wide variety of plays, from original pieces to Shakespeare, operate year round and present a different play almost every month.
Fast, fresh and friendly!! Delicious hot dogs on a stick cooked fresh to order, refreshing ice cold lemonade made at least every two hours...it doesn't get any fresher than this!! Also serving some awesome vegetarian menu items!
Since 1999, The Marx Bros. Café and chef de cuisine Jonah Cotter have joined forces at Muse to assemble Pacific Northwestern dishes spiced with influences from Asia and Europe. This culinary team drizzles bright, citrusy sauces over fresh coastal seafood, sears high-quality steaks and cuts of venison, and bakes decadent desserts in-house. Servers shuttle each carefully crafted plate to the vibrant, contemporary dining room, where floor-to-ceiling windows and candy-red pillars surround mod crimson chairs. This dramatic design is no doubt influenced by Muse’s location in the Anchorage Museum, where art, history, and science exhibits are designed to instill a deep understanding of the human experience. The restaurant encourages diners to schedule reservations that coordinate with museum events, or to rent the dining room for private parties and games of pin the tail on the Picasso.
Under the auspices of environmentally conscious owner Lindsay Williams and her husband Michael, Midnight Sun Cafe prizes organic coffee and sandwiches made with fresh produce. Williams labors over her recipes—from vegetarian paninis to sandwiches made with Boar's Head meats—to find the ideal flavor equilibrium. Baristas brew coffee with organic roasts from K Bay Caffé and decorate lattes with unique artwork that's particularly difficult for museum thieves to steal. The café proudly recycles—not a given in the restaurant business—and goes to many lengths to make each patron's stay enjoyable, including providing free WiFi and adding whimsical decorative touches such as holiday-style string lights.
The White Spot Cafe, which was established in 1946 and these days can be considered a throwback to the dying breed of old-fashioned diners, has maintained a loyal following with fresh Alaskan halibut fillets surrounded by crispy golden breading. The Alaskan halibut is filleted every day at the diner and served as a sandwich, but it's only one of the menu's winning fresh-ingredient offerings. Fries are handcut daily, juicy burger patties serve as vehicles for barbecue sauce, bacon, and onion rings, and old-fashioned milk shakes incite smiles with infusions of blueberry or Oreo. The dining room’s setup invites guest to sit beneath a mounted bear or pull up barstools and watch the chefs work, whether they’re flipping pancakes or using rolling pins to flatten eggs into omelets.