Restaurants in Anchorage

Unlike most siblings, Sara’s Too shares almost everything with its sister outlet, the well-known Sara’s Sandwich Shop on Arctic, including its specialty sandwiches and sandwich components on the menu. For make-your-own sandwiches, customers base their creations on a selection of nine breads, including white and wheat sub rolls crafted by local bakery The French Oven and light, airy croissants. Fresh veggies, including pickles from Boar’s Head, add texture and crunch to sandwiches as diners bask in the natural light let in by large windows. A selection of cold cuts and salads beef up sandwiches with premium selections including genoa salami, smoked turkey, and egg salad. The deli also builds predesigned sandwiches from the specialty menu, which includes a hot french dip with mushrooms and provolone, a meatball sub, and a teriyaki-chicken sandwich served with pineapple but without chopsticks.

Thirty years ago, the Ramos family set out to establish a Mexican eatery that would reflect the hospitality of their own home and feature a menu replete with south-of-the-border staples such as tacos, fajitas, and chimichangas. The fruits of their early labors have since multiplied, and today Don Jose's Mexican Restaurant & Cantina flourishes in three locations. Known for its tangy margaritas and extensive selection of burritos and chimichangas, the restaurant also caters to heartier appetites with macho combos such as the El Presidente, a beef and cheese chili relleno served with a tamale, chicken flauta, and lengthy trade agreement to peruse throughout the meal.

Executive chef Jimmy Zhou lends his name and almost two decades of sushi-rolling experience to Jimmy’s Sushi Restaurant. His menu of japanese teriyaki entrees and creative sushi rolls garnered praise from Anchorage Press, which described the rolls’ presentation in particular as “incredibly beautiful, almost to the point where it pained me to dig in and ruin Jimmy's work of art.” The Pink Lady roll conceals a core of crab and avocado in a wrapping of fresh salmon, tobiko, and mango sauce, while the Smart Man Alive roll wraps eel under a cover of peppered tuna, scallion, and yuzu sauce. Jimmy’s hand rolls let eaters forego chopsticks with wrapped flavors that include the tuna tataki with seared tuna and ginger radish sauce inside a cone of nori. Anchorage Press reporter Susy Buchanan also commented on the building’s decor, which borrows wooden-dragon carvings from its past as a Chinese buffet while adding an aquarium full of goldfish and plush velvet-trimmed booths with throw pillows to its dining room.

The now-nationwide franchise Ling and Louie's Asian Bar and Grill began with a love story. After graduating from college, an Ohio-born ballplayer travelled to Shanghai to visit his childhood foreign-exchange companion. While there, he fell in love with his friend’s cousin, whose stunning beauty was matched by her expert culinary skills. To win her heart, the young American took a job as a busboy and bartender at her family’s restaurant. The two eventually married and traveled throughout China before heading to the United States to settle down. The couple then opened Ling and Louie’s, where they serve up a marriage of Asian and American flavors in a lively atmosphere set to the soundtrack of classic rock.

In the kitchen, chefs labor over steaming woks, whipping up innovative dishes, such as the Korean-style sizzling salmon and the American-style meatloaf sliders, that have won the praise of the Anchorage Daily Planet. In addition, drink options include sake, sake-infused cocktails, more than 30 wines by the glass, 15 beers on tap, and more than 30 different bottles of beer.

Every month at Paris Bakery Cafe, French chefs lay out a six-course tasting dinner, one for each faux pas Ben Franklin averaged when attending Parisian salons. They draw inspiration from France’s diverse culinary hubs, from the fluffy crepes of Saint-Malo to the seafood and piment d’espelette devoured in the coastal city of Biarritz.

Those monthly dinners are the most lavish display of the eatery’s commitment to authentic French cuisine, which chefs enhance with fresh, local seafood and seasonal veggies. Additionally, master pastry chef Antoine Amouret bakes crusty loaves of French bread daily and pipes meringue onto flaky French pastries.

Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza food includes pastas, sandwiches, and breadsticks.