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.
Kinley's Restaurant & Bar's loyal patrons often confide to owner and head chef Brett Knipmeyer that his almond-crusted halibut all but guarantees return visits. As such, Brett keeps the dish a constant on his menu, which changes twice yearly. He was a semifinalist for the 2013 Best Chef: Northwest James Beard Award and his dishes have earned the eatery a place on Gayot's 2012 Hot 10 Anchorage Restaurants. Named after Brett's daughter, Kinley?s presents vibrantly colored and spiced plates of fish, lamb, duck, and filet mignon. Fresh oysters, ahi tuna, calamari, and crab cakes all find their way onto starter plates, which patrons complement with bottles or flights of wine or with sips from an extensive catalogue of seasonal and specialty beers.
A quaint, family-friendly eatery ensconced in a deep red, house-like building in the heart of Girdwood’s town square, Silvertip Grill cooks homespun American classics and slakes thirsts with a wide assortment of beer and wine. In addition to timeless dinner entrees such as fish 'n' chips, Silvertip's staff prepares breakfast all day. At the hand-built spruce bar, tenders pour eight beers from the tap and pass out approximately 30 varieties of microbrews and specialty bottles. The libation crew also liquefies stemmed glassware with 10–12 wines. Outside in the spacious beer garden, guests can practice tossing or trying on horseshoes in one of two pits, gather around a fire pit—which is typically used for pig roasts—or dine to the beat of live music on the weekends.
Owners Pepe and Kay Cebrian, the hosts at Pepe’s Turnagain House, serve up a blend of Spanish, Mediterranean, and American flavors accompanied by sweeping views of Turnagain Arm and the surrounding peaks. A profile of the artistically inclined Pepe by the Turnagain Times reveals he was born in Madrid, Spain, and learned much of his culinary know-how there. “I consider myself a painter,” he said, “but people tell me I’m a very good cook,” just as Einstein considered himself a pinochle player while others called him an eminent scientist. Exotic spices blend with Alaskan seafood and other fresh ingredients on this upscale restaurant's menu, whereas the wood-paneled walls and rustic decor envelop diners in coziness.
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 dinner options on a daily basis, offering 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 a filet mignon burger with bacon. Mimosas with freshly squeezed orange juice and freshly popped champagne make getting out of bed almost as easy as not getting out of bed.
Although they feature a new chef and crew, Ling & Louie's Asian Bar and Grill's backstory is a love story. Sparks flew when Ling, a Shanghai native with a passion for Chinese food, met Louie, an all-American boy from Toledo, OH. Over time, they realized they shared a passion for food, and decided to open a restaurant together?one that's earned praise from publications such as the Anchorage Daily Planet for its artful fusion of Asian cuisine and American comfort food, and features a new Wok Star customer loyalty program. The results? Crowd pleasers currently crafted by the eatery's new chef such as the Evil Jungle Princess Wok, full of veggies, Thai basil, and red-curry sauce, as well as F'n Loaded Sliders, stuffed with bacon, blue cheese, and thin-sliced beef. The new crew serves up dishes like these along with sake-infused cocktails, wines by the glass, and a choice of more than 30 beers.