The rustic and earthy ambiance inside the restaurant ensconces casual diners in hospitality while the locally-sourced fishes, meats and succulent vegetables get ready for their culinary close-ups. Red Beet's bistro menu changes daily, reflecting not only the freshest ingredients available to the kitchen but also the electromagnetic waves that make it readable. Though choices vary day to day, some sandwiches featured in the past include the slow roasted beef, and the lightly cured roasted ham, both topped with yogurt spread, sweet onions grown locally, and sliced apples. Red Beet is happy to work around dietary restrictions; call ahead with gluten, dairy, and other allergen free needs.
The team at WakeUp wants to make it as simple as possible for their customers to come in and get coffee. Patrons can call ahead to put in a drink order and save time during morning commutes by skipping the line once they stop in to pick it up. Prepaid drink cards free customers up from counting cash or running a credit card at each visit, and they can even leave the cards at the café for safe keeping. Frequent visitors reap rewards—after every nine drinks purchased they receive one complimentary beverage.
The menu is small but diverse. Baristas brew lattes and americanos from Alaska's own Kaladi Brothers Coffee and flavor mochas with white or dark chocolate. Steam continues to annoy gravity by rising from cups of hot tea or apple cider. For breakfast, patrons nibble on muffins or bagels with cream cheese, or munch on breakfast sandwiches such as maple pancake with sausage or croissant with egg, sausage and cheese. A weekly rotating lunch menu has boasted sandwiches such as philly cheesesteaks, salmon chowder, and herb-roasted turkey on a torta roll.
Celebrations can have the exact centerpiece you imagined with the cakes, tarts, and cupcakes from Sugar High. Everything about the cakes can be customized, from the design, to the size, to the flavor combinations. For Sugar High's more compact cupcake portions, the shop creates flavors that show off its bakers' inventive sides. The dessert mavens dip maple cakes into a rich ganache, then top them in maple cream cheese frosting and bits of chocolate-covered bacon. And on the sweeter side, they infuse cakes with grenadine, balancing the shop's offering with a whipped, lime buttercream frosting.
The Ice Cream Social is so much more than the name implies. Though the adjoining restaurant fuels kids and adults with Dole soft-serve ice cream, Pizza Man pies, and healthy snacks, the family fun center draped in colorful wall murals encourages children to let their imaginations run wild. Kids play with toys in the main playroom or partake in weekly activities, such as kids' karaoke and movie nights, in the events room. The Eagle River space also plays host to birthday parties and summer camps, and tots and grownups alike can learn a variety of dance style during its classes.
The experienced staff at Envy Salon Studio craft designs for all their subjects, from romantic updos to teased, futuristic styles that come with their own jetpacks. Wielding Paul Mitchell products at both on-location events and in the salon, they amiably attend to each client during simple snips or in-depth bridal styling, working with clients one-on-one to make their vision a reality.
While living in Hawaii, CJ and Julia von Imhof got hooked on açai bowls, colorful portions of fruits munched by surfers for a natural, vitamin-packed energy boost. The base of the bowls, açai, is a restorative fruit found in Brazilian palm trees, rumored to be a superfood for its high antioxidant content and ability to deflect bullets. The von Imhofs craved the superhealthy food when they moved to Alaska, inspiring them to open their own açai café and “healthy-lifestyle shop.”
The little restaurant brought a slice of island life to Alaska; as a food critic at the Anchorage Daily News wrote, “A distinctly Hawaiian influence was evident on my first visit; I was instantly transported to a beachfront surf shack.” The shop’s signature dish, the açai bowl, starts with a base of açai blended with dark berries and topped with a tasty variety of tropical fruits, chia seeds, chopped almonds, goji berries, spirulina, and bee pollen. The vegan-friendly bowls contain no added sugars or preservatives, yet still taste as sweet as dessert, breakfast cereal, or revenge, leading to delighted reviews by food critics from Examiner.