The chef at La Petite Creperie honed her dessert curling talents while residing in Paris, and populates her menu with 40 different styles of crêpes and a selection of gourmet coffee drinks. The pastry virtuoso enfolds sweet fillings including fresh blackberries and bananasmangos, or ambrosial accents such as butterscotch honey or vanilla ($4+). Dining duos can plunge fork prongs into the Marshmallow Monkey, which hoards nutella chocolate, banana, marshmallow, and coconut flakes in a treat as sweet as Julia Child’s tears ($7.75). A full espresso bar unleashes a bevy of 16-ounce caffeinated treats of both hot and cold varieties. Sweet teeth can indulge in a chocolaty mocha or a foamy cappuccino, while purist coffee lovers can forego the citizenship test and indulge in the hot water and espresso dancing throughout an americano.
Since Turkey Red’s raison d’être is promoting local agriculture, bread is baked fresh daily and local and organic ingredients are used to concoct fresh, delectable meals throughout the week. A multifarious menu of dinner items presents a wide array of savory appetizers, such as the gyrokopita with phyllo dough of spanokopita and spiced beef of gyros ($7), and luscious entrees, such as the citrusy grilled ahi ($23). During lunch, several hearty sandwiches vie for attention as they scoot up next to salads and appetizers and flirt playfully with sweating taste buds. Vegetarian options, from the lunchtime lentil burger with jalapeño-feta spread ($12) to the all-day grilled polenta with marinara and house-made mozzarella ($12), ensure stomachs of the meat-avoidant are sufficiently satisfied. Turkey Red also prepares smaller portions of entrees at a reduced price for youngsters, microphagous nibblers, and grizzly bears looking to stay trim after hibernation season.
It all starts with unbleached flour and a recipe?free from trans fats?that's distinguished Alaska Bagel Restaurant since its original founding in 1994. From there, the restaurant's bakers make more than two dozen varieties of their signature item, bagels, which come in flavors such as asiago cheese, pesto, apple cinnamon, and sun-dried tomato.
Those circles of fresh-baked dough are only the beginning, however. Alaska Bagel's team might top them in a walnut-raisin fruit shmear or use the more savory varieties to construct its signature Mt. McKinley bagel sandwich, which layers together cream cheese, avocado, tomato, onion, and sprouts. The chefs can also grill burgers and load plates high with chicken and waffles.
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.
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.
Maxine’s menu teems with culinary creations that change as often as every fortnight in order to showcase the fleeting freshness of local, seasonal ingredients. Past patrons have supped among the dining room’s warm red walls and polished tree trunk columns, feasting upon delicious dishes such as watermelon tuna rolls drizzled with spicy firecracker sauce ($14) or Alaskan halibut cheeks blushing in a blood orange beurre blanc and kissed with truffle-lemon vinaigrette ($29). Black Angus beef medallions bedeck a plate of Yukon gold mashed potatoes and sautéed wild mushrooms, getting extra embellishment from a red-wine demi glace and foie gras butter ($35), while the vine-ripe tomato caprese ($11) caters to kind-hearted vegetarians by paring house-made mozzarella with basil sorbet and olive oil squeezed from the fruits via a firm yet gentle hug.