What You'll Get
Among ways to start the morning, eating a balanced breakfast is second only to jogging with the sheep you counted the night before. Get your stomach off on the right foot with today’s Groupon to Hott Stixx. Choose between the following options:
- For $15, you get breakfast and drinks for two (up to a $36 total value), which includes:
- Two entrees (up to a $14 value each)
Two drinks (up to a $4 value each)<p>
- For $12, you get $25 worth of anything on the breakfast or brunch menu. Entrees typically range from $7 to $14.<p>
Breakfast is served from 8 a.m.–11 p.m. on Monday–Friday, and brunch is served from 9 a.m.–3 p.m. on Saturday and Sunday.
Hott Stixx’s native Alaskan chef Mike Dodge draws from international influences as he crafts innovative breakfast and brunch menus brimming with seasonal and local ingredients. The eatery’s appetite-awakening dishes have earned praise from KTUU.com, and the establishment was declared Most Original Restaurant by the Anchorage Press. Dining duos blink sleep from their eyes to gaze upon a buddha bowl’s any-style eggs lounging on jasmine rice alongside pork belly, daikon sprouts, bok choy, and fresh Alaskan bean sprouts. The smoked salmon skillet meshes savory asparagus, chevre cheese, and fresh dill; sweeter offerings salute the sun with options such as sourdough french toast dredged in house batter. The gingered pear crêpes with a sprinkling of strawberries and roasted walnuts satisfy sophisticated tastes more efficiently than gnawing on a wing-tipped shoe ($10).
The Fine Print
Promotional value expires May 31, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table, 2 for tables of 4 or more. Valid only for option purchased. Not valid toward the purchase of alcohol. Dine-in only. Valid only for breakfast or brunch. Valid only at 525 W 4th Ave. location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Hott Stixx
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.