Atmosphere and excellence combine at this Anchorage institution. Still run by three of the original founders—executive chef Jack Amon, general manager Van Hale and partner Ken Brown, who introduced fine dining to their city in 1979—the café is housed in a small (barely a dozen tables) 1916 house perched on the bluff over Ship Creek. Though the menu ranges from albacore to venison, creative Alaska seafood is the centerpiece: halibut macadamia, crabcakes with wasabi, pan-seared scallops. It’s one of the few places left where they make Caesar salad by hand at tableside. The same management operates the excellent café, Muse, at the Anchorage Museum.
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