It was everything I could’ve dreamed of out of a ramen experience, from the bouncy, resilient texture of the noodles to the creaminess of their kuro mayu broth. They even featured chicken karaage and katsu curry to hammer home the idea they knew a thing or two about Japanese cuisine. But as with all good things, their brief occupancy came to an end, and soon after, I fell into a deep, dark depression while holding onto a faint glimmer of hope that Kami would ever be reborn anew.
Pulling into their lot on a lunch break last week felt like being transported back to my college years as I became awash with a sense of comfort and familiarity from those halcyon days. Anyone who’s dined at Benny’s is likely to recall being welcomed into the cramped corners of the worn-out bus to see where all the magic happens.
Convenience and quality rarely go hand in hand as far as the food industry is concerned. Sure, you can grab a cheeseburger from McDonald’s at any time of day, but to assert that it’s the absolute best money can buy would be straight up wrong. Perhaps it’s because of this disassociation that …
If there’s one thing I was hungry for after my European sojourn, it was a taste of the bold, spicy, and fermented flavors I’ve known and loved all my life. So, it didn’t take much thought to decide on checking out The K Food this week to see if they could satisfy my yearnings.
Tucked away off the beaten path around Arctic Boulevard and International Airport Road is a small, hole-in-the-wall restaurant rewarding inquisitive diners with a remarkable taste of Chinese cuisine. Hong Kong Spirit Food not only serves up a modest selection of classic entrees, they also fe…
It was finally time to try the steak — what I consider an excellent measure of quality for any restaurant. Cutting into it revealed a shade of rosy pink while the thickness was somewhere in the ballpark of about an inch. From the second I took my first bite to the very last morsel, I thoroughly savored this unexpected delight for its tenderness and slightly peppery kick.
With as many Filipinos that reside in Anchorage, the number of restaurants serving Filipino cuisine is surprisingly few. There might be several reasons for this. But my experience is that many nanays, titas, and lolas are adept in the kitchen, eliminating the need to drag the entire family o…
Some would say food is an art form, with each dish representing a canvas for skilled chefs to weave together disparate elements to concoct works that appeal not just to the eyes but all five senses. Here in Alaska, you won’t find much in the way of such thought-out masterpieces outside the sphere of fine dining, as most meals you encounter are more likely to be described as drab or uninspired.
Bite after joyous bite, I reveled in the thin, crisp patties, which contrasted with the creamy, slightly tangy quality of processed cheese. While the patties may have been lean, they were salted to perfection (unlike many of its contemporaries), and having them double stacked made for a hefty bite.
As we observe the changing of seasons — although, to be fair, we kind of skipped summer — I naturally find myself craving food that's warm and spicy to function as a figurative blanket of sorts. Thanks to the proliferation of restaurants serving Indian and Nepalese cuisine these days, option…
This week’s food review highlights a spot that, up until recently, looked to have been shuttered for good in 2020. As one of a few places to find delicious Greek food nearby (and perhaps one of the better restaurants out in Eagle River), Meraki Hellenic Grill was known for serving up fresh, …
So, there I was, a newly minted 21-year-old about to imbibe her first legal drink in the iconic Birdhouse at Koot’s. The bartender had poured me the classic “Blowjob” shot – made with Kahlua, Bailey’s, and an excessive amount of whipped cream piled on top. I watched wide-eyed as the bartende…
When it comes to fostering a thriving ethnic community, the local Polynesian population stands as one of the more prominent examples in town. While they are not the most populous group, signs of their cultural impact on Alaska can be seen all over, from the various lei vendors cropping up ev…
Every year since starting to write this weekly beer column, I pause on my anniversary day and go back and re-read my first column. I always like to get a feel for how my writing's changed since then. This year I'm doing something different. This is my last regular column for this beloved newspaper.
One of the more exciting places dishing out food in town is Gathering AK, off of Old Seward in the same building as Anchorage re:MADE. Since 2019, Gathering AK has functioned as an incubator for entrepreneurs across the community to showcase their meals or baked goods on a rotating schedule.…
Anyone who’s been through 4th Avenue over the last couple of years is bound to have noticed a new restaurant emerge from nowhere — its development seemingly trapped in stasis as a result of the pandemic. People have been curious about what this long-gestating project has in the works, with t…
You might be led to assume that being a food writer is an easy gig—and it mostly is. But things can get a little tiring spending week after week running through the city in search of the best eats. I’m a simple man, after all, and for all my elitist viewpoints and pretension, I often find my…
When is a beverage more than just a beverage? To put it mildly, bubble tea—or simply, boba—has exploded in popularity over the years from its humble origins in Taiwan to become what it is today: a symbol of cultural identity and pride for millions of Asian Americans. My own experience with b…
Between the perpetual daylight and scores of fireweed blooming all over town, there are many telltale signs that summertime in Alaska is in full swing. But what resonates with me the most is seeing hot dog carts cropping up downtown, each hoping to allure passersby with the irresistible smel…
It's certifiably, undeniably, outside beer-drinkin' weather. I'm almost afraid to feature it, lest I jinx this incredible weather pattern. I'm worried Ma Nature is in the background, waiting to come back with a watery vengeance. This is vexing, especially when I have one of my best beer-drin…
This event recognizes and draws attention to the impact Korean Americans have had on our great state. Additionally, it honors local veterans, as June 25 also happens to be the 72nd anniversary of the start of the Korean War. The ceremony ended with a banquet prepared by the able, loving hands of Korean aunties.
Ask any local where to find the best pizza in town, and you're likely to hear Moose's Tooth — resting high on a lofty pedestal, leaving all other pizza joints in their wake. But for all the restaurant's accomplishments and irrefutable legacy, has anybody thought to challenge the notion that …
Anchorage is full of diverse dining options, but nothing seems to garner as much hype and anticipation as the opening of a brand-new chain restaurant. Many franchises have migrated north over the years to stake a claim in Alaska’s largest metropolitan area, but this latest newcomer is lookin…
I figured they were passé by now, but milkshake IPAs remain popular and have their own cadre of devotees. Unfortunately, as far as I'm concerned, milkshake IPAs are just another gimmicky iteration in the most rapidly evolving beer style in history.
From top to bottom, this meal replicated a sense of comfort I felt back in my high school/college days with exact precision. This was a nostalgia I hadn't felt in quite some time.
I love it when a beer catches me by surprise. This happened with 49th State Brewing Company's Oatmeal Coffee Stout.
Although Froth & Forage carved a niche for itself and garnered praise for serving up an elevated dining experience, a sudden and unfortunate closure in 2019 left the building awaiting a new tenant.
This is the 27th time I’ve said this and the 25th time I’ve written it, but happy anniversary, Midnight Sun! So, forgive me if part of this sounds like a broken record.
It’s not every day you find yourself gleefully presiding over a tableful of donuts, much like Agent Cooper and Sheriff Truman from Twin Peaks. But that’s exactly what happened this weekend. Newly minted Press Editor O’Hara Shipe, and a good friend of mine, convened to rank nearly a dozen con…
Ask me what I know about Caribbean food, and you’ll be met with a blank stare. All right, how about Guyanese food? I’m sorry—what? As it turns out, the South American country of Guyana happens to be the birthplace of Da J3rk Spot owner Vieannie Wu.
It took me a year, and that’s a “me-bad,” but last weekend, I finally made it to Seward to visit Stoney Creek Brew House and brewer/owner Greg Haas. For the record, Hass is one hell of a nice guy with incredibly strong civic pride, and he’s making some damned fine beers that are sought after…
I’m probably dating myself, but here’s a trivia question for you. What is the origin and story behind Midnight Sun Brewing Company’s Sockeye Red India Pale Ale? Sockeye is certainly a beer that came before its time.
In my seasonal spring slump, I sit and wonder what to say. What can I say about beer in all of my changing seasons? Maybe I’ve become cloistered? Maybe I just have too much going on that gets in the way of wanting to be more in the beer realm I love so much? Maybe I just need to grow some friends?
Authenticity in food is somewhat of a fickle concept. Many dishes around the world are created with exacting precision regarding ingredients and techniques. But the reality is that most people don’t know or care whether their Pad Thai was made from tamarind paste or ketchup. Do such deviance…
For years, the people of Anchorage have enjoyed gateways into the world of Cajun and Creole food through the likes of Gumbo House and Roscoe’s, both famous for authentic takes on classics such as gumbo, po boys and jambalaya. But one prominent Southern staple that has yet to make much of an …
Diversity, Equity and Inclusion (DEI) efforts are improving the brewing employment scene across the globe. The industry’s nudging away from being predominantly white and male. This statistic is prevalent from ownership through distribution and beyond in brewing. It’s not necessarily purposef…
I discovered - quite by accident - Guinness Draught Stout - Guinness Gives Back America. Guinness is no surprise to me, but here's how it happened.
It’s no secret that people love F Street Station. Some may tout its status as one of the oldest bars in Anchorage to be the main draw. There’s also the mystique and infamy surrounding their cheddar cheese block along with the allure of their French dip special served only on Fridays. Its ram…
There’s always a lot going on in the Alaska craft beer world, but I sense it’s the “tween” time of the year. At least for me, that means that - aside from the welcome, never ending stream of creative new beers coming out of our breweries - I’m not getting intel on any huge developments or ev…
Rotisserie chickens are a godsend in the realm of weeknight dinner prep—their ubiquity and price point offer a low barrier to entry and the leftovers can be endlessly repurposed to concoct all manner of winner winner chicken dinner. There’s also the fact that they taste delicious on their ow…
There are two types of people in this world: those who have dined at a strip club, and those who haven’t. I used to belong in the latter camp, that is, until my wife and I decided to explore the new food options at Mad Myrna’s drag show. As for the slight misnomer in my opening statement, I …
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