Flavorful Fuel for Your Weekend Adventure
“Our brunch was composed of simple, intelligently made dishes that both satisfied and surprised. I was absolutely besotted with the sandwich special ($13), a rustically elegant construction of burrata, crispy prosciutto, arugula, marinated heirloom tomatoes, preserved lemon and zhoug, a spicy cilantro sauce — new to me. The focaccia bread, crusty and pleasantly fragrant with olive oil, has a perfect crackle on the exterior and a perfect chew within. The burrata is creamy and luxurious while the sprouts and preserved lemon cut its richness with herbal brightness and acidity. Salty and creamy, herbaceous and acidic, it’s a sophisticated yet playful pastiche of flavors. One bite and this sandwich went straight to my list of Anchorage sandwich MVPs.”
A Triumph
“..the bagel experience,” is a triumph – fresh bagel, generous schmear, cold smoked lox, local sprouts, crunchy oven-dried tomato chips and preserved lemon rind. It sings. Honestly, I almost don’t want to tell anyone about it so I don’t have to wait too long next time I go there.”
The Up-and-Comer
“Their breakfast focaccia is presented as a generously sized, pillowy slab saturated with oil and cooked to form a crisp, crackly crust. While that might be enjoyable enough on its own, they take it to the next level by layering a bed of caramelized onions and roasted sweet peppers to help cut through the rich bread. The crown jewel is a delicately poached, still-runny egg with a yolk that oozes all over.”
Oh My Alaska!
"Absolutely the best Bagel I've had outside NYC and better than some within. The employee at the window was so kind, patient, and helpful. The view is astounding."
I've never seen a scratch kitchen do a drive thru concept…
“… & they do it well! The menu is small so that everything can be executed perfectly. The scones & babka are really tasty. My favorite is the savory scone with prosciutto, leek & Irish cheddar. I'm not typically one for savory over sweet, but this scone is amazing.”