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The Kenai Peninsula and Southcentral Alaska Restaurants
The best way to describe the hospitality industry in Alaska is "informal," and this applies all over the state—even in Anchorage. Don't worry if you still have your hiking clothes on when you go out to eat. Every kind of food is available, especially in larger towns, but options decline considerably from mid-September through Ap
The best way to describe the hospitality industry in Alaska is "informal," and this applies all over the state—even in Anchorage. Don't worry if you still have your hiking clothes on when you go out to eat. Every kind of food is available, especially in larger towns, bu
The best way to describe the hospitality industry in Alaska is "informal," and this applies all over the state—even in A
The best way to describe the hospitality industry in Alaska is "informal," and this applies all over the state—even in Anchorage. Don't worry if you still have your hiking clothes on when you go out to eat. Every kind of food is available, especially in larger towns, but options decline considerably from mid-September through April.
A remote town with only 50 year-round residents seems an unlikely place to find a five-star meal, but that's exactly what the chefs here deliver, creatively assembling dishes using ingredients grown, caught, and raised in the region. The changing menu might include local yak, red angus, Kenny Lake pork, or Copper River salmon—all paired with fantastic wines. Unless you were a guest at Ma Johnson's hotel, it used to be impossible dine here without making a reservation weeks in advance, but it's a little easier now: the addition of outdoor seating has increased the table count from 10 to 20.
Set on a superb floating stage on Halibut Cove, HCL hosts dinner several times a summer, each featuring a renowned guest chef from somewhere in the state, locally grown produce, and fresh seafood. There's also live jazz music. Dinner is a set price and includes boat transportation from Homer.
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