A strong economy, attractive business environment and well-educated population has matured Anchorage's culinary palate beyond buffets, luring locals to invest in the risky business of feeding fickle foodies.
A host of new eateries are opening or applying for licenses to serve food and beverages to the largest city in America's largest state. Southern steak and barbecue, California cuisine, microbreweries and cafes are in the works, including several Alaskan-owned restaurants. But food is a risky business, and whether exotic new menus will entice loyal Alaskans to experiment with dinner remains to be seen.
Fat Ptarmigan or Moose's Tooth?
The expansion includes a huge burst of new joints in the downtown area and a quadfecta of newcomers making craft pizza, a la the venerable Moose's Tooth where the masses often migrate.
The explosion means new entrees for the adventurous, such as a beer-and-ice-cream float, a duck pizza topped with a sunny-side-up egg, and of course, fried pickles.
Read the full story and more at Alaska Dispatch, Alaska's online newsmagazine.