Trailside Gourmet ®

Glacier BrewHouse
737 W. 5th Avenue, Suite 110
Anchorage, Alaska 99501
(907) 274- BREW
Hours
Lunch 11:00am to 4:00pm Monday thru Saturday
Sunday 12:00 pm to 4:00 pm
Dinner 4:00pm to 11:00pm Saturday thru Sunday
Appetizers $8.50-$15.95
Lunch entrees $8.95- $36.95
Dinner entrees $11.95 to $36.95
www.galcierbrehouse.com

The pressure was off. My nets where dry and the freezer was brimming with red salmon for the long winter ahead. I parked the food saver in the cabinet and with a contented sigh closed the door.

It was now time to relax and enjoy the rest of the glorious summer that we are fortunate enough to have this year. I had a hankering to try the best salmon dish in town. There was but one answer to my thought. The Glacier BrewHouse.
Opened in May of 1996, the BrewHouse set a standard for casual dining in downtown Anchorage. Home to the only Alder wood fired rotisserie in the state of Alaska, and uniquely accompanied by a mesquite grill and Birch fired piazza oven this fine eating establishment is without reproach. A warm and open atmosphere greets the hungry traveler seeking a relaxed experience. The blues and contemporary music misting in from overhead seems to melt in to the surroundings. Very cool tunes.

 Whether you have reservations for a special affair or are seated at the bar the service is the same. Excellent. From the moment you are greeted to the time the bill is settled a very happy and knowledgeable staff provides seamless service. A well orchestrated movement that just seems blend in with the decor; everyone will have the same experience, Great.
“When you come here his is a place that feels like a treat”
Said Will Warren, Manager
It’s the kind of place that you want to visit more than just once in a while”
He Continued.

Beverages, more than you can mention in a single breath. With no less than seven finely crafted fresh beers made on location, the Glacier BrewHouse earns a top ranking. In addition to beer, house made crème soda, root beer, and lemonade give this place the hat trick of brewing success. With a full bar and extensive wine menu selection one would wonder why you would go anywhere else. Of special mention is the “Brown Bag Wine List“. In the past it was served at your table in brown bag as a tongue and cheek.
Although no longer practiced, this selection is anything but “brown bag“. This list is for the discriminating guest. Rare and sometimes hard to find or just good price to value wines are featured. Ever changing and interesting this is worth a look.
My favorite Starter is the cambozola and roasted garlic. Fresh baked flat bread seasoned with fennel served with cambozola cheese, wood oven roasted garlic, grapes and fresh strawberries how can you go wrong such a delightful mixing of flavors.
I need to mention at this point that all breads with the exception of one are baked fresh on the premises; the table bread is baked by café Europe and uses the spent grain from the brewing process in house. This is very hard to beat.
Salads are made to order for the freshest experience. Only the best ingredients available daily makes it past the demanding requirements of Chef Eric DuBey, and with valley veggies beginning to peak a real treat is in store.
“Our prep cooks start at 5:30 am to insure that your salads will be crisp, your food fresh and flavorful and your meats tender.
Said Chef DuBey.
“We use only the freshest seafood available and our goal is to provide the customer a consistently great meal every time.”
He continued.

Chef DuBey is a local that everyone can be proud of.  Raised on the Kenai Peninsula he got his start at the Alaska Votec center in Seward. From there his experience was enhanced by the Art institute of Seattle. He made an impressive tour of the Puget Sound area including Rays on the water front. Returning to Alaska he worked at Lake Lucile and after helping to open the Marriott hotel downtown he assumed the duties of Chef for the Glacier BrewHouse. A real local success story.