Page 29 - Travel Guide Fly Alaska Winter Edition

ramen shops in Tokyo because The bar mirrors the kitchen’s dish.
everyone is trying to distinguish devotion to process. Cocktails Nothing is outsourced.
themselves. What you see is here are engineered rather Nothing is overlooked.
diversity—and the integration of than simply mixed. Clear ice is A Place for Everyone
other cultures into the dish.” frozen and cut in-house. Syrups despite the refinement, the
Here, that philosophy comes and infusions are made from space never feels exclusive. The
to life one step at a time. scratch. Techniques like milk- goal, Cusack explains, is simple:
Broths simmer for up to twelve washing create silky textures create a restaurant where
hours. Bones are scrubbed and layered flavors. everyone feels welcome—
and boiled with precision. Seasonal and artistic locals stopping in after work,
Meats are slow-marinated. collaborations result in drinks families celebrating birthdays,
Noodles are selected to match that are as visually striking as visitors discovering Anchorage
specific broths. Every topping is they are thoughtful. Japanese for the first time.
prepared in-house. ingredients—cherry blossom, during Fur rondy especially,
“It’s not just a bowl of soup,” green tea—intersect with it becomes a place to slow
Cusack says. “I think people tequila and elderflower in down and savor something
don’t realize how much work creations like the Stroll down unexpected in the heart of the
goes into it.” Takeshita, a cocktail that feels city.
Signature bowls reflect both playful and precise. In a town known for rugged
both craft and curiosity. The Sweetness with Depth independence, this restaurant
dark Horse delivers a spicy Even dessert follows the reflects a distinctly Alaskan
“burnt” miso pork sauce with same philosophy. Japanese mindset: if you’re going to do
wavy Tokyo-style noodles and sweet potatoes that are too something, do it yourself—
whisky-miso crisped pulled large or too small for plating and do it well. It’s more than
pork. The Hook—a rich tonkotsu are transformed into a light, a meal. It’s an experience
broth with thin noodles and elegant gelato. Matcha-infused shaped by intention, curiosity,
pork belly chashu—was named panna cotta offers balance and and resolve—one noodle, one
for the first ramen Cusack ever restraint. A traditional baked cocktail, and one carefully
tried, the one that sparked her Alaska with miso caramel and considered detail at a time.
lifelong obsession. whisky fire meringue adds 436 W. 4th Ave. Anchorage,
The Bar as a Laboratory depth to an otherwise sweet Alaska (907) 717-0737

WINTER EDITION
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