PRICE:
Frommer's Exceptional

Chef Jens Hansen is truly gifted. His restaurant is for the kind of diner who loves exciting food, surprises, and beautiful plates of new tastes and textures; the meals are about the food, sharing bites, and saying \"Wow,\" and \"How did he do that?\" The cuisine is highly eclectic, but I won't call it experimental, despite the raw kangaroo I tried on one visit, because these dishes work far more often than any experimentalist has a right to expect. There's often only one item on the changing menu that isn't unusual or challenging: the superb pepper steak. Like everything, even that dish has a sauce, and it is complex and memorable. The wine list is exceptional but manageable and reasonably priced, and you can sip your selection while dining inexpensively on appetizers in a pleasant bar area; try the incredible spinach ravioli with Gorgonzola, for example. Desserts are sublime. The dining room is light and clean, decorated with modern art. Service is highly professional, with each formally attired waiter assigned to just a few tables, and they earn their keep as well by helping diners learn about food and wine they have probably never tried.

Copyright: Excerpted from Frommer's Alaska 2008, (c) 2008, Wiley Publishing, Inc.

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