With innovative cocktails and a surprising menu, and tucked into a sleek, hip space, the restaurant continues to be a favorite in downtown Anchorage.
I was beginning to think I was cursed. Over the last year, I had managed to secure three separate reservations at Whisky & Ramen, downtown Anchorage’s hottest new spot, and still had not managed to eat there. A last-minute trip, an unexpected work conflict, and a bout with COVID had caused me to cancel all three. Apparently, the universe did not want me to eat the charred pork bao and Japanese-themed Scotch eggs that the rest of the city was raving about.
The restaurant makes a stunning first impression. You enter onto the mezzanine, with the dining room below and the bird’s-eye view of the bustling space is a fun reveal. The space is sleek and hip, and as you walk down the stairs, it’s a bit like walking into a party. We were seated in the bar area at the back of the dining room — a cozy nook, with lower ceilings, and lower lights with a lively but more intimate feel. The couple seated next to us were also celebrating an anniversary.
My husband, who apparently doesn’t like fun, ordered the Rich Strike , a combination of Buffalo Trace, ume-cinnamon shrub, Montenegro Amaro and dry curacao with a Topo Chico float. It comes in a glass with ice and at no point does smoke pour forth from it. It just sits there. That said, it was delicious. The cinnamon is strong with this drink and I can imagine it being a perfect tipple in colder months.
But we adored the inventive take on the Scotch egg — perfectly cooked ramen eggs coated in a flavorful crust of pork and panko, accented with garlic, lemon, and a Japanese mustard aioli. These are perfect two or three bite snacks that have both substance and style.
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