Perched atop the historic Hotel Captain Cook in downtown Anchorage, Alaska, is the Crow’s Nest. Offering an eclectic range of dishes crafted by chef Cameron Richardson, the restaurant’s refined dining is paired with one of Alaska’s largest wine cellars (10,000 bottles), a Wine Spectator Best of Award of Excellence winner since 2016.
Overseen by wine director Danna Grammer, the wine list offers plenty to choose from across its 1,200 selections, with nearly 20 offered by the glass. Fans of the classics can look to Burgundy, Bordeaux, Champagne, Italy and California, while more adventurous drinkers will delight in the many mature German Rieslings, New World reds and dessert wines. Alaskan seafood specialties such as King crab, black cod and halibut play a central role in the evolving à-la-carte menu, which features dishes such as confit pork belly with salsa verde and pineapple chutney, seafood cioppino and Alaska king salmon served with a cauliflower emulsion, couscous and crispy chickpeas.
