If you are visiting Denali, dining at 229 Parks Restaurant is a must for some pretty inspired Alaskan cuisine. Head chef and owner Laura Cole is a fascinating lady, and an accomplished chef. 229 works closely with local growers (like Jim and Laura’s Garden), fisherman, famers & ranchers to offer a seasonal menu that can change daily depending on the supply of fresh ingredients. They are all about locally grown, freshly harvested, sustainable food. They offer the freshest of seafood, including spot shrimp, crab, salmon, halibut and oysters, as well as beef, pork, & free-range chicken (see their website for a sample menu) for the more carnivorous. Of course, there are plenty of vegetarian options, and for all dishes, an emphasis on organic. Very nice wine selection, and delicious desserts – Laura has a master’s certificate in confections, so leave a little room to indulge. The interior of the restaurant ties in beautifully with the menu – they compliment each other. Local artists are showcased as well, so the atmosphere is really pleasant.
The presentation of the meals are beautiful, and a lot of care and skill goes into everything served. I think you’ll be pleased with anything on the menu, but if you need a suggestion, we’ve provided you with a few. Either way, it is sure to be one of the best meals you’ll have.
Patti’s recommendations: ROASTED RADISH AND ALASKAN SPOT PRAWNS: Wood fire roasted radish, radish green salsa verde, toasted cumin dusted Alaskan spot prawns, house made tortilla & the TENDERLOIN FILLET: 6 oz pan-seared beef tenderloin, coated with cracked pepper and sea salt, brandy green peppercorn demi glace pan sauce, haricots vert, crispy onion rings & WILD ALASKAN SCALLOPS: Rolled in chives and pan seared, served on a redskin potato crisp with crème fraiche, topped with crisped prosciutto, snow peas.
Audrey’s recommendations: FRESH ALASKA OYSTERS: From Halibut Cove in Southeast Alaska, ½ dozen shucked to order served with lemon, cracked-pepper, and house made cocktail sauce & FRESH WILD ALASKAN HALIBUT: Pan seared halibut in soy butter, bean thread noodles, lemon grass ginger lobster nori broth, bok choi and napa cabbage from Jim and Laura’s garden, snow peas, crisped bean thread noodles