Kincaid Grill, Anchorage, 8/1/18

exterior
exterior

Kincaid Grill was in a strip mall location, a short ride from downtown.  It was made up of 2 good sized rooms filled with widely spaced white draped tables and a bar with some seating.  Lights were lowered and there was a hum of crowd noise, but conversation was easy.  Windows were on several walls so natural light came in but the view was minimal.  However, once inside you forgot you were in a strip shopping center.  It offered a tasting menu in the winter but was only a la carte in the summer. They also had a couple specials for the evening featuring rockfish or halibut.  Service was efficient and friendly, in fact we connected with the server and later in our trip visited her sausage stand.  

exterior
exterior
front door
front door
interior from the other end
interior
other side
other side
inteior
interior (looking toward the entry)
interior
interior
Frankie and an article about the chef
Frankie and an article about the chef
menu 1
menu 1
menu 2
menu 2
Table set up
Table set up

 

We started with a glass of Cremont de Loire while we considered our options.  Bread arrived, which was not housemade (made in Seattle) but was finished on site so it came out soft and moist with lots of air pockets.   They offered Greek olive and potato rosemary and both were acceptable, but I would have appreciated a non-flavored option.  It was served with a tasty butter that was soft but not whipped.

Frankie and the champagne
Frankie and the champagne
bread presentation
bread presentation
breads
breads
butter
butter

 

For appetizers we tried the Fresh Alaskan Oysters served with a tabasco granita and lemon.  They were a very tasty oysters and the granita did have a bit of a kick.  Some of the larger ones had a little pastiness to the texture but the taste was fine.

raw oysters
Fresh Alaskan Oysters, tabasco granita and lemon
closer
closer
Frankie found a photo of wine corks
Frankie found a photo of wine corks

 

The Roasted Alaskan Oysters “Casino” were baked with Holy Trinity, Parmesan and applewood smoked bacon.  They were great.  The bacon and parmesan were excellent and worked together to put them on another level of tasty.  This was definitely my favorite of the 3 appetizers we tried.

baked oysters
Roasted Alaskan Oysters “Casino”  with Holy Trinity, Parmesan and applewood smoked bacon.
closer
closer
another one
another one
Frankie chilled with the wine
Frankie chilled with the wine

 

The King Crab Cakes were made with corn relish, serrano-lime aioli and baby arugula.  The spicy aioli was wonderful and was a perfect accompaniment for the crab and arugula.  The corn relish was another good addition.  The crab cakes were made with a shredded variety of crab meat rather than lump.  The breading was light and nicely fried and crispy.  Another really tasty dish.

crab balls
King Crab Cakes with corn relish, serrano-lime aioli and baby arugula
closer
closer
inside
inside
Frankie found flowrers
Frankie found flowers

 

The Halibut was pan seared and topped with a peach sauce and served with bacon herb crusted smashed red potatoes,  brocolini and frisee with pancetta.  The potatoes were good and the frisee with bacon vinaigrette was excellent.  The halibut was a smaller flake fish and was cooked nicely.  It was a good dish.

fish with mango
Halibut pan seared and topped with a peach sauce and served with bacon herb crusted smashed red potatoes,  broccolini and frisee with pancetta.
closer
closer
other side
other side
dismantled
inside

 

The Rockfish special came with an Heirloom tomato sauce, topped with garlic scapes tendril butter and served aside a truffle polenta cake, asparagus and a variety of mushrooms (chanterelles, oyster, king and shitake).  The large flake fish benefitted from the lovely tomato sauce but some of the mushrooms in it were tough. The polenta cake was very nice and the topping of garlic scapes gave the fish good flavor.  The asparagus were fine.

fish
Rockfish, Heirloom tomato sauce topped garlic scapes tendril butter with a truffle polenta cake, asparagus and a variety of mushrooms
closer
closer
other side
other side
dismantled
underneath
Frankie checked what was left
Frankie checked what was left

 

For dessert the Chocolate Bourbon Soufflé was served with vanilla bean creme anglaise.  It took 15 minutes but that went by quickly.  The sauce was served on the side and was a perfect mix with the rich chocolate.  The strawberry gave the plate color but was too tart to eat.  This is a pretty classic dessert and they had a nice rendition of it – a wonderful sweet ending to a nice meal.

dessert menu
dessert menu
souffle
Chocolate Bourbon Soufflé with vanilla bean creme anglaise
from the top
from the top
Frankie wanted the cream sauce
Frankie wanted the cream sauce
inside
inside
Frankie pointed out some press
Frankie pointed out some press
letters
menus and memos
letter 2
more
Frankie posed
Frankie posed

2 thoughts on “Kincaid Grill, Anchorage, 8/1/18

  1. Helen, this is a good blog, there is a mention of the 100 best breakfast places in “People” magazine, and the Snow City Cafe was one of the hundred by states! This bog was good, loved the way the food looked, the fish looked really good, forgot the name of it now. Always enjoy reading these!

    Like

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