A world-class menu, 360-degree views and attentive staff await your arrival.
Open Monday through Saturday from 5 p.m. to Midnight.
Reservations recommended. Attire is business casual.
Chef de Cuisine
After studying organic farming in Israel, Chef Reuben Gerber honed his culinary techniques with a classical education in California, France and Italy. Chef Reuben’s fine dining experience includes working with Chef Jean Pierre Dubray at Andrea at the Resort on Pelican Hill, and later at the St. Regis at Monarch Beach in California. Chef Reuben moved to Alaska in pursuit of sustainable seafood, clean air and water and to quench his thirst for the outdoors.
As Crow’s Nest sommelier, Tom Laret assists guests in finding just the right wine to enhance his or her dining experience. He works collaboratively with Chef Reuben to ensure his selection of wine works in harmony with Crow’s Nest favorites and seasonal offerings alike. Tom also manages the Hotel Captain Cook’s wine cellar, which boasts more than 10,000 bottles. He has enjoyed serving Crow’s Nest guests since 2011.