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.
With more than 15 years of sales experience in wholesale wine, Crow’s Nest Sommelier Danna Grammer’s primary concern is selecting just the right wine to enhance your dining experience. She and Crow’s Nest Chef de Cuisine Reuben Gerber work in concert to develop harmonious partnerships between your next glass and Crow’s Nest favorites and seasonal offerings alike. Danna has traveled the most renown wine regions in the world to elevate her knowledge of wine and bring that experience to your table. Ask Danna about any one of our 10,000 bottles of wine.
Front of House Manager
Crow’s Nest Front of the House Manager Rob McDonald has dedicated 22 years to the art of hospitality and restaurant management. Originally from North Carolina, Rob has served guests from the top of the Hotel Captain Cook down to the crystal blue waves of the U.S. Virgin Islands. His deep affection for Alaska keeps bringing him back, and now he and his wife have put down roots in Anchorage for good. If you find yourself at the Crow’s Nest bar, be sure to request one of Rob’s hand-crafted cocktails or ask for his latest recommendation on Scotch whiskey. You won’t be disappointed.