Perched atop a 1920s railroad bridge that straddles a stream filled with salmon, Bridge Seafood restaurant is the only venue in the state where you can dine on fresh-caught Alaska seafood while looking out the window at fishermen casting for sockeye or king salmon. Indeed, they’re fishing for the same species of fish on your plate. This restaurant operates seasonally, mid-May through August.
Fresh, Pure Cuisine
Bridge Seafood is the creation of long-time Alaska chefs Patrick Hoogerhyde and Al Levinsohn. They took over the restaurant in 2011, revamping the menu to highlight Alaska seafood and produce. Open only during the summer months, all the fish is fresh-caught, and they grill it to bring out the true flavor of the product. They use steak cuts of Sockeye or Coho Salmon, skin-on and bone-in, so you get more flavor. Salmon, rock fish, halibut and king crab highlight the menu, which also features grilled steaks and roasted chickens.
Local Pride and Seasonal Commitment
Bridge Seafood is proud to support sustainable fisheries and shellfish aquaculture, but seafood isn’t the only menu item from Alaska. Patrick and Al also strive to serve Alaska produce, sourcing their vegetables from one hour up the road in the Mat-Su Valley. And, you’ll find top-notch brews from local Alaskan breweries to accompany your meal.
Upscale but Unpretentious
The food is Alaskan, the venue is Alaskan and the service is Alaskan. Renovated in 2005, the restaurant has large windows looking out on the Chugiak Mountains, Cook Inlet and the fishermen of Ship Creek. With butcher paper on the tables, it’s casual, but the food and service are upscale. And they hire Alaska staff, so your server can tell you about the fish in the creek, the mountains on the horizon or what winter is like in the Far North.
You can top it all off with an Alaska craft brew or glass of wine—perfect for watching the sunset over the wilderness and tucking in to a great meal in a unique environment.