The Best Food Town You’ve Never Heard Of in Alaska | Eater
"A nationally noted fine-dining spot at the lodge led by chef Joshua Slaughter that practices a 'sense of place' approach to new‑Alaska cooking: menus built around foraged items (chickweed, dandelions, morels, berries) and nearby seafood such as Copper River sockeye, halibut, black cod, and rockfish, with support from vegetables, chickens, and eggs raised by neighbors — an ambitious, place-driven restaurant remarkably remote yet widely acclaimed." - Jeremy Pataky
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eater.com
