Stalk Steakhouse

What an amazing experience. The staff was welcoming, attentive, and set a new standard in professionalism. We had stuffed mushrooms, scallops w/risotto, and the bananas foster crème brûlée. All of the food was cooked to perfection and one of the best meals I have ever had not just in Alaska but anywhere. Simply amazing experience. Thank you Chef for bringing such a delicious restaurant to Alaska.

What an amazing experience. The staff was welcoming, attentive, and set a new standard in professionalism. We had stuffed mushrooms, scallops w/risotto, and the bananas foster crème brûlée. All of the food was cooked to perfection and one of the best meals I have ever had not just in Alaska but anywhere. Simply amazing experience. Thank you Chef for bringing such a delicious restaurant to Alaska.

Very impressed with the food and the service. We had reservations for 9pm and came in at 730 to sit at the bar. We were welcomed with wine samplers and given recommendations - the wine selection is amazing, ranging from wines imported from Portugal and Chile. We were sat before our reservation time and greeted immediately. We ordered the mushrooms as an app - they were AMAZING but I wish they used larger mushrooms or served a larger portion. I paid $17 for 4 little mushrooms, they were overpriced, and I will not get them again despite their deliciousness. We both ordered the sirloin steak, medium-rare. Unfortunately, half of my steak was cooked well-done. Outside of this, the flavors were amazing: lemon, charred, and juicy. The mac and cheese speaks for itself. It was great, and a good option as a side to share. Lastly, we ordered the orange cake as dessert and I WILL be coming back for this. Very light with the perfect amount of orange. The whipped cream was light and fluffy. I would’ve given 4 stars based on the faults I mentioned above but the service was excellent, and there’s still plenty of room for this restaurant to grow. I would recommend this spot to anybody who hasn’t checked it out yet!

Very impressed with the food and the service. We had reservations for 9pm and came in at 730 to sit at the bar. We were welcomed with wine samplers and given recommendations - the wine selection is amazing, ranging from wines imported from Portugal and Chile. We were sat before our reservation time and greeted immediately. We ordered the mushrooms as an app - they were AMAZING but I wish they used larger mushrooms or served a larger portion. I paid $17 for 4 little mushrooms, they were overpriced, and I will not get them again despite their deliciousness. We both ordered the sirloin steak, medium-rare. Unfortunately, half of my steak was cooked well-done. Outside of this, the flavors were amazing: lemon, charred, and juicy. The mac and cheese speaks for itself. It was great, and a good option as a side to share. Lastly, we ordered the orange cake as dessert and I WILL be coming back for this. Very light with the perfect amount of orange. The whipped cream was light and fluffy. I would’ve given 4 stars based on the faults I mentioned above but the service was excellent, and there’s still plenty of room for this restaurant to grow. I would recommend this spot to anybody who hasn’t checked it out yet!

The non-alcoholic mojito was just all sweet with no refreshing twist or soda water pizazz. The meatballs were weird. I couldn’t tell if they were deep fried or what, but the outside was very crispy and tough, but the inside was delicious. The rice paper is unnecessary. The lobster Mac and cheese was way overcooked and unseasoned. The pasta and the sauce was bland. The lobster claw on top was an unsettling texture. It was not worth the $48. The broccolini was burnt and the garlic on it was burnt (both were charred). The steak though, was PERFECT. We had the cowboy butcher’s reserve. It was perfectly cooked and perfectly seasoned. The service was EXCELLENT. Our server was on point with everything and even made some excellent wine suggestions. We will try again at some point.

The non-alcoholic mojito was just all sweet with no refreshing twist or soda water pizazz. The meatballs were weird. I couldn’t tell if they were deep fried or what, but the outside was very crispy and tough, but the inside was delicious. The rice paper is unnecessary. The lobster Mac and cheese was way overcooked and unseasoned. The pasta and the sauce was bland. The lobster claw on top was an unsettling texture. It was not worth the $48. The broccolini was burnt and the garlic on it was burnt (both were charred). The steak though, was PERFECT. We had the cowboy butcher’s reserve. It was perfectly cooked and perfectly seasoned. The service was EXCELLENT. Our server was on point with everything and even made some excellent wine suggestions. We will try again at some point.

My new favorite restaurant in the Anchorage area. I have been here twice and received top notch service. Between both visits, we’ve probably ordered half of the menu and everything has been delicious. My favorite is the ribeye, asparagus, and wild mushrooms. The chef, who I think may be the owner, makes an appearance and you can tell he really cares about the restaurant operations. I will definitely be returning for more delicious food in the future.

My new favorite restaurant in the Anchorage area. I have been here twice and received top notch service. Between both visits, we’ve probably ordered half of the menu and everything has been delicious. My favorite is the ribeye, asparagus, and wild mushrooms. The chef, who I think may be the owner, makes an appearance and you can tell he really cares about the restaurant operations. I will definitely be returning for more delicious food in the future.

This is an honest vegetarian review! I know, weird for a vegetarian to eat at a steakhouse- but I had been hearing great things and of course wouldn’t miss an opportunity to try bananas foster crème brûlée! For an appetizer, I got the whipped goat cheese and pepper jelly with arugula. It was quite fantastic! The arugula was dressed beautifully and all flavors complimented one another well. We got the lavender berry lemonade and the Mai tai, which were gorgeous and very very tasty! For the main course, I didn’t order an entree, but instead got a few sides to try. The whipped potatoes were so creamy and savory, and the rolls were wonderfully salted and buttery. The Mac and cheese was quite good, but I would have liked a thicker sauce! The risotto was a true letdown out of everything- very very flavorless (and the most expensive of the sides we got!) to a point it couldn’t even be saved with salt and pepper. The dessert was so so good, just as I had hoped! The bananas foster crème brûlée had an outstanding creaminess and was not overwhelmingly sweet, and the flavor was very rich and delightful! The olive oil orange had an artistic presentation and the homemade whipped cream was to die for! We of course didn’t finish everything, and our server boxed it all up for us and even wrote what was inside each takeout box on the outside! The service was really fantastic, and we never once felt neglected. Very attentive, helpful, informative, and professional! I’d overall say that even as a steakhouse, it provided a really tasty vegetarian meal for those of you veggies who have been interested in trying it but are hesitant!

This is an honest vegetarian review! I know, weird for a vegetarian to eat at a steakhouse- but I had been hearing great things and of course wouldn’t miss an opportunity to try bananas foster crème brûlée! For an appetizer, I got the whipped goat cheese and pepper jelly with arugula. It was quite fantastic! The arugula was dressed beautifully and all flavors complimented one another well. We got the lavender berry lemonade and the Mai tai, which were gorgeous and very very tasty! For the main course, I didn’t order an entree, but instead got a few sides to try. The whipped potatoes were so creamy and savory, and the rolls were wonderfully salted and buttery. The Mac and cheese was quite good, but I would have liked a thicker sauce! The risotto was a true letdown out of everything- very very flavorless (and the most expensive of the sides we got!) to a point it couldn’t even be saved with salt and pepper. The dessert was so so good, just as I had hoped! The bananas foster crème brûlée had an outstanding creaminess and was not overwhelmingly sweet, and the flavor was very rich and delightful! The olive oil orange had an artistic presentation and the homemade whipped cream was to die for! We of course didn’t finish everything, and our server boxed it all up for us and even wrote what was inside each takeout box on the outside! The service was really fantastic, and we never once felt neglected. Very attentive, helpful, informative, and professional! I’d overall say that even as a steakhouse, it provided a really tasty vegetarian meal for those of you veggies who have been interested in trying it but are hesitant!

My steak was amazing easily one of the best steaks I’ve ever had. The lobster Mac n Cheese was superb! I highly recommend the stuffed mushrooms! Great atmosphere, phenomenal service! Truly an Eagle River gem!

My steak was amazing easily one of the best steaks I’ve ever had. The lobster Mac n Cheese was superb! I highly recommend the stuffed mushrooms! Great atmosphere, phenomenal service! Truly an Eagle River gem!

Stalk Steakhouse I will start this review off by saying this is their soft opening but this restaurant did not miss a beat and operated the way a new restaurant should when they first opened. You can tell they thoroughly trained their staff inside and outside the kitchen. The headchef/owner spoke with every table multiple times, the staff was beyond attentive and honestly just operated at a class above most restaurants now a days. They came to the restaurant scene fully prepared to operate at a higher standard and know what being in the restaurant industry means. The decor was thoroughly thought out and is reminiscent of a lower 48 style restaurant. Appetizers were as follow Whipped goat cheese with pepper jelly Spicey, creamy, yet balanced out with the fresh green apples. Meatballs All to often meatballs can be greasy or dry but these were perfectly balanced with great flavor and the sauce underneath pushed it over into the fantastic realm. We ordered a second serving Shrimp cocktail The sauces were made from scratch and again flavor was spot on without being over powered. Huge shrimp filet mignon The steak was seasoned well but the highlight for me was the crust from searing. It's been a long time since I've had a steak cooked correctly, be a good cut of meat, and seasoned well. Usually hard to get all three. Lobster mac and cheese Mac and cheese had a great blend of cheese that didn't over power the lobster but stood out on its own. Very large generous portions of lobster in the mac. Lobster was tender and cooked just right. Brocolini and potatoes Good sides for a steak house seasoned well Halibut The only thing is I wish it had more of the sauce. Regardless the Halibut was cooked just right was flakey but not dry. The different textures made for a balanced plate with the bed of Whipped mashed potatoes. We finished with the bananas foster creme Brule. Delicious. Definitly a 50/50 split between the two styles of deserts but still maintained the way a creme Brule should be.

Stalk Steakhouse I will start this review off by saying this is their soft opening but this restaurant did not miss a beat and operated the way a new restaurant should when they first opened. You can tell they thoroughly trained their staff inside and outside the kitchen. The headchef/owner spoke with every table multiple times, the staff was beyond attentive and honestly just operated at a class above most restaurants now a days. They came to the restaurant scene fully prepared to operate at a higher standard and know what being in the restaurant industry means. The decor was thoroughly thought out and is reminiscent of a lower 48 style restaurant. Appetizers were as follow Whipped goat cheese with pepper jelly Spicey, creamy, yet balanced out with the fresh green apples. Meatballs All to often meatballs can be greasy or dry but these were perfectly balanced with great flavor and the sauce underneath pushed it over into the fantastic realm. We ordered a second serving Shrimp cocktail The sauces were made from scratch and again flavor was spot on without being over powered. Huge shrimp filet mignon The steak was seasoned well but the highlight for me was the crust from searing. It's been a long time since I've had a steak cooked correctly, be a good cut of meat, and seasoned well. Usually hard to get all three. Lobster mac and cheese Mac and cheese had a great blend of cheese that didn't over power the lobster but stood out on its own. Very large generous portions of lobster in the mac. Lobster was tender and cooked just right. Brocolini and potatoes Good sides for a steak house seasoned well Halibut The only thing is I wish it had more of the sauce. Regardless the Halibut was cooked just right was flakey but not dry. The different textures made for a balanced plate with the bed of Whipped mashed potatoes. We finished with the bananas foster creme Brule. Delicious. Definitly a 50/50 split between the two styles of deserts but still maintained the way a creme Brule should be.

The food quality and our server were really good. From the appetizers to wine to the steaks. The only concern we had was the women at the front desk upon entry was more concerned about “flipping our table”, then ensuring we enjoyed our dining experience. To have this be apart of your initial greeting is not something I recommend to sustain customers given the price point.

The food quality and our server were really good. From the appetizers to wine to the steaks. The only concern we had was the women at the front desk upon entry was more concerned about “flipping our table”, then ensuring we enjoyed our dining experience. To have this be apart of your initial greeting is not something I recommend to sustain customers given the price point.