Connect with us

Alaska

Open & Shut: Anchorage adds a candle studio, a new Alaska Airlines Lounge, a Korean BBQ diner and the long-awaited Eye Tooth restaurant – Anchorage Daily News

Published

on

Open & Shut: Anchorage adds a candle studio, a new Alaska Airlines Lounge, a Korean BBQ diner and the long-awaited Eye Tooth restaurant – Anchorage Daily News


Open & Shut is an ongoing series looking at the comings and goings of businesses in Southcentral Alaska. If you know of a business opening or closing in the area, send a note to reporter Alex DeMarban at alex@adn.com with “Open & Shut” in the subject line.

Open

Eye Tooth Tavern & Eatery: The long-awaited third Tooth restaurant opened its doors on Thursday.

A line of 75 or so people stretched outside just before the opening, said Rod Hancock, a founder of the company.

Rod Hancock is a founder of the Moose’s Tooth, Bear Tooth and Eye Tooth family of restaurants. Eye Tooth Tavern and Eatery opened on February 13, 2025, at 8330 King Street in South Anchorage. (Marc Lester / ADN)

“We feel blessed and fortunate that people are excited to want to come and see what our new endeavor is,” he said.

Advertisement

The Eye Tooth is named after a climbing area in the Alaska Range like its predecessors, the original Moose’s Tooth Pub and Pizzeria and the Bear Tooth Theatrepub and Grill. It’s the only Tooth restaurant located in South Anchorage, at 8330 King St.

Customers line up before the doors of Eye Tooth open for business. Eye Tooth Tavern and Eatery opened on February 13, 2025, at 8330 King Street in South Anchorage. (Marc Lester / ADN)

The new location will still focus on pizza, but with alternative varieties, said Hancock, a climber and self-described pizza lover.

It will be “its own unique collection of food, decor and concepts,” he said.

For now the Eye Tooth is starting with limited hours and a limited menu that includes many of the well-known pizzas served at the Moose’s Tooth, he said. But the menu will grow in the future, with new dishes released almost weekly, he said.

“We’ll be doing Detroit pizzas, tavern pizzas, Neapolitan pizzas, as well as the classic Moose’s Tooth pies,” he said. “So we’ve introduced some of those, but not all. There’s a lot more, culinarily, that we’re excited to do as we get situated and going.”

Staff members prepare for business in the kitchen. Eye Tooth Tavern and Eatery opened on February 13, 2025, at 8330 King Street in South Anchorage. (Marc Lester / ADN)

Already, the Eye Tooth is offering tavern pizzas with crispy, house-made sourdough crust, such as the Cup n’ Curl pepperoni with marinara and multiple cheeses. There’s also the Backcountry with goat cheese and other cheeses, yellow squash, mushrooms, red peppers and other ingredients. The New Haven includes sopressata, hot honey, cheeses, peppadew peppers and chives.

Chefs will also be able to make limited-batch dishes in a special “kitchen within our kitchen,” including seafood items and other plates, Hancock said.

Advertisement

The menu also includes hamburgers, sandwiches, fries and chicken wings, plus beers on tap, cocktails and a liquor menu that’s more whiskey-based than the other Tooth diners, he said.

Staff prepare for an opening in the bar and dining area of Eye Tooth. Eye Tooth Tavern and Eatery opened on February 13, 2025, at 8330 King Street in South Anchorage. (Marc Lester / ADN)

The bar area features about 90 seats for dining or drinking, with a small stage for live music. Large glass doors open onto an outdoor beer garden.

A huge, gas-fed fire pit on the patio is made from the old the bull wheel from the former Chair 1 ski lift at the Alyeska Resort in Girdwood, he said.

A separate dining area, still being completed, will have an outdoor eating area.

The company purchased the building four years ago. Hancock initially hoped for a quick opening.

But the pandemic slowed plans. Hurdles included supply-chain issues, adding delays and cost.

Advertisement

“Doors were taking nine months to arrive, and then they’d come and be wrong,” he said. “There was also a fair amount of inflation in building materials. And so all the quotes were changing, and so we were re-crunching numbers and making sure that the project still penciled and made sense.”

The pandemic-era labor shortage also added serious concerns, he said. But that’s largely been alleviated. The Eye Tooth has hired around 50 people so far. That number could exceed 150 as the operation expands, he said.

The tavern is currently open 4-10 p.m. from Thursday to Saturday. Those hours will grow steadily starting soon, he said. The Eye Tooth should be fully operating by summer, he said.

• • •

Gogi Korean BBQ: Helena Yun ran a hairdressing salon in the Dimond Center for decades.

Advertisement

But she recently started her first restaurant, to share the social experience of eating traditional Korean food around a table grill.

Gogi Korean BBQ co-owner Helena Yun cuts prime beef short ribs (Kalbi) into strips at the recently opened restaurant. (Bill Roth/ ADN)

“I always liked to cook and share with friends and that is my nature in my life,” Yun said. “And we (were) missing something like this restaurant in Alaska. So one day I decided this is going to be good for the community.”

At Gogi Korean BBQ, guests or staff can grill high-quality meats such as wagyu ribeye, prime beef kalbi, marinated pork short ribs, bulgogi or fire meat. Sprawling combo plates come with several shareable appetizers, such as soybean stew, steamed egg casserole, and banchan, or side dish, with its array of items like kimchi, caramelized potatoes, pickled daikon radish and green onion salad.

One unique feature at Gogi are overhead table lamps with vents that draw smoke upward through the food, adding to the flavor, Yun said. Wet- and dry-aging fridges also tenderize and flavor the meat.

Surrounded by traditional Korean banchan side dishes, clockwise from top, marinated kalbi prime beef short ribs, wagyu beef brisket and wagyu ribeye sizzle on a grill at Gogi Korean BBQ. (Bill Roth/ ADN)

Launching the restaurant took time, she said. “Every corner I touched with my soul,” she said.

Yun refused to open until she found the best meat through suppliers, she said. She designed every aspect of Gogi herself, down to the clean, black-and-white decor. Tables come with call buttons to summon staff, and “Korean 101″ sheets with expressions, like “annyeonghasaeyo” for “hello.”

Yun grew up in Korea, but moved to Alaska as a young woman close to four decades ago.

Advertisement

People say she’s “crazy” for opening a restaurant at an age when many are thinking about retirement, she said.

“But I always wanted to see this kind of restaurant in Anchorage,” she said one day last week, as customers began flowing in for dinner.

Gogi Korean BBQ. (Bill Roth/ ADN)

Gogi is located at 7780 Old Seward Highway. It’s open 11 a.m. to 10 p.m. on weekdays and on weekends, 11-11.

Get Scent Studio: Chester Mainot starting making candles as a pandemic hobby and selling them at markets.

Online sales soared after a friend with a social media following pitched his products on YouTube.

Late last year he opened Get Scent studio in Midtown Anchorage. And this month he went all in, quitting his job as a GCI network engineer for full-time entrepreneurship.

Advertisement
Chester Mainot recently opened Get Scent Studio, where he makes scented all natural soy wax candles like his Pilipino Collection. (Bill Roth/ ADN)

“It’s terrifying,” he said. “But I’m excited about being my own boss and doing what I love to do.”

Get Scent is located at 5121 Arctic Blvd., unit F, just down from Alaskan Burger & Brew.

It’s part gift shop and part studio, with classes for candle-making and succulent gardening. There’s also jewelry crafting with an Alaska Native artist who works with natural items like porcupine quills, sweetgrass and moose antlers.

Mainot’s candles are made with natural ingredients like soy wax. Scents can be traditional, like vanilla or lavender. The Alaskan collection includes wildberry, forget-me-not, and mountain trail, with forest fragrances like pine.

Another line focuses on the Philippines where Mainot grew up before moving to Alaska with his parents at age 20.

The Sampaguita, named for the Philippines’ national flower, reminds him of the floral smells drifting from his family garden at sunset. Halo-Halo, translated to mix-mix, smells like the dessert of the same name, made with shaved ice, tropical fruit and other ingredients. Ube is named after the country’s purple yam.

Advertisement
Fresh Cut Roses scented all natural soy wax candles at Get Scent Studio. (Bill Roth/ ADN)

“Its nostalgia to me, my Filipino collection,” Mainot said.

Get Scent also sells gifts like locally made jewelry, fragrant wax melts and sprays, and beard balm.

It’s open Thursday to Sunday, 11 a.m. to 7 p.m.

• • •

Alaska Airlines lounge: The Alaska-born airline expanded its lounge at the Ted Stevens Anchorage International Airport this month, following a short closure for construction.

The upgrade doubles seating to 140. It adds cozy chairs, modern charging stations and small computer tables.

Advertisement

More windows overlook the tarmac, brightening the room and expanding the view of taxiing planes beneath mountains.

Seating at the newly expanded Alaska Airlines Lounge at the Ted Stevens Anchorage International Airport. (Loren Holmes / ADN)

There’s several new pieces of Indigenous artwork from across Alaska, too, curated by the Alaska Native Heritage Center. They come with QR codes to explain the work.

“Each one of the pieces represents one of the major cultural regions,” said Kelsey Ciugun Wallace, a vice president at the heritage center, during a recent tour of the lounge. “The diversity is important because a lot of people mistakenly think about Alaska Native peoples as a monolith.”

The lounge features several new pieces of indigenous artwork, curated by the Alaska Native Heritage Center. (Loren Holmes / ADN)

The lounge hadn’t been revamped in years, said Marilyn Romano, vice president of the Alaska region for the airline.

Access is available through a membership or day pass. It offers a buffet of locally made, seasonal foods, hand-crafted espresso drinks using Kaladi Brothers beans, as well as wines, craft brews, cocktails and mocktails. It’s open daily almost around the clock, from 5 a.m. until 1 a.m.

The changes are part the airlines’ $60 million plan to improve terminals and other facilities around the state, including in communities such as Bethel and Kodiak. The lounge is the most visible of the upgrades in Alaska so far, Romano said.

The lounge was the company’s first to open in 1979. Up to 1,000 travelers use it daily. It’s the airline’s third-busiest lounge of nine — behind two in Seattle.

Advertisement

SHUT

Moose A’La Mode: The cafe and sandwich shop closed in downtown Anchorage in December, after about two decades in business, said co-owner Brandi Rathbun.

She and her husband, Marty, purchased it during the pandemic. But a thinned-out downtown due to remote working, and struggles dealing with the homeless population, were factors in the closure, Brandi Rathbun said.

The couple still operates their Tiki Pete’s food trailers serving hot dogs, hamburgers and other fare. One will serve food at the the Last Frontier Pond Hockey Classic in Big Lake. The Feb. 21-23 event raises funds for the Scotty Gomez Foundation.

They also provide all the food concessions at the Sullivan Arena after it began doing public events last years, after its service as a low-barrier homeless shelter for much of the pandemic. That includes the baked potato bar, Pete’s Penalty Box with fare like chili dogs and mac n’ cheese dogs, and the Center Ice and Glacier grill with the Bobster burger with bacon and fried egg and the BrockStar burger with jalapenos and bacon.

• • •

Advertisement

Walgreens: The Walgreens store in northeast Anchorage at 7600 DeBarr Rd. closed in December, reducing the chain’s pharmacies in Alaska, among other services.

The retailer continues to operate eight stores in Alaska — six in Anchorage and one each in Wasilla and Eagle River, according to the company.

• • •

Party City: The party and costume supply store is closing its sole Alaska location on Feb. 26, a store representative said.

The national retailer announced in December it was shutting down. It has blamed competition from e-commerce and brick-and-mortar rivals, as well as inflation that forced its costs higher and slowed business.

Advertisement

The store is located in the Glenn Square in Northeast Anchorage, 3090 Mountain View Drive, No. 120.

• • •

Joann: The crafts retailer is closing two stores in Alaska, but it isn’t leaving the state entirely.

The chain’s lone location in Anchorage will close, at 3801 Old Seward Highway. The store in Juneau will also close, according to a recent closure list. No date has been announced yet, an Anchorage employee said Friday.

Joann stores in Fairbanks, Soldotna and Wasilla were not listed for closure.

Advertisement

The shutdowns stem from a bankruptcy restructuring plan, the result of competition from e-commerce and rivals like Walmart.

Joann recently listed 533 stores for closure across nearly all U.S. states. It operates more than 800 stores.





Source link

Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Alaska

Bill allowing physician assistants to practice independently passes Alaska Senate

Published

on

Bill allowing physician assistants to practice independently passes Alaska Senate


JUNEAU — The Alaska Senate has passed a bill that would allow physician assistants with sufficient training to practice under an independent license, removing the state’s current requirement that they work under a formal collaborative agreement with physicians.

Supporters say the change would reduce administrative burdens that can delay and increase the cost of care. But physicians who opposed the bill argue it lowers the bar for training and could affect patient care.

Senate Bill 89, sponsored by Anchorage Democratic Sen. Löki Tobin, passed by a unanimous vote in the Senate on Wednesday, with 18 votes in favor and two members absent. The bill would allow physician assistants to apply for an independent license after completing 4,000 hours of postgraduate supervised clinical practice.

Under current law, physician assistants in Alaska must operate under a collaborative plan with physicians. These plans outline the medical services a physician assistant can provide and require oversight from doctors.

Advertisement

The Alaska State Medical Board regulates physician assistants and authorizes them to provide care only within the scope of their training. Most physician assistants in Alaska work in family practice, though some are specially trained in particular fields. All care must be provided under a physician’s license through a collaborative agreement that also requires a second, alternate physician to sign off.

For some clinics, particularly in more remote areas, finding those physicians can be difficult.

Mary Swain, CEO of Cama’i Community Health Center in Bristol Bay, testified in support of the bill before the Senate Labor and Commerce Committee in March 2025. Her practice employs two physicians to maintain collaborative plans for its physician assistants. She said neither of them lived in the community, and the primary physician lived out of state.

Roughly 15% of physicians who hold collaborative agreements with Alaska-based physician assistants do not live in the state, according to Tobin. At the same time, Alaskans face some of the highest health care costs in the nation.

Jared Wallace, a physician assistant in Kenai and owner of Odyssey Family Practice, testified in support of the bill at a committee meeting in April.

Advertisement

Wallace said maintaining collaborative agreements is one of the most difficult parts of running his clinic. He said he pays a collaborative physician about $2,000 per physician assistant per month, roughly $96,000 a year, simply to maintain the required agreement.

“In my experience, a collaborative plan does not improve nor ensure good patient care,” Wallace said. “Instead, it is a barrier in providing good health care in a rural community where access is limited, is a threat that delicately suspends my practice in place, and if severed, the 6,000 patients that I care for would lose access to (their) primary provider and become displaced.”

Opposition to the bill largely came from physicians, who testified that physician assistants do not receive the same depth of training as doctors.

Dr. Nicholas Cosentino, an internal medicine physician, testified in opposition to the bill last April. He said that medical school training provides crucial experience in diagnosing complex cases.

“It’s not infrequent that you get a patient that you’re not exactly sure you know what’s going on, and you have to fall back on your scientific background, the four years of medical school training, the countless hours of residency to come up with that differential, to think critically and come up with a plan for that patient,” Cosentino said. “I think the bill as stated, 4,000 hours, does not equate to that level of training.”

Advertisement

The Alaska Primary Care Association said it supports the intent of the bill but argued that physician assistants should complete 10,000 hours in a collaborative practice model with a physician before practicing independently.

Other states that have moved to allow independent licensure for physician assistants have adopted a range of thresholds. North Dakota requires 4,000 hours, while Montana requires 8,000 hours. Utah requires 10,000 hours of postgraduate supervised work, while Wyoming does not set a specific statewide minimum hour requirement.

Tobin said the hour requirement chosen in the bill came from conversations with experts during the bill’s drafting.

“When we were working with stakeholders on this piece of legislation, we came to a compromise of 4,000 hours, recognizing and understanding that there was concerns, but also … understanding that it is a bit of an arbitrary choice,” she said.

The bill now heads to House committees before a potential vote on the House floor.

Advertisement





Source link

Continue Reading

Alaska

Dunleavy, EPA visit UAF to discuss regulations in the arctic environment

Published

on

Dunleavy, EPA visit UAF to discuss regulations in the arctic environment


Fairbanks, Alaska (KTUU/KTVF) – On Wednesday, Gov. Mike Dunleavy, Alaska Attorney General Stephen Cox and Lee Zeldin, the administrator for the Environmental Protection Agency (EPA), spoke to press at the University of Alaska Fairbanks power plant.

During their time at the university, the federal and state leaders spoke about developing resources such as coal, oil, gas and critical minerals in the 49th state.

During his 24-hour trip to Fairbanks, Zeldin said he has spoke to business and state leaders about environmental regulations impacting operations in Alaska, saying the EPA needs to consider whether regulations are solving problems or are solutions in search of a problem.

He also discussed the concept of “cooperative federalism,” where the EPA takes its cues from state leaders to determine where regulations and help are needed.

Advertisement

“We’re here at the University of Alaska’s coal plant, and the most modern coal plant in the United States of America,” Dunleavy said.

Zeldin said visiting Fairbanks in winter helps inform decisions the agency is considering.

“There are a lot of decisions right now in front of this agency that the first-hand perspective of being here on the ground helps inform our agency to make the right decision,” he said.

Zeldin also said the agency is hearing concerns from Alaska truckers about diesel exhaust rules in extreme cold.

“We then met with truckers who have been dealing with unique cold weather concerns with the implementation of EPA regulations related to diesel exhaust fluid system,” he said.

Advertisement

When asked about PFAS in drinking water, Zeldin said the EPA is not rolling back the standards.

“So the PFAS standards are not being rolled back at all,” he said.

On Fairbanks air quality and PM2.5 regulations, Zeldin said the agency wants to work with the state.

“We want, at the EPA, to help the Fairbanks community be able to be in attainment on PM 2.5. We want to make it work,” he said.

Dunleavy said energy costs and heating needs remain a major factor in Interior air quality discussions.

Advertisement

“People have to be able to live. They’ve got to be able to afford to live,” he said.

Zeldin said EPA is considering further changes to diesel regulations and urged Alaskans to participate in the rulemaking process.

“We need Alaskans to participate in that public comment period,” he said.

See a spelling or grammar error? Report it to web@ktuu.com

Advertisement



Source link

Continue Reading

Alaska

Opinion: Life lessons learned from mushing and old-time Alaska

Published

on

Opinion: Life lessons learned from mushing and old-time Alaska


A steel arch commemorating sled dog racing was installed over Fourth Avenue in downtown Anchorage in November 2025. (Marc Lester / ADN)

This is the beginning of the Iditarod spring, signaled by the burst of sun and what used to be the long wait for dog teams to pass under the arch in Nome, the finish line a thousand miles away from Anchorage. For old-timers, it’s the story of the way Alaska used to be. What once was a 30-day wait has become about 10 days for winners to celebrate and the rest of us to shout, “Well done.”

My story is about family that welcomed immigrants from all over the world to be among the last groups of Indigenous people in the country, a life of taking good care of dog teams, and of parents who taught their children how to live in a wild, rugged frontier.

I came to be in a different age, a time of dog teams that ruled the trails to mining camps and where the salmon ran strongest — before the introduction of the snowmachine that revolutionized rural and Native Alaska.

For the Blatchford family, it is a recognition that some things will always stay the same and everything else changes. All four of my grandparents were noncitizens. My mother Lena’s parents of Elim were Alaska Natives, as was my dad Ernie’s mother, Mae, of Shishmaref. The name Blatchford comes from his father, the Englishman who was born in Cornwall and arrived in Nome during the gold rush. His brother, William, was one of the early immigrants, and by 1899 there was a creek just outside Nome named after him. He discovered gold. My grandfather, Percy, found gold, too, but it was a different kind of wealth, a finding that he had found home and never left.

Advertisement

I was born in Nome, delivered by an Iñupiaq Eskimo midwife in a one-room cabin where the frozen Bering Sea met the treeless tundra’s permafrost. Dad had a dog team. I like to think that the dogs were anxious for me to be born because it was hunting time for Dad to hitch them up and mush out to where the sea mammals, snowshoe hares, ptarmigan and other game thrived in the winter. My earliest memories are of dogs; all of them working as a team to bring home the game so we could have a fine meal cooked by Lena. In the Arctic, dogs were essential for family survival. If you didn’t hunt, you didn’t eat.

There are several memories that remain strong. I suppose I can call them lessons of the Arctic.

The first is to take care of the dogs and treat them well. Dog lovers all over the world know very well that a dog, whatever the breed, is loyal and will die to protect the one who feeds and pets it. If you don’t feed a husky, it won’t pull, and it could mean a long time before the family eats. When a dog team is hungry, it will race back home to be fed a healthy meal. Mother Lena must have been a great cook because Dad said the dog team always raced back to the edge of Nome, where Lena was waiting beside the propane stove. For Mike, Tom and me, our job was to take the rifle, shotgun and .22 into the cabin to be cleaned and oiled. Once that was quickly done, we unhitched the dogs and then fed the team.

All three of us boys had special responsibilities to Tim, Buttons and Girlie. Tim, the lead dog, was brother Mike’s pet; Tom had Buttons, and I had Girlie. We made sure they were healthy and well cared for. Dad would often comment that “Papa,” our grandfather Percy, the Englishman, took good care of his dog teams, being kind to the dogs and feeding them. Dad was the oldest of a large family that lived in Teller and later Nome.

“Papa” Percy was a prospector, fox farmer and a contestant in the All-Alaska Sweepstakes, the dog team race from Nome to the mining camp of Candle, a 400-mile race. He didn’t win, but he finished well, very well. The stories of the Sweepstakes have remained with the family for over a century. At a memorial service in Palmer for “Doc” Blatchford, Aunt Marge, without a question or a prompt, said that Papa took good care of his dogs.

Advertisement

Percy Blatchford was a legend in the Alaska Territory. As a teacher of Alaska newspapers, I would find headlines similar to one in the Fairbanks Daily News-Miner that blazed on the front page: “Blatchford Wins Solomon Derby.” There was even a story in The New York Times.

There’s probably no other sport in Alaska that brought Alaskans together like dog mushing. When old-timers would visit over strong coffee, dogs and dog team racing would come up. In the territory, there were few high schools and fewer gymnasiums, so the only team sport was dog mushing. It was something to talk about that was unique to Alaskans.

I used to travel in rural Alaska quite a bit. In the smaller communities, I would see the teams and would wonder how long they would power the engines that brought the mail and the foodstuffs down and up the trails. When I think of dog teaming, I think of the Iditarod and wonder, and then come to know, what the strength of the story would mean for bringing generations together from Papa Blatchford to his eldest son Ernie and to the fourth generation of Blatchfords in Alaska.

There are times when I think that old-time Alaska is gone. But then my faith and confidence in the old-time spirit are ignited when I see what others in the Lower 48 see. When I was walking in downtown Philadelphia, I looked up and saw on an ancient federal building a stamped concrete sculpture of a dog musher leaning into a blizzard. Such is the way I think of the Iditarod and the lessons I learned growing up with the dog team, preserved in my memories.

Edgar Blatchford is former mayor of Seward, Mile 0 of the Iditarod Trail.

Advertisement

• • •

The Anchorage Daily News welcomes a broad range of viewpoints. To submit a piece for consideration, email commentary(at)adn.com. Send submissions shorter than 200 words to letters@adn.com or click here to submit via any web browser. Read our full guidelines for letters and commentaries here.





Source link

Continue Reading
Advertisement

Trending