Club Paris,

417 West 5th Avenue, Anchorage, AK 99501

"This is a must try. My husband and I arrived at 5 without a reservation and were seated immediately. On the menu for dinner was beer battered fried halibut fingers as an appetizer. So buttery and mouth watering-delicious even without tartar sauce. Entree for my husband was the ribeye served on a sizzling hot plate, this steak was thick and perfectly cooked. I had the Queen cut ribeye medium rare. The horseradish was a serious game changer with this steak! Don’t skip on the rolls-they’re so fresh and warm addition to the meal."

"Club Paris will always be the place to beat for a good steak in Downtown Anchorage. Also try the French Onion Soup as a starter and the Baileys Chocolate Cheesecake for dessert, you won’t be disappointed! The service is great and the ambiance is filled with Old Alaskan charm. I’ll be back!"

"We had tried to go to Club Paris on two previous trips to Alaska, but they were not open at the times we could go. So this trip, we decided to give it a try. We thought it might be too fancy for us. We didn't make a reservation, so we were at the door when they opened at 4pm. They were booked with reservations, but we were able to sit at the bar and we had a wonderful experience. The bar tender, Chelsea, provided great service. We were trying to eat a little lighter, so we shared a couple of their appetizers. We got the Cajun Mushrooms and the Sirloin Steak & Seafood Combo, and that was more than we could eat for dinner! Everything was delicious, the ambiance was amazing, and our dinner at Club Paris might have been our favorite dining experience from our two week trip to Alaska this summer!"

"One of the best dinner’s I’ve EVER had. This place is amazing in so many ways. Service, food, wine. Their wine list is amazing and honestly very low markup over retail. Steak: cooked perfectly. Lobster tail: best I’ve ever had in my entire life. Crab legs: cooked perfectly. Butter perfectly clarified and not too salty. This is a no-nonsense place for excellent food. Don’t miss it- places like this are becoming very rare…"