Heidi Hart and her boyfriend Sali Kasoski scrimped and saved money from restaurant jobs to open this new diner in Midtown Anchorage last month.
The fare is American. Popular dishes include chicken fried steaks, burgers, and biscuits and gravy, she said. “The gravy is made fresh each morning, so that’s something people really appreciate,” Hart said. Heidi’s is designed to be that “local neighborhood spot you bring your kids to,” Hart said. It opens at 6 each morning, earlier than most restaurants, “to save” construction crews from grabbing gas-station breakfasts, she said.It’s closing at 3 p.m., earlier than hoped, because finding enough workers has been “a nightmare” during theTaqueria Cortez:
Ramon Cortez, a longtime Alaskan originally from Central Mexico, said he prepares fresh corn tortillas daily for his regular-sized tacos, the way his grandma taught him. He also sells a variety of chicken wings, burgers, rice bowls, shakes and other items. The other already opened on Aug. 1, for travelers who have passed through security screening. It’s located in the South Terminal C Concourse. That restaurant features dishes such as Alaska crab rangoon made with house-made sweet and sour sauce, or fries topped with smoked prime rib shavings and smoked mozzarella, said David McCarthy, co-owner of the restaurants.
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