national geographic traveler alaska
As soon as you set eyes on the coral-colored exterior and bright Southwestern interior, you'll sense that the food at Sacks will be creative, even playful. It doesn't fit into any standard category, but you won't care when you start your meal with a seared calamari spinach salad or crab and scallop cakes with pico de gallo and honey chipotle aioli. Then move on to an entrée of grilled king salmon in a sashimi marinade and soy maple glaze or organic free-range chicken grilled and stuffed with prosciutto, spinach, caramelized onion, and manchego cheese. A tapas bar serves those who wish to graze. Sacks is a popular lunch spot.