At a mere 33,000 people, Juneau is still a pretty big town for Alaska, trailing juuuuust behind Fairbanks and, well, way behind Anchorage. But those cities, when push comes to shove, are a bit behind lil' Juneau in terms of the sheer volume of excellent food being churned out in one of the most majestic towns in the union.
Many men in Alaska have beards. But two of Juneau's chefs -- Beau Schooler and Lionel Uddipa -- have James Beard clout, which they bring to the fore in multiple restaurants. Schooler's cred includes head-to-tail skills brought to restaurants like The Rookery Café, Panhandle Provisions, and the hyped In Bocca al Lupo, while Uddipa lords over high-end SALT, where he brings his experience at Michelin-recognized spots to completely destroy Alaska-centric fare, which relies heavily on the sea.
Oh, yes, the seafood. Tracy's is, trust us, the best place for king crab in the nation, if not the world. The owner also runs Hooked, a processing plant from which everything from halibut to sea cucumbers are hoisted from the sea and onto plates around the state. There's Mexi/Asian fusion at V's Cellar Door, legendary waffle spot GonZo… the list goes on and on. For a town that's this tiny, Juneau's rocking pretty much every food trend other cities vie for, right down to the foraging thing. Only here, it can be done in the chefs' backyards.