• Bridge Seafood
  • Bridge Seafood
  • Bridge Seafood
  • Bridge Seafood
  • Bridge Seafood
  • Bridge Seafood
  • Bridge Seafood
  • Bridge Seafood
  • Bridge Seafood

Bridge Seafood

221 W. Ship Creek Avenue, Anchorage, AK 99501


> Takeout Available

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94% Positive Reviews

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Alaskan’s know seafood and Bridge Seafood stands alone. This unique Anchorage outpost is seafood central for those who want to try all Alaska has to offer. Our convenient restaurant location adjacent to the ULU factory is just a short walk from any point in downtown. Spanning the waters of ship creek, Anchorages urban salmon stream, watch anglers catch fish while you dine. Alaska’s #1 seafood specialty restaurant. Bridge Seafood “Always Fresh Always Alaskan”


221 W. Ship Creek Avenue, Anchorage, AK 99501

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icon-dining-amenitiesDining Amenitiesicon-chevron-down

icon-cuisine-typeCuisine Type
Wild-Alaskan Seafood
icon-meals-servedMeals Served
Open Tuesday thru Saturday 12:00 pm - 8:00 pm
icon-valetParking Details
icon-dining-informationDining Information
Vegetarian Options
icon-additional-servicesAdditional Services
Banquet Facilities
Full Service Catering
Off-Site Catering
icon-payment-detailsPayment Details
American Express

icon-chef-infoChef Info

Chef/Owner Patrick Hoogerhyde
Chef/Owner Al Levinsohn

Chef/Owner Patrick Hoogerhyde raised in King Salmon, Alaska on subsistence salmon and wild game. I came to understand the importance of properly cooking and preparing food. The freshness and quality of that time in my life is etched into my passion for cooking. Upon graduating from Western Culinary Institute in Portland, Oregon and honing my skills for 5 five in various venues including the Multnomah Athletic Club I returned to define my future with food.

As a Sous Chef for The Marx Bros. Café I focused on the style and quality of food that brought me to return to Alaska. Continuing on to the Crow’s Nest” as Chef de Cuisine I kindled my passion for culinary exploration and excelled in hand crafted quality, ultimately obtaining the AAA Four Diamond award. In the continuous pursuit of my professional goals I become the Executive Chef at the Anchorage Marriott Downtown, where I headed the opening culinary team. Within two years I received Marriott’s International “Award of Excellence” as well as the local American Culinary Federation chapter’s “Chef of the Year” award by setting and training to the highest standards.

Next I joined “ORSO” and then later Glacier BrewHouse as Executive Chef, both independently themed restaurants in the Brews Brothers LLC portfolio. There I embraced the philosophies and values of hospitality that I adopted as my own. I currently over see operations at Bridge Catering/ Seafood as manager/partner where we strive to combine the spirit of hospitality with regional flavors to compliment Alaska Cuisine. My culinary philosophy is “you’re only as good as the last meal and experience you prepared for your guests.”

Chef/Owner Al Levinsohn

Chef Al Levinsohn was born in Southern California and raised in the Seattle area before moving to Alaska. He began his career working for Seattle area Hotels in the late 70’s where he was promoted to his first Sous Chef position at age 18.

With Al’s passion for food, the outdoors and desire to move to Alaska his dream became reality when he began working at the Crow’s Nest Restaurant in 1984 under the direction of Chef Jens Haagen Hansen.

In 1986 at the age of 23 Chef Al was hired on as Executive Chef to open the Clarion Hotel Anchorage.During his 8 year tenure with the Clarion and Regal Alaskan Hotel, Chef Al was given a great opportunity to excel his culinary & management experience.In 1994 Chef Al moved on to open the Alyeska Prince Hotel and Resort as Executive Sous Chef. In 1996, two years after the Hotel opened Al was offered the task of developing the menu concept, and implementing the kitchen set up of Anchorage’s flagship brew pub, the Glacier Brewhouse.In The summer of 1996 after opening and operating the Glacier Brewhouse, Chef Al was soon given an opportunity to return to Alyeska as the Executive Chef overseeing all the resorts food outlets including the famed four Diamond restaurant The Seven Glaciers. In January of 2003 chef Al’s dream of having his own restaurant came true, opening the Kincaid Grill.

Through out Chef Al’s career he has built up his list of accomplishments to include the following;

• 5 time AAA Four Diamond Award, Seven Glaciers Restaurant
• Professional cooking experience in Hong Kong, Singapore, Bangkok & Pusan Korea.
• Certified food and beverage Executive through the American Hotel Motel Association • Television appearances on local channels as well as the food network
• Guest Chef at the James Beard House in New York City 1999
• Gold medal winner, Alaska seafood challenge 1989
• Bronze medal winner, National Seafood Challenge Charleston S.C.1989
• Two time winner, one pot cookery competition U.A.A.1998,1999
• Chef Rotisseur Confrerie de la Chaine des Rotisseurs 1998
• Four Time Alaska Seafood & Marketing Chef Shanghai,China 2006 / 2007
• American Seafood Cook Off Participant New Orleans La 2010



seafood, ULU factory, ship creek, urban salmon, anglers catch

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