Telling a story of Alaskan cuisine through the lens of an Italian restaurant

When we started in 2016, we thought we were going to be a Calabrian restaurant, but it turns out you can’t really be a regular Italian restaurant in Alaska with outsized access to wild salmon and the strong influences of Filipino and Alaska Native culture here. And so we became something else. We like to say that we make Alaskan food, with Italian flavor. 

We feature excellent handmade pasta and wood-fired pizzas but we’re proudest of the innovation and authenticity you’ll find on our specials sheet where we feature seasonal produce and fresh Alaska seafood. Our dining room is casual, just like Alaskans. Your fellow dinners might be dressed up for date night or they might have just rolled in off a fishing boat.  

In Bocca Al Lupo – Italian for ‘into the wolf’s mouth,’ a way to wish someone ‘good luck’ — is a saying that’s all about chance. The chances we’ve taken struck a chord with diners. Executive Chef Beau Schooler has been nominated for a James Beard award six times, four of them at Lupo. He was a finalist in 2023. The same year, the restaurant was also named one of the 50 best in the United States by the New York Times. 

 A reservation is highly recommended.