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Lucy's

4.6 (14 reviews)
ModerateDiners, New American
Closed Closed

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Steamed buns with duck
Angela S.

This may have been the best fine dining I've had in Anchorage. I had no idea UAA had a culinary arts program, or a teaching kitchen, so I was thrilled when a friend scored a reservation for lunch and invited me to tag along. Now, let's start with this: These young people are LEARNING, so we were patient, gracious, and understanding when there was a slight hiccup - don't waste an amazing reservation here on a quick, hour or less lunch. Take your time, talk to the servers and pastry chefs and everyone else - you'll be glad you did, and they are passionate about creating a wonderful experience for you. We spent 2+ hours over 4 courses and had an absolutely delightful time, with some downright delicious food. There are no alcoholic beverages, but be sure to ask about the drink specials - there was a cold and hot one, we tried the strawberry lemonade and we were so glad we did! Fresh, crisp lemonade with a strawberry popsicle for sweetness, it definitely put me in the mood for summer, and the presentation was very fun. Next up, we had to try the steamed buns with duck - the steamed buns were perfect, soft and fluffy, and the pickled onions plus cilantro were the perfect compliment to the duck. There were 2 per plate, so everyone got to try a little snack before we dove straight into the salad and soup course. We tried the steak & mushroom soup (soup of the day), which was the most tender steak pieces, complimented by caramelized onions and oyster mushrooms, in a nice, thick soup base that was made even better with fresh cracked pepper. We also tried the caprese salad, and I swear the tomatoes had to be the size of cantaloupes! They were beautiful, perfectly ripe heirloom tomatoes with a gorgeous ball of still-warm mozzarella that simply folded itself out once punctured, topped of course with a tasty, herbaceous balsamic. Now on to the main course: the pork belly with kimchi rice, or alternatively the Tuscan seafood pasta. By now, we were insisting everyone try everything on the table because it was all so scrumptious. Pro-tip: try your entree, share a little, then have it boxed up for later so you have room for the dessert buffet! The pork belly was perfectly fried, not a hint of weird gelatinous fat, just crisp, slightly spicy pork belly and a nicely spiced kimchi rice, with those pickled onions! I swear I could have them on everything. The scallops on the Tuscan seafood pasta were perfectly pan seared, still moist and simply melt in your mouth. And then we promptly moved to the best part: the dessert buffet! Do this, don't deny yourself. Get some coffee, take your time. Maybe have them scoop you up some freshly homemade ice cream and have an adffogato? That would have been perfect for this week's flavor - coffee! And definitely ask questions and talk to the pastry chefs about which ones they made, it's so interesting to hear them explain the tricks to the perfect macaron "feet", or how to make a divine chantilly cream. My favorites from the dessert buffet: Lychee mango tart, macarons, and the most delicate petit four that was perfectly bite-sized. My only complaint was that there was no chocolate, but we survived - ha! Final tip: make a reservation for Friday, as parking is free on campus on Fridays, so you won't have any excuse not to take you time. Run, don't walk, to get one of these reservations before they close for the semester!

Ch Cá Lã Vng $15.50
David B.

Alaskabest kept secret! So, here's the deal... UAA has a culinary arts program. They teach all aspects of the food and beverage industry (cooking and restaurant management). They are going for the high end experience. The students get to cook, management gets practice ordering, the pastry class gets to practice their craft and all of it goes to good use. This little gem of a restaurant is the Lab where they get to actually run a restaurant feeding the general public. We were greeted at the door and seated immediately. The level of service was above what I see at almost every restaurant that I know of. I believe it can be attributed to the amount of focus that the students are engaged in. The menu is available online. I was grateful that I took the time to get familiar with it before I went for lunch. I got to go with my trusty cohort P-Jake. We were presented with a tasty little treat from the chef after we were seated. They were broiled muscles with a dusting of bread crumbs and Parmesan. Both P-Jake and I agreed that we would be satisfied with a giant platter of those! I decided on the Ch Cá Lã Vng ($15.50) while P-Jake went for the Ostrich Steak ($17.50). We waited quite a while for our entrees. All of the other tables came out in an anticipated amount of time, but something went wrong with our order. I'm pretty sure that they had to re-fire one or both dishes at least once. To their credit, they got it right before they sent it out to us. It was very much worth the wait. The saving grace was the communication to us from the server. She kept us from feeling forgotten and they comped us desert. Both P-Jake and I kept it in mind that this is a school where they are learning. That fact kept us feeling very patient. It was worth the wait. Neither one of us had ever had anything like the meals that we got to enjoy. There was a lot of attention put into the preparation and plating of our lunch. The dessert table was worth the trip alone. I've been to some pretty fine restaurants but have never seen finer presentation of after dinner delights! We tried them all. My favorite was the Trifle. There were winners all around, my companion and I, the culinary arts program, the students that were responsible for putting together and preparing the experience. I can't wait to go back. 1) Open for lunch only, Tuesday through Friday. 2) Make reservations for a Friday 3) Dessert is presented Fridays only. 4) free parking on Fridays at UAA. PS. Get the timing thing down and you get your fifth star!

New Zealand Ostrich steak with cranberry-honey sauce
Sam O.

Lucy's is run by the students of the Culinary Arts and Hospitality program at UAA so they're only open on Tuesdays - Fridays from 11:30-1:30, but to make up for this, they have an amazing menu that's super affordable. If you get a chance, try the Ostrich steak. It was juicy and tender like I never would've expected.

a group of people sitting at a table
Jerry R.

Fantastic student run fine dining at a great price. Delicious local cuisine with a excellent dessert bar. Make your reservation well ahead of time.

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2 years ago

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2 years ago

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4 years ago

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8 years ago

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14 years ago

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11 years ago

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13 years ago

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8 years ago

So delicious and a good value. Such a lovely lunch place. I wanted to try all of the deserts.

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11 years ago

If you can look past the tourists, Boudin serves delicious, classic Anchorage food in affordable prices and accessible speed.

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13 years ago

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Ask the Community - Lucy's

The yelp app claims there are many vegetarian options - I don't see any. How about vegan? Not easy being vegan in Alaska. Veganism has really taken off recently - with climate change and increased compassion for other sentient beings.

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Lucy's - diners - Updated July 2026

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