Andrew H.

I don't have an acceptable excuse for why it took me so long to visit... All I really needed to know about Muse was that the food is now done by Chef Laura Cole. If you don't know her. She used to be the Chef at 229 Parks (up by Denali, difficult to eat there without a reservation, always packed), which is one of my favorite places in the state to eat at. She's also won/been nominated for lots of national food awards. Now she's (also?) at Muse. I've never been to Muse (for food) before she took the food-reins, so I can't comment on how it used to be. I can comment that the food here now is everything I love(d) about 229 parks: - Fresh - Inventive - Local - Pretty (great plating) - Reasonably portioned (this isn't one of those fancy places where you'll have to go get a cheeseburger afterwards) - Reasonably priced (no ~$50 ribeyes here, most entrees are in the 20's, which is great given the quality of the food) Muse will make you realize how criminally overpriced and overrated spots like Rustic Goat are. I recommend pairing a meal here with First Friday at the museum. Be warned: you WILL need a reservation if you plan on doing this!

Daniella A.

I finally was able to stop by for a late lunch while my mom was in town visiting. She loved 229 Parks when we dined there last summer so knew she'd be a perfect date for Muse. Lunch did not disappoint. We dined around 4pm so that the meal could more so cover dinner for the day. We shared the roasted artichokes and crab cakes. For entrees I ordered the spicy spot prawn pasta, and my mom got the halibut. The prices for what you receive are very reasonable. Portion sizes are decent, they aren't huge, but will fill you up. Everything we tried was delicious. First the house made bread is always tasty. It was served with a lemon spruce too butter that was delicious. Honestly could've just eaten the butter in its own. The roasted artichokes were extremely surprising. Something so simplistic was packed full of flavor. My pasta with shrimp and lobster broth vodka sauce was delicious. I could've eaten a boat load more of that, but I'm also a bottomless pit. The house made pasta is delicate, and well prepared. The crispy prosciutto adds a great salty element to the dish. The sauce showcases the Alaskan spot prawns well. My mom really enjoyed her halibut. The pistachio crust was very good, and pairing oranges with halibut is delicious. Service was excellent, and attentive. I also learned that once tourist season is over they will be opening for limited evening hours so I look forward to that. Thanks Laura Cole for bringing your amazing cuisine to Anchorage!! If you haven't already, go eat there!

Jin C.

Tonight's meal was a mind-blowing experience. I don't eat out much these days, but the wife and I were drawn to Muse's Halloween menu as advertised on their Facebook page. Having thoroughly enjoyed Chef Cole's cuisine in the past, my expectations were high. The first surprise came in the form of their water--yes, their water--which arrived with cubes of dry ice that emitted a spooky aura and set the tone for the rest of the meal. For starters, we ordered the bone marrow special and their rigatoni with fried duck skin. Our entrees were a smoked pollock pasta dish and well, a giant meatball in the shape of a hand, appropriately dubbed the "Addams Family." Simply put, everything had immense, thought-out flavors with perfect seasoning. The obligatory salt and pepper shakers were nowhere to be seen as this kitchen ought to be trusted with their food. Everything we ordered exceeded expectations, and that's not to mention their house-made tomato ice cream. "Did you say tomato ice cream?" were precisely my words to the server as she declared their selections (which include beet and carrot as well). I didn't know what to expect, but the result was one of the most unique flavors I've had the pleasure of tasting. Think ripe, juicy tomato in sorbet form with hints of vanilla. It was both sweet and slightly savory with loads of umami. I will likely order this every time I return. The fact that there were only several tables occupied at once goes to show that the people of Anchorage don't know what they're missing. Granted, Halloween can be a busy night, but Muse was clearly the place to be. Personally, I can't wait to see what Muse plates up next.

Laura O.

I have had a $50 gift card to Muse taking up room in my wallet for over a year. My coworker and I were thinking of new places to eat for lunch, and my light bulb lit up. MUSE! I have read in the papers all about their new celebrity chef, so we just had to go. We get there around 11:30, there isn't a lunch rush yet. Still looks like the old Muse... we get seated, and our server comes over and suggests the fresh lemonade. We order that since no one can say no to fresh lemonade. Woah was that fresh. I had to add a little water to mine to tone it down. The menu had so many exciting dishes to choose from. So many ingredients that you wouldn't usually see in our little city. We ordered the chicken flatbread appetizer to start, and the server brings us over some lovely house bread with a very flavorful spruce tip butter. The server asked us if we needed help understanding anything on the menu, which we did since some of these dishes were very unique. When we asked about the reindeer dish, the server was unable to really describe it other than it was "very filling." Okay... but what is the sauce? Is it a pasta dish? Anyways.... we ended up not getting it. I ordered the Pork Belly, and my friend gets the Spicy Spot Prawn Pasta. The chicken flatbread was a lovely appetizer, had the right amount of sweet (apples) and savory (chicken and cheese). My pork belly was beautifully prepared, but it was lacking something. Maybe it wasn't hot enough? It was good and would order again. There was an interesting cider gastric sauce that had a hint of vinegar flavor that was wonderful. My friend was unable to eat her dish because it was far too spicy for her. I don't know her spice level, but there were a lot of red pepper flakes in there. So if you like some kick in your food, this is the dish for you! Dessert - we did not have time to get it. BUT I would love to try every single item on that list. Carrot, beet, and tomato ice cream? STEAMED CUSTARD?! Sign me up. So, overall. I will come here again. Just a little note on why Muse only gets 4 stars. The food was good, not great like it has the potential to be. The server didn't know the menu, and the menu had a lot of grammar and spelling errors (I get it, we all make mishaps, but with a public-facing document, spell check and proofread before printing!)

Jennifer G.

New chef and boy did it show! My family and I used to love to eat here but never again! My mom ordered a breakfast item but wanted scrambled eggs rather than a poached egg (people are funny about how their eggs are prepared) we were told sternly that the chef would not ever change an item and that we were to order it as it was on the menu. The waitress said that the chef had given her strict orders and she told us throughout ordering, after we ordered and as we were leaving. We got it! We will not change the menu! (Even though the menu said "roached egg" not poached egg.) But ok. We have a Seinfeld episode here, this reminded me of "no soup for you!" I have allergies so I had to order a la carte. No exceptions! Our food took 35-40 min to arrive. No one else had ordered. The place was empty. One meal came out first. My mom and I waited 5 min for ours. My toast took an additional 10 minutes. Have you ever seen toast like this? I didn't order croutons.. I ordered toast. But, ok. The first 2 pieces were ok since they were hot and the rest of my meal was ice cold. My third piece cut my mouth it was so hard. Probably why baguettes are not used for toast...! We were told by the waitress that the chef only uses all "Alaskan" items, nothing off the truck like the last company and that not only is she a chef, but a pastry chef. We were still hungry because our meal was terrible so we thought... how bad can dessert be? Oh.. it's bad. Not only are the torte crusts not fresh but the fruit was spoiled. The strawberry was literally cut in half but the chef still left it on my plate to eat. If you say everything is made from scratch, please... don't use crusts that are obviously not... The floors were un-swept. Wait staff polished silverware as they placed it, an extension cord was rolled up under the table going nowhere ... we also had waitstaff interrupting our dinner by bad talking the previous contract by name by not one but two employees... I loved the old restaurant and talking badly about the previous contract will not change my mind... my tastebuds do and I can tell you, it was an epic fail!! Edit: I added a picture of an unwrapped wet wipe that was on a dessert plate. The other two desserts did not have this. It's just an odd thing to have on a plate.

Spencer K.

...This is the best food of Anchorage... Chef Laura Cole of 229 Parks fame has snuck down to Anchorage and completely revamped the menu at Muse blessing us with the greatest food we could possibly ask for. (And it's reasonably priced!) Come fast before people find out how great the food is and she raises her prices to the bloated Anchorage standard. Right now she is running a lunch only menu which has its last seating at 5pm. (This is strict as we were turned away at exactly 5:01pm on our first try and they won't let you make a reservation for 5pm.) Since this isn't technically a dinner menu, prices are a downright steal for the amazing food being crafted from local seasonal Alaskan ingredients that is just executed so well. Although service is still figuring it out with their timing and general professionalism, we were blown away by almost everything we ordered. (And I have been back two more times in the past week.) The baby back ribs with the beet glaze are the greatest ribs I have ever had in my life. The radicchio salad was surprisingly amazing as radicchio can be a tough veggie to make the star of a dish - but the blue cheese sauce with candied pecans and (I think) balsamic reduction was amazing. If you like artichoke, definitely try this one as they cooked it perfectly and had a great dipping sauce. The kalamata olive flat bread was also amazing. It comes out almost like a mini personal pizza the way the pieces are sliced. Even as a non lover of olives, the whole dish was amazing with the pickled onions, mozzarella, and balsamic. The watermelon salad was neat but wouldn't order it again. The golden masa soup also felt complicated and multilayered to a lay person's palate but just wasn't super scrumptious. The smashed Alaskan potatoes also came out a little too crunchy and past their prime. If you're getting the halibut, pass on this appetizer as it is the same side served with the fish. The spot prawn pasta with vodka cream sauce was amazing. The pasta is possibly the only homemade pasta you can order in Anchorage - and AK Pasta company just doesn't count. These noodles were so soft and the sauce with shrimp were just so tasty. (Not spicy at all even though they have spicy in the name.) And desert was possibly the greatest finish we could ask for. Apparently, Chef Laura Cole is a classically trained French pastry chef... and it shows. The pastries in our rustic tart were just so flakey and buttery - it was easy to finish off desert even after such a large meal. Don't skip desert!!

Danielle V.

The Muse recently changed its menu, embracing a made from scratch selection that eliminated dishes like the seafood chowder and burgers. The lunch menu is streamlined with limited but interesting choices. I had a beef tip soup and salad that had a nice citrus bite. Overall the food was really good but I hope they bring back the seafood chowder and Alaskan burger options. The made from scratch aspect is great but you can locally source other AK fare besides salads and crab cakes. The prices are a little higher than expected. I spent almost $28 on soup and a salad, which seems excessive to me. More menu options might entice me to return but there are numerous downtown options that edge out the revamped Muse.

Rolly T.

Surprise how that food tasted really good inside the museum. Polenta truffle fries was very good. King crab Mac n cheese as well. Make room for the baked Alaskan. Good selection. Service is really good.

Heather F.

I have loved this chef from here restaurant 229 on the Parks highway and was extremely excited to come here. The brunch was off the charts, we started w the artichokes and crab cakes, you want to try the aioli for sure, then the Benedict killed it w the hollandaise sauce, it may be one of the best I have ever had. But stop it, the pork belly was wicked amazing. Thank you Laura and staff, I cant wait to try the desserts and come next time I am in Anchorage

Vic M.

This cafe is inside the museum. Excellent service at the bar (quite a wait for sitdown but no waitbat all at the bar. Fantastic poke - ahi tuna nachos $14. Draft Denali ipa beer pint $7 Super big wine options.

Peter J.

I went here during the grand opening of the museums new wing. The service was excellent, but the food was lacking in quality. The place seems a little dated and had a bit of a 70s vibe. The menu was limited due to the grand opening; however, they were able to make an off the menu bean burger for my girlfriend. I ordered the muse burger. Both burgers seemed like something we could grab a bunch of at Costco and make at home. The fries seemed like a small serving and were good... I'm not sure what they served with the fries, but it wasn't ketchup... likely catsup. The service was excellent. I enjoyed all 4 employees that made the meal go smoothly and they all seemed to care about the customers (food consumers). They had a guy playing piano for the second half of the dining experience. Overall, it wasn't great. I liked the service very much, but the quality of food was surprisingly low and the tables/chairs were dated, scratched, and stained. This place has potential and could use a remodel.

Sarah A.

Usually I shy away from museum eating establishments because they are, well, in a word, bad. The food usually tastes like it's been sitting around for too long and is quite uninspiring. Muse, on the other hand, was like a breath of fresh air. What hits you first is the atmosphere--a modern feel with bright colors and natural light coming in from the floor to ceiling windows. We sat at the bar in cool comfy bar stools. Service wasn't spectacular...we waited a while to be approached and clearing our places in between courses took a long time. But, as long as the food is good, I usually overlook spotty service. And lucky for our waiter, the food was good! I was curious about their chowder since I'm from New England, and it was nicely done. A bit too creamy, but overall nice flavors. The salmon bruschetta was fresh and vibrant. The Santa Fe chicken sandwich and crabcakes were delicious as well. Great aoili with the chicken sandwich. Muse was a very pleasant surprise to this museum cafe skeptic. It's a great place to get a quality lunch during the work week or to sit down with a drink after a day of touring.

Went to Muse for Sunday brunch. The menu is interesting (in a very good way). The service is great and the food very well prepared. We had Eggs Benedict ($16) and King Crab Cakes ($18) - both were delicious; the hollandaise was particularly good. Each plate included mixed fresh berries and undressed salad greens (the greens were tasty and high quality, but even a little seasoning and tiny drizzle of olive oil would have been nice). However, and this is a big however, we were both hungry when we finished eating. After our meal we checked out the museum for a little over an hour, and then drove straight to another restaurant and ate again. We are not big eaters, and do not like or desire heaping plates of food, but this just wasn't enough for a meal. There were 2 crab cakes that were 1/4" thick and, at best, 2" wide. If this had been sold as a small plate, we would have ordered another item to make a complete meal. It was sold as a brunch main, however, and it wasn't a main. The Eggs Benedict were 2 thin slices of baguette cut at an angle, slivers of prosciutto (not enough to have prosciutto in every bite), two poached eggs, with an average amount of Hollandaise. This was more food than the crab cakes, but the parsimonious quantities of meat and baguette were barely enough to qualify it as a Benedict. We looked at the lunch menu, and will return to try it as it had a number of interesting items (see picture of menu - which reportedly changes often). As you can see, it is not a typical lunch menu - the offerings are more typical of dinner. There are no sandwiches. At all. And if you are any kind of picky eater, it might be hard to order. I started thinking of which of my friends would like it, and there were a number who would struggle (or fail) to order something they'd enjoy. I'd really like this restaurant to succeed. It's a good addition for Anchorage. I've bothered to write this review because it's a new restaurant and is, hopefully, still fine-tuning itself. If it wants to serve tiny plates for brunch, fine - just tell your customers so they can order accordingly. If lunch plates are equally tiny, tell us that too. And, if you're primarily a daytime restaurant, as this one is, please have SOMETHING that someone who likes plain American food would be willing to order. A fabulous BLT? A burger? Even a grilled cheese sandwich would do, but something for those members of a group who are traditional eaters. I'd give Muse 3.5 stars if I could, but will give it 4 since the food quality and service were good. It could (and should) be 5 stars. I hope it will be soon.