Kincaid Grill

6700 Jewel Lake Road
Anchoarage
(907) 243-0507
Visit their website
Map

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 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 came true when Al along with his wife Raine opened Kincaid Grill. Through out Chef Al's career he has built up his list of accomplishments. 

Sample Entrees:

PAN SEARED AHI..........28. FOIE GRAS BUTTER, WILTED GREENS, BUTTERNUT SQUASH, POTATO PUREE,

PINOT NOIR SAUCE PONZU STYLE KODIAK SCALLOPS...........26. STIR-FRIED VEGETABLES, STEAMED RICE, SHOYU VINEGAR SAUCE

SHRIMP & MUSHROOM PASTA..........26. GARLIC CHIPS, ROASTED TOMATO, PARMESAN CREAM

KODIAK SCALLOP FETTUCCINE..........26. FRESH BASIL, HEIRLOOM TOMATO, ROAST GARLIC, EXTRA VIRGIN OLIVE OIL

FREE RANGE CHICKEN "CORDON BLEU"..........26. PROSCIUTTO, GRUYERE SWISS, SPINACH FETTUCCINE ALFREDO

"BASEBALL CUT" TOP SIRLOIN..........28. BLEU CHEESE BUTTER, TOBACCO ONIONS, WHIPPED POTATOES

ROAST 1/2 DUCK..........28. APPLE BRAISED CABBAGE, MUSTARD SPAETZLE, NATURAL PAN SAUCE

CAST IRON BLACKENED RIBEYE..........32. WHIPPED YUKON POTATOES, GARLIC SPINACH, SHRIMP SCAMPI

FILET MIGNON "OSCAR"..........42. KINCAID'S FILET W/ KING CRAB MERUS, SAUCE BERNAISE FILET MIGNON..........34. CREAMED SPINACH, HORSERADISH MASHERS, RED WINE VEAL REDUCTION