We had a view of the mountains and river, beautiful. We had the coconut crusted halibut appetizer with chutney. Then we shared the salmon with birch orange sauce with Yukon gold potatoes and braised kale. It was so good we asked the server for the recipe for the salmon. The Exec. Chef came out with printed recipes of the meal, then he sat and talked until the sous chef, Jeff Elliott, came and said he was needed in the kitchen. We chatted with the sous chef a little. When we were ready to leave the Exec. Chef, Aramic, came out with a long wooden stirring spoon signed by both of them as a gift. This was the best meal all year but the extra attention just topped it off.
I bought some of the Birch Syrup in the gift shop the next day.
Ironically, the Denali Princess Lodge where it is located, was the worst place we have stayed in, in a long time.
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