Basecamp — Restaurant in Alaska

A Haven of Casual Elegance and Culinary Delight at BasecampAs I stepped into Basecamp, nestled in the heart of Alaska's rugged charm, I was enveloped by an air of casual sophistication. The ambiance resonated with a laid-back vibe, where the melodious tunes played like a gentle backdrop, coaxing diners into a state of unwinding indulgence.The service was a seamless blend of efficiency and attentiveness, with delectable offerings arriving swiftly to beckon my taste buds into action. Among the starters, the Salmon Spread Appetizer was a revelation; its texture and taste crafted to perfection. Accompanied by toasted bread, capers, and red onion, it was a dish that generously invited an extra order of bread, the ample serving hinting at a delightful leftover treat for later.To pair with the meal, the Semi-Dry Apple Cider from Double Shovel Cider Co. was a masterstroke, its bright flavor elegantly balanced without tipping into excess sweetness or carbonation. The subtle bite lent it a dryness that was as refreshing as the Alaskan breeze. Not to be outdone, the King St IPA from King St. Brewing was a harmonious symphony of smoothness with a hint of flowery citrus, a testament to Anchorage's brewing finesse.The main courses were a testament to Basecamp's culinary prowess. The prime rib was a tender journey in every bite, while the gyro defied convention by retaining its moisture, paired with a zesty, creamy salad dressing and a tzatziki sauce that was nothing short of a coup de grâce.The pièce de résistance, however, was the Salmon and Clam Chowder Bowl. It was a comforting embrace in a bowl, with a freshness that spoke of the ocean's bounty and a creamy richness that lingered long after the meal was concluded.In essence, Basecamp is more than just a meal; it's a sensory exploration that reminds one to relax, enjoy the food, and cherish the simple joys of life. A must-visit for anyone seeking solace in the embrace of Alaskan hospitality...

7 friends and I came here as part of a stop on a tour. As part of the tour, we expected good food, and even better service.

We started our evening at Basecamp by waiting about an hour for our food. Upon receiving 7 of our 8 meals, we were notified that the steak quesadillas were mistakenly given to another table and we would have to wait longer to receive them.

Meanwhile, our group began to eat our food. After eating 1/4 of a burger, one of our party discovered mold on the bun. Upon notifying the waitress, the manager came out claiming the blue, fuzzy mold was actually avocado. Without apology, or explanation, he took it away back to the kitchen. We decided to tell him to not order another because we had lost our appetite.

After this ordeal, we receive chicken quesadillas, about an hour and twenty minutes after we ordered them. We notified the waitress that they were chicken and not steak, in case the charge for steak was larger than the charge for chicken.

The manager then came over, put the check on the table, and said “the burger and the quesadilla are off the check” and walked away. While we are grateful that didn’t charge for our poor meals, the lack of empathy was unsettling.

While the atmosphere was nice, the next 4 days was full of frequent trips to the bathroom for all members of our group. Many of us were not able to eat for 3 days because of how badly our stomachs felt after this experience. 7 of the orders were burgers and we all agreed the burgers tasted off.

If I were you, I’d reconsider...

I wish there was an option for a rating of zero A racist waitress who sucked out all the fun from an otherwise decent meal.

(1) At the beginning while taking orders, she told us that the contents of "zero alcohol" beer on the menu weren't really zero alcohol. We were OK with this and moved on to the rest of the order.

Instead of apologising for a menu that misrepresented the product being served in the restaurant, she went on to repeat penalties about underage drinking 5 times; as if we didn't understand English the first time & were out to break laws. We have had a perfectly zero % alcohol beer in Europe & Japan. The restaurant should immediately stop representing this beer as zero % alcohol beer in their menu.

(2) In the end she came up with a bill that mentioned the % of automatic gratuity as 20%. We are aware of the concept of automatic gratuity since we were more than 6 of us in the group and merely asked her about the % as being 20%.

She again launched into a long speech about how tips work in the US instead of responding to the specific question on the % of gratuity. When we asked again about the %, she just shrugged saying 20% is their restaurant policy and not a rule in Girdwood or Alaska.

We haven't travelled to Alaska from outside USA but from California.

Disappointed that such racist & prejudiced treatment is meted out even when we are in 2025, done with 1/4th of the...