PMQ Visits Anchorage, Alaska

Editor at Large Liz Barrett Foster stops for pizza at Moose's Tooth Pub & Pizzeria in Anchorage.

During a recent trip to Alaska, I realized that the airport we were flying out from was close to Moose's Tooth Pub & Pizzeria.

PMQ had covered the popular pizzeria back in 2008 and I've always been curious about checking it out. 

Knowing that it would surely be years--if ever--before I returned to the Anchorage area, me and my husband, mom and brother grabbed an UBER ride--suitcases in tow--and headed over.

There was nearly an hour wait to get in, which didn't sit well with my mom, but I assured her that it would be worth the wait. I had never tried the pizza, but the smells encircling us outside were intoxicating. I wasn't going anywhere.

Luckily, the wait was only 45 minutes and we had a great server who walked us through the menu and brought us two of the specialty pies.

We were happy to share the Carnivore (all the meats) and Santa's Little Helper (pepperoni, chicken, steak, bacon, peppers, cilantro, mozz and provolone). We topped it all off with a giant mud pie.

With its own beer from Broken Tooth Brewing on tap, two patios and Bear Tooth Theatrepub down the street, Moose's Tooth is hopping night and day. The whole first row of parking is reserved for take-out orders, and there was a steady stream of to-go orders that never let up.


Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe: Chicken Santa Fe Pizza

Ready to add a new signature pizza to your pizzeria menu? Try this New Mexican-style pie with a salsa-marinara kick!

Recipe: Bacon, Kale and Potato Pizza

This scrumptious white pizza is loaded with bacon and Asiago cheese flavor.

The Top 10 Old Forge-Style Pizzas in Northeast Pennsylvania

Lifelong NEPA resident and pizza blogger Jim Mirabelli goes on a quest for the best Old Forge-style pies in the “pizza capital of the world."

Keeping the Piece

How Bill Jacobs of Piece Brewery and Pizzeria supports a fan base in Chicago with New Haven-style pizza.

The Secret to Cracker-Crust or Crispy-Crust Pizza Dough

It's possible to use a dough press to form dough skins for this type of pizza, but it takes some extra effort, says Tom Lehmann.

How Impact Hiring Helped MOD Pizza Become the Fastest-Growing Restaurant Chain

Part of the pizza company's employee hiring and retention strategy is to give people with difficult histories a second chance.

How to Take Your Calzone Recipe to the Next Level

The Dough Doctor explains how to create a dough formulation specifically for calzones.

What to Do When You Get a Letter From the IRS

A letter doesn't always signal an audit, but you need to make sure any tax notice is handled properly.

Surviving the Winter: 7 Ways to Keep Pizzeria Sales Hot in Cold Weather

You can build up your wintertime pizza business through seasonal marketing and menu strategies.

Flippy the Robot Wows Baseball Fans With Fry-Cook Skills at Dodger Stadium

The robot can also flip burgers and scrub grills, posing a possible solution to a worker shortage in the restaurant industry.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags