ABOUT US

Story:

Modeled after the original train depot in Anchorage, The Anchorage Café is in the heart of the revitalized Anchorage commercial district and just a stone’s throw from the head of the award-winning Anchorage Trails. We are located at 11505 Park Road in Anchorage.

Our menu features farm-to-table fare that changes regularly to make the most of current harvests and the freshest market finds.

We actively support and collaborate with our region’s sustainable farmers and producers, and they provide The Anchorage Cafe with the finest naturally raised meats and organically grown produce available.

Private Parties/Corporate Events
The ground floor, which provides casual seating for 50, is available for private parties and corporate events.

Outdoor Dining
Outdoor dining is available all around the Café. Benches are located in a finely landscaped and shaded courtyard in front of the main entrance, and bistro seating is available just outside the doors on the second level.

Our Staff

Andrew Myers
Executive Chef
Andy was previously the Executive Chef at Bellini’s Restaurant in Lexington from the 2008 through 2011. As a strong proponent of both the “farm to table” philosophy and the “Kentucky Proud” program, Andy has spent the last several years developing relationships with local farmers and food producers.

In 2010, Andy was one of 16 Kentucky chefs selected for “Cookin’ in the Bluegrass, A Celebrity Chef Dinner Series,” hosted by Kentucky Proud and the James Beard Foundation. Andy was also selected to cook at the James Beard House in New York in the spring of 2010, and was subsequently featured in the television series “Secrets of Bluegrass Chefs” and “Lexington After Dark. ” Since joining the team at the Anchorage Cafe, Andy has remained committed to serving seasonal and locally sourced food.

Ryan Rogers
Chef De Cuisine
Ryan was most recently the Executive Chef at Zanzabar in Louisville where he brought them 3 stars in the Courier-Journal. Under his guidance, Zanzibar was named one of the top food and beer experiences in Louisville by Draft Magazine. Prior to this, he worked at The Oakroom at the Seelbach Hilton under Chef Bobby Benjamin. Ryan shares Chef Myers’ commitment to the farm-to-table philosophy, and couldn’t pass on the opportunity to partner with Andy in creating a truly unique, locally-inspired small plates offering for the Cafe.

Ryan also apprenticed at Momofuku Noodle Bar – 2008 Chef of the Year David Chang’s flagship restaurant. Ryan is a graduate of New York University and The Classic Culinary Arts Program at The French Culinary Institute.

Our Suppliers

Counter Culture Coffee
We have partnered with Counter Culture Coffee to bring our customers some of the finest single origin and coffee blends available from all over the world. Food & Wine Magazine recently recognized Counter Culture Coffee as “one of the top 5 boutique coffee roasters in the country”. Come on in and have one of our experienced baristas craft a traditional cappuccino or latte for you using our Adonis Espresso machine; the same espresso machine featured at the most recent World Barista Championships.