Froth & Forage – Restaurant & Coffee House

Local, fresh,Sustainable
Check their facebook page as hours change with the seasons. WINTER HOURS 2017/18: Closed Monday and Tuesday Wednesday - Sunday DRIVE THRU - 8:00am - 8:00pm DINING ROOM Breakfast: 8:00am -11:00am Lunch: 11:00am - 4:00pm Dinner: 4:00pm - 8:00pm


See articles in the New York Times & Glacier City Gazette

New York Times article

Glacier City Gazette Article

Description: From staff

Amazing restaurant for Breakfast, Lunch & Dinner. Not fast food, it is delicious make feel special food.  The chef is a star, that doesn’t do it for the money, he cooks to make people happy.

Also, a great place to pick a drive-through coffee on the way to Anchorage in the morning.

When asked Chef Zach how he comes up with unique and delicious dishes: ” I just like to make food that I would like to eat and I truly love just messing around in the Kitchen”

For more information here is an excerpt from the Froth & Forage website.

“Locally owned and operated by Chef Zachary Reid his wife Michelle and two daughters Alana and Jayln.

We started the venture with the philosophy that cooking and eating should feed the soul as well as the body, that buying and eating local not only supports the community in many ways but offers the highest quality, healthiest product.

By respecting the entire farm to table process, we respect the producers’ pride in their food and our environment, and we use it with care.

Froth & Forage is committed to protecting the environment and we are continually striving to make improvements to lessen our impact.
We encourage others to join us in conserving our natural resources, reducing waste generation and use of toxic materials, recycling, purchasing recycled products and pollution prevention.

Froth & Forage is a passionate supporter of sustainable local agriculture, and our goal is to connect people to the community of dedicated people who nurture and produce our food products with people who are devoted to the concept of eating local and clean.

Chef Zachary believes that everyone benefits, from grower and forager to dinner, through a mutual respect for food.”