From the outside, it still looks like a Pizza Hut. But the recently opened Captain Chuck's Fish and Chips, in the parking lot of the Northway Mall, has been transformed into a restaurant different from what one might expect from the exterior.
The interior is bright, with modern track lighting, clean lines and a surprisingly understated elegance. And pizza isn't on the menu.
Owner Sherri Warnke is no novice to the restaurant industry. As proprietor of the downtown standby White Spot Cafe for more than 20 years, she understands the challenges involved with not only starting up a new place in this market but also having that restaurant survive.
Play tracked down Warnke, 43, to find out why, with an already successful eatery to run, she'd take the plunge, and what fish is her favorite.
Q. Why a fish and chips restaurant?
A. I've always had a passion for the fish industry. I started out working the slime line in a processing plant and spent a summer commercial fishing. I also worked for Trident Seafoods for about a year. Other than fast food, there just wasn't a real fish and chips place in Anchorage. I knew that I could make it work; it's something I've wanted to do for years.
Q. Just who is Captain Chuck?
A. Chuck Bundrant is the owner of Trident Seafoods and has been a personal friend of mine for over 20 years. He worked his way up in the seafood industry, and I've always asked his advice, especially when it came to running the numbers on this place. He really helped me a lot in getting this going, so I asked him if I could call it Captain Chuck's. He said it would be an honor.
Q. This location has been home to many restaurants. I know in the industry, people can be a bit superstitious about the potential success of a new place when several restaurants have cycled through a building. What made you choose this spot?
A. It's true that this has been a few different places, but I knew that the overall location was good. I don't think it was the location that caused the other places to close, and I don't anticipate having the same problems they did. This is a high-traffic area, and we are in a very visual spot. We have already started building a decent clientele, even though I haven't advertised much, and I anticipate a heavy influx of tourists this summer.
I also like this neighborhood. This is a middle-income area, so it was important to me to create a place that people can enjoy a nice dinner in a pleasant environment yet not break the bank.
Q. What makes your restaurant stand out from other seafood restaurants in town?
A. My focus is on quality and service above all. I fully support Alaska fisherman -- they are out there working hard in dangerous conditions to bring the seafood to us. I use wild seafood exclusively, with the exception of having to use farmed shrimp outside of the regular season (and oysters). The shrimp season is very short in Alaska, so there's no way around supplementing.
We cut up all our own fish, and I keep all the batters and cooking oils separate so customers with shellfish allergies do not have to be concerned.
I think people will be surprised when they come in here. All I can say is, come in and look. It's totally different than what you'd expect.
Q. What are some of the more popular menu items?
A. Halibut and Chips, consisting of hand-battered halibut and fresh chips, is very popular, as are all of our homemade soups. We also have a Captain's Plate that has halibut, rockfish and shrimp. We have specials every Friday night, and those are starting to really bring customers in.
Q. Will the menu be expanding?
A. I'm planning an oyster bar. Oysters are one item that don't come to us from the wild, but farmed oysters have a more consistent taste. I want to create an oyster bar that offers a variety of different kinds of oysters, served different ways. We are also working on a beer and wine license.
Q. What is your personal favorite?
A. Rockfish and Chips. Rockfish is one of my favorites -- it's an underrated fish that is comparable in taste to halibut, but costs much less.
• Got a restaurant tip, a new menu, a favorite dish or a chef change? Contact Play editor Josh Niva at jniva@adn.com.
Captain Chuck's Fish and Chips
Location: 3001 Penland Pkwy., outside of the Northway Mall
Hours: 10:30 a.m. to 9 p.m. daily
Phone: 278-FISH (3474)
Want to rave or pan? Write your own review of this restaurant or any other recently reviewed place at play.adn.com/dining.
By Jody Ellis-Knapp
Daily News correspondent