Welcomed at the door by partner Van Hale, guests are at once immersed in a quaintly elegant atmosphere provided by our original town-site house and tasteful table settings. The evening is guided with unrivaled service by our subtle, accomplished staff.


With only 14 tables in our house, we serve an average of 60 guests each night. Reservations are highly recommended.

"...The best restaurant in Alaska."

~ The Anchorage Daily News


"(The Marx Bros. Café) has probably done more for advancing Alaska's culinary appreciation than any other single restaurant."

~ Diversion Magazine


"The little house on Third Avenue consistently offers the freshest, most innovative, exciting dishes to be had in the state..."

~ The Anchorage Daily News


No wonder Pacific Northwest Magazine's readers picked the Marx Bros. Cafe as their favorite restaurant in 1991.

Conveniently located at:
627 W 3rd Avenue

Anchorage, AK 99501

Dinner Only
5:00 pm–9:00 pm


House Made Gnocchi

Potato dumplings with Alaskan red king crab, crispy capicola and sweet gorgonzola mornay ~ 19

Alaska Oysters

On the half shell with
pepper vodka-pickled ginger sorbet ~18

Neapolitan Seafood Mousse

Layers of smoked salmon, smoked halibut and Maine lobster with sturgeon and trout caviar and brioche toast 17.50


Melitzano Salata

Roasted eggplant pâté with pita bread, pepperoncini peppers and Greek olives ~ 15

Lobster Bisque

Classic lobster bisque with a king crab-truffle salad 19


Alaskan Oysters

On the half shell with pepper vodka ginger sorbet ~ 18




Van's Caesar Salad* 

Our version of the Tijuana classic; prepared tableside for two or more  ~ 14.5p

Blue Cheese Salad

Assorted baby greens, candied walnuts, sun dried tomatoes and blue cheese dressing ~10



Halibut Olympia

Fresh Alaskan halibut stuffed with king crab,
lemon caper sauce and asparagus ~ 50


Fresh Prince William Sound Jumbo Spot Shrimp

Artichoke marinara, house made fettucine,
topped with olive tapenade 36


Tea Smoked Duck

Peking style duck smoked over black tea with
coriander scented rice and vegetable stir fry ~ 40


Grilled Filet Mignon*

Wild mushroom demiglace grilled asparagus and baby carrots, blue cheese gratinee of smashed Yukon gold potatoes ~ 50

Roasted Rack of Lamb*

Moroccan tomato sauce, Israeli couscous and garnished with chermoula ~ 45

Loin of Venison

New Zealand red deer loin with fresh truffle, hedgehog mushroom puree, roasted cauliflower,
Brussels sprouts and whipped potatoes ~ 50


We are proud to be a member of Seafood Watch Serving only wild-caught sustainable seafood


An 18% gratuity will be added for parties of 5 or more 


Executive Chef ~ Jack Amon
Chef de Cuisine ~ John D'Elia