Simon & Seafort's Saloon & Grill
Alaska Views, Surprisingly Earnest Wine Program
Downtown · Anchorage · Seafood · Visit Website ↗
Reviewed April 11, 2026
Wingman Metrics
First Impression
You're looking at Cook Inlet and the Alaska Range through floor-to-ceiling windows, and the wine list lands on the table like a curveball — it's not the generic steakhouse pour-anything situation you'd expect at a saloon-branded seafood spot in Anchorage. There are actual producers here with identities. Someone made choices.
Selection Deep Dive
The list leans hard on three producers — Orin Swift, Gérard Bertrand, and Willamette Valley Vineyards — which keeps things tight but coherent. California dominates with Orin Swift's glossy, crowd-pleasing lineup (Blank Stare, Mannequin, Palermo, Abstract), while the Bertrand selections bring a French counterweight via Languedoc-Roussillon, from the Crémant de Limoux to the Château l'Hospitalet La Clape. Oregon shows up via Willamette Valley Vineyards with solid representation across sparkling, white, and red. The gaps are real — no Old World reds beyond Bertrand, no Burgundy, no Riesling for the fish — but for a destination seafood restaurant in downtown Anchorage, this is a more considered list than most places within a thousand miles.
By the Glass
By-the-glass specifics aren't published, but the wine dinner lineups suggest these producers rotate through pours in some form. If the Gérard Bertrand Gris Blanc Rosé or the Willamette Valley White Pinot Noir make it to the glass program, those are the ones to ask about. Don't count on a long pour list — this feels more like a bottle-first operation.
Willamette Valley Vineyards Founder's Reserve Chardonnay — null
WVV consistently overdelivers for the price point, and a Founder's Reserve Chard next to fresh Alaskan seafood is a no-brainer. Without published pricing we can't confirm the markup, but if it's in a reasonable range it beats anything from Orin Swift for pure food-friendliness.
Gérard Bertrand Château l'Hospitalet 'La Clape'
Most tables are going straight to the Napa Cab or the WVV Pinot Noir — fine choices, but La Clape is the sleeper. It's a Languedoc blend from one of Bertrand's flagship estates, with the kind of savory, sun-baked complexity that actually works against richer fish dishes and prime beef alike. Most diners skip anything French that isn't Burgundy or Bordeaux.
Orin Swift Palermo Cabernet Sauvignon
Palermo is a perfectly decent Napa Cab, but it's also one of the most-marked-up labels in the Orin Swift lineup nationwide. At a restaurant at this price point in a high-cost market like Anchorage, you're almost certainly paying a painful premium for a wine you could find at a Total Wine for around $35. Save the Napa Cab budget for something less ubiquitous.
Gérard Bertrand Gris Blanc Rosé + Fresh Alaskan seafood
Bertrand's Gris Blanc is a pale, dry, Grenache Gris-driven rosé from the Languedoc — lean, mineral, and not sweet. Against whatever's coming off the docks fresh that day, it stays out of the way and lets the seafood do the talking, which is exactly what you want.
🎲 The Bottom Line
Simon & Seafort's is doing more with wine than you'd guess from the name, and the wine dinner program shows real intent — but the list is narrow, the pricing is Anchorage-expensive, and there's no depth beyond three curated producers. Go for the views and the seafood, let the Bertrand or WVV selections guide your pour, and keep expectations calibrated to where you are.
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