Experience this surprisingly pleasant place for seafood and seduction.. The Scene Deep teal walls, polished woodwork, brass railings and nautical prints evoke a private club, while the curved banquettes and curtained booths invite tête-à-têtes.
What to Order While many hotel menus are as changeable as the sea, the Anchorage has withstood tides and time, remaining one of the Twin Cities' prime seafood restaurants for 15 years. It nods to tradition (steamed crab legs, lobster Thermidor, surf and turf), but favors invention (salmon en croûte, macadamia-crusted mahi-mahi, mesquite-grilled tuna). Lobster is served six ways, not to mention its role in the heady bouillabaisse. Landlubbers can stick to steaks, chops, chicken and venison.
Hint Perhaps it's the anonymity of a hotel restaurant, but the Anchorage, in the Four Points, feels blessedly remote from prying eyes, which makes it good for business as well as romance.