New restaurant opens within Best Western Lake Lucille Inn

WASILLA — A new restaurant is now open within The Best Western Lake Lucille Inn.

The Chop House made its debut to the public during a soft launch held last week. The newly opened steakhouse specializes in fine dining and offers a scenic eating experience to visitors looking for a picturesque Alaskan backdrop.

"I would put our kitchen up against any other kitchen in Alaska," Settlers Bay Lodge Owner Joshua Broda said. "We didn't cut any corners inside the restaurant."

Broda purchased the Best Western from the previous owner with the intention of upgrading and maintaining one of the Mat-Su Valley's most iconic destinations. He said they've spent over three and a half years getting everything ready for the Chop House.

"It's been a long time coming," Broda said.

"We knew it was a great legacy property in the Valley, and we knew we could make it something cool."

While outdoor eating isn't available yet, those visiting the Chop House can still relax on an outdoor deck area with electric fireplaces while looking out at Lake Lucille. The Chop House also features a separate room that is located between the restaurant and the hotel lobby that will be used for overflow and private dining events. The room will also be used by hotel guests who want to eat continental breakfast.

Broda said the Best Western was built in the 1980s and cemented its place in the Valley's history as one of the most popular destinations not just for tourists but for locals as well. He said it's been one of the Valley's most popular venues for weddings and other events over the years, and he plans to continue that legacy.

"It's been around as long as I've been alive," Broda said. "We think we have a winning team and winning formula that will carry us into the future and build on the success of the past."

For more information, call 907-885-3225. Read more about The Chop House in the Frontiersman's quarterly magazine Valley Living, which is available in July.

Contact Mat-Su Valley Frontiersman reporter Jacob Mann at jacob.mann@frontiersman.com