O'Malley's on the Green: Anchorage’s Laid‑Back Golf‑Course Eatery

If you’ve ever driven past the long, winding driveway that leads to the Anchorage Golf Course, you might have missed O'Malley's on the Green, tucked quietly at the end. I’m the sort of person whose only relationship with golf comes from re‑watching "Caddyshack" for the third time, yet I find myself there almost weekly—mostly for the bar, the views, and the occasional bite.

The moment you step onto the deck, the sun‑splashed dining room feels surprisingly spacious. Huge windows frame the downtown skyline on one side and the rolling hills of the course on the other. Even on a bright summer day there’s always a seat to snag, and the service, while never fussy, is consistently friendly.

For years the kitchen was a bit of a roulette wheel—good most of the time, great occasionally, and the odd sub‑par plate now and then. Lately, though, the chefs seem to have found a rhythm. The menu still reads like a classic clubhouse spread, but the quality and consistency have crept up, turning O'Malley's from a “nice view” stop into a legit dining option.

Walking through the restaurant, you’ll notice the nostalgic vibe: white tablecloths, carpeted floors, gold‑toned banquet chairs. It’s the sort of décor you might have seen in a New Jersey country club in the ’80s—my own stint as a cabana attendant back then gives me a soft spot for that look. There’s something oddly comforting about watching golfers swing while you sip a spicy Mulligan Margarita.

Now, the food. The menu rotates with the seasons, but a handful of staples stay put year‑round. The buffalo wings are a reliable starter—$12 for a half order, $24 for a full. My personal favorite is the bacon‑bleu burger, which pairs honey‑cured bacon with a generous slab of gorgonzola for $23. The French dip, priced at $22, arrives with a zingy horseradish sauce that cuts through the thinly sliced, house‑roasted beef.

If you’re after something classic, the club sandwich (a solid $20) delivers exactly what you’d expect: three layers of turkey, ham, crisp bacon, lettuce, tomato, and mayo on toasted bread. My husband swears by it, and I’ll gladly second that vote. For a side, the “sidewinder” fries—think curly‑meets‑steak‑cut—are best dunked in blue‑cheese dressing or jus.

Seasonal highlights include poke tacos ($15), which work as a light starter or a solo entree, and a Mediterranean quinoa salad ($13) tossed with feta, Kalamata olives, and a lemon‑tahini drizzle. One recent visit featured gochujang‑glazed cauliflower ($12) and decadent garlic‑parmesan cheese curds ($10), washed down with a glass of cabernet. Not exactly a balanced plate, but definitely a memorable one.

The Reuben, at $20, might be the most dependable year‑round item. It arrives on toasted marble rye, loaded with house‑roasted corned beef, Swiss, tangy sauerkraut, and a subtle Russian dressing—no poetry needed, just solid execution.

Innovation isn’t the kitchen’s strong suit; when I ventured beyond the casual menu and ordered a grilled ribeye ($38), the cut fell short of expectations. Still, the overall experience feels solid, especially when you factor in the view of the driving range and the occasional sight of a golfer’s perfect swing.

Bottom line: O'Malley's on the Green isn’t trying to reinvent the wheel. It offers familiar, comfort‑driven dishes in a setting that feels both nostalgic and relaxed, with a backdrop that makes even a simple sandwich taste a little better.