On The Border Opening First Alaska Restaurant in Anchorage
May 16, 2022 // Franchising.com // ANCHORAGE, Alaska - On The Border Mexican Grill & Cantina is opening its first restaurant in Anchorage, Alaska in mid-June 2022. The gateway of Alaskan adventure will soon offer authentic Tex-Mex specialties in Alaska’s premier retail and entertainment center of Tikahtnu Commons. On The Border is known for its bold, border-style favorites, like ice-cold margaritas and sizzling fajitas grilled over mesquite wood and served in generous proportions.
“We are excited to debut Alaska’s very first On The Border restaurant,” says Jack Lewis, managing owner of Operations for Firetap Tikahtnu, LLC and whose last Anchorage landmark was The Sourdough Mining Co. Restaurant. “The Tikahtnu Commons Outdoor Mall will be a perfect fit for the lively ambiance and premier brand of On The Border. The new restaurant will be within walking distance to great shopping, entertainment and we are eager to bring the bold flavors of Texas and Mexico to Anchorage locals.”
Originally from the east coast, Lewis moved to Alaska after spending several years working for the McDonald’s corporation. He was looking for adventure following college, but after meeting a few local restaurant owners in the area, he saw an opportunity to leverage his industry experience and built a life and career in Anchorage. Since then, Lewis has opened several concepts in the area, including the Sourdough Mining Company, Firetap Alehouse, McGinley's Irish Pub, The New Peanut Farm Sports Grill, Burgerfi and Krispy Kreme Doughnuts. Through this new partnership with On The Border, he looks forward to bringing a fresh, exciting concept to Anchorage that will appeal to a diverse demographic.
“We are thrilled to be growing our franchise family and bringing our fun and relaxed environment to new places such as Tikahtnu Commons,” said CEO of On The Border Tim Ward. “We can’t wait for the grand opening of our crave-worthy specialties and energetic atmosphere when we open our doors in Anchorage this summer.”
SOURCE On The Border
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