Thursday, April 28, 2011

Peanut Farm - Drives me nuts

The Peanut Farm is immensely popular among Anchorage sports fans.  With at least 2 screens within view from every seat in the restaurant, it is not hard to figure out why.  In fact, in the newest part of this large sports bar, each of the tables has it's own small television.

Saturday and Sunday mornings, during football season, you can find clusters of fans throughout the place.  The fans of each college/university or pro team will stake out real estate and claim the screen for their game.  You can get there pretty early since the Peanut Farm opens at 6a for breakfast.  I have personally had the biscuits and gravy as well as the Huevos Farmcheros and enjoyed watching the Sunday morning game.  Did it feel a little weird having a beer at ten in the morning...with my breakfast?    sure, but that is all part of the charm of the Farm.

Things can get pretty hectic during lunch and dinner with staff running around.  During my most recent visit, my friend and I sat for over 20 minutes before we finally anyone's attention.  Once we did get our order we were happy, but it was a bit frustrating during the wait.

I enjoy a good order of hot wings and the Peanut Farm has a wide variety of wings to choose from.  The 4 alarm chicken wings seem to be just the right combination of heat and flavor for me, but to each his own.  There are 12 different flavors available for your wings, and you can even get the Farm's Pork Wild Wings.  The pork wings are actually tender pork shanks flavored to order.  I have had them, and they are not bad.

During my last visit, my buddy and I shared the Pastrami Dip and the Hot Farm Sub.  The Pastrami Dip is a french dip sandwich with pastrami instead of roast beef.  I love pastrami, and the sandwich was okay, but I think I prefer a good roast beef instead.  The Hot Farm Sub has ham, roast beef, tomato, American cheese, and with 1000 Island dressing on the side.  The sub was also, okay, but both sandwiches just had too much bread.  In fact, my friend made his sandwiches open face by removing the top bun.  My philosophy on sandwiches is:  more fillings/meat...less bread.

The highlight of any meal at the Peanut Farm, besides the televisions everywhere, are the 25oz "Pounder" beers you can get.  They always have one of my favorites on tap, and I usually go to there when I have a good thirst going on.  One or two pounders will help wash away your bar food tears.

If you are looking for great pub food, this is not really the place to go.  There are at least a couple of other places in Anchorage that will blow your socks off when it comes to pub food.  Having said that, if you are looking for decent okay to good bar food, the Peanut Farm will suffice.  After all, you can always ignore the food (and sometimes bad service) and glue yourself to whatever sporting event is on the nearest television.


Peanut Farm:

Address - 5227 Old Seward Hwy, Anchorage, AK

Phone - 907-563-3283

Website - www.wemustbenuts.com

Reservations:  none needed.  There is plenty of seating, but the Peanut Farm is very popular, especially when the Aces are playing...parking can get tight.

Overall Recommendation:  Service and food can be kind of hit or miss.  I have had great service with so, so food.  I have had bad service with good food.  I think the Peanut Farm is mostly about the ok service, ok food, but plenty of televisions with sports on them.

Wednesday, April 27, 2011

Taco Del Mar - VELOUS!

I admit I have a problem.  Tortillas are like a blanket of love for food, and Taco Del Mar is one of those places that make me feel the love.  It is a "quick-serve" chain restaurant with a local feel.  I have visited Taco Del Mar restaurants in 3 or 4 different states, and I feel like they are all local.

I would like to tell you that I have tried everything on the menu, but the fact of the matter is that they are the only burrito place I have been with fish burritos....and I love them!  I always have the Mondo fish burrito with rice, black beans, the special fish sauce, sour cream, salsa verde, & cheese on the spinach tortilla.  The ingredients are fresh, although they do have to go to the freezer for the Alaskan Cod filets.  They are all wrapped up with care into that soft, moist, and delicious green tortilla.  They really are great!

I can only assume that the rest of the menu is as good, because I always see other people ordering other items, but you have to give the fish a try.  If you need some incentive, to go, Taco Del Mar is rated by Heath Magazine as among the top 10 healthiest "fast food" restaurants in the United States.


Taco Del Mar:

Locations throughout the western United States and Canada and much of upper midwest.  There are two locations in Anchorage, one in Fairbanks, and one in Wasilla.  Check the website for a location near you.

Website - www.tacodelmar.com

No reservations needed.

Overall Recommendation:  If you like like burritos and the like, you gotta give it a try.

Tuesday, April 26, 2011

Little Italy Restaurante - Tuscany on the Lower Hillside

A great little "hole in the wall" Italian/Greek restaurant is about a 10 minute walk from my house....Little Italy Restaurante.  It is a perfect example of what is great about Anchorage cuisine.  You can find the most amazing little restaurant in a strip mall or, in this case, what I would swear is an old garage.  My wife and I consider Little Italy as one of our favorite restaurants in Anchorage, and this last Saturday we needed a little time for us at "our" restaurant.

The interior has just the right level of light and mood music playing as you come in and are seated.  There does not really seem to be a bad seat in the place, although I do prefer the booths...for the romantic times.  The service is always friendly, and the recommendations and specials are spot on.  They do have their own bar and, if you are a oenophile, they have a pretty nice selection of wines.  My wife and I always listen to the specials and look for recommendations on wine from the waitstaff.  The staff loves the food and wine they serve...and they make great meal advisors.

I have eaten at Little Italy a few times and love the appetizers.  My favorite is the sauteed mushrooms.  They are sauteed in olive oil, garlic, oregano, and lemon.  Having said that, this time they were a little dry without much jus.  Next time I will ask the waitstaff to check to see if they are looking good before I order them.

We also had marinated artichoke hearts.  I have had artichoke hearts that are too oily or too vinegary.  These were just right, marinated in some lemon, olive oil, herbs, and dusted with little paprika.

Our waiter recommended the R Barbera 2009 of Jeff Runquist Wines.  It was just right for our appetizers and what we were about to have for our entree.  This is one of the things I like most about Little Italy!  They always seem to be able to make the right recommendation for pairing appetizers, wine, and entree.  This particular red was light with hints of mocha and plum.  The perfect balance for our meal.

My entree came with a lemon chicken soup.  It was ok, but far from transcendent.  It didn't matter much, because my entree was on it's way...and it was inspired.  The seafood cannelloni made my day.  It was a special, not on the menu, but as I have said before their specials are spot on.  The crepes were stuffed with crab, shrimp, and scallop.  A light cream sauce covered the two crepes and a spoonful of marinara had been ladled across the top.  A side of fresh steamed vegetables accompanied them on the plate.

I love a creme sauce that does not feel heavy and allows the flavors of the crepe and filling to step forward.  The accent of the perfect amount of marina brought the plate together.  The seafood was sweet and flavorful...the sauce magnificent.  Needless to say, I gobbled up my meal.

My wife had a special as well, linguini with tender slices of chicken in a red wine reduction.  The sauce had capers, pine nuts and my wife loved it.  I was too focused on my meal to get a taste, but I did get a whiff of the aroma as it was placed on our table, and it smelled devine.

Someday my wife and I will have to save room for a desert.  To date, we have been too enthusiastic about our appetizers and entrees to make it to a desert.  It just gives me an excuse to make another reservation to have dinner there.


Little Italy Restaurante:

Address -
2300 E 88th Ave
Anchorage, AK

Phone - 907-344-1515

Website - www.littleitalyalaska.com

Reservations - recommended!  Little Italy's seating is limited and on a busy Friday or Saturday night it can fill up between 7-9p.

Overall Recommendation:  This place is a gem and should be tried.  It is a great little Italian restaurant with great service.  They do not take Visa/Mastercard, but do accept American Express, checks, and cash, so plan accordingly.

Saturday, April 23, 2011

Lily's Family Restaurant - Breakfast Served Anytime

I may have mentioned before that I am a huge fan of breakfast.  Eggs, sausage, bacon, biscuits and gravy, grits.....come to daddy!  Lily's Family Restaurant, formerly owned as The Alaska Breakfast Club, has a lunch and dinner menu, but still specializes in breakfast fare.  In fact you can order breakfast anytime.

I frequented Lily's in it's former life (I referred to it at the ABC), and I still have not ever eaten anything but breakfast when there.  Oh they have the usual breakfast offerings including pancakes, crepes, blintzes, and french toast, but I am not much a "sweets for breakfast" type of guy.  I don't dislike those things, but I prefer the down home style breakfast centered around eggs, meat, and something with some sort of southern/soul influence.

When at Lily's always make sure to check the white board to see what the specials are.  There are usually items not found on the menu that fit my needs...and at a great price.  Today it was the Country Benedict.  Two poached eggs over sausage patties over biscuits...all smothered in country gravy.  I had a side of white rice, but I had a choice of grits or hash browns.  I am trying to lean up, hence the rice, everything else was definitely "stick to your ribs" food.

Now, I have had better gravy, and the breakfast was pretty salty for my palette.  Having said that, it was the special.  All in all, not a bad meal for the price.  On top of that, it is nice clean and well lit family style restaurant.  Definitely worth a try.

Lily's Family Restaurant:

Address -
1440 E Tudor Road
Anchorage, Alaska

Website - www.lilysalaska.com

Phone - 907-561-3805

Reservations - none required, plenty of seating.

Overall Recommendation - Not the ritz of breakfast restaurants, but good.  Worth a try.

Thursday, April 21, 2011

Vallartas Mexican Restaurant - East Anchorage Gem, Value Prices

Anchorage is blessed with a handful of pretty decent mexican restaurants. East Anchorage is lucky to have one of it's own in Vallartas on the NW corner of the intersection at Northern Lights and Boniface.

When I first moved to Anchorage, I lived in the neighborhood and ate there monthly. It has been a few years since I have visited, and there has been a lot of work done on upgrading the restaurant, and they have added a buffet. I didn't partake of the buffet....I will have to go back some time to give it a whirl.

I asked my server what was good and he the steak burrito platter was what I was looking for...who am I to argue? He was right. I really appreciate a straight forward meal, so give me those two burritos with a spoonful of refried beans and a spoonful of rice and I am happy. The burritos were a little more heavy on green peppers and onions than I usually like, but they were still quite tasty. Add an ice cold lager, and it is pretty much the perfect meal!

Give it a try, and you will leave Vallartas happy and content....and you won't have to put a dent in your pocketbook to do it.


Vallartas Mexican Restaurant:

Address -
5437 E Northern Lights Blvd
Anchorage, AK 99508

Phone - 907 338-2500

Reservations - I haven't needed one, but I think I would call on a Friday or Saturday to make sure.

Overall Recommendation: At around $10 per dinner, this is good mexican food and a great value. Add the friendly staff into the mix, and this is a great choice for a night out with the family.

Tuesday, April 19, 2011

Arctic Roadrunner - Local Burgerman...an Anchorage institution


I have been to the Arctic Roadrunner a handful of times since I moved down from Fairbanks in 1998. The burgers are of good quality and the fixings are fresh, but I don't think people frequent it just because of the burgers.

The Arctic Roadrunner has been around since 1964, and framed in virtually every nook and cranny are photographs of loyal clients. The walls are filled with frames, in fact, they have begun creepy up to the ceiling. Each photograph has a little tidbit of information, including where that person came from, when they moved to Alaska (Anchorage), and when they became an Arctic Roadrunner customer.

If you are looking for a huge selection in burgers, then you need to go to one of those crimson bird burger places. This menu is simple and straight forward, and you are bound to find a burger to satisfy your cravings.

I had the Arctic Cheese on a wheat bun. It is simply a cheeseburger. It does not overwhelm the palette with fancy spices or exotic toppings, but it is simply delicious....in a way I think we sometimes forget how good food at it's simplest can be. Now, don't get me wrong, I could have had the Kodiak Islander with it's mild green pepper, bologna, salami, ham, two cheeses, and an onion ring, but today I wanted the simple life.

The Seward Highway restaurant has a great wood burning fireplace with well lit booths and tables. You get the feeling that you are sitting in an old Alaskan roadhouse. Part of the restaurant looks over Cambell Creek and even has a summer patio with a few tables. Sitting at a booth brings a sense of connection with the heritage of the restaurant and the community.

Arctic Roadrunner:

Address & Phone - 2 locations
5300 Old Seward Highway, Anchorage, AK 99518; 907 561-1245
2477 Arctic Blvd, Anchorage, AK 99503; 907 279-7311

Reservations - none needed, but be sure to bring cash, as it is a cash only establishment.

Overall Recommendation: Try it, and then don't forget to come back for a visit. It is like going home.

Saturday, April 16, 2011

Simon & Seafort's - "A View to a Grill"


The view from the restaurant window, on a sunny spring evening, is stunning, so please pardon the pun in the title of this post. Sipping a martinis and partaking of tasty appetizers and entrees, all the while the sun gleams off Cook Inlet and hovers over Sleeping Lady....it is a great setting.

Sitting with a small group, I was able to partake of a variety of appetizers. We had the Classic Sampler, comprising chili smoked tiger prawns, teriyaki tenderloin, and king crab artichoke dip. I have had the teriyaki tenderloin before, and if you have to choose just one appetizer, this is it. The prawns are great, and quite delicious. The dip is good, but typical.

Next we had the Kobe meatloaf sliders. Mmmmm. Each slider has a tangy sweet/hot mustard and a spicy jalapeno stuffed olive garnish. Just have one, or you will ruin your appetite.

Not yet satisfied we had the sweet potato fries, which are served with a coconut BBQ sauce dip and a mustard aioli. I am a huge fan of aioli, and love sauces. Even though I am not a huge sweet potato fan, I liked this appetizer. If you love sweet potatoes, give it a try.

We also tried the blue cheese & bacon chips. Dress with blue cheese, bacon, chipotle ranch dressing, and tomatos. It is like a party in your mouth, but save room for an entree!

I managed to avoid going overboard on appetizers enough to enjoy a meal of the Tableside Seafood Etoufee. A blend of scallops, black tiger prawns, mussels, clams, and andouilla sausage, all served over cheese grits and a side of braised greens. My favorite part of the meal was the cheese grits. The cheesy flavor and texture of the grits balanced the spice of the etoufee and the buttery greens perfectly. It is a tantric experience on a plate.

Simon & Seafort's:

Address-
420 L Street
Anchorage, AK 99501


Phone - 907-274-3502

Reservations - a must for the main dining room, however the bar, while a bit louder, has a large menu, the same view, and is does not require reservation.

Overall Recommendation: An Anchorage landmarks with a great waitstaff and food.


Thursday, April 14, 2011

Grilled Steak - Nothing Better, but do it Right!


I was talking with a friend of mine the other day about steak, and how we both love it. He was telling me about a third friend and how he was indifferent. I was shocked. I can't conceive of how a person can be dispassionate about steak. After thinking about it, I concluded that he must not have ever had a properly grilled steak. I just picked up a couple for dinner and thought that this would be the perfect time for a primer on grilling a great steak.

First rule, make sure it is a good cut of meet. I prefer rib eye steaks, but enjoy t-bones, new york, porterhouse, and even a properly prepared tri-tip. There should be good marbling, that is, there needs to be some fat in the cut and trimming the meat. As a general rule, I usually get a 1/2 inch to full inch thick cut. I find that the thicker the cut, the more attention you need to pay to the meat while grilling, but the juicier it will be when served.

Side note: If you are serious about your steak, you will ask your butcher to cut your steak specifically to your specifications. It will not cost you more, and you will know precisely what you are getting. In Anchorage, I have found that Mr. Prime Beef is amazing. The butchers at Fred Meyer are also very good.

Once you have your steak there are 5 steps to success:
  • Prep the grill
  • Sear the meat
  • Season the meat
  • Grill the meat
  • Rest the meat

Prepping for grilling. Get your grill hot (gas or charcoal), you need to get it as hot as possible. This will make it easier to clean your surface and sear your steaks. My father is a purist and will probably send out a posse to round me up for admitting this, but I cook on a gas grill. Folks like my dad say that you lose the flavor of the coals, to which I say, "Charcoal tastes gross!", so gas it is for me. Gas allows for greater precision when cooking, and it is faster to get going, and there is less to clean up. Anyway, on to the grilling.

Scrape off the char from the last grilling session. Nobody wants 2 week old char on their fresh steak!

Once cleaned throw your unseasoned steak on the grill to sear it. Searing the steak will seal in all of the juices and flavor of the meat. Sear it at maximum heat for about 45 seconds to 1 minute on each side is perfect. Get those steaks off the grill and turn the heat down to medium-low (around 325 degrees). Keep in mind that the outside temperature affects your grills temperature. Grilling in Alaska in the winter requires some special attention compared to grilling in the summer. Every grill is different...take the time to get to know your grill. Time to season your steak while the grill cools a bit.

Seasoning the meat is important. For some this means a little salt and pepper, for others it means leave the meat as god intended...no seasoning. I personally love Montreal Steak Seasoning. It has the right amount of salt, pepper, garlic, and other spices. The seasoning should accent the flavor of your steak, not replace it. Don't overdo it. With practice you will get it just right.

Grill the meet to perfection. This is a little tricky depending on how you like your steak done and how thick the cut of steak. Use a timer! Don't guess at how long you have been grilling your steaks. A difference of a minute can mean a lot when grilling.

I prefer my steaks to be medium to medium rare. For a 1/2 inch steak this means 3-4 minutes per side. For a 1 inch steak it might be as high as 6-7 minutes per side. If the heat is a little on the high side, get the meat further away from the fire. Conversely, if the fire is a little colder, get those steaks closer to the fire. If you like your steak rare, cook it for a shorter time (for some of my friends that means you can still hear the echos of the mooing off in the distance). If you like your steaks done or well done, then cook them longer...just don't burn it, there is no pleasure to be had in a black chunk of steak. Avoid the temptation of cutting into the meet to see if it is done. This will be explained in the next step.

Get your steak off the grill when the time is right, but do not cut into the meat yet! Let your meat rest for a few minutes first (as a general rule, you want to rest all meat before serving including poultry, pork, beef, etc). By letting the steak rest it will allow the temperature of the meat to equalize throughout and keep the juices saturated in the steak. For my steaks I usually let them rest about 5 minutes. My dad used to cover the meat with foil while it was resting to keep if from getting cold.

Once your steak has rested, serve and eat. I like to serve my steaks with a mushroom jus, but to each his/her own. Enjoy!

Friday, April 8, 2011

Jimmy John's - Subs for Foodies

My friend was raving about Jimmy John's from the time we touched down in Texas. Where is the nearest one? On and on. I am glad we found one....right down the road from our hotel as chance would have it.

Now Jimmy John's boasts to be the World Greatest Gourmet Sandwiches. I don't know if they are the best, but I haven't had any better. They have a variety of choices with all real fixings. I don't know about you, but I am dubious of meat that looks synthetic or that has to be dunked in juice in order to taste good. Jimmy John's is straight up, real good stuff!

By now you probably realize that, if there is one, I tend to go for the specialities of a restaurant. The standout on the Jimmy John's menu is "The J.J. Gargantuan" it and this sandwich was invented by Jimmy John's brother Huey. With lots of genoa salami, sliced smoked ham, capicola, roast beef, turkey & provolone, jammed into one of our homemade French buns then smothered with onions, mayo, lettuce, tomato, & our homemade Italian dressing.

The sandwich really did satisfy, and I felt like I was eating my first real sub in a long time. I would give it two thumbs up if I didn't need them to hold up my sandwich.


Jimmy John's:

Address -
Locations across the contiguous United States

Website - www.jimmyjohns.com (you can order online)

Reservations - none needed

Overall Recommendation: this ain't no Subway or Quiznos, these are real subs for a real appetite!

Thursday, April 7, 2011

Freebirds World Burrito - It's a Monster

I first ate at Freebirds World Burrito about 15 years ago. Over the years the picture of this magnificent beast of a burrito has grown, like a legend, in my mind. The only thing is that this time my mind was not playing tricks on me.

The burritos come in 4 sizes: Hybird, Freebird, Monster, and Super Monster. There are 3 proteins to choose from: Slow Roasted Carnitas, Fire Grilled Steak, Fire Grilled Chicken (your choice of white or dark meat).....or you can have a fresh veggie filling.

When I am faced with a decision about which size to get, and two of the names have Monster in them, I feel obligated, on a purely masculine level, to get at least the smaller of the two monsters. I went with the Monster simply because I might not have been strong enough to even hold up the Super Monster. To be healthy (ha!) I went with the spinach tortilla and chicken (dark meat please).

The flavor of the fire grilled chicken really stands out amongst the traditional rice, cheeses, sour cream, etc. In many chain burrito stores (Qdoba, Chipotle to name a couple) you get decent flavors from fresh fixings, but there is something about the grill on the Freebirds burrito that is special. It is like that lady in the red dress, when the rest are wearing black.

In an earlier post I mentioned that I have a real weakness for good food that is served in a warm tortilla. Freebirds is the best I have had. If you have the opportunity, don't pass it up. I would eat at one every day if there were one in Anchorage, although I would have to go with a smaller option I don't want to lose my figure :)


Freebirds World Burrito:

Address -
43 locations in Texas
1 in Oklahoma
2 in California

Website - www.freebirds.com (you can order online)

Reservations - none needed

Overall Recommendation: bring your appetite and thirst for well seasoned fixings!

Wednesday, April 6, 2011

Joe's Crab Schack - A Good Case of Crabs

My advice? Definitely wear the bib!

Joe's Crab Schack is chain restaurant that got it's start in Houston, Texas in 1981. Lucky for me that is where I got my first taste of this seafood extravaganza. The restaurant features friendly servers who tie your bib on for you and sing birthday songs for guests celebrating. It is entertaining watching them all dance to "Cotton Eyed Joe", although I am sure they are less than thrilled with the routine by the end of the night.

Joe's features, what I would call, gulf style seafood. The featured meals are crab, shrimp, crawfish, clams, etc. are place in a steampot and steam cooked. There are several different seasonings that are used in multiple preparations and choices. Each one sounds equally delicious and I was pleased with my meal.

My friend and I started with pound of crawfish and the classic sampler. The crawfish were delicious and spicy. I admit to being very bad at getting the meat of the crawfish out to eat it, but what I could get out...dynamite! The classic sampler did not disappoint either. Calamari, crab dip, and most of all "Great Balls of Fire". All were good, but the great balls of fire really stood out. Fried balls of jalepeno, shrimp, and crab, all blended with cheese. It is the perfect combination of flavors taking your taste buds on a roller coaster ride of deliciousness. DO IT!

Whenever I am eating at a place for the first time, I always try the house special. In Joe's case, it is Joe's Classic Steampot. Dungeness crab, Snow crab, boiled shrimp, smoked sausage, corn and potatoes all brought to the table in a steampot and smelling scrumptious. The crab meat was delicious, but like most crab meals, it is a lot of work for that great flavor. The sausage, corn and potatoes definitely help fill your belly in this festive meal. My friend had the Samuel Adams Steampot and was very satisfied as well.

If you are watching your sodium cholesterol intake, beware! Otherwise, enjoy!

Joe's Crab Shack:

Address - check website for a location near you


Phone - 877 599-9330

Reservations - no reservations needed

Overall Recommendation: gulf style seafood in a fun atmosphere, everyone should go once for the experience.

Sunday, April 3, 2011

Irving Street Kitchen - Porland - A fusion of Soul into every meal


I find myself in Portland, OR looking for a unique dining experience. Hello Irving Street Kitchen. You fit the bill perfectly!

I walked in with no reservation and was seated at the bar. It was brunch time and the place was moderately busy. I always enjoy going into a restaurant for the first time. Irving Street Kitchen has the perfect balance of a rustic and trendy.

I was doing a lot of walking today, so I decided to skip the appetizers and go straight to the Brunch menu. I love brunch food, and I love Eggs Benedict. The Salmon Gravlax Benedict jumped of the page. A buttermilk biscuit with spinach, lox, and poached eggs all covered in a dill hollandaise. The combination of salmon lox and poached egg is a very nice balance. The dill of the hollandaise took a little getting used to. I think I was ready for that traditional, rich, flavor. The dill hollandaise was lighter on the palette and very tasty.

I also ordered a side of mac'n cheese....very nice. Baked with a light panco/bread sprinkle over the top. Comfort food done right!

I ordered a house tea that kept the palette fresh for the meal. Try the #8 and let me know what you think.

Irving Street Kitchen:

Address -
791 NW 13th Avenue
Portland, OR 97209


Phone - 503 343-9440

Reservations - can be made at OpenTable.com, I did not need them for Sunday brunch, but I would advise it for a group.

Overall Recommendation: delightful! Soul food with a light touch.