Our final night in Anchorage was at one of the city's top rated places (you
will recall a couple of places are closed on Sundays and Mondays) and it was a
wonderful experience. The Crow's Nest is located on the 20th floor of the
Captain Cook Hotel (where I stayed with my parent's on our first visit here 20
years ago) and has spectacular views on through the huge picture windows. Our
table was right against the window on the east side facing downtown Anchorage
below and the magnificent snow-capped Chugatch Mountains in the distance. We sat
down at 645pm and our dinner lasted close to three hours and was indeed a total
experience with great thanks to our server Eric and his team. Add to this the
crisp linens, fine china and crystal (Spiegelau) and you do have fine dining
indeed.
As soon as we sat an amuse CARROT GINGER SOUP appeared with coriander hints
and fresh scallions atop. Warm French bread and Olive bread appeared which was
the best we have had on the whole trip.
Our only concern was that the large pricey portions would be too big for
Sam. I had checked prior to making a reservation and knew this large hotel
offered a children's menu, but it seemed a new chef had abandoned that option.
Eric said that he could request anything from the chef, but that the new chef
was not too amenable...OH BOY! Eric reappeared after a while and said that our
requests would be granted, so Sam had the Tomato and Cucumber Salad (he left the
delicious leafy greens) with Balsamic reduction and a tasty vinaigrette
(champagne? red wine and shallot? who knows?). The salad was gone in seconds and
Will and I gobbled up our fabulous appetizers. Will had the TUNA TOWER of
edamame and cucumber marinated ahi with avocado, lime and toasted nori, which
while delicious still doesn't come close to my new recipe for tuna tartare at
home! My SEARED DIVER SCALLOPS were superb and local as well with a Vegetable
Ratatouille (onion, eggplant, squash, red pepper) in and almost deconstructed
format shaped in a small square with butter braised leeks in a toasted shallot
and vermouth sauce.
We chose a bottle of McCrea Rousanne, but it was sold out, so the sommelier
let us taste the McCrea "Sirocco Blanc" 2008 "Boushey Vineyard from Washington's
Yakima Valley (40% Grenache/30%Marsanne/20% Rousanne/10%Picpoul) which was a
superb creamy blend with a slight acidity from the Picpoul that we were more
than happy with. Samuel enjoyed a homemade orange cream soda!
Will and I chose to split the BEET TERRINE made from roasted Alaska Purple
and Golden Beets alternating for presentation with Goat Cheese, Truffle Mousse
and Toasted Hazelnuts & Petite Greens. While a nice idea, the dish needed
fresh pepper as it was bland, and we did get some after we finished most of it;
one slight down point of the meal.
We switched to a blow your mind full of flavor and body ROCO 2005 Pinot
Noir from Oregon's Willamette Valley and Sam switched to an amazing homemade
Black Cherry Soda.
Our main courses came and Samuel ate a huge portion of his Prime RIBEYE
with Pimenton Espresso Crust, Roasted Fingerlings and Bordelaise Sauce, but
would not touch the Broccolini. Will adored his ALASKAN HALIBUT braised with
wild mushrooms, fennel and corn succotash and a sweet pea beurre blanc. It was
divine and we have to say that both our fish dishes were some of the best local
fish ever with superb local ingredients. My COPPER RIVER SALMON from way
southeast of town with house cured Pancetta, Chardonnay & Caramel Poached
Apples, Purple & White Pearl Onions, Brussels Leaves, Fingerling Potatoes
and Orange Gastrique. Salmon like this, so fresh and so flavorful, just can't be
had at home!
Samuel ordered the Mango Sorbet and loved it but we began to notice that
the dining room was freezing cold. Who needs a/c when it's 55 degrees out?
Will chose the BLUEBERRIES MEADOWS which was creamy cheesecake with
blueberry reduction, Madeleine cakes, AMAZING Blueberry Ice Cream and a
Blueberry Tartlet that was the real dud of the meal as the tart was dry despite
the biggest fresh berries inside it.
Altogether, it was an amazing experience that we would love to have again
in Anchorage should we return.
