Wandering Fork

April 20th, 2009

Dinner @ Simon and Seafort’s

I had a lovely dinner with three co-workers at Simon and Seafort’s in Anchorage. We didn’t have reservations, therefore our part of four waited in their very busy bar about 15 – 20 minutes for a table. Once seated, I was impressed by the classic feel (wood paneling, oil paintings, old photos) and beautiful views of the Cook Inlet.

Touted as the Great Alaskan Dinnerhouse, both the main menu and the specials were filled with intriguing options, making it difficult to choose. I started with the Seafood Deviled Egg Trio on the main menu. It consists of six deviled eggs topped with various seafood delights including Dungeness Crab Louie, bay shrimp cocktail, and smoked salmon with crème fraiche. Of the three flavors, I preferred the smoked salmon which worked well with the spicy deviled egg filing. The bay shrimp and crab were okay and clean-tasting, but the flavors did not blend as well.

I was able to “trade” a bite of my appetizer with my dining companion who had ordered the Baked Oysters Rockefeller. The restaurant bakes these individually to order and they are topped with Pernod, spinach, and bacon. Because of the individual preparation, it takes a little longer for these to be served, but it is well worth it and had to be one of the best versions of this dish I’ve ever had.

By the time I got to my entrée of Halibut Cheeks with mashed potatoes and vegetables, I was already full. The halibut was buttery and sweet, but there was too much to get through. Needless to say, I was unable to partake of any dessert. Although the fresh berries and cream at the next table looked quite nice, I settled for a well-made latte.

If I have the opportunity to return, I will probably focus on their small plates, soups, and salads so that I can partake of a number of dishes and still have room for dessert. Maybe the quick fried calamari with plum sauce and jalapenos, Hibachi style grilled oysters with a soy ginger sauce, Broadway pea salad, and the pudding trio for dessert.