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| A nice plate of salmon |
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Simon and Seafort’s
420l Street
Anchorage
(907) 274-3502
www.simonandseafort’s.com
Lunch: Monday-Friday,11 a.m.-2:30 p.m.
Saturday and Sunday: no lunch
Dinner: Monday-Sunday, 5-10 p.m.
Bar hours: Monday-Friday, 11 a.m.midnight
Saturday-Sunday, 4 p.m.-midnight
Lunch menu: $12.50 and up
Dinner: $21.50 and up
By Mark Bly
Gazing at the vista while atop Flattop one recent evening, I took a deep breath and slowly exhaled. Before me lay Anchorage, aglow in the midnight sun reflected off the buildings downtown. I chuckled out loud as happy visions of long ago floated past on a warm breeze.
One of those thoughts was of Simon and Seafort's.
Like the summit of a Chugach peak, the view is uncompromising. The flows of the inlet in the rays of the setting sun give way to a breathtaking view of the Alaska Range. A warm surrounding adorned with Anchorage’s past, there is always a conversation to be started.
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| Chef Matt Little Dog |
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Home to some of the finest seafood in town, Simon and Seafort's is an Anchorage tradition. Executive chef Matt Little Dog sees to it that only the freshest fish is prepared to your liking.
“We follow the rivers throughout the season,” Little Dog said. “The Copper River kings are here now, and soon the reds will be arriving. The halibut is always fresh.
In a mood for some king crab? The hulking shellfish is delivered to the restaurant live and kicking from Norton Sound.
Have a hankering for some turf? Try the rock salt roasted prime rib. Aged 28 days, this Nebraska beef is cooked seven to nine hours, Chicago style and is unbelievably good.
The hot Dungeness crab dip is always a favorite. Have some in the saloon, where you will find a spectrum of beverages, including a delicious watermelon cosmo. No corners cut here, the watermelon is squeezed daily. Simon and Seafort's has the bragging rights to the largest selection of Scotch Whiskey in Alaska. If it has not come to mind yet, don’t forget the world-famous Brandy Ice.
Lunch is a great time to visit. The menu changes weekly and the raspberry flavored ice tea is bottomless.
Parking in the Captain Cook garage is validated for no charge. Give the web site a try; it lists seasonal bonus offers and includes recipes from the restaurant.
“Simon and Seaford’s is a part of the community,” said Jerry Hill, the restaurant’s general manager.
You know, after 29 years in business, he’s right. Always worth another visit, Simon and Seafort’s is an Anchorage standard. Treat yourself to a sunset dinner on the inlet and truly experience the flavor of Alaska.
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| Simon & Seafort’s Seasonal Mixed Greens with Egg Mustard Dressing
Ingreediants:
3 hard-cooked eggs
11/2 teaspoons yellow mustard
3 tablespoons cider vinegar
3 tablespoons sugar
16 0z. mixed greens
4 slices torn cooked bacon
2 chopped green onions
1/3 cup warm bacon drippings
Procedure:
Separate hard -cooked eggs in to whites and yokes. Chop whites.
Mix yokes with mustard, vinegar and sugar until smooth.
Combine greens in a salad bowl, toss with egg dressing then lightly mix with the warm bacon drippings. Sprinkle top of salad with egg whites, bacon pieces and green onions.
Serves 4
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