Thursday, July 22, 2010
Orso - Anchorage, Alaska
Orso Anchorage Alaska
737 W 5th Ave
(North side of street- 2 doors East of Glacier Brewhouse)
Anchorage, Alaska,99501 Phone: 907-222-3232
Hours:
Lunch: Mon - Fri 11:30 - 2:30
Brunch Sun - Sat 11:00 - 3:00
Dinner: Sun - Thurs 5:00 - 9:30
Fri & Sat 5:00 - 11:00
From their menu: “Like the great restaurants of Italy and France, where food is savored, and friends gather to enjoy the spontaneous moments of their lives…”
We had been hosting our good friend Dick from Florida. He wanted to say thank you by taking us to dinner. Included in the dinner guest list was another good friend from Anchorage, Larry, who had given Dick an four-wheeler tour of Lake Eklutna’s Lakeside Trail just a few days prior. After a few miscues we ended up at Orso, an up-scale bistro in same block as its sister restaurant in the same block, The Glacier Brewhouse.
Orso is a comfortable place, where subdue lighting, dark wood hues, framed art and lit candles set the mood. It is quite some time before you realize the ceiling is unfinished with beams, conduits and ducts, all in subdued colors as well. Tables and chairs predominate over booths, most of which seat a more intimate party of two. For the four of us the table was more than adequate.
The menu features appetizers, salads and soups, sides to share, steaks and roasts, fresh pasta and, as any good restaurant in Alaska, a selection of Alaska seafood. You may order drinks from the bar featuring margaritas, cosmos and buzzless
cocktails. 
Brewhouse ales are also featured. A bit pricy, entrees ranged from the 10-ounce grilled filet mignon at $39.95 to a grilled chicken Parmesan at $18.95. The pasta dishes range from Seafood Gemelli at $26.95 to spaghetti and meatballs at $15.95. Seafood prices ranged from the king crab legs at $39.95 to Crab Louie at $25.95.
While we perused the menu we were given a basket of sliced French bread and saucer of hummus. It was a tasty diversion. My wife ordered the Tuscan Chicken Fettuccine ($18.50). The menu describes it as, “Pan seared chicken breast tossed in a rich garlic-cream, with roasted red onions and zucchini.” Orso serves fresh pasta from the Alaska Pasta Company. It was cooked just right. The chicken was cut in small pieces and tossed in the pasta and sauce with a sprinkling of the roasted onions and zucchini. It is served was a savory white sauce. The large serving bowl belies the adequate portion. She enjoyed her meal and said it was worthy of another order at some future date.
Larry ordered the Traditional Chicken Parmesan ($18.95). The menu describes it as, “Parmesan-crusted chicken breast finished with melted fresh mozzarella, hosemade marinara and capellini.” It was a nice stacked presentation with nicely browned chicken breast, melted cheese and a bright, fresh looking red marinara sauce. The chicken was tender and flavorful. The sauce and cheese complemented the chicken and flavored the capellini. He said it was very good and he was more than happy with his order.
Dick ordered the Seafood Gemelli ($26.95). The
menu 
describes it thus, “With red king crab claws, Alaska scallops, petite Manila clams, shrimp, and Alaska salmon, halibut and garlic cream.” Again, served in a large bowl, the dish is served along with the tools to remove the claw meat. He seafood and sauce are served with a macaroni-like solid pasta. Dick is sometimes predictable. I waited for his reaction when I asked him how he liked his food. First there is his trademark smile, then the arch of the eyebrows followed by the low, bass rumbling, “Great!” He certainly seemed happy with his selection and enjoyed his meal.
I ordered the Wild Mushroom Ravioli ($20.95). Described as, “Housemade mushroom stuffing, garlic herb broth, Copper River sockeye salmon, capers and fresh dill.” Served in a large bowl, there was a nice looking assortment of ravioli in a light clear, dark sauce. There was an accent of shredded carrot and scallion greens. A more than adequate portion, there was a mild flavor of salmon highlighting the earthy savor of the mushroom stuffing. The pasta was cooked just right, not chewy but still with a slight resistance to the bite. A thoroughly enjoyable meal, one that has me thinking of things I can do in the future in our own hom
e kitchen.
Only three of us had room for dessert. Larry chose the chocolate mousse. It was a nice serving of rich chocolate. Dick selected the carrot cake. It was a good-sized wedge of fine-grained cake and cream cheese frosting. Both said their chosen desserts were very good. I opted for the crème brulee. It was a coffee mug-serving with a spiral of orange. The still cold cup and custard contrasted nicely to the crispy, just caramelized top. Sweet with a hint of the spiral of 
orange, I enjoyed to the very bottom of the cup.
The bare ceiling does contribute to the background noise level, a bit more than these old ears can accommodate, and I missed the waiter’s name. I am sorry that I didn’t ask for it later because I would like to place his name here to thank him for good attentive service without hovering. He gave us the time we needed to read and peruse the menu and he seemed to be there when a glass was empty or we needed something. All in all, we were all satisfied with our selections, found the entire dining experience to be pleasant and of the substance to make good memories.
You can check them out at www.orsoalaska.com.
Orso Anchorage Alaska
737 W 5th Ave
(North side of street- 2 doors East of Glacier Brewhouse)
Anchorage, Alaska,99501 Phone: 907-222-3232
Hours:
Lunch: Mon - Fri 11:30 - 2:30
Brunch Sun - Sat 11:00 - 3:00
Dinner: Sun - Thurs 5:00 - 9:30
Fri & Sat 5:00 - 11:00
From their menu: “Like the great restaurants of Italy and France, where food is savored, and friends gather to enjoy the spontaneous moments of their lives…”
We had been hosting our good friend Dick from Florida. He wanted to say thank you by taking us to dinner. Included in the dinner guest list was another good friend from Anchorage, Larry, who had given Dick an four-wheeler tour of Lake Eklutna’s Lakeside Trail just a few days prior. After a few miscues we ended up at Orso, an up-scale bistro in same block as its sister restaurant in the same block, The Glacier Brewhouse.
Orso is a comfortable place, where subdue lighting, dark wood hues, framed art and lit candles set the mood. It is quite some time before you realize the ceiling is unfinished with beams, conduits and ducts, all in subdued colors as well. Tables and chairs predominate over booths, most of which seat a more intimate party of two. For the four of us the table was more than adequate.
The menu features appetizers, salads and soups, sides to share, steaks and roasts, fresh pasta and, as any good restaurant in Alaska, a selection of Alaska seafood. You may order drinks from the bar featuring margaritas, cosmos and buzzless
cocktails. 
Brewhouse ales are also featured. A bit pricy, entrees ranged from the 10-ounce grilled filet mignon at $39.95 to a grilled chicken Parmesan at $18.95. The pasta dishes range from Seafood Gemelli at $26.95 to spaghetti and meatballs at $15.95. Seafood prices ranged from the king crab legs at $39.95 to Crab Louie at $25.95.While we perused the menu we were given a basket of sliced French bread and saucer of hummus. It was a tasty diversion. My wife ordered the Tuscan Chicken Fettuccine ($18.50). The menu describes it as, “Pan seared chicken breast tossed in a rich garlic-cream, with roasted red onions and zucchini.” Orso serves fresh pasta from the Alaska Pasta Company. It was cooked just right. The chicken was cut in small pieces and tossed in the pasta and sauce with a sprinkling of the roasted onions and zucchini. It is served was a savory white sauce. The large serving bowl belies the adequate portion. She enjoyed her meal and said it was worthy of another order at some future date.
Larry ordered the Traditional Chicken Parmesan ($18.95). The menu describes it as, “Parmesan-crusted chicken breast finished with melted fresh mozzarella, hosemade marinara and capellini.” It was a nice stacked presentation with nicely browned chicken breast, melted cheese and a bright, fresh looking red marinara sauce. The chicken was tender and flavorful. The sauce and cheese complemented the chicken and flavored the capellini. He said it was very good and he was more than happy with his order.
Dick ordered the Seafood Gemelli ($26.95). The
menu 
describes it thus, “With red king crab claws, Alaska scallops, petite Manila clams, shrimp, and Alaska salmon, halibut and garlic cream.” Again, served in a large bowl, the dish is served along with the tools to remove the claw meat. He seafood and sauce are served with a macaroni-like solid pasta. Dick is sometimes predictable. I waited for his reaction when I asked him how he liked his food. First there is his trademark smile, then the arch of the eyebrows followed by the low, bass rumbling, “Great!” He certainly seemed happy with his selection and enjoyed his meal.I ordered the Wild Mushroom Ravioli ($20.95). Described as, “Housemade mushroom stuffing, garlic herb broth, Copper River sockeye salmon, capers and fresh dill.” Served in a large bowl, there was a nice looking assortment of ravioli in a light clear, dark sauce. There was an accent of shredded carrot and scallion greens. A more than adequate portion, there was a mild flavor of salmon highlighting the earthy savor of the mushroom stuffing. The pasta was cooked just right, not chewy but still with a slight resistance to the bite. A thoroughly enjoyable meal, one that has me thinking of things I can do in the future in our own hom
e kitchen.
Only three of us had room for dessert. Larry chose the chocolate mousse. It was a nice serving of rich chocolate. Dick selected the carrot cake. It was a good-sized wedge of fine-grained cake and cream cheese frosting. Both said their chosen desserts were very good. I opted for the crème brulee. It was a coffee mug-serving with a spiral of orange. The still cold cup and custard contrasted nicely to the crispy, just caramelized top. Sweet with a hint of the spiral of 
orange, I enjoyed to the very bottom of the cup.The bare ceiling does contribute to the background noise level, a bit more than these old ears can accommodate, and I missed the waiter’s name. I am sorry that I didn’t ask for it later because I would like to place his name here to thank him for good attentive service without hovering. He gave us the time we needed to read and peruse the menu and he seemed to be there when a glass was empty or we needed something. All in all, we were all satisfied with our selections, found the entire dining experience to be pleasant and of the substance to make good memories.
You can check them out at www.orsoalaska.com.
Labels: Alaska, Anchorage, Brewhouse, Glacier, Orso, pasta, seafood
¶ 6:00 PM
