That Food Guy
Tuesday, October 11, 2016
Double Musky – Birthday Dinner 2016
Cajun cooking, emphasizing steak & local seafood, in a roadhouse with Mardi Gras-style décor.
A Birthday Dinner Tradition
Mile .3 Crow Creek Road, Girdwood, AK 99587
The Double Musky is located in the Girdwood Valley, about an
hour’s drive south from Anchorage along the Turnagain Arm of the Cook Inlet.
There is a world-famous ski resort there with a lavish resort hotel. It is a
very busy place during the winter ski season. It is still a mecca for the
Alaska visitor even in the summer although the pace is a bit more relaxed
during the warmer weather. The beauty of the Alaska wilderness surrounds and
seven glaciers in the surrounding Chugach Mountains can be seen from various
vantage points in the valley
On this occasion we would also have the pleasure introducing
another person to the Double Musky. Larry’s most charming and lovely companion,
Wasana, would be joining us for a night out with the boys. We had much to tell
her, much about why and how we came to this place and what this night was all
about. It took a bit of time to coordinate all of our schedules but we finally
got it all together October the eleventh. It was an overcast day with a raw
feel to the air, about 30 degrees. The Alaska fall weather was definitely here.
I did my home chores and a few local errands. In the afternoon I drove to
Anchorage’s Eastside to meet up with Larry and Wasana where we would carpool
for the hour drive to Girdwood. We didn’t want to leave too early because The
Double Musky is only open during dinner hours.
We arrived a few minutes before opening. There were already
several cars in the parking area. Our hectic schedules had delayed our birthday
get together for almost a month. The early cold weather had blighted the
usually verdant garden in front of the restaurant. On this occasion we would
miss the vibrancy of a floral garden. The building looked the same as always. The
doors were opened soon after and we were shown to a table by the window overlooking
the garden. We did look over the menu but at least Larry and I knew what we were
having.
Appetizer bread rolls are included. You have the option of salad
with dressing of choice. The entrée is served with your choice of baked potato
(with whatever fixings you choose) or vegetable of the day. All three of us
chose the salad. It was a mixture of lettuce and greens including spinach, some
shredded carrots and croutons. I chose 1000-Island for mine and a good grind of
fresh ground black pepper. Every one enjoyed their salads along with nicely buttered
pieces of the appetizer rolls.
The other Larry ordered the French pepper steak with the Burgundy
sauce on the side. His choice of a side was the baked potato with sour cream
and sliced onions. When ordering your steak, you select from the following menu
listed options: “Rare - cool red
center - Medium-rare - warm red center
Medium - hot pink center - Medium-well-well – Butterflied - takes time.” He ordered medium, grilled to a hot pink center. Usually Larry has a large chunk of the steak left over to take home. He was extra hungry this day and he happily finished off all of his French pepper steak and the baked potato, with lots of sour cream and sliced green onions, included. He thoroughly enjoyed his meal and was already thinking about the next time we would visit The Double Musky for our mutual birthday celebration.
The Double Musky Inn
In another reality Larry Tower and I would have been
brothers. As it is we share a common first name and share the birthday month,
September. Over the years we have developed a ritual, a tradition. We would splurge
a bit for our collective birthdays and go have a pepper steak dinner at the
famous Double Musky Restaurant in Girdwood, Alaska. See previous eating
adventure 2012 here.
It had been a long four years since we last were able to get together and share
a meal at the Double Musky. During this trip to Alaska, 2016, with joy we kept
the tradition alive.
The Double Musky is located in the Girdwood Valley, about an
hour’s drive south from Anchorage along the Turnagain Arm of the Cook Inlet.
There is a world-famous ski resort there with a lavish resort hotel. It is a
very busy place during the winter ski season. It is still a mecca for the
Alaska visitor even in the summer although the pace is a bit more relaxed
during the warmer weather. The beauty of the Alaska wilderness surrounds and
seven glaciers in the surrounding Chugach Mountains can be seen from various
vantage points in the valley
On this occasion we would also have the pleasure introducing
another person to the Double Musky. Larry’s most charming and lovely companion,
Wasana, would be joining us for a night out with the boys. We had much to tell
her, much about why and how we came to this place and what this night was all
about. It took a bit of time to coordinate all of our schedules but we finally
got it all together October the eleventh. It was an overcast day with a raw
feel to the air, about 30 degrees. The Alaska fall weather was definitely here.
I did my home chores and a few local errands. In the afternoon I drove to
Anchorage’s Eastside to meet up with Larry and Wasana where we would carpool
for the hour drive to Girdwood. We didn’t want to leave too early because The
Double Musky is only open during dinner hours. 
We arrived a few minutes before opening. There were already
several cars in the parking area. Our hectic schedules had delayed our birthday
get together for almost a month. The early cold weather had blighted the
usually verdant garden in front of the restaurant. On this occasion we would
miss the vibrancy of a floral garden. The building looked the same as always. The
doors were opened soon after and we were shown to a table by the window overlooking
the garden. We did look over the menu but at least Larry and I knew what we were
having.
French Pepper Steak
($41.00 “Best steak in America,” says
Jill Cordes of the Food Network. A 16-20
ounce New York steak crusted with cracked pepper and covered with a spicy
burgundy sauce.)
Wasana read over the menu and had a lot of questions. You
can see the menu at the Double Musky
website. At long last she too knew
what she wanted to sample:
Crab Stuffed Halibut (Market Price, today $47.00 A delicious halibut steak, stuffed with
crab meat dressing which contains crab meat, mushrooms, shallots, chablis,
heavy cream, creole seasoning
and served with creole beurre blanc.)
and served with creole beurre blanc.)
Appetizer bread rolls are included. You have the option of salad
with dressing of choice. The entrée is served with your choice of baked potato
(with whatever fixings you choose) or vegetable of the day. All three of us
chose the salad. It was a mixture of lettuce and greens including spinach, some
shredded carrots and croutons. I chose 1000-Island for mine and a good grind of
fresh ground black pepper. Every one enjoyed their salads along with nicely buttered
pieces of the appetizer rolls.
Wasana’s selection, the crab stuffed halibut, was a large
halibut filet folded over the crab stuffing mixture and slathered with a thick delicious
lemon butter sauce and a sprig of parsley. Then accompanying baked potato had
ample sour cream and sliced scallions. It was a large portion but Wasana was up to
the task and there was little left to carry home in a takeout container. She
did enjoy her meal very much. The Creole seasoning was a bit different than she
is accustomed to but found it to be an enjoyable new encounter, one that she
would enjoy again in the future. Perhaps next year…
The other Larry ordered the French pepper steak with the Burgundy
sauce on the side. His choice of a side was the baked potato with sour cream
and sliced onions. When ordering your steak, you select from the following menu
listed options: “Rare - cool red
center - Medium-rare - warm red centerMedium - hot pink center - Medium-well-well – Butterflied - takes time.” He ordered medium, grilled to a hot pink center. Usually Larry has a large chunk of the steak left over to take home. He was extra hungry this day and he happily finished off all of his French pepper steak and the baked potato, with lots of sour cream and sliced green onions, included. He thoroughly enjoyed his meal and was already thinking about the next time we would visit The Double Musky for our mutual birthday celebration.
I ordered my French pepper steak medium as well, Burgundy
sauce over. My baked potato was with all the trimmings including the sour cream
and the sliced scallions. The steak, as is usual, cut easily with the knife and
was tender to chew. It meat was flavorful on its own, the Burgundy sauce delicious.
Some of the bites I took were plain, just a slight dash of salt. Some of the bites
were slathered in the sauce. I can’t really say which was better. I would have
been happy with that steak either way – I guess I just had the best of both
worlds that day. I finished my baked potato and would have eaten all of my
steak but I had a use for a bit of my pepper steak; more about that later.
At long last there was clink of forks being placed on the
plates for the last time. Everyone was sated, happy with full bellies, ready to
pay the bill and waddle home. That’s when our server arrived with a tray of
sample desserts. Larry and I had just eaten bread, a salad, a large baked
potato loaded with toppings and a one-pound steak with sauce. And now we were
being tempted with rich, luscious desserts! To coin a phrase, nothing succeeds
like excess. We decided to have dessert to finish off the meal. The other Larry
ordered a slice of banana cream pie. It was a nice large slice of pie, a tasty
pudding and banana filling, cream topping and toasted coconut; very tasty he
said.
It had been a big and filling meal. Wasana and I both
wanted something a bit lighter and we both chose the crème brûlée. The serving was a nice 4-ounce ramekin of velvety custard with a caramelized
crust. Very tasty, the sweetness was a nice counterpoint after the savory
meal. It all capped off the evening
nicely. I too look forward to the next visit with the other Larry to celebrate
our birthdays.
Oh, and that bit of steak I took home in a
doggie bag? Ah, yes – the next morning I fried up some potatoes, onion and the
meat cut into little pieces. In the end I added some peas and carrots to make a
big batch of Double Musky French pepper steak hash that would help top feed me
well over several breakfasts. Each of
those breakfasts brought back memories of a wonderful evening spent with Larry
and Wasana at The Double Musky Restaurant in Girdwood, Alaska.
Labels: Alaska, baked potato, banana cream pie, burgundy sauce, crème brûlée, Double Musky, French, Inn, pepper, salad, scallions, sour cream, steak
¶ 6:00 PM 0 Comments
Saturday, June 21, 2014
Harold Seltzer's Steak House
(727) 954-7777 http://seltzerssteakhouse.com/
The One-Pound cut of prime rib ($19.99 “The best prime rib in town. Our superb roast prime rib of
beef, perfectly aged for 35 days or more, perfectly prepared, rubbed on the
outside with Harold’s Secret Steak Spices & simply delicious!” Served with
choice of “Au Jus,” creamy horseradish sauce or regular horseradish. The Star
of the Show! All dinners served with our homemade garlic croutons, bakery fresh
rolls, choice of traditional or Caesar salad, and your choice of baked potato,
Harold's homemade French fries, homemade garlic mashed potatoes, sweet potato
puffs, seasoned black beans and yellow rice, creamed spinach, broccoli, or
vegetable medley. Choose from one of Harold’s six signature homemade salad
dressings: blue cheese, classic vinaigrette, French, garlic ranch, honey
mustard or thousand island.)
Janis ordered the Caesar salad, the one-pound cut of prime
rib, medium rare, with garlic mashed potatoes, Au Jus. I ordered the
traditional salad with thousand island dressing, a one-pound cut of prime rib,
medium rare, Au Jus, and a baked potato with all the fixings. Our salads and
rolls arrived soon after. Janis Caesar salad was Romaine lettuce with a creamy
Caesar dressing and a generous portion of shredded Parmesan cheese. She said
the salad was good, average but perhaps a bit too much garlic and Parmesan
isn’t one of her favorite cheese. That being said, she did finish her salad.
The prime rib is served on an oval platter. Even though the
baked potato on mine was of medium size, there was little extra room on the
platter for the portion cup of Jus and a sprig of parsley. Janis’ serving was
very lean, only a small piece of fat on one edge. It was beautiful medium rare,
a pinkish red, enough to get any carnivore very interested. Accompanying was a
substantial serving of garlic mashed potatoes. She said the beef was very
tender and delicious. The garlic mashed potatoes were also very good she said.
They were of a rustic variety, bits of potato in a creamy potato and garlic
mixture garnished with a bit of parsley. Except for the half piece of prime rib
that went into the take-home container she managed to clean her plate quite
handily.
My prime rib was also a perfect rosy red medium rare piece
of meat. Being a steak house, the standard table setting is a steak knife. This
cut of meat was tender enough that a standard place setting butter knife was
all that was needed to cut through the thick slice of prime rib. The 35 day
aging does a good job of breaking down the fibers and the result is a piece of
meat that is almost butter smooth. Even if I had planned to eat only half and
take the rest home, it would never have happened that afternoon. I ate it
all. Harold seasons the outside of the
roast with their seasoning blend. Much of that seasoning is still on the edge
of the prime rib slices. To my personal taste, that seasoning doesn’t need to
be there. All that cut of meat needs, even though my cardiologist says no, is a
slight sprinkle of salt. It was an excellent cut of meat, flavorful and tender
to the max. The baked potato, of medium size, was one that is cooked in batches
and kept warm for the upcoming service. That makes for an okay potato but not
the best. The butter, sour cream, bacon, cheese and chives added to the top
surely made it seem better than it was. Normally I eat the skin of the baked
potato but that was not the case this time.
Harold
Seltzer’s
3500 Tyrone Blvd N, St
Petersburg, FL 33710(727) 954-7777 http://seltzerssteakhouse.com/
About this day: Some days
are easy to keep track of; The Fourth of July, New Years, Christmas and
Thanksgiving are a few. Some other dates have a way of falling through the
cracks; birthdays and anniversaries are prime examples of two of those dates.
My wife remembered and, luckily, so did I. So, we made plans to go out to
dinner to celebrate. But where? That was the question. After deliberation, we
decided to return to Harold Seltzer’s where we celebrated our anniversary the
year before – sort of like making a family tradition.
About the
restaurant: Harold Seltzer opened his first restaurants in 1995; he
named them Sam Seltzer’s in honor of his grandfather, Sam. Sam was a butcher in
Montreal. As a young apprentice in his grandfather’s shop, Harold learned about
beef. The restaurant was successful and expansion followed. The company opened
seven stores and employed upwards of 300 people. A downturn 6 or 7 years later
led to infighting. Harold sold his interest in the company in 2004 and his
cousin Michael Seltzer was in charge. The company acquired heavy debt and went
through a period of reorganization. There was no turnaround and about 2009
Michael ceded control of the company to the creditors. Although the restaurants
were doing business as normal, including selling gift cards, the creditors,
without forewarning, closed all of the existing restaurants, locking out the
employees and leaving gift card holders with a worthless piece of plastic.
In 2010 Harold opened a couple of restaurants under his name
as the Sam Seltzer name was entangled in bankruptcy court. It is reported that
he wanted to clear up the Seltzer family name and one of the steps was to make
it right for the holders of the Sam Seltzer gift cards. Although the name has
slightly changed, you would be hard pressed to point out difference between the
Sam Seltzer of the past and the Harold Seltzer of today. The restaurant we
visited today, located on Tyrone Blvd., in St Petersburg, is the same facility,
the same look, the same feel, and the same delicious prime rib that we visited
many years ago when it was Sam Seltzer’s.
We have actually been to Seltzer’s several times since the
reopening. We went there on our last anniversary and signed up for the wife
birthday special. An e-mail reminder some months later brought us back to
Seltzer’s for the wife’s birthday and the complimentary bottle of wine with
dinner. There have also been a couple of well remembered lunches with her Aunt
Effie and Uncle Gil. I have included a few photos of those happy times at the
end of the blog.
For out day out together, we went in the midafternoon, after
the lunch crowd and before the dinner rush. It was quiet in the restaurant and
it had a nice laid-back easy feel. We were shown directly to a table. Our
server, David, was almost immediately there. He was a soft spoken man but with
a good-humored demeanor. He has acquired that essential server trait, attentive
without hovering. He kept watch over his tables and seemingly anticipate our
needs before we were aware of them. He did add to the enjoyment of the meal.
We perused the extensive menu, snacking on the croutons much
as you would some peanuts or crackers. There is a full dinner menu and the late
night-lunch men as well as selections for children. There are sections for
soups and salads, appetizers, entrees including lamb, chicken and beef
selections, seafood, add-on to your meal and side dishes. Also listed are
specialty mixed drinks, beer, wines and cordials. There is also a dessert
section with lots of sweet and luscious things to make you really go off your
diet. The reading of the menu was mostly for curiosity sake as we both already
knew it was going to be a prime rib night. The only question was what size? We
both chose the one-pound cut. I would eat all of mine there, in the restaurant,
while Janis would take half of hers home for dinner the next day. Tomorrow I
would be on my own for dinner.
The One-Pound cut of prime rib ($19.99 “The best prime rib in town. Our superb roast prime rib of
beef, perfectly aged for 35 days or more, perfectly prepared, rubbed on the
outside with Harold’s Secret Steak Spices & simply delicious!” Served with
choice of “Au Jus,” creamy horseradish sauce or regular horseradish. The Star
of the Show! All dinners served with our homemade garlic croutons, bakery fresh
rolls, choice of traditional or Caesar salad, and your choice of baked potato,
Harold's homemade French fries, homemade garlic mashed potatoes, sweet potato
puffs, seasoned black beans and yellow rice, creamed spinach, broccoli, or
vegetable medley. Choose from one of Harold’s six signature homemade salad
dressings: blue cheese, classic vinaigrette, French, garlic ranch, honey
mustard or thousand island.)Janis ordered the Caesar salad, the one-pound cut of prime
rib, medium rare, with garlic mashed potatoes, Au Jus. I ordered the
traditional salad with thousand island dressing, a one-pound cut of prime rib,
medium rare, Au Jus, and a baked potato with all the fixings. Our salads and
rolls arrived soon after. Janis Caesar salad was Romaine lettuce with a creamy
Caesar dressing and a generous portion of shredded Parmesan cheese. She said
the salad was good, average but perhaps a bit too much garlic and Parmesan
isn’t one of her favorite cheese. That being said, she did finish her salad.
My salad was of mixed greens and a bit of red cabbage and
some cherry tomatoes for color and texture. The house thousand island was
creamy and smooth, adequate for the amount of salad and very tasty. With the
freshly baked roll, it was a good start for the meal. A few of the crouton
snacks also went well in the salad. About the time we finished our salads the
entrée arrived.
The prime rib is served on an oval platter. Even though the
baked potato on mine was of medium size, there was little extra room on the
platter for the portion cup of Jus and a sprig of parsley. Janis’ serving was
very lean, only a small piece of fat on one edge. It was beautiful medium rare,
a pinkish red, enough to get any carnivore very interested. Accompanying was a
substantial serving of garlic mashed potatoes. She said the beef was very
tender and delicious. The garlic mashed potatoes were also very good she said.
They were of a rustic variety, bits of potato in a creamy potato and garlic
mixture garnished with a bit of parsley. Except for the half piece of prime rib
that went into the take-home container she managed to clean her plate quite
handily.My prime rib was also a perfect rosy red medium rare piece
of meat. Being a steak house, the standard table setting is a steak knife. This
cut of meat was tender enough that a standard place setting butter knife was
all that was needed to cut through the thick slice of prime rib. The 35 day
aging does a good job of breaking down the fibers and the result is a piece of
meat that is almost butter smooth. Even if I had planned to eat only half and
take the rest home, it would never have happened that afternoon. I ate it
all. Harold seasons the outside of the
roast with their seasoning blend. Much of that seasoning is still on the edge
of the prime rib slices. To my personal taste, that seasoning doesn’t need to
be there. All that cut of meat needs, even though my cardiologist says no, is a
slight sprinkle of salt. It was an excellent cut of meat, flavorful and tender
to the max. The baked potato, of medium size, was one that is cooked in batches
and kept warm for the upcoming service. That makes for an okay potato but not
the best. The butter, sour cream, bacon, cheese and chives added to the top
surely made it seem better than it was. Normally I eat the skin of the baked
potato but that was not the case this time.
Other than a couple of little things that I think could be
done better, it was still a delicious and enjoyable meal, more than ample to
sate even the heartiest of appetites. The service was quick and courteous. It
all made for a memorable interlude and a nice way to low-key celebrate our
wedding anniversary. If anyone asks me, I’ll simply say, ”Sam Seltzers is a
good place to go.”
Labels: baked potato, birthday, cake, garlic, Harold, house, mashed potatoes, prime rib, Selt6zer, Seltzer's, St Petersburg, steak
¶ 2:07 PM 0 Comments
