Haute Quarter Grill

Haute Quarter Grill photo

I live in Eagle River, a place not usually known for its haute cuisine, although we did get a Carl's Jr. here not too long ago, and we truly have our own little gem of a sushi restaurant--Shine's. But when you're in the mood for something a bit fancier, the only place to go in Eagle River is the Haute Quarter Grill.

Recently, I arrived there solo in Goodyear X-tra Tuffs--what Southeastern Alaskans call "Alaskan tennis shoes"--and jeans, feeling not the least out of place. The wind was howling, rain battering the pavement, melting the snow that had recently survived the frigid temperatures we all remember. Relatively few diners were there, and I think each of us felt a bit anxious since the lights kept blinking off and on, and it was clear that if they went off completely, we'd be put out on the street and miss our duck spring rolls.  Diners were alternately moaning and aahing like observers at a partially defective fireworks display, but fortunately the electricity stayed on long enough for me to finish my meal and my half bottle of wine, which I did with gusto.

Although Haute Quarter Grill been around for eight years, it remains relatively unknown to Anchorage diners, which is a shame. Former executive chef at Simon and Seafort's, Alex Perez joins his wife Lynn as owner/operators of this restaurant disguised on the outside as a nondescript extension of a Brown Jug liquor store.  The inside is simple, elegant and intimate. Each table has its own little low-watt bulb and your fellow diners are close enough to touch, but far enough away that it doesn't happen by accident.

I ate well on that wild and windy night. I had a slightly spicy scallop dish with creamy risotto, crispy fresh vegetables and thinly sliced fresh curled ginger on top. Delicious.  Other menu items include smoked duck ravioli with mascarpone cheese in a butternut squash sauce; orange and coriander scented prawns served with roma tomatoes, spinach, apricot, leeks, and cheddar risotto in a sambuca cream sauce; along with such favorites as steaks, ribs, roasted duck and various pastas. The entrees range from $19 to $30 ($38 for one pound of king crab legs). The menu, of course, includes a well rounded wine selection. And the Maytag blue cheese salad is definitely worth the additional $6.50. Indeed, the whole place is worth a trip. I know that Anchorage considers itself the dinning capital Alaska, but this little restaurant in Eagle River is as good, if not better, than anything you'll find down the road.