Spenard Roadhouse has only been open four years, but it is possibly one of Anchorage’s most popular restaurants. It’s on Northern Lights, in what was the old Hogg Brothers Cafe. When the current owners bought the building they auctioned off most of the pigs that covered seemingly every square inch of the building, (I’m told there were hundreds of pigs.)
“This is kind of a sad story,” Sage Asher, the assistant general manager of Roadhouse told me.
“We kept a few pigs, and one pig we kept was a doorstop. It was so cute. I think after six months or a year being open someone stole it. That was really sad it was our favorite pig.”
Pigs, or rather pork, is a favorite item at Roadhouse with a bacon of the month special and, “I love bacon,” bumper stickers being sold here.
There are also tater tots.
Fabulous tots.
The super tots are amazing, but who really has anything bad to say about tater tots covered in cheddar cheese, bacon, green onions, sour cream?
“We’re kind of known for our bacon and tatter tots,” Asher said.
Roadhouse also features local produce as often as possible with great vegetarian meals and meatless Monday specials.
The restaurant staff also boosts about the bar that has the largest selection of small batch bourbons in the state and all local beers on tap.
“It’s a place where foodies and people who just want a good meal can come eat,” Asher said.
From Spenard With Love
Click and Clink
I get a little nervous around wine. It’s not that I don’t like it, it’s just I don’t really know what to order. I often feel that when I look at the wine list it’s like reading Latin. I have no idea what it means.
This rambling tale leads me to a recent night out at Orso. I was invited there to check out the restaurants IPad wine list. Yes, they’ve put all 300 different types of wines on an IPad application!
So. Cool. So here’s what you do. You can either click on a type of wine, or on the type of food you’re ordering. When you click on a wine you can see how much it costs and a review of the wine.
When you click on a type of food you’ll get a list of suggested wines. I’m not tech-y and I found it easy to use. And hey, if you still don’t want to try it, they’re keeping a paper copy around just for you.
Minty-Cocktail
These little beauties are going to be in my belly soon. I’ve been growing them in containers for about a month now and I”m pretty impressed with how everything looks.
The mint will be used in awesome minty-cocktails and the basil is going into my tomato sauce. I’m still debating what I’ll do with the Swiss Chard. I’ll keep you posted!
In the meantime, try this minty-cocktail and enjoy the Solstice celebrations this weekend!
What you’ll need
As much, or as little bourbon, as you like
2 teaspoons raw sugar
¼ cup mint leaves, divided, plus extra for garnish
4-6 strawberries, stems removed and sliced, plus 2 for garnish
Ginger ale
How to make it
Divide the sugar, mint leaves, and strawberries evenly between two tall glasses. Muddle with a long spoon and then top off with ice. Pour the bourbon over the ice in each glass and stir with a spoon. Top off with ginger ale and garnish with a strawberry on each glass.
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