Marx Bros Cafe
The Marx Bros. Cafe was established in October 1979. Prior to the establishment of the restaurant, the partners, Van Hale, Jack Amon, and Ken Brown, were known for their Sunday evening gourmet dinners at the Jade Room Lounge. Van Hale administers the 10,000+ bottle wine cellar and works the floor several nights each week making a Caesar Salad that dinner guests write home about. He's created a cottage industry around this garlic and anchovy laden dish.
Many Saturdays, Van tutors 20 or 30 students on the fine art of Casaer salad; wooden bowls, garlic mashing and olive oil tasting. The wine tasting that accompanies the salad making course is alone worth the price of tuition. Jack Amon, Marx Bros. Executive Chef, conducts cooking classes as well. But the creations from his kitchen make this Anchorage bistro one of Alaska's best dining venues. They are proud of their restaurant: "Our style is 'innovative contemporary cuisine', featuring fresh Alaskan seafood, gamemeats and unique ingredients in imaginative preparations from a menu that is revised daily." To compliment the food there is an extensive wine list--winner of the "Best Award of Excellence" from Wine Spectator Magazine. Inside a little frame house built in 1916, this nationally recognized 46-seat café opened in 1979 and is still going strong.
Elegance and charm are hallmarks at this spot where the menu changes every week, and the wine list encompasses more than 400 international choices. Appetizers range from the king crab-stuffed squash blossoms to fresh Kachemak Bay oysters. Don't miss the refreshing lemon garlic taste of Melitzano Salata (eggplant pate?) The outstanding made-at-your-table Caesar salad is superb. Follow that with baked halibut, crusted with Macadaimia nuts then served with coconut curry sauce and fresh mango chutney.
Appetizers: Deviled Crab Cakes, Sauteed Sonoma Foie Gras, Grilled Tenderloin of Beef, Roasted Fennel Chowder, Kachemak Bay Oysters and Melitzano Salata
Entrees Include: Sauteed Halibut, Grilled Kodiak Scallops, Rabbit Ragu, Pan Seared Filet Mignon and Grilled Rack of Lamb
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