Double Musky Inn Restaurant

Restaurant Cookbook Photo #1 of 2 Our cookbook is in its third printing since July 1, 2006 and is available at the restaurant, Barnes and Noble, Tidal Wave and Amazon.com. Photo copyright Double Musky Inn Restaurant.

Overview

The original Double Musky was built in l962 and functioned as an after ski bar for many years. Customers cooked their own steaks over a fire in the front dining room (the only dining room at the time) and ate their food on picnic tables. On occasion, a polka band would play, tables would be moved and dancing would begin. The Musky was not very successful initially and passed through many hands. Bob and Deanna Persons bought the Double Musky in May of 1979 and the great adventure began. Following several years of struggling without employees, Deanna and Bob managed to find the key to making the Musky work.

Numerous additions followed thereafter and the restaurant went on to be described by Esquire Magazine as the "last great American roadhouse." It has also been reviewed favorably on two occasions by Bon Appetit and yearly by Fodors Travel Guide. Additional favorable reviews have been made by Honolulu Magazine, the Chicago Tribune, San Francisco Chronicle, New Orleans Times Picyune, New York Times and Anchorage Daily News plus a variety of other newspapers and magazines published around the U.S. We were even featured on CNN World-Wide in 1986. Most recently, we were featured nationwide on Food Network's "Best Of" series with Jill Cordes in November and December of 2000. Also the Food Networks "Best Of" program not only had a page for us in their book, they named us one of their ten favorite restaurants in America. We were just selected as Alaskans' favorite restaurant by two to one over the nearest vote getter in the Anchorage Daily News.

We feature a menu of steaks and seafood with emphasis on spices and seasonings containing a New Orleans accent. For many years we described ourselves as a Cajun restaurant, but that's not the case now. Our menu contains classic New Orleans dishes prepared with Alaska seafood such as crab meat dressing stuffed halibut served with Creole burre blanc sauce. We also serve shrimp ettoufee, shrimp and sausage jambalaya, lobster KaBobs and salmon au poirve, among other savory delights. Our wonderful steaks, plus a pleasing assortment of appetizers and desserts, will satisfy the most discriminating.

Jill Cordes, hostess of the "Best Of" series for the Food Network, in naming the best restaurants in America described the Double Musky in Girdwood as the top place for steaks in the USA and more specifically named the Pepper Steak as the best. Furthermore we will have a page in the book "The Best Of" which will be published later this year. Jill selected one restaurant each in New York City, Los Angeles and tiny Girdwood. She is a nationally recognized food critic.

The name is a corruption of the word Acadian. Louisiana Cajuns are the descendants of the French Canadians who were expelled from Canada in 1755 upon their defeat by the British. Those early settlers traveled down the Mississippi River and settled in the Bayous of South Louisiana. Cajun food is 400 year old French country food adapted to the locally available game, seafood, vegetables and spices.

Creole is a less hardy mixture of French and Spanish. All of our food is spicy, some can be hot or mild. Please tell your service person your preference. All food is cooked to order and takes time. Please be patient.