Page 31 - Travel Guide Fly Alaska Winter Edition

good drink. By then, Club Paris its role in the world. himself. Not because it’s trendy
had already transitioned from Then there’s the seafood— or artisanal, but because he
mortuary to restaurant—a fresh Alaskan king crab, did the math. As Stan explains,
career change that feels halibut, and salmon—because “Every day I would have a piece
emotionally healthy. Stan’s if you’re in Alaska and not of key lime pie, and when I
dad spent so much time there eating seafood, the ghosts added up what I was spending,
that the family decided to buy might actually judge you. I decided to make them.” This
the place so their dad would despite its résumé— is not just dessert—it’s financial
have a place to eat, drink, and historic, haunted, award- planning.
sleep. winning—Club Paris is So when you sit down at
That decision turned out to be wonderfully unpretentious. the Club Paris, you’re not
a public service. Club Paris has It feels like someone’s living just ordering dinner. You’re
consistently been voted the room, if that someone really participating in a century-long
best steakhouse in Anchorage, knew how to grill a perfect Anchorage tradition involving
and this is no casual claim. steak and pour the perfect geophysicists, ghosts, carefully
Every cut of meat is individually cocktail. The atmosphere is aged steaks, and a man who
cut and aged on the premises. homey, welcoming, and truly looked at a slice of pie and said,
This is not steak that wandered Anchorage: no fuss, no flash, “I can do better.” And honestly?
in from a freezer truck. This is just really good food. He did.
steak with purpose. Steak with And then there’s the key lime 417 W 5th Ave, Anchorage,
values. Steak that understands pie. Stan makes all of them Alaska, (907) 277-6332

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