When a Pandemic Forces a Chef to Create His Greatest Hits Album
Located in downtown Anchorage, Alaska, owner and chef Alex Perez had to make a choice like many restaurant owners during the pandemic. He operated two concepts—a sports bar and a fine dining restaurant. Rather than be forced to choose one, he decided to integrate both. As Guy put it, Alex “pivots, brings two restaurants together and kind of makes like a greatest hits album of all the menu items.”
The outcome is Haute Quarter Grill, a restaurant that has surprised many. One of the episode viewers remarked how the restaurant gave off a “little deceiving” vibe. They “always assume it’s gonna be very Alaskan and rustic, but then it’s a little fancier.” That fancier vibe comes from what Guy refers to as a “deep culinary arsenal,” a phrase describing the ability of the restaurant to execute nearly any dish.
The Spicy Chicken Gnocchi: Pillowy Goodness with a Blackened Kick
Guy dove into the Spicy Chicken Gnocchi, the star dish, described as “Italian dumplings,” gorgonzola cream sauce, and blackened chicken. Guy claimed the dish was “Outstanding. Like savory marshmallows.”
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The gnocchi is made from roasted russet potatoes and run through a ricer. Alex also adds salt, pepper, eggs, and an “excessive” amount of parmesan—so much that Guy declared “I already know that he’s the gangster.” The key is minimal flour, just enough to bind, because overworking the dough ruins that tender texture. Guy watched Alex roll them out and marveled: “Look at how tender this is. You touch it too hard it’s going to flatten. Straight up pillows.”
The gnocchi gets a quick blanch in salted water to tighten up before finishing in the sauce.
The Blackening Spice Build-Up
House blackening spice started some classic Guy banter as the chicken breast was coated in the spice. When Alex added cayenne, Guy jumped in saying, “Wait wait wait—there’s blackening spice, not kill them spice!” The full blend of spices includes paprika, oregano, and what Alex claims caramelizes best, iodine salt. Other ingredients include white pepper, granulated garlic, thyme, black pepper, granulated onion, and a little sugar. Guy referred to the “controlled burning of the spices” during the cooking process of the chicken on each side for 30 seconds to a minute in clarified butter before finishing it off in the oven.
In a fun moment, Guy discovered Alex makes chicken maque choux for Fat Tuesday specials. “Get out! We have made it!” exclaimed Guy, calling them “step brothers, the Alaskan edition.”
The Sauce and the Finish
The gorgonzola cream sauce comes together fast: butter, fresh garlic, heavy cream, salt and pepper, and gorgonzola cheese. The sauce is built as the gnocchi is finished right in the sauce. It’s topped with a gremolata of Italian parsley, sun-dried tomato, garlic, and fresh lemon zest, plus green onion and parmesan reggiano.
Guy commended Alex’s handling of the gorgonzola: “Gorgonzola is very polarizing, it can be the bull in the china shop, and it’s judiciously handled here.” The chicken with blackening spice was “exactly what blackening’s supposed to be” as the chicken stayed tender and moist inside. “The little kiss at the end” referred to the gremolata.
A regular customer summed it up perfectly: “It’s my favorite dish every time I come here. The spiciness of the blackening goes great with the gorgonzola cream sauce.”
If you want more creative comfort food from Triple D, take a look at the Portuguese Kale Soup and Pot Roast Bundle for some more filling options. And for a totally different option, that BOMB Turkey Caprese Panini is a must. a Pot Roast Bundle a BOMB Turkey Caprese Panini
You can find Haute Quarter Grill and other Flavortown stops in our restaurant directory.