Originally Posted by
jackal
Very happy to see that particular reference!
However, I have to say I just had a filet from Orso (just up the street from Club Paris) that was pretty good, but more due to the creative preparation (with a glaze of veal stock and Spanish wine sauce, topped with melted cambozola, and served on a bed of wilted arugula in an apricot-walnut vinaigrette and polenta) than the quality of the steak itself. Club Paris, on the other hand, takes an excellent hunk of meat and cooks it to absolute perfection without the aid of foo-foo extras.
Anchorage? Alaska? Veal stock, apricot-walnut vinaigrette? I am so there. My Juneau and Petersburg relatives favor halibut enchiladas, venison and salmon, salmon, salmon. And occasional Thai.
On topic: I really like prime beef filets. Succulent, melt in the mouthy, very nice.