tag:blogger.com,1999:blog-79755385031198067852011-07-08T11:30:16.550-07:00radsnowgirlnoreply@blogger.comBlogger91100tag:blogger.com,1999:blog-7975538503119806785.post-23169697836387787752009-11-28T00:13:00.001-08:002009-11-28T00:30:50.776-08:00

Wow! I'm not a very good blogger am I?! Six months in between posts is ridiculous. Too much going on rather than not enough! So, just the fun stuff.It's finally winter and we're so happy! With the first snow came Bourbon Creme once again- delicious on it's own over ice, in coffee or hot chocolate, or... Come up with your own Bourbon Creme creation!In October we started a new monthly event called

I HEART TATER TOTShttp://www.blogger.com/profile/12835512431411665006noreply@blogger.com0tag:blogger.com,1999:blog-7975538503119806785.post-31334082465694824192009-07-11T22:37:00.000-07:002009-07-11T22:44:26.145-07:00

Literally! They have their instruments in hand, and are getting ready to jam the night away. From their sound check I think it's going to be an awesome show. We're keeping the kitchen open until midnight tonight - it's an experiment so we'll see if people keep ordering food until late. In other news, the patio has been jammin' with all this great weather we've been having, we have a new bacon

I HEART TATER TOTShttp://www.blogger.com/profile/12835512431411665006noreply@blogger.com0tag:blogger.com,1999:blog-7975538503119806785.post-40490050913439057052009-05-22T22:28:00.000-07:002009-05-22T22:44:01.534-07:00

If you've driven by in the past couple days, you might have noticed a couple umbrellas in front of the restaurant. That's because we have a patio! Where else in Spenard can you enjoy the peaceful sound of traffic on Northern Lights while eating one of the best meals in town!? We are still working on our landscaping surrounding the patio, and we will soon have a lovely oasis where you can pass

I HEART TATER TOTShttp://www.blogger.com/profile/12835512431411665006noreply@blogger.com2tag:blogger.com,1999:blog-7975538503119806785.post-56234148985933281622009-04-20T19:34:00.000-07:002009-04-20T20:40:59.272-07:00

We have had a lot of inquiries about a bike rack, and we finally got one, just in time for spring! I began biking to work last week and I am so refreshed! Speaking of biking, May 15th is Bike to Work Day. I am trying to motivate our entire crew and beyond to bike to work that day and everywhere every day! Good fun, good for you, good for the environment! Tell all your friends! Also in

I HEART TATER TOTShttp://www.blogger.com/profile/12835512431411665006noreply@blogger.com0tag:blogger.com,1999:blog-7975538503119806785.post-56418563116995012742009-03-23T23:42:00.000-07:002009-03-24T21:15:53.731-07:00

Today we released the After School Special and Late Nite Special Menu! I have such fond memories of many an early evening spent enjoying happy hour when living out of state, and I have been missing some good odd hour cheap eats here in Anchorage! We'll have the menu up on the website soon.We had a close call late last night just as we were getting ready to leave the restaurant: Mt. Redoubt

I HEART TATER TOTShttp://www.blogger.com/profile/12835512431411665006noreply@blogger.com0tag:blogger.com,1999:blog-7975538503119806785.post-35260824109665745712009-03-15T20:39:00.000-07:002009-03-23T21:09:00.244-07:00

At least, most of the time… According to Wikipedia (a dubious source to be sure), or in the immigrant community of a Cuban sandwich is a variation of a ham and cheese originally created by Cuban workers, either in Cuba, Ybor City in Tampa Florida. Later, Cubans brought it to other communities in southern Florida, particularly Key West and Miami where it is very popular. The sandwich is made

radsnowgirlnoreply@blogger.com0tag:blogger.com,1999:blog-7975538503119806785.post-11668735623910783812009-02-25T20:38:00.000-08:002009-03-23T20:38:57.019-07:00

No real crazy problems. Just working on consistency of food – trying to get all the cooks to do everything the same way. Our chefs, Shane and Mike, have been working incredibly hard. There are a lot of details in making sure that the kitchen runs smoothly. Mostly fast ticket times but we’ve had a few drag. Nothing unexpected for a place that’s only a week old. Word is slowing getting out. We

radsnowgirlnoreply@blogger.com0tag:blogger.com,1999:blog-7975538503119806785.post-50079207638156229252009-02-18T19:02:00.000-08:002009-03-23T20:57:04.731-07:00

Very exciting. We haven’t advertised because we don’t want to get overwhelmed. We just want to do a good job. Our first customer was Joseph Patrick Shaw. He was also the very first customer of Hogg Brothers when they opened here in 1994. We tacked his dollar up behind the bar. Things went fairly smoothly. We had so much staff on hand that it was a little ridiculous, but we did have a great crowd

radsnowgirlnoreply@blogger.com0tag:blogger.com,1999:blog-7975538503119806785.post-58253370369527140712009-02-08T17:49:00.000-08:002009-03-23T20:37:09.432-07:00

We’re all very nervous and crazy busy. We have to have everything ready by 10 AM when about 35 new employees will come in. We’ll train with them for about four hours and then another crew of about 35 come in at 5:30 PM and work until 9:30 PM. It will be a long day. Some of us managers will be training along with our trainees! The bar training should be fun. We’re specializing in Small Batch

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