Trent Marshall was still in New Orleans when Tom Brennan called.
They had become friends when Trent and Darcey began spending part of the year in Anchorage after A Shooting at Auke Bay. Like Trent, Tom and his wife, Marnie, had been newspaper reporters. While Trent followed his career as an investigative reporter by seeking adventure, Tom became a best-selling author, penning a series of books on true crime in Alaska.
“Hey, Trent,” Tom began the call. “There’s a new restaurant we have to try when you guys get back to Anchorage.”
“Sounds good to me, Tom,” Trent replied. “I’ll be there next week. Darcey will be flying up with her mother and Ivy the following week. Kelli travels better when Betty and Ivy are with her.” Betty was Darcey’s mother. Ivy was the older black woman who became Trent’s surrogate mother when his own parent died suddenly. Trent and Darcey’s daughter Kelli considered both women to be her “Mamaws.”
The Alleyway Grille is in a small building in midtown Anchorage that is a food legend in the city. Dick Sanchis opened the first Arctic Roadrunner in 1964. It soon became the premier local fast food restaurant with Sanchis known as “Your Local Burgerman.” A second, larger Roadrunner on the Old Seward Highway followed and continues as a popular Anchorage eatery.
When Sanchis passed away, his will specified that the original Roadrunner be closed. Fortunately, along came Alan Hammond, a veteran of the kitchen at Chilkoot Charlie’s. Hammond opened the Alleyway Grille in the original Roadrunner building. It was a good day for Anchorage foodies.
Hammond’s years managing ‘Koot’s kitchen might explain the 10:00 a.m. – 5:00 a.m. hours of operation. The Alleyway’s menu has been described as “upscale bar food.” The hours would indicate the restaurant welcomes the crowd hungry after the bars close.
Trent met Tom and Marnie for lunch at the Alleyway. If it was good, he’d come back with Darcey later.
He ordered the Cubano, a hearty sandwich of smoked pork belly, corned beef, onion, and Swiss cheese with Dijon mustard on a Hoagie roll. The combination of taste sensations created a synaptic event on his tongue.
“This,” Trent proclaimed, “is a good sandwich.”
Tom said his club sandwich also was very good. A more traditional offering with ham, bacon, chicken, lettuce, tomato, and pickles, it was brightened by the inclusion of AWG sauce. The house-made sauce, the diners were told, is a southern-inspired spicy aioli with a noticeable hint of cayenne.
Marnie proclaimed her simple BLTA (bacon, lettuce, tomato, avocado) satisfyingly tasty.
All three sandwiches were accompanied by hand-cut fries, perfectly browned. Trent and his real life friends agreed the fries were the perfect sides for sandwiches that would bring them back for more.
Noting the children’s menu, Trent vowed to bring his whole family when he came back. As he looked over the extensive menu, the decision to be made was breakfast, lunch, or dinner?
The answer, he thought, was “Yes!”