Creative cuisine, Alaska oysters bolster Palmer restaurant

Well into its third year serving up some of the Valley’s finest and freshest culinary offerings, Feather and Flour continues to make its mark on the local restaurant scene.

After a January break, the creative Palmer eatery cruised through February with a new expanded menu that was a quick hit with diners. Now, staff is already eyeing spring and the opportunity to incorporate more local ingredients into more menu items.

Manager and co-owner Luke Hyce said the popular brunch menu is likely to change first, followed by different dinner specials being offered alongside the regular menu options once fresh produce starts becoming available.

In the meantime, there are still enough options from chef and co-owner Heather Greenwood’s kitchen, including vegetarian/vegan, to satisfy any pallet. Kenai River sockeye salmon and Alaska weathervane scallops are among the featured entrees, while 11 smaller-plate options showcase a diversity of tasty appetizers.

Hyce said the beef tenderloin, served with chimichurri and local carrots and garlic-herb mashed potatoes, has been the most popular dinner choice. On the brunch side, the biscuits and gravy remain a runaway favorite. The dish features Alaska-raised pork sausage gravy made with local milk and ladled over a house-made butter biscuit with bacon crumbles, chives, chili oil, and fried sage.

Everything on the dinner menu comes with a recommended wine pairing from the restaurant’s expanded wine and beer inventory, which includes new house wine and beer options at happy hour prices all the time. A variety of creative specialty cocktails are always available, too.

Kachemak Bay oysters, once featured in a weekly Oyster Night special at Feather and Flour, now have a place on the regular menu. Diners can choose six raw on the half-shell, with an additional choice of bright mignonettes alongside them – either cranberry jalapeno, or lemon champagne. The oysters can also be served baked and topped with pesto and parmesan.

Hyce said the oysters, from Alaska Shellfish Farms in Halibut Cove, have been so popular that the restaurant has begun offering a 10 percent discount on them if they’re pre-ordered during the reservation process.

“We sold out the last two weeks,” he said. “People really seem to like them.”

The preordered oyster option can be found under “select seating option” on the restaurant website’s reservation page. It does not require prepayment. With business brisk and just 10 tables in the dining room, reservations are taking on a higher profile at Feather and Flour. Hyce said with the exception of holidays and three-day weekends, there’s almost always an unreserved table waiting, though.

But knowing how many guests to expect each night is helpful to staff for planning purposes. It also decreases inconvenience for guests.

“Showing up and not getting a seat is not cool,” Hyce said.

A recent post on the restaurant’s Facebook provided a straightforward explanation.

“We know making a reservation can be a hassle, but it has become a vital part of operating in such a small space. Thank you all for planning your visit, and look out for a confirmation call from our host so we don’t leave anyone on the waitlist hanging.”

Looking ahead, Hyce said monthly special dinners with five- or six-course offerings, will be part of the calendar. The next one is an Equinox Celebration on March 19. The menu is still being developed, but interested people should keep an eye on Feather and Flour’s website and/or Facebook for details as they become available.

Hyce said he looks forward to seeing regular customers and also hopes to meet new ones.

“We try our best to really fluff up the plates and make people feel like they get what they pay for,” he said. “We’re especially good at giving people value for the price.”

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www.featherandflour.com