Restaurateur can chalk up another winner — prime rib

WASILLA — The Valley’s best prime rib, according to Frontiersman readers, comes from a restaurant that’s no stranger to the Best of the Valley competition — Evangelo’s.

In this year’s balloting, the fine dining establishment on the Parks Highway took first place, with second place going to Settler’s Bay. Third place was a tie between Alpine Garden Grille and the Valley Hotel.

Evangelo’s has made the cut in various categories over the years and its prime rib, says owner Evangelo Lambernakis, is deserving of the honor.

“We sell more prime rib than anybody else,” he said. “Wednesday through Sunday we sell it every night.”

Lambernakis said prime rib, like at many restaurants, used to be only a weekend thing for Evangelo’s. But the customers wanted more.

What spices go into its preparation, he said, are a secret. But, he said, it’s a special blend just for the prime rib. The meat is slow roasted, a process taking about four hours, he said.

As for the serving size, Lambernakis said the portion is “handsome” but can be modified on request. Some people want a larger cut, he said, so his chefs will lop off a 20-ounce slice. Most people are content with the standard 14- to 16-ounce cut.

As for the beef — and Lambernakis said this is important to note — it’s Black Angus certified. He described that as the best available for purchase.

In layman’s terms, Lambernakis said, that means it’s very tender, aged beef. The prime rib comes with vegetables and a choice of pastas or baked potato.

Evangelo’s has been a Valley staple since 25 years ago and just this April marked its eighth anniversary in it’s current building.

The menu, he said, is his own creation, consisting of “all local recipes by me.”

“Even the atmosphere — we try to keep it nice, cozy,” he said, and the price of a meal ranges from $10 to $50.

“I don’t want them to think we’re too expensive,” Lambernakis said of his potential customers.

Though the prime rib is popular, Lambernakis said his restaurant, as is usually the case in the restaurant business, tends to sell more New York steaks. His come with either lavender sauce or a brown bourbon sauce with blue cheese.

“Ah, that thing is good,” he said of the bourbon sauce. “I have people from Anchorage come in and order that.”

And then there’s the old stand-by favorite, the one he gets the most compliments on — the seafood arrabiata.

“That’s a favorite from Talkeetna all the way to Seward,” Lambernakis said.

Contact Andrew Wellner at andrew.wellner@frontiersman.com or 352-2270.