Theo Eats at Moose-Akas in Denali

 I blame myself. I've wanted to visit Denali National Park since I was a kid and now finally we're going. I've been talking about it and dreaming about it--the beautiful scenery and the animals we're going to see. Theo listens to every word, salivating at the mere mention of a wilderness area where animals abound . . . or so we both think.

In a nutshell, Denali is all and nothing like I think it's going to be. 

But I'm getting ahead of myself. Denali is not like your neighborhood park. You cannot just decide one day to go for a walk, put on your sneakers and you're there. It's an experience that takes planning and lots of traveling.  

First, it's the getting there (when you're inAlaska) which includes the traveling by road, awe-struck by the magnificent scenery (and we're not even in the park yet.)

And the deciding to stay at the premier resort--the Grande Denali Lodge, which is all part of the experience.

And deciding to hike around a bit outside the park:

And then deciding to eat our first dinner at Moose-Akas, a quirky restaurant, named by weirdly combining Moose (because we're in Alaska) and Moussaka (a famous Mediterranean lasagne-type dish made with eggplant and meat). 

 The chef, Michael Waring, was born in Guam but learned to cook in Serbia. His assistant Maya (his chief operator) and Nicki (part waitress and storyteller) make up the team. We arrive, and they all introduce themselves as if they're distant relatives and we're coming to their house for dinner.

That's the atmosphere. Theo wants to know why there's a bicycle hanging from the ceiling inside? I want to know why there are  grapes hanging from the ceiling in the outside terrace? It is an eclectic place with references to Serbian culture.

 Michael comes out and explains the menu himself. Dan orders the moussaka (made with potaoes not eggplant) and I order the Sarma (stuffed cabbage that is heads and tails above the usual Greek or Polish version.) For appetizers, we order the mixed platter which includes a salad made with potatoes, carrots, peas and pickles.

The food is delicious. The portions are bigger than usual. The prices are reasonable. You make reservations by email (weeks in advance) and basically have to accept the time allotted to you--only a few groups of people at a time. During the meal, Michael comes out and talks about the food--his inspiration for creating each dish, his mentorship with Maya's Serbian grandmother.

Gosh. He doesn't even seem to mind Theo who is basically sniffing the entire place, as if he's making a plan in his head to recreate it when he gets home. He also wanders over and nibbles at our dinner. Do cats like moussaka? Theo, the gangster cat, seems to. And he really likes the ice cream for dessert.

The restaurant is about three miles from the Lodge. We finish later than the hours posted for the shuttle but a wonderful older guy (who works at the lodge) in a tiny van arrives when we finish eating and takes us back to the lodge. He tells us his life story and spends most of the ride convincing us that a heated garage is the most important thing when buying a house in Alaska. 

We haven't even made it into the park yet so stay tuned.