The Double Musky features a menu of steaks and seafood with emphasis on spices and seasonings containing a New Orleans accent. The Double Musky cookbook contains more than 250 recipes including the dishes that have made the restaurant world-renown. It includes classic New Orleans dishes prepared with Alaska seafood such as crab meat dressing stuffed halibut served with Creole burre blanc sauce, shrimp ettoufee, shrimp and sausage jambalaya, lobster KaBobs and salmon au poirve, among other savory delights. It has easy to use recipes, basics of Cajun cooking, and is full of helpful tips. The original Double Musky was built in l962 and functioned as an after ski bar for many years. Customers cooked their own steaks over a fire in the front dining room (the only dining room at the time) and ate their food on picnic tables. On occasion, a polka band would play, tables would be moved and dancing would begin. Bob and Deanna Persons bought the Double Musky in May of 1979. The restaurant went on to be described by Esquire as the "last great American roadhouse." It has also been reviewed favorably by Bon Appetit and yearly by Fodors Travel Guide. Additional favorable reviews have been made by Honolulu Magazine, the Chicago Tribune, San Francisco Chronicle, New Orleans Times Picyune, New York Times and Anchorage Daily News. The restaurant was featured on CNN World-Wide in 1986 and most recently on Food Network's "Best Of" series with Jill Cordes in November and December of 2000.